Category: Newsmith

Summer Fancy Food Show 2026: Sophisticated Flavor

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Every year, Smith Design sends a few of their own to SFA’s Summer Fancy Food Show in NYC to observe the hottest new food products of 2026. This year, Smith Design had the pleasure of attending two out of the three days of the food show where we had the opportunity to track the newest trends in food and packaging! This year’s attendees were Jill Weible, Senior Client & Business Growth Development Manager, and two of Smith’s Summer Interns Julia (Marketing Intern) and Miranda (Design Intern). Come along with us and learn what the fanciest foods of 2026 are! 

The Future of Functional Foods

It’s no secret that we’ve entered a global health awareness era in recent years, with millions of products providing healthier choices and benefits to consumers. As we walked through nearly 2,500 booths, we noticed an exponential boom in better-for-you food products, many of which included incredible amounts of protein and fiber, solutions to dietary restrictions, as well as ingredient substitutions, which we foresee changing the game of the food industry forever. 

Collagen Goes Mainstream 

One of the most interesting health trends at this year’s Summer Fancy Food Show was seeing collagen move beyond the supplement aisle and into everyday foods. Once primarily associated with powders and wellness drinks, collagen is now being incorporated into familiar snacks and pantry staples, making it easier than ever for consumers to add it to their daily routines. Instead of asking people to take another supplement, brands are finding creative ways to build collagen into foods they already enjoy. 

One example was Rice Up, which transformed the trend into a sweet treat with its soft collagen cookies. Each cookie delivers 18 grams of protein and 8 grams of grass-fed collagen while remaining gluten-free, high in fi ber, and free of added sugar. Building on the idea that functional ingredients don’t have to sacrifi ce fl avor, Singing Pastures incorporated collagen into its slow-cooked meat sticks by blending them with nutrient-rich bone broth. Made with grass-fed beef and pasture-raised pork, the sticks provide 9–10 grams of protein while emphasizing clean, responsibly sourced ingredients.

The trend didn’t stop at snacks either. Jam Pack’d reimagined a pantry staple by infusing its strawberry, raspberry, and blueberry spreads with collagen, 8 grams of protein, prebiotic fiber, antioxidants, vitamins, and minerals. Marketed as a “complete superfood spread,” the jam contains no added sugar, no artificial ingredients, and low net carbs, proving that even traditional foods are being reinvented with added functional benefits. 

Together, these products painted a clear picture of where the industry is headed. Collagen is no longer being marketed as a specialty supplement reserved for smoothies and powders, instead, it’s becoming an everyday ingredient that fits naturally into consumers’ lifestyles. This shift reflects the broader movement toward functional foods that combine convenience, clean ingredients, and wellness, allowing consumers to support their health without changing the way they eat. 

The Freeze-Dried Revolution

Another trend that continued to gain momentum at this year’s Summer Fancy Food Show was the evolution of freeze-dried foods. Once known mainly for camping snacks and dried fruit, freeze-drying is now being used across a wide range of food and beverage categories to create products that are convenient, shelf-stable, and full of flavor. Brands are proving that the technology can preserve taste and texture while extending shelf life, opening the door for entirely new product innovations. 

One brand embracing this shift was Juju Oops, which showcased whole freeze-dried fruits, including pineapple, dragon fruit, mango, strawberry, and passionfruit. Instead of cutting the fruit into small pieces, the brand preserves each piece whole, creating a snack that feels more premium while maintaining the fruit’s natural flavor and ingredients. 

Brands also extended the concept beyond fruit. FreezeCake demonstrated how freeze-drying can completely transform desserts with its shelf-stable cheesecake bites in flavors like Strawberry, Tiramisu, and Cookies & Cream. By taking a traditionally refrigerated dessert and making it portable without sacrificing its signature taste, the brand showed just how versatile freeze-drying has become.

Even beverages are entering the freeze-dried space. Yunbrew introduced instant freeze-dried coffee made from 100% premium Yunnan Arabica beans that dissolves instantly in either hot or cold water without the need for brewing equipment. Available in flavors like Coconut Latte, Lemonade Americano, Espresso, and Jasmine Americano, the product highlights how freeze-drying is creating greater convenience while maintaining quality and flavor. 

Each of these products contributed to a much larger shift in the food industry. Freeze-drying is no longer limited to preserving food; it’s becoming a tool for innovation. Whether it’s whole fruit, indulgent desserts, or premium coffee, brands are using the technology to reimagine familiar products in ways that better fit today’s consumers, who are looking for convenience, portability, and long shelf life without compromising on taste or quality. 

The Rise of the Food Accommodation Industry

With dietary restrictions remaining a very prevalent issue within the food industry, we’ve witnessed a great amount of products directly targeting food intolerances with simple ingredient swaps. By substituting common allergens with healthier nonirritants, these brands directly target a large demographic of people who struggle to find foods that align with their dietary tolerances. Hillside Lane Farm is a primary example of brands doing food accommodation right. Their No Pnut Butter spread offers a delicious nutty taste and all the same benefits of peanut butter without the risk of an allergic reaction. They go a step further with their gluten-free pizza crusts, which are also free of an additional 12 allergens, including dairy, eggs, nuts, and soy. Their products include a wide variety of gluten-free, peanut-free, and dairy-free products, perfectly fit for a wide range of allergen-susceptible consumers. Similarly, Nikigo, an Asian-style sauce brand, introduces a truly delicious alternative to a direct product market. It’s a bit of a tongue-twister, but their soyless soy sauce offers a delicious and convincing alternative to soy sauce in flavors such as classic soy, teriyaki, and noodle sauce. With no soy, no gluten, and no sesame, Nikigo battles all three allergens that classic soy sauce consists of, giving those with intolerances a truly delicious and convincing substitute. 

Now, the Food Accommodation Industry doesn’t solely target allergens, that’s only one of its many sectors. A large part of this industry is simply about providing customers with healthier options rather than the typical processed products out on store shelves today. 

With processed meats being at the top of the world’s most unhealthy foods, Prime Roots took note and supplied the market with Safe Slice: plant-based, meat-inspired deli meat. Crafted from mushrooms, Safe Slice contains no nitrates or celery salt, is GMO-free, and avoids the top nine allergens. They also make an important “Pregnancy safe” callout on their packaging, giving expectant mothers a better-for-you alternative to nitrate-filled deli meats that pose a threat to infant development and birth. Not only are they contributing to rectifying the health detriments of highly processed deli meats, but they are also giving pregnant women an outlet for their deli meat cravings, without the risk. 

Ending on a sweeter note, the product that stole the whole show also happened to be a part of the Food Accommodation Industry and that was Vermont Cheeseless’ plant-based and cheeseless cheesecake. Made from a blend of tofu and raw cashews, the cheesecake was exceptionally creamy and flavorful, delivering all the indulgence of traditional cheesecake in a better-for-you dessert. They may have taken the cheese out of cheesecake and replaced it with natural ingredients, but you truly would never know! 

Honey, Honey

Looking back on our time at the Fancy Food Show, there was one food in particular that seemed to follow us along every turn we took. We should’ve known right away by the sweet trail of liquid gold running across the floors, but it was the honey industry that seemed to pop up with new and innovative products. 

It’s no secret that honey is a major power food filled with tons of health benefits, so that’s why Medora decided to highlight its advantages with its snappable honey pouches. Made with 100% raw, unfiltered clover honey, Medora focuses on cardiovascular health and creating a honey product that is good for the heart. Preportioned and perfect for daily use, their product contains natural antioxidants that protect blood vessels from oxidative stress, as well as provide cardiovascular support due to its infusion of pomegranate. Turning nature’s sweetener into nature’s medicine, this brand invites a whole new perspective on the perks of honey and turns it into its own functional health product. 

Similar to the benefits it provides, the list of forms that honey can take is extensive. Brands today are curating new ways to do honey differently, and that’s where Bee Water’s Organic Honey Water comes to play. Rich in antioxidants and Vitamin C, this new beverage offers a refreshing alternative to sugary sports drinks or sodas. With honey providing a concentrated source of natural carbohydrates, Honey Water offers a quick boost of natural energy that is unlike any of the current energy and sports drinks out on the market today. We foresee Honey Water becoming the next leading product in the realm of natural energy beverages in the coming years. 

The Brighter & Bolder, the Better

Smith Design is first and foremost a package design agency, so we obviously needed to include our impressions of the package design showcased at FFS. We noticed one genre of design that immediately caught our eyes and begged for attention and that was the packaging that included bright, vibrant palette combinations, paired with big, bold, and organic typography. An additional motif we noticed amongst this genre was the inclusion of illustrations and brand mascots. Pairing each aspect together: color, typography, and illustration, it’s safe to say that these brands had the utmost of personality at the show. 

Take a look at Long Weekend – Premium Instant Soups: Each flavor has its own family of illustrated ingredients, each doing a variety of everyday activities. This brand comes to life by simply escaping the ordinary world of packaged soups, encouraging customers to interact and be immersed in the whole experience of eating their soups. Simply by having a calm, cool, and collected personality, it encourages their customers to feel just this same way, making the action of eating that much more experiential. In talking about experiential brands, Mad Mutz is a must! It was one brand that we saw at a distance and had no choice but to get a closer look due to its unique and personality-driven brand identity. With the theme of the brand surrounding a laboratory of all things, it welcomes a world of chaos, silliness, and a little bit of grunge. Their brand identity immediately came to life and shouted right in our faces, ensuring we would never forget them and their delicious mozzarella sticks! 


We simply could never forget about Mr. Pickle’s Dillicious Lemonade! Although simpler in design, it packs in just as much personality as the previously mentioned products, all due to its adorable pickle mascot, Mr. Pickles. The unconventional concept of the beverage surely helps in grabbing customers’ attention, but it’s the look and feel of the product that ultimately remains in our minds. So if you’re a fan of unconventional, personality-driven beverages, give Mr.Pickle’s Dillicious Lemonade a try! 

Who Doesn’t Love a Little Shine?

There was a common theme in design that we found pretty difficult to ignore, especially when the light hit it just right. The presence of metallic foil was seen a handful of times across multiple food categories giving every product a subtle but impactful differentiator from their prospective competitors. Just take a look at Edeva, Honey Bear Honey, and Sweet Maddie’s and how the light simply illuminates its whole look! 

Authenticity Sells

While innovative products and eye-catching packaging initially drew us into many booths, it was the people behind the brands who left the biggest impression. One of the most rewarding parts of attending the Summer Fancy Food Show was having the opportunity to speak directly with founders, family members, and brand representatives, who proudly shared the stories behind their companies. Hearing these histories firsthand made each product feel far more meaningful and demonstrated how powerful authentic storytelling can be in building lasting connections with consumers. 

One brand that embodied this approach was Agape Energy. As we spoke with the team, it became clear that they weren’t simply selling an energy drink, they were sharing a mission. Centered around their “316 Mission,” every can is designed to inspire faith and spark conversations through scripture, giving consumers something much bigger than a caffeine boost. Their passion for the brand was evident, making their purpose feel genuine rather than just another marketing message. 

That same sense of passion was especially evident at Sicilian Baked. The family behind the brand welcomed us into their booth and shared the story of bringing authentic Sicilian tradition to the United States through their artisanal panettones. Their elegant packaging immediately reflected the premium quality of the product, but it was after tasting it that everything came together. The panettone was incredibly soft, rich, and flavorful, making it one of the most memorable products we sampled at the show. The combination of exceptional quality, beautiful packaging, and the family’s genuine passion for their craft made Sicilian Baked one of the most memorable brands of all. 

Continuing that theme of family legacy, DelGrosso Foods shared the remarkable history behind America’s oldest family-owned pasta sauce company. As we spoke with the team, it was evident that family remains at the heart of the business. The cousins working the booth proudly shared stories of their family’s history, creating an authentic connection that made the brand even more memorable. Their pride in carrying on the family’s recipes and values was reflected not only in their products but also in the way they welcomed and connected with attendees. It was a reminder that some of the strongest brands are built on genuine family traditions that continue to thrive generation after generation. 

Even newer brands recognized the importance of sharing their story. Pemmican Patty Food Co.’s Bisonberry Blends introduced us to its philosophy of “Go Native, Eat Naturally,” explaining how the brand was inspired by simple, minimally processed ingredients and traditional sources of protein. Their vision is to bring pemmican into the modern day by reimagining the age-old recipe with clean, natural ingredients while preserving its history for future generations. By taking the time to explain the purpose behind their products, they gave us a deeper appreciation for both the brand and its mission. 

Across the show these experiences demonstrated that the strongest brands are built on more than just great products. Authentic storytelling, thoughtful design, memorable packaging, and genuine personal connections all worked together to create brands that stood out in a crowded show floor. When a compelling story is paired with a quality product and a memorable experience, it creates a connection that consumers are far more likely to remember. 

Booths That Built Buzz 

Despite strong branding and compelling stories being a confounding factor to what draws in customers to a brand, we found that it was the brands that created a full-on experience that stuck in our minds most. Rather than relying solely on product samples or traditional displays, exhibitors transformed their booths into interactive destinations that encouraged attendees to stop, participate, and share the experience with others. In a show filled with nearly 2,500 exhibitors, creating a memorable moment proved to be just as important as creating a memorable product. 

One of the best examples was Melona, whose booth remained busy throughout the day. The vibrant space featured a claw machine filled with prizes and a shopping cart overflowing with its new Banana Flavored Milk. The interactive setup encouraged visitors to engage with the brand rather than simply walk past it, and before long, attendees could be seen throughout the show carrying Melona ice cream bars. That visibility turned visitors into walking advertisements, naturally generating curiosity and drawing even more people to the booth. Combined with Melona’s reputation as America’s best-selling Korean ice cream, the experience reinforced how interactive marketing can strengthen brand recognition long after someone leaves the booth. 

While Melona focused on interactive activities, Brooklyn Bites and Original Gourmet captured attention through surprise and entertainment. Instead of relying on a traditional sampling station, the team created a lively atmosphere around the launch of its viral Crispy Chicken Chocolate Bite. Vendors enthusiastically shouted, “It’s not chicken, it’s chocolate!” as attendees gathered to see what all the excitement was about. The playful surprise of discovering that a realistic-looking fried chicken tender was actually chocolate sparked laughter, conversations, and plenty of photos. It was a simple concept, but one that demonstrated how curiosity and entertainment can become powerful marketing tools. 

Swiiyo took experiential marketing in an entirely different direction. Originally rooted in professional boba craftsmanship, the brand has expanded into functional beverages focused on clean energy and beauty. Its booth featured a bright gas station-inspired setup where visitors could “fuel up” their drinks at a life-sized pump as part of the brand’s Power Up Energy Station. Paired with trendy clear cans that showcased the colorful beverages inside, the entire experience reinforced the idea of giving your body clean energy in a fun and memorable way. Rather than simply explaining the product’s benefits, Swiiyo brought its brand message to life through an interactive experience that attendees were eager to participate in. 

A common thread among these brands was that successful marketing extends far beyond the product itself. Interactive experiences, thoughtful branding, and creative displays captured attention, encouraged conversation, and gave attendees something worth remembering and sharing. In today’s crowded marketplace, creating an emotional connection through experience can be just as valuable as the product on the shelf, turning a simple booth visit into a lasting impression. 

Our Lasting Impression

Attending the 2026 Summer Fancy Food Show was an incredible learning experience and gave us valuable insight into where the food and branding industries are headed. From the rise of functional foods like collagen-infused products and ingredient alternatives to eye-catching packaging, authentic brand storytelling, and interactive booth experiences, it was clear that today’s consumers are looking for products that offer both purpose and personality. Events like the Summer Fancy Food Show continue to inspire Smith Design by keeping the team up to date on emerging trends, helping spark new creative ideas, and strengthening relationships within the food industry. As interns, we had the opportunity to meet people from all over the world, discover innovative products, make meaningful connections, and gain a better understanding of how branding influences the way consumers experience food. We left the show feeling inspired, excited to apply what we learned, and grateful to have been part of such an unforgettable experience. 

Happy 250th, America: How Brands Are Showing Up for America’s Biggest Birthday

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As summer arrives, we’re all feeling a little more patriotic. America’s 250th celebration is a full-scale cultural moment, and everyone from fashion designers and retail stores to consumer product goods companies are asking the same question: how do we show up for this?

Fashion & Apparel

Ralph Lauren, a brand that has built its identity around a certain vision of American style, is here for it. The U.S. Postal Service tapped the label to design a set of commemorative stamps featuring 13 iconic “American” designs that are out now. Clothing brands across the spectrum, from lifestyle labels to military-inspired Grunt Style, are dropping America250 collections spanning tees, hats, and swim gear. Patriotic dressing has never had more options.

Collectibles & Currency

The U.S. Mint redesigned the dime, quarter, and nickel for 2026, each carrying special imagery and the dual dates “1776 ∽ 2026.” Five different quarter designs roll out throughout the year, a slow drip of celebration that keeps the anniversary top of mind well past July 4th. Making literal money a collectible. 

Home, Gifts & Novelties

This category is leaning hard into craft and heritage. Colonial Williamsburg launched an exclusive collectibles line marking both the national anniversary and their own centennial year. Mount Vernon is selling a George Washington vs. the Redcoats chess set. Handmade figurines, embroidered clothing, and illustrated books reimagining American fables are also available.

Food & Grocery Got the Memo

Packaging is the only marketing channel that travels home with the consumer, sits on the counter, ends up in recycling bins – and still makes it on someone’s TikTok or Instagram post. 

We may be a little biased (Smith Design had the pleasure of designing them), but the Planters limited-edition America’s 250th Anniversary tins nailed it. Mr. Peanut is front and center, showcasing a heroic peanut. The red, white, and blue palette and imagery feel celebratory, a little whimsical, without going generic. Stars, fireworks, and the “Limited Edition” badge do the heavy lifting on occasion, while the can’s iconic format keeps its brand equity intact.

From pocket change to postage stamps to Limited-Edition packages, America250 is showing up across every category and price point. The brands doing it best share one thing: a clear point of view, expressed through the lens of the occasion, not buried under it.

Can’t wait to see how this celebration inspires future LTOs, collaborations, and executions to come. 🇺🇸

IDDBA 2026 Recap: The Trends, Products, and Packaging That Defined the Show Floor

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Orlando’s Orange County Convention Center hosted more than 10,000 industry professionals and 1,000-plus exhibitors at IDDBA 2026 this June, and if there was a single through-line across the dairy, deli, and bakery floor, it was this: protein, permissibility, and packaging that does more than hold food. The annual “From Brie to Brioche” trends presentation from 210 Analytics set the table: sustained inflation reshaping (not killing) perimeter sales, a demographic shift toward Gen Z and millennials, and a redefinition of health that now stretches from functional benefits all the way to unapologetic indulgence.

Here’s what caught our attention, from the ingredient innovations driving new formulations to the products on shelves and the packaging designs that bring it all together.

Meal Solutions and the “Mental Load of the Menu”

One of the most resonant ideas from the show came from a shopper quoted in the trends session describing the daily grind of feeding a family: “the mental load of the menu.” That phrase essentially became the strategic brief for the prepared-foods category, and several exhibitors answered it directly.

Mama’s Creations leaned hard into flexibility, showcasing new protein formats and globally inspired menu solutions built to support execution across multiple prepared-foods occasions, including hot bar, grab-and-go, and center-of-plate. Boosted by its recent Crown 1 acquisition, the lineup featured an upgraded “No Antibiotics Ever” chicken program (grilled, pulled, and breaded) alongside globally influenced items such as Korean BBQ-style meals and Mediterranean recipes. As CMO Lauren Sella put it, the innovations are “about expanding what our partners can execute, not just what they can carry.” Their pitch of “more variety with less complexity,” including serving-for-one formats alongside family-scale solutions, captured exactly where the deli-prepared category is heading as it cements itself as a genuine restaurant alternative. Deli-prepared has pushed past $31 billion, and the momentum skews young: a third of Gen Z shoppers are buying it more often than a year ago.

Reser’s leaned into the popularity of “cottage cheese” with its new High Protein Salads made with cottage cheese, translating a social-media-driven idea into a refrigerated perimeter solution. As shoppers look for familiar, protein-dense ingredients that feel both wholesome and versatile, cottage cheese is moving from retro diet food to a modern protein base, and brands are beginning to build full meal solutions around it.

Rich Products built one of the more memorable booth experiences of the show, with continuous live demonstrations and sampling across seven stations. The substantive news, though, was reformulation: new Bettercreme and Buttrcreme icings containing no colors from artificial sources. A meaningful move given that roughly 30% of shoppers now say removing artificial colors is extremely important to them. Rich’s also debuted its newly acquired Pizzeria Uno brand at the show for the first time.

Rise Baking Company rounded out the in-store bakery story, spotlighting clean-label innovations, labor-saving solutions, and trend-forward decorating designed to drive impulse purchases while simplifying execution for understaffed bakery departments. The labor-saving angle is increasingly the quiet differentiator; retailers want indulgence that doesn’t require a full scratch-bakery team to deliver.

The Egg Takes Over: From Wraps to Pasta to Bread

Egglife made the strongest case for where the category is headed. After building a loyal base on its flour-free egg white wraps, the brand has expanded into two new territories: Power Pasta, a first-of-its-kind refrigerated fresh pasta made with eggs instead of flour, and Grab & Go single-serve snacks built from its signature wraps and filled with premium meats and cheeses, delivering 13–16g of protein per pack. The move from a single hero SKU into pasta and convenient snacking is a textbook example of an egg-first brand stretching across the store.

Bakerly brought eggs into the bread and breakfast aisle, with egg-forward breads and pastries that fold high-quality eggs into the formulation for both richness and protein, a reminder that “egg-based everything” now spans breads, pastas, and beyond.

And eggs showed up as a protein booster inside other formats too. Kramer Farms Pro Go Protein Packs added an egg to the familiar meat-and-cheese snack tray, pushing the protein count higher than the meat and cheese could deliver alone, a small but telling sign that the egg has become the go-to lever when a brand wants to put a bigger protein number on the front of pack.

Quail Eggs Elevating Any Dish

Perhaps the most interesting egg story was the smallest one. Quail eggs appeared in both raw and pickled forms, with brands like Spring Creek and Manchester Farms bringing the once-specialty item into broader distribution. As an added-protein novelty with built-in visual appeal, quail eggs hit several trends at once, protein density, snackable format, and the kind of discovery-driven “try something new” energy that younger shoppers reward.

Seafood Moves into the Refrigerated Convenience Set

A genuinely new shelf story this year: ready-to-eat seafood crossing over into refrigerated convenience. Historically anchored in the frozen and full-service counter, fish is increasingly showing up in grab-and-go formats aimed at the same shopper buying a protein snack or a prepared sandwich.

King & Prince Seafood showcased its Sauce ‘n Serve line, pairing seafood with finishing sauces in a format built for speed and minimal prep, bringing restaurant-style seafood into a far more convenient occasion.

Raw Seafoods turned heads with its Grilled Seafood Cups, a single-serve, ready-to-eat format that does for seafood what cup-based snacking has done for everything from overnight oats to protein bowls. It’s seafood reimagined for the refrigerated convenience case, portioned, portable, and approachable for shoppers who’d never think to buy raw fish for a weeknight.

Together these launches signal a meaningful expansion of where seafood lives in the store, and a bet that the protein and convenience tailwinds powering deli-prepared can lift fish too.

Globally Inspired Flavor Goes Mainstream

If protein was the loudest signal, authentic global flavor was the fastest growing one, and it showed up across nearly every category. The trends data backs it up: deli cheese’s best cross-merchandising partners now include naan and specialty pasta, and younger shoppers are driving demand for flavor exploration and multicultural meal inspiration.

Mezete, the Jordan-based brand making its U.S. push, was a standout, bringing authentic Middle Eastern dips, sauces, soups, and stews, Classic Hummus made with higher tahini levels, Baba Ghanouj, Muhammara, Toum garlic sauce, Shatta chili sauce, and heat-and-eat soups like Adas and a Shakshouka base. The whole lineup is non-GMO Project Verified, vegan, halal, and free of preservatives and added oils, a clean-label, plant-based, and globally authentic package all at once, and a recent Vegan Besties Award winner to boot.

The global thread ran through the meal-solutions players too, Mama’s Creations’ Korean BBQ and Mediterranean recipes, and even into bakery, where bold, globally inspired heat became a recurring note (see St Pierre’s spicy brioche, below). Multicultural flavor is no longer a standalone aisle; it’s a layer being added across the perimeter.

Brioche, Heat, and the Limited-Edition Play

Bakery’s most strategically interesting moment came from St Pierre, the Bimbo Bakeries USA brand that holds roughly 76% share of branded brioche in the U.S. From its “corner of Paris” stand, St Pierre sampled its Spicy Brioche Burger Buns, the brand’s first-ever limited-edition product, blending its signature golden brioche with a gently spiced chili flavor and tapping directly into the bold-global-flavor current. The seasonal 4-pack runs through the end of August, designed to drive incremental summer sales.

Sweet, Savory, and the Power of a Familiar Brand

King’s Hawaiian introduced both sweet and savory bite-sized forms, extending the brand’s signature pillowy profile into snackable, shareable formats that fit entertaining and grazing occasions, squarely in line with the charcuterie and at-home-entertaining trend that continues to grow.

On the bakery side, the show leaned into playfulness and a younger sensibility:

  • Corso’s Cookies played squarely in the celebration-bakery space, riding the same donut-cake and unboxing-ready momentum driving small bakery categories with gift-able, occasion-driven cookie presentations.
  • Party Puffs, a separate vendor, stood out for taking the celebration cue in a different direction, a poppable, bite-sized treat format built for shareability and festive merchandising. Where a cookie is a single indulgence, Party Puffs leans into the grazing and party-snacking occasion, offering a colorful, fun-forward profile that merchandises as much as confection as bakery. It’s a good example of how “celebration” at IDDBA 2026 spanned multiple formats rather than a single product type.
  • Cyril’s brought a youthful, almost toy-like sensibility to food, tapping into the experiential, social-media-friendly energy that increasingly drives discovery among Gen Z shoppers, 55% of whom draw food inspiration from social media.

The Cheese Case Gets Bold: Spice, Spectacle, and the Limited-Edition Drop

If one corner of the show captured the “celebrate taste” mandate most vividly, it was the specialty cheese case, the store’s best cross-merchandising category and one of its strongest performers, with deli cheese dollars up 4%. The innovation here clustered around three ideas: heat, visual spectacle, and the limited-edition launches.

Spice was everywhere. The clearest signal was hot-sauce- and chili-infused cheese moving from novelty to genuine category driver:

  • Jasper Hill Farm’s “Fire on the Mountain” Willoughby, a special-edition take on the Vermont creamery’s beloved washed-rind Willoughby, tinted with annatto and hand-washed at the end of cave-aging with Secret Aardvark’s Smoked Reaper hot sauce. The buttery paste mellows the Carolina Reaper burn into what Jasper Hill calls a “middle-of-the-road” lingering heat, a sophisticated way to ride the hot-honey/spicy-everything wave without alienating mainstream palates.
  • Wyngaard “Explosion” brought the trend in from the Netherlands, a Dutch gouda shot through with chili and pepper flakes for an upfront, fiery kick. Imported spicy gouda is a smart bet on the same bold-global-flavor current running through the rest of the floor.

The holiday/seasonal LTO became a merchandising engine. Marin French Cheese Co.’s “Petite Boo” reimagined its rich, earthy Petite Ash as a Halloween “holiday exclusive,”. It’s a clean illustration of how even heritage soft-ripened cheeses are now being dressed for specific calendar moments to drive incremental, time-limited sales.

Charcuterie and Deli Meat: Convenience, Premiumization, and the Entertaining Boom

The charcuterie trend that many assumed had peaked continues to be huge, fueled by protein and at-home entertaining, and the deli-meat majors leaned all the way in. 

Hormel’s entertaining portfolio was front and center. The Columbus Craft Meats brand rolled out its new Columbus Entertaining Tray, a ready-to-serve charcuterie-and-cheese board pairing its top-selling Italian Dry Salame and Peppered Salame with white cheddar and gouda. Columbus cited that 61% of Gen Z and millennials now use “micro-moments” to gather more frequently, with 86% saying convenience is extremely important, so a zero-prep, no-mess, gluten-free board that wins on convenience and flavor is precisely the answer. The Hormel Gatherings brand continued its run as a snacking-and-entertaining powerhouse, with party and snack trays spanning its Bold and Spicy tray, jalapeño pepperoni and chorizo-style spicy salami balanced with pepper jack and cheddar, built for the rising spice trend, and its new addition Summer Sausage. 

Volpi Foods brought the premiumization-meets-convenience story, with a fourth-generation salumeria pushing its craft charcuterie into formats and channels well beyond the deli case. Its Roltini singles (hand-cured meats wrapped around cheese, like Mozzarella & Prosciutto and Pepper Jack & Genoa Salami) and on-the-go Snack Cups and Snack Trays target protein-hungry, convenience-seeking shoppers. Two recent moves underscore the momentum: a nationwide QuikTrip rollout bringing artisanal Roltini to gas-station shelves, and a limited-time “Italian Escape” menu with Blaze Pizza, putting Volpi’s Raised Responsibly prosciutto on the menu at all 250+ locations through late June. Heritage charcuterie brand stretching into both grab-and-go convenience and foodservice without diluting its premium, nitrate-free, humanely-raised positioning.

Several other meat brands brought noteworthy innovation:

  • Veroni, the leading imported Italian charcuterie brand in the U.S., debuted Salumi&Friends, billed as the “Ultimate Gourmet Italian Aperitivo Experience,” pairing traditional salumi like Salame Milano and Prosciutto with artisanal Italian focaccia (cherry tomatoes, Castelvetrano olives, provolone), in both 12-oz and 6-oz sizes. It also restyled its Antipasto Italiano platters into a more compact, merchandising-friendly 7-oz format, and brought a food stylist to the booth to build fresh charcuterie and aperitivo presentations, a clear read on the at-home-entertaining and “elevated convenience” trend.
  • Brooklyn Cured focused on chef-driven salami and sausage, with a major push behind a new bulk beef charcuterie line built specifically for deli counters. 
  • Hillshire Farm (Tyson) brought flavor-forward energy to the everyday lunch-meat aisle with Sandwich Style Lunch Meats in bold new flavors, including Hot Honey Ham (sweet honey plus a chili kick) and Jalapeño Ranch Turkey Breast, a reminder that the hot-honey and bold-flavor currents reshaping specialty charcuterie are now flowing into mainstream sliced deli meat too.
  • Ficacci Italian olive specialist, reinforced the show’s sustainability-and-structure theme with an expanded lineup of recyclable paper-based trays and platters, including larger multi-compartment formats designed for club and entertaining occasions. As Export Manager David Dottoroni explained in an interview with Deli Market News, the company paired its evolving paperboard packaging with bold new products like CHOCOLIVE (dark chocolate–covered olives) and garlipeño marinated olives, blending gourmet flavor exploration with more sustainable, retail-ready presentation formats built for discovery and entertaining.

Across all of these, the throughline is the same one powering deli prepared: shoppers want restaurant-and-entertaining-quality experiences with grocery-aisle convenience, and the meat-and-cheese players are racing to package exactly that.

The Licensing Craze: Flavors and IP Everywhere

Licensed flavors and branded collaborations were impossible to miss, as established flavor brands extended into adjacent categories and entertainment IP made its way onto packaging.

Hidden Valley Ranch officially entered the protein-snack category through a licensing deal with Buddig, which launched the Hidden Valley Ranch-branded chicken dippers, pairing seasoned chicken with the brand’s signature ranch flavor and giving a beloved condiment name a foothold in center-of-plate convenience. Mike’s Hot Honeycontinued its remarkable run as a flavor that gets added to everything, with Land O’Lakes specifically carrying the Mike’s Hot Honey brand into its flavored butter spreads, a clean illustration of how a single breakout flavor brand can now license its way across the perimeter and onto an established dairy staple.

On the entertainment side, Dere Street capitalized on the enduring popularity of Ted Lasso with a biscuit’s product in a “Biscuits with the Boss”-branded box, a nod to one of the show’s running themes: nostalgia, fandom, and pop-culture tie-ins as a way to earn a second look on a crowded shelf.

The biggest collectible play, though, came from SPAM. the Hormel brand teamed with Sanrio to launch a limited-edition SPAM x Hello Kitty collectible can, a 25%-less-sodium SPAM can wrapped in a label featuring Hello Kitty holding a SPAM musubi, it anchors a broader “Tour de Sizzle” campaign celebrating global SPAM dishes (Hawaiian musubi, Korean bibimbap, Japanese ramen, Canadian poutine) through an interactive microsite and sweepstakes. The pairing of two multigenerational fan-favorite brands generated immediate social buzz, and it captures three of the show’s biggest currents at once: collectible fandom, globally inspired flavor, and a scarcity-driven limited-edition drop.

Pickled Everything Keeps Growing

The pickle category showed no signs of slowing, and the innovation came through unexpected collaborations and flavor extensions:

  • Van Holten’s expanded beyond its iconic Pickle-In-A-Pouch with both a Warheads co-brand, fusing sour-candy fandom with the pickle craze, and a new Dill Pickle–flavored Pickled Egg pouch delivering 6g of protein in a single-serve, shelf-stable format. The move extends the brand from novelty pickle snack into portable protein, reinforcing how the pickled trend is colliding with the high-protein, grab-and-go set.
  • OH SNAP! continued to expand its portfolio of grab-and-go pickle snacks into new varieties such as Chili Lime, layering on-trend global heat onto a shelf-stable, single-serve format.

Pickled items, including the broader pickled quail egg trend noted above, continue to benefit from the snackable protein and bold-flavor currents running through the whole show.

“No Seed Oils” Becomes a Front-of-Pack Claim

One of the fastest-rising messaging trends at IDDBA 2026 was the “made with avocado oil” / “no seed oils” callout, migrating from a niche wellness talking point to a prominent front-of-pack claim across categories.

Terrapin Ridge Farms captured it directly with its new No Seed Oil Avo Aioli Squeezes, reformulated with avocado oil in place of seed oils across flavors like Avo Buffalo Ranch and Zingy Garlic, leaning into one of the biggest ingredient conversations in food right now. The trend extends well beyond condiments: snack brands like Terranean The woman-owned food brand announced the debut of its Avocado Oil Pita Chips. Made with authentic pita bread, the double-layered snacks are twice baked and feature Levantine-inspired flavors such as za’atar, sea salt, and cinnamon with date sugar and are completely seed-oil free. 

Packaging Innovation: Substrate, Structure, and Provable Sustainability

Packaging earned real billing at IDDBA 2026; the New Product Showcase explicitly spotlighted packaging alongside products and flavors. Two themes dominated the floor: traceable, certified recycled content as the answer to greenwashing scrutiny, and structure as a merchandising lever, not just containment.

Sabert (Booth 2000): The Multi-Substrate Thesis

Sabert’s whole story this year was built around how operators actually buy now, running mixed-substrate programs, with PCR plastic for one SKU, paper for another, and molded fiber pulp where compostability is prioritized. The portfolio on display spanned plastic, molded fiber, and paper, with options covering post-consumer recycled content, compostability, and high-performance formats. Highlights included:

  • Closed-loop recycled resin via Nuvida, Sabert’s recycling operation and one of the world’s largest processors of food-grade recycled plastic resin, providing traceable supply for recycled-content claims as operators face growing scrutiny on sustainability marketing. This anti-greenwashing, “provably recycled” angle was the standout substrate story.
  • The r-PRO PCR line (a proprietary polypropylene blend with 25% PCR meeting APR recyclability guidelines).
  • Certified molded fiber pulp (Pulp Ultra and Pulp Plus, carrying GreenScreen, BPI compostability, and recyclability certifications).
  • New grab-and-go formats, hinged PET bowls and tubs across PET, paper, and molded fiber, explicitly tied to smaller portions, protein-forward menus, and gut-health items.
  • Custom-print paper positioned as a branded touchpoint for seasonal LTOs and signature lines.

Lacerta Group (Booth 5050): Structure as Shelf Appeal

Lacerta’s Seal ‘N Flip was one of the more genuinely novel structural ideas on the floor. It reimagines traditional film lidding by placing it on the bottom, creating a product-forward, vertical display that elevates shelf appeal. The sustainability math is the hook: the design is estimated to reduce packaging costs by up to 25% and cut plastic use by up to 50%, while still delivering tamper-resistance and leak protection. Now in full production after debuting last year, it’s a reminder that packaging structure, not just material, can be a sales driver. Lacerta’s ReCERTA PCR line also recently earned ISO 14021 certification validating its recycled content.

ProAmpac: Fiber-Based Food-to-Go

ProAmpac returned with its fiber-based food-to-go platform, sandwich packs, trays, wraps, and soft packs positioned as a more sustainable alternative to rigid plastic, with flat-packed, automation-ready formats and improved barrier and moisture control to extend shelf life. Following its interpack 2026 emphasis on advanced film-and-fiber technologies and regulatory readiness, expect that compliance-forward framing to keep shaping its retail solutions.

Bizerba (Booth 5418): The Execution Layer

On the labeling and in-store execution side, Bizerba showcased label solutions for branding and compliance, a CSV bread slicer for consistent bakery output, and GLP light systems for efficient weighing and labeling in deli and fresh departments, the often-overlooked operational layer that makes all the new packaging and prepared-foods formats actually work at store level.

The Bigger Picture

A few connective threads tie IDDBA 2026 together. Protein remains the loudest signal; protein-claim units are up 27.5% in deli and a remarkable 80.4% in bakery, with Fiber quickly gaining as much popularity given the rise in GLP-1 users. Eggs (including quail) emerged as the most versatile vehicle for delivering it additional health benefits in breads, convenient grab and go, pickled, and even pastas/handhelds. Convenience keeps expanding into new categories, most notably seafood crossing into the refrigerated grab-and-go set. Entertaining and charcuterie kept climbing, with the deli-meat majors racing to deliver zero-prep, restaurant-quality boards and trays. Global flavor and bold heat became a layer added everywhere, from Mezete’s Middle Eastern dips to Korean BBQ prepared meals to spicy brioche to reaper-washed and chili-studded cheeses. The limited-edition “drop” went mainstream, with St Pierre’s spicy brioche, seasonal cheese LTOs (Marin French’s Petite Boo, Jasper Hill’s collaborations), and the collectible SPAM x Hello Kitty can all borrowing scarcity tactics from fashion and beverage. Indulgence and permissibility coexist with health, with licensed flavors, pop-culture tie-ins, and playful, visually striking formats earning attention while clean-label reformulations (natural colors, no seed oils) quietly reset the baseline. And packaging has become a strategic conversation, with provable recycled content and merchandising-driven structure leading the way.

Before the Show: What We’re Watching Heading into IDDBA 2026

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Walking the show floor with intent matters more than ever. The perimeter is no longer a supporting cast to center-store CPG; it is where most of the category innovation, premiumization, and brand storytelling is happening. Retail prepared foods now replace restaurant occasions for 28% of shoppers, more than double the rate of 2017, and U.S. grocery foodservice has crossed $52 billion in annual sales. So, before we get to Orlando (June 7–9), here is how we’re framing what we expect to see, and what brands in these categories should be doing about it right now. 

Three Forces Are Reshaping All Three Categories:

  1. “Value” no longer means cheap. It means earned. Consumers have spent two-plus years tightening grocery budgets, yet they continue to trade-up into premium dairy, prepared deli, and artisanal bakery. The reconciliation is simple: shoppers are spending more intentionally, not less. They want products that deliver functional benefits, sensory rewards, and a story that aligns with their values. The implication for branding is clear: generic premium cues no longer earn the trade-up; specificity does.
  2. Protein is the floor. Fiber is the ceiling. McKinsey reports that 70% of U.S. consumers plan to increase their protein intake in 2026, and dairy is the most preferred source. But the next wave is already cresting: fiber, gut health, and GLP-1-friendly nutrient density. Cottage cheese has grown at a 6.2% CAGR over the last five years. Sourdough product launches are up 31% globally, with another 33% growth forecast for 2026. The on-pack hierarchy is being rewritten, with protein grams, fiber grams, and ingredient transparency increasingly becoming the first things eyes find on the front panel. 
  3. Indulgence has been redefined as permission. The cultural rebellion against austerity is real. Consumers want comfort, ritual, and a little luxury, but they want it justified. Mini formats, “everyday charcuterie,” portion-controlled mochi, single-serve specialty cheese, and one-bite cakes. The winning brands are not asking shoppers to choose between health and happiness; they are giving them both, in a smaller, smarter package. 

What We’re Watching

In the deli case:

  • Clean-label proteins move up-market. Shoppers no longer accept “deli meat” as automatically processed. Short ingredient panels, no fillers, and transparent sourcing are commanding premium pricing but only when the packaging signals that promise instantly. 
  • “Everyday charcuterie” graduates from trend to staple. Pre-built boards, snacking kits, and grab-and-go entertaining are pulling occasions out of restaurants and into living rooms. The brand opportunity: packaging that performs both as a grocery shelf unit and a tabletop centerpiece. 
  • Bold flavors, value pricing. Limited-time flavor drops, global-but-approachable profiles (Mediterranean, Korean, smoky-zesty mashups), and a permissive attitude toward novelty, without restaurant-level price tags. 

In the dairy aisle:

  • GLP-1-friendly positioning, done quietly. Smart brands are not calling it out on-pack. They are reformulating for higher protein, lower sugar, and added fiber, and letting the nutritional panel do the talking. Heavy-handed “Ozempic-friendly” claims should be skipped in favor of positive food claims.  
  • Affordable luxury cues in the dairy case. Gold accents, glass and glass-look containers, restrained typography, matte finishes, tactile sleeves. The yogurt set is starting to read like the beauty aisle. 
  • Functional and regenerative as overlapping plays. Probiotic kefirs, A2 milk, grass-fed butter, regenerative-ag stories. Certifications and provenance are increasingly front-of-pack equity. 

In the bakery:

  • The moody palette shift. After years of pastels, the bakery is moving toward charcoal, deep purples, espresso browns, and burnt orange: colors that signal depth of flavor and grown-up indulgence. 
  • Paper is king. Sustainable bakery packaging is consolidating around FSC-certified kraft, glassine windows, water-based barrier coatings, and minimalist single-color printing. The “less ink, more story” school of design is winning the shelf. 

What We’ll Be Looking for in Orlando

  • Structural innovation in single-serve and snacking formats particularly in dairy and prepared deli. Who is solving for portability without sacrificing premium feel? 
  • Cross-category convergence. Sourdough crackers in deli charcuterie programs. Cottage cheese in bakery. High-protein desserts. The lines between the three categories are blurring fast.
  • Sustainability stories that show their work. We’re watching for brands that quantify, certify, and visualize their commitments on-pack. 

We will be back after the show with a debrief on what surprised us, who broke through, and the trends worth bringing back to the studio. Until then, if you want a sounding board on how trends translate to your brand’s strategy and packaging, our team would love to connect with you. 

What We Saw at Naturally New York’s Spring Fling: Better-For-You Brands Are Entering Their Dopamine Era

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There’s a certain energy that happens when emerging CPG founders, marketers, creatives, and operators all gather in the same room. At the Naturally New York Spring Fling, that energy felt especially clear: the better-for-you space is growing up, and its branding is getting bolder. 

The event itself was refreshingly informal. A bright, upbeat room full of founders sharing products, stories, and ideas. And while every brand had a different point of view, one visual trend kept popping up: Dopamine Packaging. 

This mood-first branding is bringing joy to shelves (and directly to consumers). “Dopamine Packaging” seems to be one of the defining visual languages of emerging food and beverage brands. 

Bright colors. Optimistic typography. High-energy palettes. Packaging designed not just to inform, but to spark emotion instantly. In a crowded category where consumers make split-second decisions, these brands understand something important: people don’t just buy products anymore. They buy brands that they connect with. 

In the better-for-you space specifically, we’re seeing a move away from the sterile, overly clinical wellness aesthetic to brands embracing indulgence, personality, humor, nostalgia, and visual stimulation. A few brands that were showcased really embodied that shift. 

CALTEIN

The protein category has historically leaned heavily into performance-first branding: dark colors, aggressive typography, hyper-masculine visual systems. CALTEIN flips that entirely. 

Their butter cookie pouches feel nostalgic, playful, and genuinely appetizing, while still communicating functional benefits like high protein and simple ingredients. The warm color palette and retro-inspired typography create a softer, more emotionally driven entry point into the category. This aligns with a broader shift we’re seeing across wellness brands: consumers increasingly want products that feel joyful, not restrictive. 

Date Smarter

Date Smarter’s packaging leans into vibrant color, kinda-retro inspired illustration, playful callouts, and personality-driven messaging, all while introducing consumers to a healthier snack built around dates. Packaging like this instantly reframes the experience as fun, craveable, and accessible.

GUINEP

GUINEP took a slightly different approach but still tapped into the same emotional territory through color blocking and bold visual contrast. Their cans feel modern, energetic, and culturally expressive without becoming visually overwhelming. 

The best emerging brands today understand that packaging no longer lives only in-store, it lives in TikToks, Instagram Stories, unboxings, and founder content. 

Other Brands We’re Watching

The Bigger Takeaway

All these emerging brands recognize that branding is the product experience. 

Packaging has become: a growth tool, a trial driver, a social asset, a positioning strategy, and a way to communicate emotion instantly. And especially in the better-for-you space, brands are finally realizing that wellness doesn’t have to look clinical to feel credible. 

Wrapped in Possibility: Our Experience at LUXE PACK New York

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At Smith Design, staying at the forefront of packaging innovation is central to the work we do. Attending LUXE PACK New York provided us with the opportunity to stay at the forefront of luxury packaging.

The Show That Sets the Standard

LUXE PACK New York is the East Coast’s premier B2B trade show dedicated entirely to luxury packaging. Held at the Jacob K. Javits Convention Center over two days, it’s the only event of its kind in the U.S. with over a 20-year legacy. The 2026 edition brought together more than 230 exhibitors from 22 countries, with over 5,200 attendees. 

The show connects luxury brands with the suppliers, material specialists, and manufacturers behind high-performing packaging across beauty, fragrance, spirits, wellness, fashion, and fine food. Beyond the exhibit floor, a robust conference program featured panelists from L’Oréal, Shiseido, Estée Lauder, and Unilever, tackling topics from AI-driven design to circular materials and consumer engagement. 

LUXE PACK also hosts the Dieline Awards: one of the most prestigious honors in global packaging design. Attending the ceremony and seeing the winning work showcased on the event floor was a highlight. It reinforced something we believe deeply: great packaging design isn’t decoration; it’s a discipline and a genuine competitive advantage for brands. 

Design, Detail, and Differentiation

Walking into LUXE PACK, we were immediately met by the level of craft and intentionality on display. Booth setups were immersive and design-forward; exhibitors put as much thought into how they presented themselves as the products they manufacture. From embellishment innovations like double hot-stamping to mono-material paper boxes with structural pop-up details, the show floor was an incredible view of where premium packaging manufacturing is headed.

Sustainability and Other Hot Topics

LUXE PACK New York 2026 featured a wide range of expert-led panel discussions. Sustainability and circular materials emerged as recurring themes across nearly every session. Three sustainable topics stood out: 

  1. Mono-material packaging uses a single material across an entire component (think an all-aluminum mascara tube), allowing it to be recycled without disassembly. Driven in part by increasing global regulatory pressure, mono-material design is becoming a core strategy for circular packaging. 
  2. Grastic is a high-gloss, plastic-free material developed by NABLE as a sustainable alternative for prestige packaging. Designed to replicate the tactile feel and visual appeal of traditional plastic, it is fully biodegradable and compostable. 
  3. Refillable packaging systems continue to gain momentum across beauty, fragrance, and spirits categories. Designed for repeated use, these systems pair durable outer packaging with replaceable inner cartridges or refills, helping brands reduce material consumption and packaging waste while reinforcing long-term customer loyalty and premium positioning. 

Top Left: Nable Grastic Packaging Solutions, Bottom Left: Quadpack Woodacity Collection, Right: Fasten Packaging “Goodloop” 

Fragrance Takes Center Stage

The immersive “Per(fume)-form” installation was a show highlight, driving home the idea that fragrance packaging isn’t just a vessel; it’s part of the experience itself. Materials that protect the formula while offering a tactile, premium unboxing moment are central to how fragrance brands differentiate at the point of sale and beyond. 

Personalized fragrance and packaging experiences emerged as a growing area of innovation, with several discussions exploring how AI and consumer data are shaping the future of luxury product design. A standout keynote from Alex Wiltschko, CEO of Osmo, focused on “olfactory intelligence,” using AI to translate human behavior, emotion, and preference data into customized fragrance and packaging insights. The conversation highlighted how brands are beginning to explore more individualized, data-driven consumer experiences across both scent creation and packaging design. 

The Bigger Picture

The conversations at LUXE PACK reinforced a broader shift: the luxury packaging industry is rethinking what packaging is fundamentally  for. Sustainability is no longer a nice-to-have; it’s the baseline expectation, driven by both consumer values and tightening regulations. And as materials become more sophisticated, the relationship between design and manufacturing is getting closer. The best packaging work happens when creative vision and production reality are aligned from day one, and that’s something we’re deeply attuned to at Smith Design.  As an Ecovadis-certified agency, we bring that same commitment to sustainability, actively guiding our clients toward materials, processes, and structures that reduce environmental impact without compromising on the packaging experience they expect. 

Turning Memory into Meaning: The Story of “Purple” as a Brand Moment

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Some of the most powerful brand moments don’t start with something new; they start with a memory. SunnyD identified an innovation opportunity by tapping into a reference that had already been part of culture for decades and launched its long-anticipated “Purple” flavor. 

The reference dates back to a well-known 1990s commercial where a refrigerator full of drink options included the now-famous line, “purple stuff.” While the moment was brief, it stuck in viewers’ minds and quickly became part of the brand’s cultural footprint. 

By bringing “purple stuff” to life through SunnyD’s latest launch of their Vodka Seltzer RTD beverage named Purple, the result wasn’t just a new product launch, but a moment of recognition for audiences who grew up with the reference.

Commercial circa. 1991 | Key Visual, SunnyD Vodka Seltzer Purple

Reframing Nostalgia for Cultural Impact

Nostalgia remains one of the most effective tools in marketing because it resonates with people, creates immediate familiarity, and piques their interest. When people recognize something from their past, there’s no need to introduce it or explain it – the connection is already there.

This approach has become increasingly common as brands revisit recognizable elements from the 1990s, from the return of Dunkaroos, which came back after years of fan demand, to the revival of Floyd D. Duck across Bubble Yum’s social channels. By reintroducing familiar products and characters, these brands tap into shared cultural memory while also introducing those references to younger audiences encountering them for the first time.

The difference often comes down to how that nostalgia is applied. Forced nostalgia often tries to recreate moments too literally, relying on imitation rather than meaning. Authentic callbacks work differently; they take something that already exists in culture and give it new context, allowing audiences to complete the story themselves.

That’s what made this moment for SunnyD Vodka Seltzer work. The reference to “purple stuff” was already recognizable and understood, rooted in a 1990s cultural moment. It carried a kind of multi-generational awareness, resonating with those who grew up with it, while sparking interest through new eyes experiencing it for the first time. It also created a built-in curiosity. “What does purple taste like?” became part of the appeal, turning a long-standing joke into a real question people finally had the chance to answer.

Building Cross-Channel Campaigns from Cultural Relevance

Because the idea was rooted in a cultural reference that already carried meaning, the real challenge became ensuring the campaign could live consistently across every place consumers might encounter it. In today’s digital landscape, the strength of a campaign concept depends on how seamlessly it can translate without losing its recognizability. That is where we came in.

The Smith Design team helped the campaign come to life across a full ecosystem of touchpoints. We developed digital assets that carried the core “purple” idea into e-commerce, the brand website, Instacart, paid digital advertising, Spotify audio, trade advertising, and on in-store POS materials. In just three days, the campaign generated 117 million impressions, including 4.2 million from Walmart and Instacart display and 135.6K from Spotify ads, two key areas where we created digital assets for the campaign.

The goal wasn’t to reinvent the idea at every step, but to maintain consistency, so whether someone encountered it on their phone, in a store, or while streaming music, it felt like part of the same story.

Where Memory Becomes Experience

At its core, the SunnyD Vodka Seltzer Purple campaign launch shows how powerful it can be when brands don’t try to invent meaning but instead build from something that already exists in culture. Purple wasn’t created in the moment; it was something people already knew.

By turning that shared reference into a real product and a full campaign, the idea moved from memory to experience. And for audiences, that shift is what made it stick, not just seeing it again, but finally getting to experience it.

Expanding Palates: The Continued Rise of Globally Inspired Flavor Exploration

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As Millennials and Gen Z continue expanding their palates, global flavors have become integral to their culinary experiences. Both generations grew up surrounded by diverse global cuisine, and for Gen Z, global food is more than just about taste; it’s an immersive experience that combines authenticity, culture, and emotional connection. This shift towards adventurous eating reflects a desire for more sophisticated palates as a way to enhance their culinary explorations. As retailers and brands respond to this growing interest, the availability of unique and complex flavors is expanding across various food and beverage categories. From snacks to drinks, options are becoming increasingly diverse, catering to audiences eager for new taste sensations.

Traditional brands that have historically relied on American flavor profiles are now expanding their horizons by embracing globally-inspired varieties. This shift allows them to connect with the adventurous tastes of Millennials and Gen Z while staying aligned with ever-evolving culinary trends.

Where Flavor Innovation Meets Authentic Design

But flavor innovation alone isn’t enough. As shelves become more crowded with globally inspired offerings, package design plays a critical role in signaling authenticity, communicating flavor cues, and inviting consumers to explore something new. Color palettes, typography, patterns, and imagery all work together to evoke cultural inspiration while maintaining a brand’s own visual equity. When done thoughtfully, packaging becomes a gateway, helping consumers quickly understand unfamiliar flavors and feel confident trying them.

SPAM has long held a meaningful place in Asian American food culture, where it’s been embraced across generations in dishes like musubi, fried rice, and other comfort-driven fusion meals. Recent limited-time offerings continue to build on that cultural connection, blending familiar pantry staples with globally inspired flavors to celebrate community and culinary creativity. A recent collaboration between the SPAM brand and Bachan’s Japanese Barbecue Sauce brings this idea to life, combining two pantry staples rooted in Asian American food culture into a single, umami-rich experience inspired by a pairing fans have been creating at home for years.

The SPAM Japanese Barbecue Sauce flavored variety, made with Bachan’s Original Japanese Barbecue Sauce, delivers a savory balance of sweet, garlicky, and soy-forward notes while celebrating Japanese American culinary traditions. Smith Design partnered with the SPAM team to help shape the packaging for this collaboration, translating the bold flavor fusion into a package design system that feels culturally informed, modern, and shelf-ready.

The launch of SPAM Gochujang, inspired by the popular Korean condiment, is another example of this trend. This limited-edition variety combines spicy, sweet, smoky, and umami elements, making it a great addition to any occasion. Smith Design also had the pleasure of collaborating with SPAM to shape the visual aesthetic of this product, ensuring it resonates with Korean heritage and aligns with the essence of gochujang sauces found in adjacent categories. This focus on design not only elevates the product’s appeal but also creates a deeper connection with consumers seeking immersive culinary experiences.

Beyond globally inspired heat and fusion, brands are also finding growth in traditional Hispanic flavors rooted in nostalgia, cultural pride, and the comfort of home. Consumers are gravitating toward offerings that feel authentic and emotionally resonant, creating a compelling opportunity for brands to expand into heritage-driven spaces with credibility and warmth. This insight guided our recent partnership with Pillsbury Baking and Hometown Foods to launch a new line of Hispanic Recipe baking mixes.

Following an in-depth cultural and visual audit and market analysis, we helped translate deeply familiar flavors into a modern retail experience that feels both genuine and accessible. The resulting packaging for Mexican Wedding Cookies, Chocoflan, and Cortadillo Cake blends vibrant, culturally inspired color palettes and patterning with photography that evokes homemade indulgence. The design honors time-tested recipes while staying true to Pillsbury’s playful, trusted brand voice, creating a bridge between tradition and contemporary shelf appeal.

Flavor Communication to Cultural Storytelling

As interest in global flavors continues to grow, packaging is evolving from simple flavor communication to storytelling. Whether highlighting regional ingredients, showcasing flavor mashups, or using design to convey heat, sweetness, or spice, brands have an opportunity to turn global inspiration into a compelling shelf presence. The result is packaging that doesn’t just describe the product, it sparks curiosity and encourages discovery.

Brain + Beauty: Rethinking Drinkable Function

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Functional beverages continue to evolve, and a new dual-focus trend has emerged, with drinks that support both cognitive wellness and visible beauty. Consumers are no longer satisfied with single-purpose beverages; they want products that enhance how they feel and how they show up in daily life. Expo West 2026 highlighted this shift, revealing brands that combine wellness benefits, flavor, and lifestyle-focused experiences to redefine what drinkable function can be.

From Single Benefit to Integrated Wellness

Five years ago, functional beverages were largely defined by a single promise: energy, hydration, immunity, or digestion. Bold ingredients like adaptogens, probiotics, and nootropics dominated.

Today, the category is moving toward integrated wellness. Hydration incorporates broader mineral profiles. Energy is expected to feel balanced and sustainable. Magnesium has emerged as a key ingredient, supporting stress response, recovery, and overall equilibrium.

Consumers also evaluate flavor, design, and experience alongside efficacy. The most successful brands integrate benefits seamlessly, providing a daily ritual that fits naturally into modern lifestyles.

Trends in Action at Expo West

Expo West 2026 made these shifts tangible. Leading brands no longer focus on single ingredients. They combine multiple benefits into cohesive, everyday experiences.

Everyday wellness is evolving. Drinks now blend adaptogens, nootropics, and hydration with lifestyle benefits. Classic formats are being reimagined. Soda-inspired beverages feature functional ingredients and bold, nostalgic flavors. Protein is increasingly incorporated to support satiety and sustained energy. Bright, fruit-forward flavor combinations make functional benefits approachable and enjoyable.

Together, these trends reinforce a key insight: success is no longer defined by one ingredient. It comes from how well benefits, flavor, and experience are integrated.

Brain + Beauty: A Defining Shift

A major emerging trend is the convergence of cognitive wellness and beauty. Consumers no longer see these areas separately. Stress affects skin. Hydration impacts both mental clarity and appearance. Recovery, sleep, and overall balance influence how people feel and present themselves.

Magnesium plays a central role in this shift. Traditionally associated with relaxation and muscle function, it now supports calm, recovery, and overall balance. These benefits influence both cognitive clarity and visible well-being. In this way, magnesium bridges brain and beauty, connecting internal wellness with external expression.

ELOS: Launching at Expo West

At Smith Design, we recently partnered with Accelerated Manufacturing Solutions (AMS) to launch ELOS, a functional sparkling water brand that officially debuted at Expo West 2026. From the beginning, we worked end to end: naming guidance, brand positioning, visual identity, packaging, and comprehensive brand guidelines.

Our process began with a deep dive into the beverage category and broader wellness landscape. We analyzed competitors, consumer motivations, and emerging cultural signals to identify strategic opportunities for differentiation.

Smith Design collaborated closely with AMS to shape every aspect of the brand:

  • Naming: We explored potential brand names and strategies, ultimately landing on ELOS, a modern, flexible identity designed to grow with the category
  • Brand Positioning: We defined a promise of refreshment paired with everyday wellness benefits, expressed through a bold, rebellious personality. Large hyper-liquified fruit graphics signal energy, edge, and shelf presence
  • Visual Identity and Packaging: Design systems communicate premium refreshment while reflecting the playful, bold spirit of ELOS
  • Brand Guidelines: Comprehensive guidelines ensure consistency across packaging, marketing, and future product extensions

The initial product delivers a lightly sparkling beverage with magnesium, electrolytes, essential vitamins, and fruit-forward flavor. ELOS is designed as a flexible brand platform capable of evolving with trends, flavors, and consumer expectations.

By combining functionality with flavor, design, and experience, ELOS reflects the future of integrated wellness beverages and the Brain + Beauty movement.

Looking Ahead

Expo West 2026 confirms a clear trajectory for the category: integration is key. Consumers want products that deliver benefits, enjoyment, and balance, seamlessly woven into everyday rituals.

The brands that will lead combine credible wellness claims with strong identity, thoughtful design, memorable flavors, and compelling storytelling. ELOS demonstrates this evolution, pairing wellness, flavor, and personality in a way that feels current, forward-looking, and fully integrated.

For brands and partners, the takeaway is clear. Success comes from building platforms designed to evolve alongside consumers, where integrated wellness, enjoyment, and experience define the next chapter of functional beverages.

From Core to Curious: When Brand Stretch Becomes Opportunity (and When It Becomes Polarizing)

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Brand extension is no longer a cautious step into closely related categories. Today, brands are making bolder, more visible leaps, sometimes logically, sometimes provocatively, into new spaces in pursuit of relevance, growth, and cultural momentum. In an era defined by fast-moving trends and fragmented consumer attention, expanding beyond the core can feel like a necessary survival strategy. Yet recent launches reveal a critical tension: not every stretch is embraced. Some feel like natural evolutions of what a brand already represents, while others ignite confusion, skepticism, and even backlash across social platforms. The question is no longer whether brands can stretch, but when that stretch feels authentic, and when it crosses the line into cultural dissonance.

A recent and highly visible example is Beyond Meat’s move into the functional beverage space. For some consumers, the launch signaled innovation and a broader lifestyle platform built around plant-based nutrition. For others, it felt disconnected from what Beyond Meat has historically stood for: meat alternatives grounded in food science, sustainability, and savory meal occasions. The polarized reaction underscores a growing challenge in modern brand strategy. Consumers expect brands to evolve, but only if that evolution aligns with the mental model they already hold. When the connection is unclear, even well-intentioned innovation can feel forced or opportunistic.

In contrast, several recent brand extensions demonstrate how stretching can succeed when rooted in clear brand logic and occasion relevance. Columbus Meats’ expansion into premium nuts felt intuitive because it extended the same world of craft, quality, and elevated snacking that the brand already owned. Premium nuts naturally fit into charcuterie boards, entertaining moments, and upscale grazing occasions—spaces where Columbus already had cultural permission to play. Rather than redefining the brand, the move simply broadened how and when consumers could interact with it.

Similarly, Farm Rich’s expansion from frozen appetizers into frozen breakfast built upon its existing equity in comfort, convenience, and freezer-aisle familiarity. Breakfast was not a reinvention but a natural adjacency, allowing the brand to show up at a new daypart while delivering the same promise of easy, crowd-pleasing food. Skippy’s launch of PB Bites followed a comparable logic. By translating its strongest equity, iconic peanut butter taste, and nostalgic appeal, into an on-the-go snacking format, Skippy responded to modern consumption behavior without abandoning its core identity. This was not a leap into a new category as much as a format evolution, meeting consumers where their routines had shifted.

Boar’s Head’s recent entry into indulgent dessert dips may be the boldest example, yet it still remains grounded in the brand’s long-standing reputation for premium, deli-counter craftsmanship. By reframing its role from strictly savory to “premium entertaining,” Boar’s Head expanded into a new emotional territory while staying true to its values of quality and indulgence. The move widens its relevance at social gatherings, extending the brand beyond meats and cheeses into dessert moments without eroding its upscale positioning.

Across these successes, three strategic principles consistently emerge. First, effective brand stretches expand existing occasions rather than inventing entirely unrelated ones. Columbus did not jump into soda; it deepened its presence in snacking and entertaining. Skippy did not become a wellness brand; it stayed in the snack lane and simply made peanut butter more portable. Beyond Meat, by contrast, entered a beverage category defined by different emotional and functional expectations, creating friction between what consumers knew the brand for and what it was suddenly offering.

Second, successful extensions leverage true brand equity, not just brand awareness. They draw from taste cues, trust, quality signals, and the emotional role a brand already plays in consumers’ lives. When Farm Rich entered breakfast, it carried forward its promise of easy comfort food. When Boar’s Head entered the dessert dips market, it leaned into premium indulgence and special-occasion appeal. Extensions fail when they rely solely on logo recognition without translating the brand’s deeper story into the new category in a meaningful way.

Finally, the most successful stretches feel additive rather than opportunistic. Today’s consumers are highly attuned to trend-chasing, especially in saturated spaces like functional beverages and wellness products. Without a clear narrative bridge, Beyond Meat’s move risked being interpreted as a business maneuver rather than a brand evolution. By contrast, Skippy PB Bites addressed a real, practical need: peanut butter without the spoon, making the extension feel purposeful and consumer-driven rather than reactive.

As categories fragment and consumption moments multiply, brand stretching will only accelerate. But the brands that win will not be the ones that stretch the farthest; they will be the ones that stretch with coherence. The difference between opportunity and polarization lies in narrative continuity—whether a new product feels like a natural next chapter or an unrelated side quest. When a brand extension expands an existing role, honors core equities, and solves a genuine consumer need, it builds relevance and long-term growth. When it breaks the mental contract consumers have with the brand, it risks becoming a headline instead of a strategy. In today’s culture, visibility may spark conversation, but authenticity is what sustains trust—and trust remains the most powerful currency a brand can carry into any new category.

The Future of Functional Beverages: Blending Flavor, Function, and Education

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The functional beverage market is entering its next phase of growth, one defined not only by efficacy but also by experience. As consumers increasingly look to drinks for energy, calm, focus, hydration, and gut health, these products are becoming integrated into daily rituals rather than treated as occasional supplements. Functional beverages are now staples for consumers seeking holistic wellness solutions. However, as the category becomes increasingly crowded, differentiation is no longer driven solely by ingredients. According to NielsenIQ and Euromonitor, the number of functional beverage launches has surged across various channels, resulting in a proliferation of similar claims and formats. In this environment, branding, packaging, and marketing clarity have become the primary drivers of trust, trial, and repeat purchase.

Branding: From Functional Claims to Confident Guidance

Consumers today are highly informed—but also increasingly skeptical. FMCG Gurus reports that shoppers want functional benefits, but they do not want to “decode” labels to understand them. This places new pressure on brands to act as guides, not just product providers. Mintel highlights that transparent, educational messaging is now table stakes, particularly for ingredients like adaptogens, nootropics, probiotics, mushrooms, and cannabinoids. Successful brands are simplifying complex science into clear, benefit-led language, using terms like “calm,” “focus,” “restore,” and “unwind,” while offering deeper education through secondary panels, QR codes, and digital extensions. WGSN further notes a shift toward reassuring familiarity: pairing emerging ingredients with well-known nutrients (such as magnesium, B vitamins, or electrolytes) helps lower the barrier to trial.

From a brand strategy standpoint, this means:

  • Clear brand architecture that ladders products to moments or outcomes
  • A confident, authoritative tone that educates without overwhelming. Replace ambiguity with confidence and truth.
  • Consistent language across packaging, paid media, and owned channels

Packaging: Designing for Shelf Clarity and Sensory Appeal

While functionality drives consideration, flavor ultimately drives purchase. Mintel identifies taste as the top attribute consumers associate with functional beverages, ranking above health benefits. Beverage Marketing Corporation reinforces this insight, noting that repeat purchase is overwhelmingly tied to flavor satisfaction. Packaging must strike a careful balance by clearly and quickly communicating function, while simultaneously evoking flavor, enjoyment, and sensory reward—positioning the product within the realm of “permissible wellness,” where it feels indulgent yet justified. This has led to packaging systems that borrow cues from premium food, beauty, and even spirits categories. 

Design trends include:

  • Rich, flavor-forward color palettes paired with clean benefit callouts
  • Elevated typography and restrained layouts that signal credibility
  • Ingredient photography or illustration that suggests natural origins and taste

We see a growing role for high-quality, in-house photography in enhancing flavor appeal and trust, especially in categories where taste can feel abstract. Products that look delicious feel less medicinal and more lifestyle-oriented. For brands targeting the sober-curious or alcohol-alternative consumer, WGSN highlights a shift toward cocktail-inspired aesthetics featuring glass cues, botanical illustrations, and ritual-driven design, positioning functional drinks as social, rather than solitary.

Marketing: Occasion-Based, Ritual-Driven, and Social by Design

Functional beverages are no longer confined to “me time.” Mintel & Nielsen both report that nearly 60% of consumers want to see functional drinks offered in bars and restaurants, signaling a major expansion in usage occasions. By 2027–28, the report predicts these beverages will become commonplace at concerts, fitness studios, sporting events, and sober-curious social spaces. This shift has significant implications for marketing strategy, as brands seeing the strongest growth are those that anchor products to moments, not just benefits. People are looking for products that focus on morning productivity and rituals, midday stress relief or hydration resets, and even winding down or alcohol replacement occasions. Marketing that highlights when and how to drink, rather than just why, helps consumers integrate functional beverages into their daily lives. Social content, sampling programs, and experiential activations are increasingly centered on shared moments, positioning these drinks as connectors rather than utilities.

For functional beverage brands, success begins by leading with flavor and reinforcing it with function. Taste is what captures attention at shelf, while clear, educational messaging is what builds trust and confidence over time. Consumers want products that deliver on health benefits, but they are far more likely to engage when those benefits are framed through an enjoyable, craveable experience. Clear benefit communication, evocative visuals, and credible design cues must work together to quickly convey value, differentiate from competitors, and signal quality in a crowded set. At the same time, brands must simplify the science, making complex ingredients and formulations easy to understand without undermining authority or credibility.

The functional beverage category is rich with opportunity, but it is also increasingly unforgiving. The brands that will win are those that treat brand strategy and packaging not as decoration, but as strategic tools that translate function into desire. When flavor, function, and education work in harmony, functional beverages transcend claims and become part of culture.

References

Mintel, Functional Drinks – US – 2024

NielsenIQ, Beverage Category Insights

Euromonitor International, Health & Wellness Drinks

WGSN, Food & Drink Trend Forecasts

FMCG Gurus, Consumer Attitudes to Functional Nutrition

Beverage Marketing Corporation, Functional & Better-for-You Beverages

Unveil the Future: Captivating Visual/UX Web Trends You Can’t Miss

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When it comes to visual aesthetics, a trend can be defined as a style, look, or design approach that gains popularity or widespread adoption for a period of time. These periods are becoming increasingly brief, making it even more crucial to recognize what’s hot—while it’s still hot—and understand how to leverage those trends effectively.

Putting our best foot forward in any design project starts with understanding the competitive landscape. That includes being aware of common aesthetic choices (i.e., trends), but more importantly, understanding why those choices are being made. That “why” often comes from deeper influences such as user experience, interaction patterns, accessibility standards, and evolving audience expectations. We will dig into those factors a bit more below.

Still, visual design direction should not be dictated solely by trendiness. A popular look is not automatically right for a brand. Merit, substance, and quality must come first. The goal is not to mimic “the cool kids”, but to understand what makes them perceived as cool, and then interpret those qualities in a way that is authentic to your brand.

The in-depth research and insights that guided our most recent web design work for Green Giant, Grandma’s Molasses, and Crisco, all of which launched this year, still resonate with many aspects of today’s trends.

Now, let’s dive into the trends…

Crisco brand website development

Minimalism and Clean Design

Minimalism is still having its moment, mostly because users want clarity. With so much competing for attention online, clean, intentional design feels like a breath of fresh air. Avoid being overly stark, think minimal, but with a purpose. Key design principles still apply. The layout, hierarchy, and content are all carefully planned and intentional.

You will usually see this trend show up through:

  • generous amounts of whitespace
  • simple, readable type
  • fewer competing elements on the page
  • clear visual hierarchy that guides the eye

The end result for this minimalistic trend is having pages that load quickly and content that is easier to absorb.

Dark Mode and High-Contrast Themes

Although not everyone is a fan, Dark Mode remains a very popular trend and is an easy way to make a website look sleek.

Here are the benefits of Dark Mode:

  • strong contrast that boosts readability
  • richer colors that pop against darker backgrounds
  • a streamlined, contemporary vibe

Tip: Offering a toggle (light ↔ dark) is a strong UX move that accommodates user preferences. Giving users control over how they view your site is a small touch that goes a long way.

Green Giant Website Design

Bold Typography and Expressive Fonts

Type is doing a lot of heavy lifting these days. Instead of decorative flourishes, brands are leaning into typography to set the tone and deliver personality instantly.

  • oversized headlines, expressive, and creative fonts are tricks that seem to never get old
  • variable fonts (which can change weight/width dynamically) are becoming more common for adaptability

3D Visuals, Animations, and Immersive Elements

The web is getting more dynamic, sometimes in subtle ways, sometimes in totally immersive ones. A little motion can make a site feel alive, but we are also seeing more sites lean into 3D elements, scroll-triggered effects, and interactive elements.

Some hallmarks of this trend are:

  • animations that guide attention
  • 3D models or illustrations used as focal points
  • optimization for a smooth experience

These “user engagement” visuals help create memorable experiences and reinforce quality, but must be done with performance in mind, so they don’t bog down the user’s machine. Use animations/motion where they add meaning, not just for decoration.

Organic Shapes, Asymmetry and Fluid Layouts

There has been a steady shift away from perfectly rigid grids and sharp, rectangular shapes.

You will spot this trend through:

  • curved edges instead of sharp corners
  • sections that overlap or flow into each other
  • a more human, dynamic, and fluid feel, versus overly mechanical layouts

Tip: Asymmetry can draw attention, but make sure the layout still feels balanced, and navigation remains intuitive.

Grids and “Bento Boxes”

Counter to the above is a layout style where content is divided into distinct, modular “boxes” or compartments, much like the sections of a Japanese bento box, where the trend gets its name. Clarity, balance, and modularity are their key features.

  • boxes can vary in size, not limited to just uniform squares
  • different sized blocks working together cohesively
  • size and various configurations of the grid are used to create an overall architecture as well as visual hierarchy

It’s not just decorative. Each box serves a purpose, presenting a specific type of content (text, image, video, link, etc.) It is clean, modern, and makes perfect sense for content heavy experiences.

Customization and Personalization

With AI involved with so much of our digital activity, personalization and adaptive experiences are becoming the norm, even if we do not realize it. Sites are starting to adjust themselves based on how and where people use them.

This shows up through:

  • content recommendations tailored to each visitor
  • navigation that prioritizes what you need most
  • location aware messaging or features
  • layouts that adapt based on user behavior

When done well, personalization feels intuitive, not invasive.

Privacy and Security

With all this customization comes stricter rules and regulations around Privacy and Security. These measures are in place to protect users and control how their information is shared, which is why cookie-consent popups are now appearing everywhere you look.

Accessibility

In order to discuss accessibility trends, it is only fair to start with WCAG 2.1/3.0 standards. While being compliant to these standards reduces the risk of lawsuits, 85% of organizations see accessibility as a competitive edge, with the added benefit that accessible sites improve SEO and conversions.

Meeting these standards, along with adding even more options for users to adjust contrast and point sizes for readability, only makes the experience that much better for the user.

Voice Navigation & Assistive Tech Integration are becoming increasingly popular. With AI assistants like Siri, Alexa, and Google Assistant searching the internet and assisting users, it is key to make sure the sites are developed in a way that they can access information easily and correctly.

Sustainability in Web Design

The internet accounts for about 3.7% of global carbon emissions, rivaling that of the airline industry, and could consume as much as 8% of global electricity by 2030.

To be sustainable, we need to recognize that websites rely on energy-intensive servers and data centers, which often utilize fossil fuels and substantial amounts of water for cooling. The key to reducing the carbon footprint is to minimize the energy required to maintain, operate and consume the site.

  • optimizing code creates a more efficient site, quicker load times, and less bandwidth
  • fewer unnecessary scripts which create less draw from servers
  • mobile-first design that prioritizes essentials
  • green hosting providers have their own initiatives in place to help reduce their carbon footprint

A lighter site is not just greener. It is faster and more user-friendly.

Web design trends are evolving faster than ever, driven by technology, user expectations, and cultural shifts. While it’s tempting to chase what’s popular, the most effective designs balance trend awareness with brand authenticity, usability, and accessibility. Minimalism, dark mode, bold typography, immersive visuals, and adaptive layouts all offer exciting opportunities, but they should serve a purpose beyond just aesthetics. Personalization powered by AI, sustainability considerations, and compliance with accessibility standards are no longer optional; they’re essential for creating inclusive, future-ready experiences. Ultimately, great design isn’t about following trends blindly; it’s about understanding why they resonate and using that insight to craft meaningful, user-focused solutions that stand the test of time.

Together, We Gather.

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In honor of the holiday season, we’re celebrating the connections between cultures, stories, and traditions that make our world richer and more flavorful.

Because we believe that food has the power to bring people together in profound ways, we are donating to World Central Kitchen, supporting its mission to provide nourishing meals to communities in need around the world.

Below, you will find recipes from a few of our team members; small tastes of the many backgrounds and experiences that shape who we are.

Happy Holidays from Smith Design!

Becki’s Polish Chruściki

Ingredients:

  • 5 large egg yolks at room temperature
  • 1 large whole egg at room temperature
  • 1/2 teaspoon salt
  • 1/4 cup confectioners’ sugar plus extra for sprinkling
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon rum or brandy
  • 2 cups all-purpose flour
  • 3 cups canola or vegetable oil

Instructions:

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, combine egg yolks, whole egg and salt. Beat at high speed until thick and pale yellow, about 5 minutes.
  • Beat in sugar, cream, vanilla extract and rum. Add flour and beat until dough forms, about 5 minutes.
  • Turn the dough out onto a floured surface. Divide it in half, then cover with plastic wrap and let it rest for at least 20 minutes.
  • Working with half of the dough at a time, roll out to ⅛-inch thickness. Using a pizza cutter or a sharp knife, cut the dough into 2-inch-wide strips.
  • Cut the strips on the diagonal at 4-inch intervals. This results in 2×4 inch rectangles.
  • Make a slit in the center of each strip of dough. Pull one end through the slit to create the traditional twist shape.
  • Heat 2 inches of oil in a large, deep skillet to 350°F.
  • Fry 4 to 6 Chruściki at a time for 1 minute or less per side or until golden brown. Keep an eye on them, they fry quickly! Drain the crisped Chruściki on paper towels.
  • Dust with confectioners’ sugar.  

Elana’s Italian Pizzelle

Ingredients:

  • 6 eggs
  • 2 Tbsp vanilla extract
  • 1 1/2 cups sugar
  • 6 cups flour
  • 4 tsp baking powder
  • 1 cup melted butter, cooled
  • 1 Tbsp anise seeds
  • round rainbow sprinkles

Instructions:

  • In a stand mixer (or with a handheld mixer), beat the eggs, adding the sugar gradually. 
  • Beat the eggs and sugar until smooth. Add the cooled, melted butter and vanilla extract. 
  • Sift the flour and baking powder together, then add them to the eggs and sugar. Stir in the anise seeds and roll the mixture into small balls.
  • Heat up a pizzelle iron. While the iron heats, pour the sprinkles into a small bowl. 
  • Roll the cookie dough balls into the sprinkles so they are coated on the outside. 
  • Place the sprinkled cookie dough into the pizzelle maker and press to cook. Repeat with the remaining dough balls.

Grace’s Sicilian Almond Torrone

Ingredients:

  • 2 sheets wafer paper, cut to fit baking pan
  • 1 cup honey
  • 1 ⅔ cups sugar
  • 3 egg whites, at room temperature
  • 1 pinch salt
  • 1 Tablespoon clear vanilla extract 
  • 1 Tablespoon lemon zest
  • 3 cups nuts, roasted almonds, pistachios, hazelnuts, or pecans

Instructions:

  • Prepare a 9-inch square baking dish (or similar size) by lining it with plastic wrap, ensuring the bottom and sides are fully covered.
  • Cut both sheets of wafer paper to fit the size of the baking dish. Place one sheet of the wafer paper into the bottom of the dish, and set the other piece aside for later.
  • Take the room temperature egg whites and beat them with a dash of salt in a stand mixer until soft peaks form. Keep them in the stand mixer for later.
  • Take a medium to large-sized heavy-bottomed pot, and add the honey and sugar. Stir this mixture on medium heat until it has reached 300ºF.
  • Once the sugar mixture has reached 300ºF, remove from heat and immediately bring it over to the stand mixer.
  • With the mixer on medium-high, stream in about 3 Tablespoons of the hot sugar mixture, let it fully combine with the egg whites, and whip for a few moments
  • before slowly streaming in the remaining sugar mixture.
  • Add in the lemon zest and vanilla extract. Pay close attention to how thick the mixture is getting as it cools. Continue to whip it until the sides of the bowl
  • are cool enough to keep your hand on it for 10 seconds. It takes about 30 seconds to cool down.
  • When this happens, add in the nuts and give it one good mix to combine, then shut it off. If the mixture is getting too thick before the bowl is cool enough to
  • keep your hand on it, add the nuts in and stop mixing at any point. Working quickly, pour the mixture into the prepared baking dish, on top of the wafer paper.
  • Gently spread as evenly as possible. Use a lightly greased spatula to spread the nougat if needed.
  • Top the nougat with the second wafer paper sheet. Gently press everything down tightly and flat, trying to get as flat and level a top as you can – you can
  • use the bottom of a cup to help smooth it out if needed.
  • Let cool at room temperature.
  • When ready, carefully turn the torrone out onto a cutting board. Remove the plastic wrap and use a long serrated knife to cut the torrone into desired sizes.

Melissa’s Pork Tenderloin

Ingredients:

  • 2 pork tenderloins (about 1 1/2 pounds each)
  • 2 tablespoons canola oil
  • Salt and freshly ground pepper

Guava Glaze:

  • 1 cup guava jelly, or apricot jam
  • 1/4 cup Dijon mustard
  • 1/4 cup freshly squeezed orange juice
  • Salt and freshly ground pepper

Orange-Habanero

  • 2 tablespoons canola oil
  • 1 small red onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup fresh lime juice
  • 3 cups freshly squeezed orange juice
  • 1/2 habanero chile, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin seeds
  • Salt and freshly ground pepper

Instructions:

  • Preheat the grill to high.
  • Brush pork with oil, and then season it with salt and pepper. 
  • Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork.
  • Grill the pork tenderloins for 4 to 5 minutes per side, brushing frequently with the Guava Glaze.
  • Remove from the grill, brush again with glaze, and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.

Guava Glaze:

  • Whisk jelly, mustard, and orange juice together in a small bowl.
  • Season, to taste, with salt and pepper.

Orange-Habanero Mojo:

  • Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes.
  • Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half.
  • Whisk in the cilantro and cumin and season to taste with salt and pepper. Drizzle over pork.

Allen’s Hawaiian Lumpia

Ingredients:

  • 16 oz lumpia wrappers
  • 1 lb ground pork
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp shoyu soy sauce
  • 1/2 cup onion
  • 1/2 cup carrots
  • 1/2 cup cabbage
  • 1/2 cup green onions
  • oil for frying
  • flour paste sealer
  • 1/2 tbsp flour
  • 1/2 tbsp water
  • spicy seasoned vinegar sauce
  • 2 tbsp white vinegar
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 clove garlic
  • 1 red Hawaiian chili pepper, optional

Instructions:

  • Prepare vegetables ahead of time.
  • To make the filling, heat a pan over medium heat and drizzle oil into it. Add in the garlic. 
  • Cook for about 30 seconds or until aromatic. Be careful not to burn the garlic.
  • Add in the ground pork and cook until all has turned brown. Drain the oil in a colander.
  • While the meat is draining, reuse the same pan. Drizzle in some oil and add in the vegetables. 
  • Sauté until the vegetables have become slightly tender.
  • Add the meat back into the pan and add in the seasonings: salt, pepper, garlic powder, and shoyu. Mix and cook for one more minute. Then add in the green onions and cook for an additional minute. Take it off the heat and let it cool down to room temperature.
  • Make the flour paste by combining the flour and water in a small bowl. Mix to get a thick paste-like consistency.
  • Assemble the lumpia by separating one sheet of the wrapper. Lay the wrapper on a plate with one corner pointing towards you. Add about 2–3 tbsp of the filling. Take the bottom corner of the wrapper and fold over the filling. Roll tightly until you reach about three-fourths of the way to the top corner. Gently but firmly fold the right and left corners to the middle (it’ll look like an envelope). Tightly roll towards the top, leaving about an inch gap. Apply the paste and roll the rest of the way to seal it off. Repeat this procedure until all of the filling and wrappers have been used.
  • Fill a pan or pot with oil. Heat it to 350ºF and carefully add the wrapped lumpia. Fry until golden brown, about 2–4 minutes.
  • Line a plate with a paper towel to place the fried lumpia on.
  • To make the sauce, combine the vinegar, salt, pepper, garlic, and chili pepper.
  • Serve the lumpia with your choice of dipping sauce.

Rachel’s Potato Latkes

Ingredients:

  • 1 1/2 pounds russet potatoes, peeled 
  • 1/2 medium onion, peeled 
  • 1 large egg, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground black pepper
  • Vegetable oil

Instructions:

  • Grate the potatoes and onion on the largest holes of a box grater. Alternatively, you can use the grating attachment of a food processor.
  • Place the potato and onion mixture on a lint-free kitchen towel or a large piece of cheesecloth and squeeze out as much liquid as possible.
  • In a large mixing bowl, stir to combine the potato and onion mixture with the egg.
  • Sprinkle the flour, salt, baking powder, and pepper evenly over the potato mixture. Stir it gently to combine well.
  • Meanwhile, fill a large, heavy-bottomed skillet with ¼-inch of oil. Heat it over medium-high heat to 350°F.
  • Working in batches, drop spoonfuls of the latke mixture, between 3 to 4 tablespoons in size, into the hot oil. Press gently with the back of a spoon or spatula to slightly flatten their tops. 
  • Cook for about 3 minutes until golden brown. Flip the latkes and cook for an additional 1 to 3 minutes until golden brown. Adjust the heat as needed to maintain 350°F.
  • Place the latkes on a paper towel-lined plate or a wire rack set over a small, rimmed sheet tray. Repeat with the remaining potato mixture, adjusting the heat as needed.
  • Serve the latkes with sour cream and applesauce, if desired.

Jenna’s Eggplant Caponata

Ingredients:

  • 2 lb eggplant cut into 1 1/2″ cubes
  • 1/2 cup (120g) olive oil plus more as needed
  • 1 teaspoon Diamond Crystal Kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup (60g) extra- olive oil
  • 1/3 cup (45g) pignoli nuts
  • 3 ribs celery, chopped
  • 1 large red bell pepper, chopped
  • 1 medium red onion, sliced
  • 1 6-ounce can tomato paste
  • 1 cup (140g) chopped pitted green olives
  • 2 tablespoons (18g) capers, rinsed
  • 1/4 packed cup (42g) raisins, optional
  • 2 tablespoons (26g) sugar
  • 1/4 cup (60g) red wine vinegar
  • 1/4 teaspoon crushed hot red pepper flakes
  • 1/4 cup mince flat-leaf Italian parsley
  • 3 tablespoons mint and/or basil for garnish
  • Salt and pepper to taste

Instructions:

  • Toast the pignoli nuts in a dry pan over medium-low heat for approximately 5 minutes, being careful not to burn. Once toasted, set aside.
  • Heat a large pan to medium heat with extra-virgin olive oil. Add the celery, red onion, and bell pepper and sauté for 5–7 minutes or until softened.
  • Add the tomato paste and continue cooking for another 5 minutes, stirring frequently. If the paste starts to burn, add a few ounces of water to the pan. 
  • Next, add the hot red pepper flakes and cook for 30 seconds.
  • Add the green olives, capers, raisins, sugar, and red wine vinegar. Cook for 5 minutes, allowing the vinegar and sugar to cook through and incorporate.
  • Add the roasted eggplant to the pan and gently mix it all together, being careful not to crush the eggplant. Taste test the acidity and add more sugar or vinegar if required. Season with salt and pepper to taste.
  • When satisfied with the taste, turn off the heat and add the parsley and pignoli nuts. Mix well. Caponata can be eaten right away, but it’s better to refrigerate it overnight so that the flavors meld together. 

Dave’s Swedish Meatballs

Ingredients:

Meatballs:

  • 1/2 sweet onion, finely chopped
  • 1 tsp olive oil
  • 2 lbs ground pork (or beef)
  • 1/2 cup panko breadcrumbs
  • 2 eggs
  • 2 tbs fresh parsley, chopped
  • 1/2 tsp cardamom
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground all spice
  • 1 tsp garlic powder
  • 1.5 tsp salt
  • 1/4 tsp black pepper

Sauce:

  • 4 tbs butter
  • 3 tbs flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tbs Worcestershire sauce
  • 1 tsp Dijon mustard
  • Salt + pepper to taste

Instructions

Meatballs:

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  • Sauté the chopped onion in a little olive oil until just translucent, about 2 minutes.
  • In a large bowl, combine the meatball ingredients with your hands. Form medium-sized balls and place onto the baking sheet.
  • Bake for 20 minutes or until internal meatball temperature registers 160°F.

Sauce:

  • On medium-high heat, melt the butter in a pan and add the flour. Continuously whisk until the rue turns brown.
  • Slowly add and whisk in the broth and then the heavy cream.
  • Next, mix in the Worcestershire and Dijon and bring everything to a boil. Lower the heat to a simmer and cook until the sauce thickens, stirring occasionally. Season with salt and pepper to taste.
  • Add the cooked meatballs to the pan and continue to simmer for another few minutes, drizzling them with the sauce.

Brian’s Poutine

Ingredients:

  • 3 or 4 large russet potatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons dried thyme
  • Freshly cracked black pepper

Gravy

  • 4 tablespoons (½ stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup chicken broth
  • 1 cup beef broth
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 beef bouillon cube
  • 1 teaspoon unfiltered apple cider vinegar

For serving:

  • 10 ounces white cheddar cheese curds, at room temperature
  • Minced fresh parsley

Instructions:

  • Make the fries. Place the batons in a large bowl and cover them with cold water.
  • Let soak for at least 30 minutes, up to 24 hours for crispier fries.
  • Preheat the oven to 425°F. Line 2 large rimmed baking sheets with parchment paper.
  • Spread the potatoes out onto large, clean kitchen towels. Dry them off as best as possible.
  • Place the potatoes on the prepared baking sheets, drizzle with the olive oil, sprinkle with the thyme and salt, and add black pepper to taste.
  • Toss to coat evenly, then spread out the potatoes into a single layer.
  • Bake for 10 minutes, then toss the fries and rotate the pans, swapping the one on the top for the one on the bottom. Increase the oven to 450°F and bake the fries for 10 minutes more. Toss the fries and swap the pans from top to bottom again. Turn on the broiler and cook the fries until they begin to brown and crisp, about five more minutes. Continue to toss and broil until the fries reach the desired doneness. Season with salt and pepper.
  • Meanwhile, make the gravy. In a large saucepan set over medium heat, melt the butter. Sprinkle the flour over the butter and cook, stirring constantly, until golden brown, about 2 minutes. Stir in the garlic powder and onion powder. Slowly add the chicken and beef broth.
  • Increase the heat to medium-high and bring to a boil, stirring often. Reduce the heat to low and simmer until thickened. Stir in the Worcestershire, beef bouillon, and vinegar. Season with salt and pepper.
  • To assemble the poutine, divide the fries among four plates. Sprinkle the fries with the cheese curds, drizzle on the gravy, and garnish with parsley.
  • Serve immediately.

Miles’ Cheese Stuffed Meatballs

Ingredients:

  • 10 oz ground pork
  • 20 oz ground beef
  • 2 eggs
  • 1/4 cup grated Parmesan cheese
  • 1 tbs Italian seasoning
  • Salt and pepper
  • 3 cheese string sticks

Instructions:

  • Preheat the oven to 375F.
  • In a large bowl, mix together the pork, beef, egg, Parmesan cheese and seasonings.
  • Cut the string cheese into small pieces.
  • Take a small handful of the meat mixture and place a piece of the string cheese inside.
  • Form the meat around the cheese into a ball shape.
  • Place the meatballs on a baking sheet lined with foil and cook for 15–20 minutes until the meat is cooked through and the cheese has melted.
  • This recipe makes approximately 24 meatballs.

Mark’s Italian Antipasto

Ingredients:

  • 1 loaf of ciabatta bread
  • 1 cup marinated artichoke hearts, roughly chopped
  • 3/4 cup favorite kind of olives, sliced
  • 3/4 cup roasted red bell pepper, diced
  • 1/3 cup pepperoncini, sliced
  • 8 to 10 pepperoni slices, divided
  • 8 to 10 salami slices, divided
  • 10 to 15 slices provolone cheese, divided
  • 2 tbsp grated Parmesan
  • 1 tbsp olive oil

Instructions:

  • Preheat the oven to 400 degrees.
  • Place the ciabatta bread on a baking sheet.
  • Using a paring knife, score about a one-inch border around the top of the bread.
  • Remove the crust from inside the border and a little bit more of the bread underneath.
  • In a mixing bowl, combine the artichokes, olives, roasted bell pepper, and pepperoncini.
  • Take some of the provolone slices and line the bottom of the bread loaf until covered overlapping as necessary to fit.
  • Arrange some of the salami slices on top of the provolone, followed by some of the pepperoni slices.
  • Take half the antipasto mixture and spread it in an even layer on top of the pepperoni slices.
  • Repeat step three layering followed by step four.
  • Sprinkle the Parmesan cheese on top of the antipasto mixture. Brush the edges of the bread with olive oil.
  • Cover the bread with foil and bake for about 30 minutes or until the cheese has melted.
  • Cool before slicing and serving.

Adobe MAX 2025: Creativity Evolved – The Intersection of Artistry and Technology

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Adobe MAX 2025 underscored a central truth: artificial intelligence is transforming creative work — not by replacing it, but by expanding what’s possible. The overarching theme was clear throughout the keynotes and sessions: AI is a partner in the process, enabling faster workflows, more connected collaboration, and entirely new ways to visualize ideas.
For our team, the experience was both inspiring and grounding. The tools may be evolving at a rapid pace, but the creative spark — the part that connects vision, intuition, and craft — remains unmistakably human.

Elana’s Take: A Thoughtful Evolution

This year’s keynote positioned AI as a support system for creativity rather than a substitute for it. Adobe’s rapid development of Firefly — now fully integrated within Photoshop and enhanced with third-party app compatibility — demonstrates how technology can amplify ideation and collaboration.


Firefly Boards, in particular, stood out as a meaningful innovation. The shared digital workspace encourages teams to ideate, iterate, and refine in real time, bridging the gap between brainstorming and execution. It’s a glimpse at how creative processes can become more dynamic without losing their human nuance.


Still, the conversation around AI sparked necessary tension. Some designers celebrated its limitless potential, while others questioned its implications. That balance — curiosity and caution — feels essential to how our industry moves forward.

Miles’ Take: Tools that Empower

As a first-time attendee, I found the experience both overwhelming and exhilarating. Adobe delivered a mix of innovation and practicality — from the headline-grabbing generative features to a range of “quality-of-life” updates that genuinely improve daily workflows.

Features such as “Name All Layers,” MotionMap animation in Illustrator, and Project TurnStyle for perspective shifting are redefining what’s possible within a single software suite. These are not gimmicks; they’re efficiency upgrades that allow more time for actual design thinking.

Even more impressive are tools like the AI Assistant, which can visually analyze work and offer creative recommendations. Combined with generative upscaling, color harmonization, and dynamic lighting adjustments, designers can now refine and elevate work that once required complex manual adjustments or reshoots.

Shared Insights

Across the sessions and demos, a few key lessons emerged:

  • Collaboration is evolving. Tools like Firefly Boards bring co-creation into the heart of the digital workspace.
  • Prompting is a skill. The quality of AI results depends on creative clarity — specificity matters more than ever.
  • Experimentation remains vital. Many of the best results came from unexpected outcomes, reminding us that play and discovery still drive creativity.
  • Human direction is irreplaceable. Even the most advanced features require the designer’s taste, judgment, and narrative vision to succeed.

Closing Reflection

Adobe MAX 2025 made one thing clear: the future of creativity isn’t automated — it’s augmented. As technology continues to evolve, so too must our curiosity and adaptability. These tools are here to help us work smarter, iterate faster, and bring ideas to life with more precision and imagination than ever before.


The craft remains human. The tools are simply catching up.

Turning Up the Heat: How “Spice Culture” Is Redefining Flavor and Brand Collabs in 2026

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Spice isn’t just a flavor; it’s a cultural force. Over the last decade, heat has evolved from a fringe fascination to a defining characteristic of modern food culture. As consumers chase bolder, more layered flavor experiences, brands find new and unexpected ways to bottle that energy. 

From Cult Favorite to Collaboration Powerhouse

Few brands embody this evolution like Frank’s RedHot. What began as a pantry staple has transformed into an icon of crave culture and a symbol of familiarity, fandom and flavor. 

In recent years, Frank’s has proven that strategic collaborations can amplify equity on both sides. The BLACK LABEL® Bacon with Frank’s RedHot, Farm Rich Frank’s RedHot Stuffed Buffalo Crunchers, SpaghettiOs Frank’s RedHot, and Goldfish Frank’s RedHot partnerships each leveraged the brand’s cult following to infuse new energy and buzz into beloved household names.

Smith Design helped bring two of these partnerships to life: BLACK LABEL® Bacon with Frank’s RedHot and Farm Rich Frank’s RedHot Stuffed Buffalo Crunchers. The packaging captures the playful spirit and bold attitude consumers expect from both brands. Each collaboration merges everyday comfort with heat-driven excitement, creating products that feel familiar yet turned up a notch. Consumers are buying into a shared cultural moment built around boldness, fun, and nostalgia.

The Rise of Regional Heats

While established brands ride the wave of co-branded spice, a new generation of products is shaping the next era of “smart heat.” Emerging names like Tari Hot Sauce, inspired by Peruvian culinary traditions, showcase the vibrancy of regional peppers such as aji amarillo — bringing nuanced, citrusy brightness rather than pure fire.

Similarly, Hoboken Farms’ Calabrian Chili Marinara brings buttery, sweet heat to a comfort classic.  Spice is no longer reserved for snacks or condiments but has become a staple in sauces, spreads, and meals.

These products speak to a broader trend: heat as a marker of sophistication. Today’s consumer wants flavor that feels crafted, not chaotic. Products with depth, balance, and a sense of story behind every bite will win with consumers in 2026. 

Sweet Heat

The “sweet heat” movement continues to sizzle as consumers crave more dynamic flavor experiences and brands find creative ways to deliver balance and bite in one irresistible pour. What began with the hot honey craze has evolved into a full-fledged flavor category, expanding into syrups, sauces, and snacks that combine indulgent sweetness with a kick of spice.

One of the newest standouts in this space is Maple Grove Farms’ Hot Maple Syrup, a just-released product that turns classic comfort into a bold flavor adventure.

Working with Maple Grove Farms, Smith Design developed packaging that reflects this balance, blending the warmth of maple tradition with a modern, fiery twist. The design brings the product’s duality to life, pairing heritage and edge in a way that mirrors its rich sweetness and subtle chili kick.

This launch embodies a defining flavor trend for 2026: sweet heat as a bridge between indulgence and intensity. It’s not about overpowering spice, but about contrast, how warmth and sweetness can coexist in ways that feel elevated, sensory, and new.

The Design Opportunity in “Heat”

For brands and designers alike, heat is more than a sensory trend, it’s a visual and emotional language. Red, orange, and smoky hues evoke intensity and warmth, while typography and texture can telegraph authenticity and craft. Successful “spice branding” balances attitude with accessibility: leaning into energy without alienating mainstream audiences.

As the category grows, co-branding and limited editions have become key storytelling tools. When done well, these collaborations extend the shelf life of excitement and tap into audiences eager for something familiar but turned up a notch.

What’s Next for Heat in 2026

Looking ahead, the conversation around heat will continue to evolve. Expect more emphasis on regional authenticity, sweet-heat pairings, and cross-category experimentation — from spicy honeys and chili oils to heat-infused snacks, condiments, and even beverages.

The brands winning in this space understand that heat isn’t just about Scoville units — it’s about emotion, culture, and experience. In 2026, spice is less about pain and more about personality.

It’s Popular. It’s Polarizing. It’s Pumpkin.

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’Tis the season of the Great Pumpkin, and with it comes the onslaught of Pumpkin Spice everything. Although the media, social and otherwise, love to poke fun at the plethora of products out there – consumers look forward to it and embrace it wholeheartedly.

Spice maker McCormick recently conducted a survey about seasonal spice mixes used at home – their Pumpkin Pie Spice Mix came in as the “top seasonal flavor consumers look forward to the most throughout the year.” According to the McCormick Proprietary Consumer Survey for 2025, 72% of respondents use pumpkin pie spice at least once a week.

Melt In Your Mouth Pumpkin!

Packaged goods companies fill our shelves with an ever-growing array of pumpkin-spiced products to make it convenient for all to get in on the fall flavor fun. Smith Design has partnered with several clients to bring their brands into this flavor trend. We very recently worked with Hershey on Pumpkin Spice Latte Nuggets, embracing the warmth of fall with a rich, spice-toned color palette, custom illustrations, and in-house photography. The result is a cozy, craveable package that signals fall at first glance and stands out in the seasonal candy aisle.​

Pumpkin Goes Nuts!

We also created seasonal packaging for Planters, and this year, you can enjoy both the design and the satisfying crunch of Pumpkin Spice Almonds. If the season really grabs you, also look for Planters Apple Cider Donut Cashews to fully fall into fall flavors. Smith Design has established a successful seasonal look for Planters offerings with bold graphics, illustration, and in-house photography to tempt your snack buds. There are holiday mixes as well to warm your winter, like Festive Fancifuls, but let’s not rush things!

Planter's Pumpkin Spice Almonds and Planter's Apple Cider Donut. Seasonal packaging design.

From the Great Pumpkin comes the Greek Pumpkin

The yogurt aisle is always representing with the latest flavor trends and the most up-to-date seasonal tastes. Our work with Hain Celestial Group includes the launch of several limited-edition yogurt SKUs for The Greek Gods, including Pumpkin Spice. The packs have fun, illustrative flavor cues and photography to enhance the special seasonal attraction of this SKU to their main line of delicious yogurts.

The Greek Gods Greek Yogurt Pumpkin Spice. Seasonal fall packaging design.

Listen, whatever you may feel about Pumpkin season, don’t let it pass untasted. Frankly, we are here for it. If your brand is looking for tasty and trendy design launches, Smith Design is ready with a skilled team known for strategic thought leadership, stunning graphics, impactful illustrations, and delicious photography that sells. Put down that Pumpkin Margarita and give us a call!

References

https://www.thepioneerwoman.com/just-for-fun/a65898827/pumpkin-spice-popularity-survey-2025

Evolving Without Alienating: What Recent Rebrands Are Teaching Heritage Brands

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Over the past year, we have seen a wave of brand redesigns, some honoring equities while others completely abandoning them. As a design agency that partners with category-leading heritage brands, our take is simple: treat equities as irreplaceable assets, not creative constraints. 

Respecting Memory While Refreshing Meaning

  • Pepsi’s identity refresh channeled 1990s visual memory, returning to a bolder wordmark locked inside the globe, with a darker palette and black accents to elevate Zero Sugar. It’s a case study in nostalgia with intent – contemporary, but instantly “Pepsi.” 
  • Jell-O leaned into a retro-playful packaging system and jiggle-forward visuals, trading clinical cues for joyful appetite appeal. Jell-O is an excellent example of a heritage brand made current by amplifying, not erasing.
  • Dial evolved its identity by honoring core brand equities while expanding beyond cleanliness to build emotional and sensory connections. In collaboration with Smith Design, the brand introduced modernized illustrations, streamlined packaging, and distinct subline expressions that transform its heritage into a foundation for fresh, relevant storytelling.

Why these landed: each began with an audit of non-negotiable equities (shapes, colors, wordmarks, pack architecture) and then used those as springboards. Heritage was a tool to increase recognition and warmth, not the strategy itself.

Breaking the Bond with Loyalists

  • Cracker Barrel attempted a modernized logo and store refresh that muted hallmark cues (the “old country store” feel). Customer backlash resulted in a swift halt of the rollout and reinstating the original logo, a lesson in how deeply an experience and brand mark are intertwined for legacy brands. 
  • Jaguar in a bold push toward electrification, rolled out a campaign centered on the tagline “Copy Nothing”, featuring a new minimalist logotype and sleek visuals. Fans and critics accused Jaguar of abandoning its storied heritage, claiming the company “killed a British icon.”

What went wrong: backlash isn’t just about logos; it’s about signals towards a bigger change that will affect the core of what consumers know and love about a brand.  When the new expression seems to disinvite your base, consumers start to recognize what may be changing at a deeper level, leaving the new visual strategy to take the brunt of the negativity for the bigger organizational change. 

Our Philosophy for Heritage Leaders

We design with two truths in mind:

  1. Equities are capital. You don’t delete assets that took decades to accrue; you reinvest in them.
  2. Growth requires stretch. New, younger audiences need fresher codes to see themselves in the brand. The backlash received by some brands should not deter heritage brands from making necessary updates; mindful reimagination will make sure you are evolving to meet those new consumer needs.

 The job is to hold the line on what must endure and evolve what can invite.

How We Do It (and what you can expect)

  • Equity Map & Hierarchy. We inventory distinctive assets (color, iconography, pack silhouettes, taglines). Then we tier them: Keep / Evolve / Explore.
  • We purposely use dual-audience testing. We test current users and next-gen prospects separately first and then together, so we can see where preferences diverge rather than averaging them into something not rooted in strong support. 
  • Scenario design, not one-offs. We prototype territories:
    • Conserve: tight evolution, maximum continuity.
    • Bridge: bolder motion with protected core equities.
    • Breakthrough: novelty option pressure-tested for stretch.
  • Decision by “Equity + Effect.” We combine recognition/fit metrics with persuasion and “would try/buy” lift. The winning route protects recognition and grows relevance.

When current vs. new consumers don’t agree…this is the hard part, and it happens. How do we continue forward without abandonment?

  • Find the overlap first. Identify assets both groups rate as “makes it feel like the brand.” Those become untouchables.
  • Localize the novelty. Concentrate change where your base is least sensitive and keep primary marks, core colors, and hero pack elements consistent.
  • Stagger the leap. If the breakthrough route wins with prospects but alarms loyalists, roadmap it: launch the Bridge system now, pre-wire the “why,” and schedule feature releases toward the bolder behaviors once familiarity builds.
  • Narrate the change. Use brand storytelling to frame evolution as a return to purpose, not a departure. Communicate how the launch narrative connects the past to the future in human terms.

Great redesigns don’t choose between heritage and modernity; they translate heritage into modernity. When you honor what people already love, you earn the right to show them what they’ll love next.

References

Pepsi Logo: https://www.printmag.com/branding-identity-design/the-new-pepsi-logo-proves-the-mass-appeal-of-nostalgic-rebrands/

Jello Logo: https://logos-world.net/bright-rebranding-of-the-jell-o-logo/

Breakfast Is the New Frontier for CPG Innovation

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Morning food is getting a major makeover.

Breakfast has emerged as one of the most dynamic innovation zones in the CPG landscape.
Shifts in consumer habits, heightened focus on wellness, and a craving for convenience have turned the morning meal into a canvas for experimentation and an opportunity for growth for CPG companies.

A Category Reawakened

With more people working from home or adopting flexible schedules post-pandemic, breakfast has moved from a rushed necessity to a daily ritual consumers are eager to personalize, enhance, and optimize.

Add to this the rise of functional foods, growing demand for clean-label ingredients, and a desire for flavor exploration, and it becomes clear: the traditional cereal aisle is no longer enough.

Trends Driving the Breakfast Boom

Consumers want more from their first meal, giving rise to notable trends across the category. A few trends exhibiting tenacity right now include:

1. Functional Nutrition

Consumers want breakfast with benefits: energy, focus, satiety, and gut support. Brands like Taika (adaptogenic lattes) and MUSH (probiotic-rich oats) lead the charge by embedding function into formats people already know and love.

2. Protein Priorities

Breakfast has become the protein anchor of the day. Brands like Farm Rich are turning familiar formats into high-performance food without sacrificing taste. Smith Design recently worked with both brands to capture innovations in breakfast. Farm Rich’s High Protein Cinnamon French Toast Sticks, Loaded Hash Brown Bites, Bacon Breakfast Roll Ups, and Sausage Stuffed Biscuits offer the delight and familiarity of indulgent breakfast foods in a portable format that packs a protein punch. Smith created the logo for Farm Rich, redesigned the packaging, and shot the food photography.

3. Plant-Based

With demand for plant-forward meals increasing, breakfast is an ideal entry point. PB2’s Apple Cinnamon Muffin Mix combines the benefits of added protein that’s all plant-based. Smith Design worked with PB2 on the label design and food photography for this innovative morning mix.

4. Snackification of the Morning Meal

Today’s breakfast might be eaten in the car, at a desk, or mid-Zoom. This shift has opened doors for portable, resealable, microwaveable formats. Smith Design leveled up the package design and photography for Eggland’s Best Sous Vide Egg Bites, which go from frozen to fabulous in minutes and are easy to bring on the go.

The Breakfast Opportunity

For CPG brands, breakfast offers a unique intersection of habit, health, and hedonism. It’s a chance to build brand loyalty in a new category through daily rituals, capture self-space in multiple grocery aisles, and drive category disruption without the need to educate consumers from scratch about their brand.

The Visual Legacy of the Tour de France

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With Smith Design-ed Products

First held in 1903, the Tour has become one of the most prestigious events in sports, captivating fans with its dramatic mountain climbs, high-speed sprints, and iconic landscapes. It’s a grueling, multi-week stage race that blends athleticism with tradition.

But beyond the peloton lies a fascinating visual language: the jerseys themselves. From the famed maillot jaune to the green, polka dot, and white jerseys, each color tells a story—honoring the race’s history, celebrating standout performances, and adding a layer of symbolism to every pedal stroke. Whether you’re new to the Tour or a longtime fan, understanding the origins of these jerseys offers a richer appreciation for the spectacle and strategy of the race.

Yellow Jersey (Maillot Jaune) – Overall Leader

  • Introduced: 1919
  • Significance: Worn by the rider with the lowest overall time (General Classification).
  • Why Yellow?: It matched the yellow newsprint of L’Auto, the race’s original organizing newspaper.
  • Fun Fact: Eugène Christophe was the first to wear it. At the time, it was controversial because riders felt it made them too easy to target.

Green Jersey (Maillot Vert) – Points Leader

  • Introduced: 1953 (50th anniversary of the Tour)
  • Significance: Awarded to the best sprinter based on points from stage finishes and intermediate sprints.
  • Why Green?: It was originally sponsored by a lawn mower company, hence the green color.
  • Fun Fact: Points are weighted toward flat stages to favor sprinters.

Polka Dot Jersey (Maillot à Pois Rouges) – King of the Mountains

  • Introduced: 1975
  • Significance: Given to the best climber, based on points earned on categorized climbs.
  • Why Polka Dots?: A chocolate sponsor (Chocolat Poulain) used red polka dots in its branding.
  • Fun Fact: Climbs are categorized by difficulty, with more points available on the hardest ones.

White Jersey (Maillot Blanc) – Best Young Rider

  • Introduced: 1975 (discontinued in 1989, revived in 2000)
  • Significance: Awarded to the best rider under 25 in the General Classification.
  • Why White?: It represents youth and potential—a clean slate.
  • Fun Fact: Many eventual Tour winners started out by winning the white jersey early in their careers.

And while history, tradition, and pure athletic prowess are the center points of this epic endurance event, let’s not forget the calories. It takes a fair amount of them to fuel such continued exertion. As an amateur competitive cyclist, I can tell you that certain foods are more suited to sustaining the energy needed to climb the Alps. Even better, I discovered I can support caloric intake for an endurance ride, pulling only from Smith Design client projects.

Here’s how I would set my menu:

Night before:

While the science of “carb-loading” has shifted, a pasta meal is still a great idea, as long as it’s a healthy balance of macronutrients. I’d choose Buitoni Chicken Parmesan Ravioli.

Breakfast:

Cream of Wheat will top off your carbs in the morning. I like to stir in some Skippy Creamy Protein Peanut Butter for extra satiation.

On the Bike:

The pros have support cars and domestiques to fetch their snacks, but amateurs? We need to cram our pockets full of goodies. Single-serve packets are easily stashed in cycling jerseys, and small bites are best for snacking on the go. I’d reach for:

Skippy P.B. Bites, Planters Trail Mix, and Entenmann’s Big Chunk cookies.

Electrolytes in your water bottle are an absolute must. Did you know you can make your own by combining a little Maple Grove Farms Maple Syrup and pinch of salt?

After it’s all over, don’t forget to show your bike some love. Towel it off using Bona’s All Purpose Cleaner (Lavender scent, of course) and a microfiber cleaning cloth.

The Tour de France airs from Saturday, July 5th, through Sunday, July 27th, and the Tour de Femmes airs from July 26th to August 3rd.

Designing Relevance: Keeping Brand Mascots Alive and Impactful

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In an era of fragmented attention and fast-moving trends, brand mascots can no longer rely on nostalgia alone but must be actively designed for relevance. Driven by shifts in consumer behavior, digital marketing strategies, and the rise of parasocial relationships in online culture, they have evolved dramatically from static product icons to dynamic social media personalities.

As influencer culture grew in popularity, marketers recognized the value of authentic content and forming emotional connections with their audience. A mascot helps a brand cut through the noise, standing out using humor, sarcasm, or irreverence while still being “on brand.” Even better, because they’re not real people, mascots are flexible digital assets that can respond to trends quickly and don’t need costly influencer contracts. They become nimble, multi-platform brand representatives capable of driving engagement, merchandising, and emotional connection.

Mr. Peanut and The Jolly Green Giant

Smith Design worked with some long-standing mascots, notably Mr. Peanut and the Jolly Green Giant, helping to evolve their presence on packaging and social media.

We created the cobranded visual identity and shot the food photography for the Mr. Peanut × Miller High Life Bar Nut Mix, a campy and clever collaboration between two century-old brands that appealed to Millennials and Gen Xers who appreciate retro-kitsch, especially regarding their favorite snacks.

In creating content for Green Giant’s social media, Smith Design focused on posts that allow the Giant to participate in social media trends while retaining his strong, silent persona. One trending post jumped on the “looking for a man” trend and proved one of the brand’s most popular posts. Audiences recognized the trend and appreciated the nod to pop culture.

A Tomato is Born: Designing a Character That Works

Today’s mascots have human-like quirks, backstories, and even relatable drama. Think Duo, Duolingo’s sassy owl, known for chaotic shenanigans like sending threatening reminders to keep up with learning streaks, flirting with celebrities, dancing in public, and office antics.

Smith Design embraced the opportunity to create character-focused, relatable, organic social media content for sauce company Hoboken Farms. The brand had no pre-existing mascot in this case, but Smith made a band of unofficial mascots to breathe fresh air into their social media content.

Consequently, a quartet of anthropomorphized Roma tomatoes have become “regulars” on the brand’s social media feed. They’ve gone dancing for New Year’s Eve, announced grocery store partnerships, and even graduated college. As 3D animated representatives, they’re easygoing and adaptable to the task.

And when Smith creatively pivoted them to participate in the popular AI “action figure” trend, they spawned personalities of their own, complete with signature accessories representing each of Hoboken Farms’ four varieties of sauce. Tammy, Tommy, Johnny, and Isabella Tomato are now a part of the sauce’um Hoboken Farms gang, and we’re excited to see what they do next!

If you’re looking to give your brand a representative, an enhanced voice, or even a little extra charisma, let’s chat. At Smith Design, we have vast experience in working with heritage brand mascots as well as inventing fresh, new characters that truly stand out. Whether you’re envisioning a cheeky character, a clever sidekick, or a mascot with undeniable swagger, we’re here to help your brand make a lasting impression. Let’s create something that gets noticed and keeps people talking.

Brands Are Crafting Connections With Hispanic-Inspired Flavor

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Record Growth of the U.S. Hispanic Population will transform both CPG Brand Offerings and Marketing Strategy

According to the U.S. Census Bureau data, the Hispanic population, which is expanding at a faster rate than non-Latino population in the U.S., is expected to grow to 26.9% by 2060. Hispanics’ flavorful and multicultural cuisine preferences continue to have more influence on the American food landscape. The exposure to more Hispanic cuisine in the U.S. opens exciting avenues for CPG brands to showcase authentic cuisine and flavors while reaching a broad consumer base. Let’s explore how brands can leverage culinary heritage and innovation to resonate with Hispanic audiences and beyond. 

Food Traditions Create Meaningful Connections 

Many brands are leaning into authenticity to build stronger relationships with Hispanic consumers. Food often plays a central role in family traditions, cultural celebrations, and everyday moments of comfort. These experiences help create lasting emotional connections, making certain flavors and brands feel deeply familiar and meaningful across generations. This is where culturally rooted branding becomes especially powerful by honoring heritage while resonating with modern consumers.

The Holanda Case Study: Cultural Authenticity with Broad Appeal

One standout example of culturally rooted branding is Holanda, a beloved Mexican ice cream and novelty brand that recently partnered with Walmart for an exclusive U.S. launch aimed at appealing to a broad Hispanic consumer base. Holanda relied solely on packaging, without advertising support, to capture attention in Walmart’s freezer aisle.

Holanda teamed up with Smith Design to create the packaging. Familiar brand elements were thoughtfully adapted for the U.S. market. Smith Design enhanced the Holanda logo with brighter colors and a distinctive outer shape to maximize shelf impact. Spanish was used as the primary language on the packaging, with English in a secondary role, reinforcing the brand’s cultural authenticity and honoring its Mexican heritage.

This approach helped Holanda form a meaningful connection with Hispanic shoppers, including those who may not have grown up with the brand but recognize and value its roots in Mexico. At the same time, the packaging intrigued non-Hispanic consumers looking to explore authentic international flavors.

Holanda’s packaging strategy demonstrates how effective design can convey tradition and cultural relevance while remaining accessible. By emphasizing its origins and maintaining core brand elements, Holanda celebrates cultural pride and authenticity while resonating with a diverse U.S. audience. The brand’s success underscores the power of intentional design and heritage-driven storytelling. Find out where to get Holanda Novelties, click here!

Celebrating Hispanic Flavors in Different Channels

Adding flavors and spices can enhance foods and attract consumers who love more vibrant and tangier Hispanic-influenced flavors. 

In the snacking channel, Hormel Foods has recently launched two new Mexican-inspired additions to its CORN NUTS® brand: Mexican-Style Street Corn and Loaded Taco. Packed with crunchy goodness and popping with flavor, these snacks appeal to consumers seeking bold, crave-able tastes. Smith Design created vibrant packaging that not only catches the eye but amplifies the excitement behind the products. Read more about these products, check out Innovation at its Crunchiest featuring CORN NUTS®.

The beloved Tajin® Brand seasoning has truly taken off as a flavor enhancer and is now trending as a margarita rimmer. Tajin® has also collaborated with several brands, including condiments like Hellmann’s Chili Lime Mayonnaise Dressing and breakfast items such as Pop-Tarts with Tajin seasoning and fruity Chamoy sauce. There seem to be no limits to which channels can offer more spice and Hispanic-influenced flavor!

A Flavorful Future for CPG Brands

The integration of Hispanic cuisine and flavors in the U.S. reflects a cultural journey that will continue to enrich America’s culinary landscape. With products that honor heritage, offer authentic flavors, and appeal to diverse tastes, brands have an exciting opportunity to resonate with a growing Hispanic population and a broader market. For CPG companies, the path forward is clear: embrace the diversity within Hispanic cuisine, create products that celebrate tradition, and invite all consumers to experience the depth of Hispanic flavors. By aligning with consumer interests and honoring cultural significance, brands can build lasting connections and unlock a world of flavor possibilities across a wide variety of channels.

Adultifying Juice

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The trend of “adultifying” juice—transforming traditional juice beverages into sophisticated, health-focused, or functional drinks tailored for adult consumers—has been gaining momentum.

This momentum is reflected in recent product innovations across beverage companies, from Coca-Cola to Califia Farms, and is spurred by the younger generations, particularly Gen Z, who are reshaping beverage consumption in the following key ways:

  • Prioritizing health and wellness by choosing functional beverages with added benefits like gut health support (prebiotics, probiotics), immune-boosting ingredients, and adaptogens.
  • Favoring clean-label drinks with natural ingredients over traditional sodas or artificially flavored options.
  • Reaching for bold, exotic, and unexpected flavor combinations, such as yuzu, dragon fruit, and hibiscus.
  • Appreciating cultural and global influences, like matcha, turmeric, and botanicals.

These headwinds have been affecting the broader beverage industry and the orange juice subset, compounded by increased competition from alternative drinks and a general decline in traditional breakfast habits.

In response, Florida’s Natural, the citrus-focused and farmer-owned co-operative, is exploring a new product line that aligns with these evolving consumer tastes and trends.

Meet Bold Blends, a unique mix of vibrant and exotic flavors, like pineapple with dragon fruit and mango with habanero pepper.

Smith Design was engaged to rejuvenate Florida’s Natural’s brand appeal and address the shifting market dynamics to ensure long-term sustainability via this new product line. To do this, Smith created a design that departed from their core line with a rich, green label and vibrant and dynamic fruit imagery.  

The label design cues excitement and refreshment, hooking the consumer with a medley of unexpected flavors.

Flavors that could easily be used in a cocktail or mocktail, making Bold Blends especially appealing to the “make it your way” younger generation.

With Cinco de Mayo approaching, we offer this Spicy Mango Habanero Margarita recipe featuring Florida’s Natural Bold Blends. Raise a glass to reimagined flavor!

BOLD and Spicy Mango Habanero Margarita

Ingredients (Serves 1)

  • 2 oz tequila (silver or reposado)
  • 1 oz fresh lime juice
  • 1 oz Bold Blends Lemonade with Mango and Habanero
  • ½ oz triple sec (or Cointreau)
  • Tajín or chili powder + salt (for the rim)
  • Ice
  • Lime wedge or mango slice (for garnish)

Instructions

  1. Prepare the Rim: Run a lime wedge around the rim of your glass and dip it in a mix of Tajín and salt.
  2. Mix It Up: Add tequila, Bold Blends, triple sec, and ice. Shake well for about 15-20 seconds.
  3. Strain & Serve: Strain into your prepared glass filled with fresh ice.
  4. Garnish & Enjoy: Top with a lime wedge or a mango slice for extra flair.

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