“The show remains a valuable touchpoint for connecting with partners and exploring industry direction,” said Sean Steller, director of business development for the Kennett Square, PA-based company. “Phillips Mushroom Farms has been a long-time exhibitor at the New York Produce Show. Our goals are to explore and learn about new trends and opportunities while showcasing the latest updates at Phillips.”

Steller will be joined at the show by Larissa Rice, the company’s national sales manager. Together, they will be focusing on strengthening existing relationships and expanding opportunities with new retail and foodservice partners. 

“Our strategy is focused on working with our existing customers to showcase new and innovative items as well as network within the produce industry,” Steller said. “We enjoy seeing old friends and making new ones each year at this wonderful show.” 

Attendees can visit the pair at booth No. 350, where the company will display its newest items and specialty varieties.

Phillips Mushroom Farms is one of the country’s largest growers and a recognized leader in mushroom production since 1927. While well known for its foundational white button, Portabella and Baby Bella mushrooms, the company has expanded significantly into specialty varieties as demand accelerates. 

“The mushroom industry has been on a long trend toward specialty mushroom consumption,” said Steller, noting increased consumer curiosity and culinary experimentation. 

At the show, Phillips will spotlight Chestnut, Woodear and Pioppini mushrooms, all grown through a vertically integrated process. 

“All steps from substrate to harvest are completed in Kennett Square,” he said. “These varieties support trends in global cuisine, functional nutrition, unique textures and center-of-plate versatility — attributes increasingly sought after by chefs and food-savvy home cooks alike.” 

Specialty mushrooms also align with plant-forward eating patterns and the growing interest in clean-label, minimally processed foods.

Phillips has successfully leveraged trade shows as launch points for new items, and this year will be no exception.

A highlight product for the winter launch calendar is a new vegan stuffed mushroom made with bandit plant-based cashew cheese, positioned as both an entertaining solution and a value-added meal starter. 

“This creative new product showcases the versatility of mushrooms to fit all consumer needs,” Steller said. 

Value-added lines represent a growing component of Phillips’ strategy as households seek convenient meal formats and retailers expand grab-and-go options.

Steller expects several themes to dominate conversation on the show floor, including innovation, supply consistency and consumer education. As with every year, networking will be a major focus of the show.

“I generally gauge a show based on the number of connections that are made, but quality of connection is also important,” he said. “Walking away from the show with a few new friends or new ideas is always worthwhile.” 

Looking to 2026, Phillips plans to continue expanding its specialty offerings and deepen its work with channel partners to drive category performance. While specifics are still developing, Steller said innovation and network collaboration will remain central to the company’s plans. 

“At the end of the day, we are happy to be part of an industry full of collaboration and innovation,” he said.