How to Handle and Slice Italian Charcuterie

Suzy Badaracco

Today’s consumers are redefining what it means to “cook at home.” Busy lifestyles, budget pressures, and shifting meal expectations have fueled the rise of hybrid meals—where store-bought deli components meet a dash of home prep. This session explores how the deli department can become a partner in everyday meal creation by offering versatile, high-quality components that empower consumers to feel both resourceful and proud.

Suzy Badaracco

Around the world, dairy has long been a foundation of cultural identity, nourishment, and craftsmanship—and now, those global traditions are reshaping innovation in the U.S. market. From Indian chaas and Turkish ayran to Mexican crema and Scandinavian cultured butter, these products are influencing how consumers think about freshness, fermentation, and flavor balance. This session explores how international dairy traditions can guide U.S. innovation, offering lessons in authenticity, versatility, and emotional connection. Attendees will discover how to translate these time-honored practices into modern, scalable products that resonate with American shoppers. We’ll also examine how to tell the cultural story behind each ingredient responsibly and effectively, ensuring these global inspirations are honored while meeting today’s demand for discovery and transparency.

Suzy Badaracco

Today’s consumers are redefining what it means to “cook at home.” Busy lifestyles, budget pressures, and shifting meal expectations have fueled the rise of hybrid meals—where store-bought deli components meet a dash of home prep. Think rotisserie chicken transformed into tacos, pasta salads upgraded with fresh greens, or pre-made sauces used to finish a homemade entrée. This session explores how the deli department can become a partner in everyday meal creation by offering versatile, high-quality components that empower consumers to feel both resourceful and proud. We’ll unpack the psychology behind this “semi-scratch satisfaction,” highlight the flavor profiles and product types that best support it, and share how cross-merchandising and labeling can inspire easy assembly. Hybrid meals aren’t a shortcut—they’re a new form of modern cooking.

Ron Tanner

U.S. dairy, deli and bakery products are recognized around the world for quality and innovation. Demand is growing in Mexico, Hong Kong, Korea, Canada, Peru and other countries. Food Export Midwest is bringing 10+ international buyers to the IDDBA Show to meet one-on-one with exhibitors and to walk the Show. Join Ron Tanner of Tanner Food Group to learn where the opportunities are and how Food Export can help fund 50% of your international marketing expenses. In addition, Ron will share the details of the IDDBA Buyers Mission, an excellent way to build upon or embark on your export journey.