“The New York Produce Show is a well-attended show, and we appreciate any opportunity to speak face-to-face with our customers,” said Mike Smith, senior vice president of sales and marketing for Spice World. “It is vital to keep Spice World’s innovations and products top-of-mind and discuss customers’ needs as we continue to build relationships.”

At the show, Spice World will be working booth No. 240, with representatives from its sales force in the Northeast, Southeast and the Midwest. 

“Attendees should stop by our booth to check in on Spice World’s latest innovations: peeled ginger, fresh diced garlic and garlic and ginger fusion along with our forward view of the category’s growth and development,” Smith said. “Show attendees arrive on the show floor with an expectation of strong engagement from Spice World and our team always looks forward to renewing personal connections with our customers.”

Company leadership understands that the produce industry has continued to accelerate and innovate while demand for garlic continues to grow.

“Therefore, every opportunity we have to connect with our valued customers is essential,” Smith said. “The New York Produce Show is a great opportunity to engage with our customers on products and trends in the industry. We value our customer relationships as true partnerships.”

Knowing that consumer trends and how to meet consumer needs are key to future growth, the Spice World reps are prepared to talk about the latest happenings in the industry. 

“A key trend we see is that consumers want to make healthy meals and choices when they can,” Smith said. “Adding ginger and garlic to recipes not only adds zesty flavor, but both ingredients have excellent antioxidant properties. Spice World’s refrigerated peeled ginger and fresh diced garlic meet that trend and are an affordable way to bring flavor to meals.”

That’s not all the company will be chatting about, as it recently completed a new R&D kitchen with approximately 1,000 square feet of dedicated space with state-of-the-art cooking, prepping and testing capacity. 

“We’ll be talking about our R&D kitchen — the Ann Caneza Culinary Innovation Center — that we just completed as it will fuel even more innovation, experimentation and bold flavor exploration at Spice World,” Smith said. 

While 2025 has had plenty of challenges for the company and industry, Smith noted it appears that the industry has overcome the obstacles it faced this year and he’s optimistic about what’s ahead for 2026. 

“Spice World’s DNA is built around high-quality, year-round supply and delivering outstanding customer service,” he said. “Both of these pillars underpin all we do and have allowed us to become the trusted partner in our category with our retail partners.”