Tag: food packaging

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. 

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.