How To Get Grocery Buyers to Say Yes


Grocery buyers are notoriously hard to get a hold of, and once you do, even hard to get them to say yes. I’ve chased down buyers for YEARS before getting a meeting. So how do you get more buyers to say yes? Understanding buyer psychology is crucial for any founder aiming to secure shelf space in grocery stores. Buyers are not only seeking innovative products but also products that can drive revenue and or profitability for their category. 

Respect is key in these interactions. At store level, grocery managers juggle a myriad of tasks daily, from handling customers and staff to managing shipments. Calling and pitching your brand in the middle of their busy day or when they are expecting an order might not always be well-received, so be open to finding a better time if they ask. Remember to speak to them as people. It can be nerve-wracking to pitch your product, and the default can often be a super-professional or robotic demeanor. However, buyers appreciate being spoken to as individuals.  Be professional, have a sense of humor, listen, and engage.

At the corporate level, consider the buyer’s role, demands, the account itself and its unique priorities first. Buyers aim to maximize revenue, secure brands committed to marketing programs, align their mission with CPG products, and balance the products they select with those they don’t. Understanding these factors can shift your perception of a delayed response from a rejection to a “not right now” to a guidance for you to rethink your pitch to address a different factor.

What CPG Buyers are Looking For

Buyers’ priorities vary by retailer and category, but generally, they look for the products with demonstrated sales velocity, quality and uniqueness of the product, market demand and trends, competitive pricing and margins, consistency and reliability of supply, and a strong brand story that aligns with their values. However, many CPG founders make several mistakes when pitching to buyers.

One common mistake is giving up too quickly. Buyers are busy, and if your emails or calls go unanswered, it’s crucial to keep reaching out respectfully. Persistence shows commitment. Another mistake is handling a “no” poorly. If a buyer says “no” but is polite and friendly about it, feel free to lightly probe to understand if it’s a timing or pricing issue, then revisit in the future. It’s crucial to be humble, polite, and confident without showing entitlement. Buyers see hundreds of brands; a friendly demeanor can set you apart. Additionally, avoid using auto-email technology or following up too frequently. Personalize your outreach to build a genuine relationship.

The Role of Category Reviews

Category reviews are periods when buyers assess various items for a specific set. These reviews can be highly formalized or more casual, depending on the retailer. Reviews are typically tied to reset dates when sections of the store are reorganized. In larger accounts with tens or hundreds of stores, this is a massive undertaking involving many companies, distributors, brands, and merchandising teams, necessitating advance planning.

Buyers use category reviews to coordinate their review of multiple similar products for performance and market fit. They consider criteria such as pricing, innovation, local appeal, and promotional activities. Some buyers may use reviews to defer brands they aren’t ready to commit to, but then it’s even more important to present your brand well during that cycle! To prepare for category reviews, follow the retailer’s directions and customize your presentation to their requirements. Different retailers look for different margins and promotional support. Submit your application in the required format but also reach out personally to the buyer. Include aggressive promotional plans to drive consumer trials and conduct demos to boost sales. Your awareness of and participation in store events and promotions enhances retailer satisfaction.

Promotions are essential. Consumers try products when they are on sale—even a small discount can significantly impact sales velocity. Consider an aggressive promotional plan for your first key retailers to build a story of success that you can present to other retailers for expansion. Presenting these plans during the category review process shows the retailer that you know them, understand what they are looking for, and are prepared to be successful on their shelves.

Get access to hundreds of buyer contacts and retailer category review schedules through Harvest Hub. Pricing is super affordable and you can even get free access by contributing data.

Why Buyers Give Meetings

Buyers agree to meetings for several reasons. They may have seen your product at a model retailer, noticed it at a trade show, had a sales partner recommend it, or found your product specs and pricing compelling. Often, it’s a combination of these factors that inspires a buyer to meet with you. It’s essential to demonstrate potential value to the buyer.

When requesting a meeting via email, keep it concise. Highlight the differentiation of your product in the market, outline your distribution plans, attach a sell sheet, and ask for the meeting. If there’s no response after one or two weeks, follow up with new, relevant information. Avoid follow-ups with no new information. Instead, share updates like a local industry event with great consumer reception, a new SKU, new performance data, or new distribution plans.

Phone calls can also be effective. When calling, be polite, brief, and flexible with your time to accommodate the buyer’s schedule. Explain who you are, the purpose of your call, and express your willingness to find a convenient time for a chat or to present samples.

How to Get a Buyer’s Attention

Crafting an effective email pitch involves clearly outlining your product’s unique selling points and distribution plans. Keep it short and easily digestible. Use social media, trade shows, and other channels to get noticed. Social media is expected, while trade shows offer a chance to make personal connections. Trade shows like Expo West and Fancy Food are opportunities to engage with buyers in a casual, relaxed way. There are different types of trade shows: large national trade shows are for making future connections, while distributor and smaller regional shows are more for immediate order-taking.

Building and maintaining relationships with buyers is crucial. Treat placement as the beginning of a long-term partnership. Understand the retailer’s needs and offer support beyond just pitching your brand. Consider the retailer’s perspective—if you see them as a person with demands and a boss expecting them to achieve certain revenue targets, you’ll have a clearer understanding of their needs.

A great strategy is to offer value outside of just pitching your brand. You could pitch in with an account reset, send a follow-up handwritten note with an invitation to an industry event, or connect over a shared interest. These personal touches help build a lasting relationship.

When to Hire a Salesperson or Agency

Deciding when to bring in outside help to grow your brand is very personal. Some entrepreneurs need support to cover more ground than they can on their own, while others may focus on operations and feel more comfortable hiring sales support early. It makes sense to hire a salesperson or agency when the cost of that hire won’t strain your business. If your existing business supports that hire or almost entirely supports it, hiring sales support can be a liberating and exciting next step.

When hiring a single salesperson, look for experienced, talented individuals with good work ethics.  Vet them and call their references–make sure someone you are investing $8k to $12k a month (inclusive of salary, expenses, burden) in is worth their salt!  For agencies, find a good cultural fit with industry experience. Integration involves setting clear goals and expectations, focusing on regions, accounts, and targets initially. It’s important to have reasonable expectations and focused priorities. If you hire an agency or person to work on larger accounts, don’t expect them to also pitch hundreds of individual accounts simultaneously.  Or, make sure they have programs that make sense from a financial standpoint to do so.  Brokers can run from a couple thousand dollars a month on up to $15k or more for large national companies–whether you hire an individual at $8k a month or a broker or an agency for $2k to $15k, make sure the value is there for you, with the understanding that you will need to plan for the long term and not the short term.  Not too many things happen quickly in retail!

Securing a buyer’s “yes” is a process that requires preparation, persistence, and strategic thinking. Don’t get discouraged if it takes time to gain placements. Keep professional, persistent, and polite in your approach. If you need assistance, reach out to the Good Now Foods team at info@goodnowfoods.com, who can help you get placement at retailers including Whole Foods Market, Sprouts, Kroger, Natural Grocers, Wegmans, The Fresh Market, and hundreds more accounts nationwide. We love helping brands grow!



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Just Drinks’ non-alcoholic drinks conference


Just Drinks will host a two-day conference in London in September exploring the key topics in the non-alcoholic beverages sector.

The event in London, held in partnership with sister events arm Arena International, brings together brand owners, retailers, ingredients suppliers and analysts to discuss issues from the future of functional drinks to building the market for alcohol-free.

Day one of the conference will hear energy-drinks giant Red Bull set out how retailers are promoting functional beverages in stores and AG Barr-owned Boost Drinks outline what it sees as the prominent trends in the space – including CBD.

The first day of the event, held at the Pullman London St Pancras hotel, will also hear what Boost Drinks and London-based Nix and Kix believe are the health credentials consumers are looking for in drinks.

Diageo will close out day one with a discussion of how the beverage-alcohol giant has worked with upmarket UK grocer Waitrose to drive its alcohol-free range.

The sessions on day two include a panel on how the fast-growing but still fledgling non-alc beer and spirits categories are evolving, as well as, crucially, a later discussion on how the sector can react to the pressures on consumer spending.

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Delegates will also have the opportunity to join speaker-hosted roundtables exploring topics in functional drinks, flavours, packaging and alcohol-free.

Speakers include:

Lotte Tregear, director of category and e-commerce, Red Bull

Mark Wilford, category controller, Boost Drinks

Julia Kessler, co-founder and CEO, Nix & Kix

Rachael Matthews, head of product, Trip

Kate Blake, senior category strategy manager, premium spirits and alcohol-free, Diageo

Craig Hutchison, founder and CEO, Mindful Brands

Morten Lee Sørensen, founder, Ish Spirits

Emma Wykes, founding partner, Pollen Projects

Laura Willoughby, co-founder, Club Soda

David Begg, founder and CEO, The Real Drinks Co.

Tim Blake, co-founder, Crossip Drinks

Steve Cooper, founding director, The Artisan Drinks Co.

Aileen Bentall, head of consumer and shopper insight, Heineken

Want to delve into the most pressing topics in non-alcoholic drinks?

Booking: Limited spaces remain – more info and booking on the Arena website.

Dates: 24 – 25 September

Contact: If you have questions about tickets, group discounts, sponsorship or marketing, contact Ben Gemmell: ben.gemmell@arena-international.com




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Joe Jurgielewicz & Son launches fully cooked Duck Carnitas for chefs



Joe Jurgielewicz & Son Ltd., one of the largest purveyors of Pekin duck to the restaurant industry across the country and in select international markets, has introduced fully cooked Duck Carnitas to assist chefs of all levels with incorporating traditional Mexican flavors into dining experiences.

“Our mouth-watering Duck Carnitas are a perfect way for foodies, home cooks, and chefs of all skill levels to spice up any meal,” said Joey Jurgielewicz III, director of business development at Joe Jurgielewicz & Son Ltd. “We continuously work with our clients to introduce new products that enable them to feature our famous Tasty Duck in selections that are easy to prepare and set them apart in the competitive restaurant industry to drive repeat visits and increase profitability.”

The ready-to-heat-and-serve
carnitas are cured and slow-roasted in duck fat with 11 spices and guajillo chile peppers.

Source: Joe Jurgielewicz & Son Ltd.



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Posted on Categories Protein

Duda Farm Fresh Foods Announces Retirement Of Senior Vice President Of Sales And Marketing



Oviedo, Fla. – Duda Farm Fresh Foods, a leading grower of fresh celery, radish and corn, announces the well-deserved retirement of Rick Alcocer, Senior Vice President of Sales and Marketing.

Rick began his life-long career in the fresh produce industry following graduation from the University of Southern California in 1980 when he accepted the position of financial analyst with Dole Fresh Vegetables (known then as Bud Antle, Inc.).

After eight years at Dole and having been bitten by the produce bug Rick transitioned to Tanimura & Antle, where he spent nearly 15 years honing his skills. He assumed various roles at T&A, including Account Executive, General Sales Manager, and ultimately Director of Retail Sales. In 2003, Duda was fortunate to welcome Rick as the Director of Fresh Sales.

During Rick’s four-decade career, he has witnessed numerous industry shifts, technological advancements, and evolving consumer preferences, adeptly navigating each change and forging enduring relationships within the industry. Rick’s ability to lead and work with others was demonstrated in his appointment as the first American Chair of the Canadian Produce Marketing Association (2017-2018), where he had been a board member for over 25 years.

“As Rick embarks on his retirement, I express our deepest appreciation for his unwavering commitment to the industry and over two decades of service at Duda Farm Fresh Foods”, said Mark Bassetti, President, Duda Farm Fresh Foods. “He has made an undeniable impact on both Duda and the produce industry at large. I wish him a future filled with well-earned rest and enjoyment.”

In his retirement, Rick plans to spend more time with his grandsons and family, traveling, fly-fishing, hiking, and gardening. He is also hoping to learn how to sleep past 4am every morning.  

For additional information about Duda Farm Fresh Foods, visit www.dudafresh.com or follow Dandy Fresh Produce social media platforms for daily inspiration at Facebook, Twitter, and Instagram.

About Duda Farm Fresh Foods 

For nearly 100 years, Duda Farm Fresh Foods has been a leading grower, shipper, processor and marketer of fresh vegetables and citrus. Known for their superior celery, the company has evolved their product assortment over the years to accommodate trends in health and wellness and to provide consumers value-added solutions that meet the needs for fresh and convenient meal and snack solutions. With primary locations in Florida, California, Arizona, Georgia and Michigan, Duda Farm Fresh Foods is committed to innovation and sustainability in every area of their business and remains focused on growing a healthy future for generations to come. The company is a wholly owned subsidiary of DUDA, a family-owned, diversified land company headquartered in Oviedo, Fla. For more information, please visit www.dudafresh.com.





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Pan bread lines must harmonize proof, bake, oven settings to succeed



Bakeries making bread and switching between different types of loaves will need to switch settings down the line or make other adjustments, depending on the different types of bread they are baking. 

Even those with long production runs of the same product are monitoring the doughs and making adjustments if things change. Smart dough and recipe management can add value to increase overall equipment effectiveness (OEE), said Johan Laros, managing director, Royal Kaak North America Inc.

“OEE improvement can be obtained by harmonizing proof and bake times, temperatures and relative humidity settings as much as possible,” he said. “Kaak advises dough technologists to apply variations in the dough recipe to compensate for variations in proof and bake times, temperatures and relative humidity.”

Moving from a standard white or wheat loaf to a denser bread with a lot of inclusions requires adjustments at the mixing, proofing and baking stages, said Dan Alper, product marketing manager, AMF Bakery Systems.

“Adjustments to mixing time, speed and hydration levels, along with ensuring even distribution of inclusions, are crucial for achieving proper gluten development, consistency and preventing overworking or stickiness in denser doughs,” he said. “The baking stage involves adjusting baking temperatures, steam levels and durations to ensure denser and textured breads are thoroughly baked, achieving the desired internal crumb structure and preventing a burnt crust.”

In this same scenario, Jim Fontaine, bakery field sales manager, Reiser, mentioned the importance of adjustments needed at the mixer and divider.

“As far as mixing, you may need to adjust low- and high-speed times and add inclusions within the last minute or two of mix,” he said. “Product should flow from fastest to longest in terms of proof and bake. At the divider, it varies by the machine. With our Vemag dough dividers, it is generally just a change of recipe and possibly a double screw depending on the finished desired grain.”

In the case of rye bread that involves a highly hydrated dough, the dough is dosed into pans rather than being placed like a regular bread dough, said Franck Ellenbogen, sales director, North America, Mecatherm. Radiant and convection oven heat help with a variety of loaves, including this type of bread.

“The use of convection on the bottom of the tins allows it to be heated more quickly and to increase the volume of the product,” he said. “The convection technology provides a homogeneous heat distribution around the products and the heating of the tins, in order to obtain an even crust color and thickness on all sides of the product and to avoid caving.”

Mike Scouten, vice president, sales and customer service, Stewart Systems and Baker Thermal Solutions, both part of Middleby Bakery, said the bakeries he’s worked with adjust their baking times but generally keep the proof times the same for all products. That’s because the proofing times on bread are generally longer than bake times, so it’s easier to adjust at the oven as needed when making a switch. 

“They vary their ingredients to have a consistent proof time. What varies is the bake time,” he explained. “If you change varieties, if your proof time is the same, it doesn’t matter if you have a gap in your proofer.”

Nicola Menardo, president, TP Food Group, North America, pointed out that proper production planning is vital when making a shift from one type of bread to another.

“For instance, while proofers have short reaction times when it comes to adjusting processing temperature, things are not necessarily the same with ovens, where reducing the temperature of baking chambers is not immediate,” he said.

Bakers are responding to consumer demands for breads that are artisan quality in a variety of ways, including using tools available to them to set their breads apart from others and producing breads with special toppings.

“Bakers can differentiate their products through the moulding or makeup process by employing creative techniques such as using multiple dough pieces in one pan to create unique shapes and textures, incorporating decorative scoring patterns, adding toppings or fillings during the shaping stage, and experimenting with different dough compositions and lamination methods to produce distinct layers and flavor profiles,” Alper said. “These techniques not only enhance the visual appeal and variety of their offerings but also provide opportunities to create signature products that stand out in the market.”

Some bakers are splitting their breads or topping or enrobing them with seeds, oats or a dusting of flour to create an artisan feel, Scouten said.

“Everything is happening between the proofer and oven,” he pointed out. “They’re spraying a glaze on it, they’re splitting, they’re doing different toppings. That’s how they’re really differentiating their product and making it look different from other products. They’re making it artisan looking without it really being artisan.”

A four-piecing or six-piecing system on the moulder as well as turning the cut dough pieces 90 degrees before panning provides an adapted cell structure in the final bread, Laros said. 

Ken Johnson, president, Gemini Bakery Equipment, noted Gemini’s Deco Seeder can enrobe breads in seeds, oat flakes or other toppings to create an artisan loaf.

“Gemini also offers a ‘Twister’ attachment that cuts a moulded loaf into three or four pieces, turns the pieces and deposits them into a bread pan perpendicular to the pan,” he said. “This produces a finer crumb texture.”

Scouten said he has seen bakers reducing moulding on some lines.

“In certain cases with tin bread, people have gone to a simpler moulding process for a lot of products,” he said. “They are skipping the sheeting and rolling step, and now they’re just dropping the rounded bread dough ball under a pressure board. With the ingredients they’re using, it doesn’t make any difference. The product quality is nearly the same.”

This article is an excerpt from the July 2024 issue of Baking & Snack. To read the entire feature on Pan Bread Processingclick here.



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PHT Investment Group Launches Fund to Invest in Post-Harvest Infrastructure



PHT Investment Group has launched a new fund as part of its mission to transform the post-harvest infrastructure sector. 

PHT Growth Fund LP is a new investment vehicle established to make strategic acquisitions and investments in temperature-controlled food supply chains, with a mission to support the movement of fresh produce from field to table.

“The post-harvest infrastructure sector is long overdue for improvement; right now, globally, over a trillion dollars of food goes to waste each year,” says Jim White, founder and CEO of PHT Investment Group LLC, the general partner of PHT Growth Fund. “Our new fund will dramatically reduce that wastage through the changes we are making in the industry. Investing in a carefully selected portfolio of cold storage infrastructure assets and mission-critical logistics will increase productivity, increase shelf life, increase the nutritional value of fresh produce and reduce waste. All of this will result in savings at the retail level, as well as profits to growers and investors.”

PHT Growth Fund was founded on White’s vision of building an investment firm focusing on the post-harvest infrastructure sector.

“Right now, one-third of all food produced for human consumption is lost due to spoilage, mainly because of outdated infrastructure and improper handling after harvest,” White says. “We aim to change that. Our mission is to combine diversified investments in pre-cooling, cold storage, infrastructure, logistics and technology to revolutionize the ag industry and eliminate food waste – to the immense benefit of growers, consumers and investors.”

The post-harvest infrastructure sector is the nexus of the global food supply chain, sitting at the intersection of next-generation technology, mission-critical logistics and environmentally sustainable infrastructure in a sector of the agricultural space dating back almost a century. When fresh produce is pre-cooled immediately after harvest and before being placed into cold storage, the nutritional value and shelf life of the commodities are maximized. 

“Private equity investors, family offices, institutions and corporate investors who are interested in our capabilities for the future should also know our history,” White says. “We trace our operational roots to 1936 when Growers Ice Company was established in Salinas, Calif. Back then, Growers Ice coined the term ‘iceberg lettuce’ when train cars full of lettuce were cooled by block ice produced at our original campus facility. That campus still operates today and remains a major fixture in the Salinas Valley agriculture industry. Over these 88 years, we’ve developed deep sector expertise in fresh produce pre-cooling, cold storage, infrastructure, logistics and industrial equipment design, engineering and manufacturing.”



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Lantana Foods Rebrands Hummus Line



Lantana Foods has rebranded its hummus offerings.

Carving a niche for its distinct flavor combinations, the new packaging – which is fully recyclable – positions the brand’s pairings as “Fusion Hummus” and features the brand’s vibrant colors. Food photography and creative usage ideas aim to inspire shoppers. 

Made with plant-forward ingredients, Lantana’s fusion hummus includes:

  • Sriracha Carrot: Creamy white beans are topped with roasted red peppers and apricots for the ideal balance of sweet and spicy.
  • Black Bean Hummus: Rich, savory black beans with a spicy corn relish topping that is perfect as a spread or guacamole alternative.
  • Cauli Pizza Crust: Featuring a white bean base and savory marinara basil sauce for pizza cravings, conquered.
  • Dill Pickle Hummus: A classic hummus topped with diced dill pickles ready to spread on sandwiches or wraps.

“Consumers want healthy, plant-based foods that deliver a full flavor punch and are super easy to incorporate into their daily eating habits,” says Megan Trout, director of brand management at Lantana Foods. “Our fusion hummus checks all the boxes: fun, flavorful and convenient. Our delicious combinations are unlike any other hummus in the market. We hope our new packaging reflects our passion for these products and helps consumers spot us in the deli.”

The rebrand coincides with Lantana’s retail expansion across the country. Consumers can find the recyclable hummus packaging on-shelf beginning in September at a suggested retail price of $4.99.



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Weekly rainfall update 20 August 2024 + outlook


A LOW-PRESSURE system combined with moist onshore flow, produced intense rainfall for several days across parts of central and southern Queensland and north-east New South Wales, with daily rainfall totals of 25-100mm between August 13 and 15, and 100-200mm in isolated areas.

The unseasonal rainfall across central and southern Qld and north-east NSW resulted in many sites recording their highest August daily rainfall on record.

Several cold fronts and troughs moved through south-west Western Australia bringing widespread rain, isolated thunderstorms and strong to damaging wind gusts.

Weekly rainfall totals of 25-50mm were recorded in areas of western and central Tasmania, south-western Victoria, south-eastern South Australia, inland areas of NSW including the north, a large area of southern and central Qld, and south-west WA.

Weekly rainfall totals of 50-100mm were recorded in western Tasmania, coastal and adjacent inland areas of central and southern Qld, north-eastern NSW, and coastal areas of south-west WA, with falls of 100-200mm in isolated areas.

Samuel Hill Aero in Qld recorded the highest weekly total at a Bureau gauge of 259mm, as well as the highest daily rainfall during the week at a Bureau gauge of 177mm in the 24 hours to 9am on August 14.



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Posted on Categories Crops

Australian farmers increasingly concerned about government policy


Australia is one of the world’s biggest agricultural exporters


22 August 2024


2 minute read

A rising number of Australian farmers are disgruntled with the government’s climate and agricultural policies, a survey showed on Wednesday, as measures to protect the environment draw farmers’ ire in Europe and some other places, reported Reuters

Australia is one of the world’s biggest agricultural exporters, shipping nearly $50 billion worth of products as varied as beef, wheat and wine in the 2022-23 financial year.

Since coming to power in 2022, the country’s Labor government has passed legislation that will ban exports of live sheep and restrict the use of water for farming in some areas.

It has also sought to raise more money from farmers for biosecurity and pushed ahead with renewable energy projects in rural areas, causing anger in the farming sector.

Seventy-three percent of 1,026 farmers surveyed across the country said government policies were harming the industry, up from 54% a year ago, the poll by the National Farmers’ Federation (NFF) and communications agency Seftons found.

Eighty percent said the government did not understand or listen to farmers, up from 41% last year, with only 10% saying the government had a positive plan to grow the farm sector.

Half of respondents thought Australia’s food and fibre production would increase over the next decade, down from 56% a year ago.

“The results are unsurprising. Critical issues like the live sheep export ban, biosecurity tax and water buybacks have weighed heavily on farmers,” said NFF President David Jochinke.

“Farmers are frustrated,” he said. “They feel they aren’t being heard and they are being steamrolled by harmful policies – that appear to be driven by activist groups or politicians, not farmers.”

Earlier this year, farmers in numerous European countries staged protests over a range of issues including excessive environmental rules.





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Posted on Categories Meat
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