Author: cenergy-gfullen

Food Forum – Fall 2025
Members cap off the 2025 convention with a wave toward 2026.

Fall Myrtle Beach Convention Celebrates Scholarships

The annual gathering of top southeastern food companies and their suppliers was a celebration of record-breaking support to the children of its member’s employees. With nine students awarded scholarships through either the SFPA Food Science or Employee/Child Scholarships, $15,000 was shared for their education.

SFPA board members make final arrangements before the start of this year’s convention.

“Education is an important mission of our organization and this year’s applicants were truly impressive,” says Cecilia Brock, the association’s president. Brock headed the scholarship committee for many years and two of this year’s recipients were children of her employer, Sauer Brands.

Scholarship winner Ben Moorman helps Jack Haddock pick winners in the annual raffle.

One recipient, Ben Moorman, a senior of Bowling Green State University and child of a Beckman & Gast employee attended the convention and helped during the annual banquet by drawing tickets during the raffle to replenish the scholarship fund. Learn more about this year’s scholarship winners in this Food Forum.

General Sessions Abound With Learning

Executive leadership is an essential element of continued growth for SFPA members. That is why the first day of this year’s convention’s general sessions was dedicated to leadership skills.

Members voted to install fellow members to the organization’s board of directors as follows:

SFPA Board Of Directors For 2025–2026

Officers
- Cecilia Brock, Sauer Brands – President
- Rose Timmer, Rose Timmer & Associates – 1st Vice-President
- Gerald Lambert, Garner Foods – 2nd Vice-President
- Calen Butler, Garner Foods – Treasurer
Board Members
- Greg Wildman, Mt. Olive Pickles
- Mike Williams, Tarheel Paper & Supply Company
- Gray Sherrill, MG Newell Corporation
- Ron Sonntag, Boone Brands
- Craig Jonkers, Liventus
- Autumn Humphrey, Bush Bros.
Board Advisors
- Tony Treadway, Creative Energy
- Dr. Scott Whiteside, Clemson University
Executive Director
- Kay Rentzel
Leadership Learning

Rich Schlentz shares important tips for building a high-performance culture through leadership.

Rich Schlentz, founder of Greensboro NC-based EXTRAordinary Communications led the session on the essential elements of crafting cultures within organizations to become highly-efficient machines of growth.

One fun exercise was on listening skills when interacting with team members.

“Coaching employees is not quick or efficient, but is a defining skill of leaders,” Rich told the group. He provided a roadmap of creating an engaged culture within a company. By developing a team identity that uncovers the values, impact, and purpose of an organization it can discover, embrace, and utilize its strengths to maximize collective results. Coaching teams to gain buy-in and drive accountability is the skill Schlentz shared.

Exhibitors Connect With Top Decision Makers

Multiple opportunities to grow business relationships occurred for associate member exhibitors during the convention.

A record number of exhibits by processors and suppliers saw business connections grow between potential buyers and sellers. A total of 11 new associate members joined the SFPA prior to the convention to be able to make new connections to some of the top brands in the southeast.

The President’s Spotlight

Cecilia Brock gives general session attendees the story of Sauer Brands as part of the President’s Spotlight.

Returning as an SFPA Convention tradition was the President’s Spotlight. This presentation enabled current president Cecilia Brock to highlight the achievements of her member employer, Sauer Brands.

Founded by a 21-year old Richmond pharmacist in 1887, Conrad Frederick Sauer, the company purchased Duke’s mayonnaise in 1929 and never looked back. Today, the company is thriving with the fastest growing brands in both the mayo (Duke’s) and salsa (Mateo’s) categories.

A Day Of Golf

It was classic Myrtle Beach autumn weather for this year’s annual tournament’s 56 golfers. It was another occasion for fun and skill testing for participants at the Arcadian Shores Golf Course. This year’s winners include:

Winning team members celebrate their victory.

1st Place Team
Ruben Villarreal, Patrick McKinney, Peter Perry, Kyle Burke

Heyward Garner picks up his team’s honors for second place in the tourney.

2nd Place Team
Felix Ho, David Beaty, Heyward Garner, Alexa Vaughn

3rd Place Team
Colin Moore, Frank Aitoro, Scott Franke, Mike Cabanski

Longest Drive
Peter Perry

Closest To The Pin
Scott Franke

The Economy, AI, And New Product Marketing Skills

Day two of the general session was filled with insights into the economy, what’s looming in artificial intelligence (AI), and the path to successful product launches for food brands.

Noted economist Chris Kuehl, Armada Corporate Intelligence, told members the economy continues its slow, but steady growth of 3% primarily driven by consumer purchases. Inflation currently stands at 2.9%. He noted an oil glut driven by Russia may negatively impact the economy in the coming year.

Marketing expert Mike Ganey on how to successfully launch new food products.

Former vice-president of marketing and consultant Mike Ganey shared multiple examples of failed new product launches based on corporate mistakes. The lack of custom consumer research to properly understand market dynamics and consumer needs were key root causes of those failures. Ganey then offered a roadmap for proper new product development and launches to identify unarticulated needs in the marketplace. Launches must include an emotional story behind it and relevant features that address needs within the culture.

Dr. Chris Parker says integrating some elements of artificial intelligence is not an insurmountable task.

Dr. Chris Parker of the Darden School of Business at the University of Virginia followed with an overview of different types of AI and their applications by food manufacturers. Parker noted available technology for selected tasks can be relatively easy to implement such as inventory management, research, and preventative maintenance.

A Fun Celebration To Conclude This Year’s Convention

The Garner Foods Team takes a minute to remember the night’s fun.

With a picturesque view of the Atlantic, members dressed up for the annual silent auction, raffle, and banquet at the Black Drum restaurant’s Seaside Vista. Emcees Jack Haddock and Tony Treadway welcomed members and their spouses and recognized the passing of long-time member John Mento of Old Mansion and the upcoming retirements of Todd Schultz of Bush Brothers and John Hennessee of Sonoco Metal Packaging.

Kay Rentzel keeps an eye on auction bidding and raffle ticket sales.

As the raffles of a rifle, jewelry, and special bottle of Smith & Wesson bourbon began, SFPA Scholarship winner Ben Moorman helped with the drawings. Craig Jonkers set an extraordinary recent raffle record by winning both the rifle and jewelry. Overall, the silent auction and raffles raised $15,000 to replenish the scholarship fund for future winners.

It all wrapped up with continued celebration at the SPFA Hospitality Suite followed by hugs and sweet farewells ahead of next year’s convention set for the Sonesta Resort at Hilton Head Island, in October.

Food Forum Processor Spotlight

Mt. Olive Pickle Company

READ MORE

Nine Outstanding Recipients Of SFPA Scholarships In 2025

One Food Science Scholarship and eight Employee/Child Scholarships were awarded a total of $15,000 in 2025 after review of their applications. Here is this year’s honor roll.

Chelsea Afful,
Food Science
University of Georgia

Joshua Black,
Health & Exercise Science
Bridgwater College
Sauer Brands

Grace Smith,
Nursing
Elon University
M G Newell

Christopher Weller,
Information & Supply Chain Management
UNC Greensboro
Garner Foods

Scott Dunlap,
Business Administration
Georgia Tech
Bush Brothers

Donnovan Huez-Flamenco,
Welding Technology
Forsyth Technical Community College
Garner Foods

Johnny Lackey, Business Administration
Anderson University
Sauer Brands

Ben Moorman,
Systems Engineering
Bowling Green State University
Beckman & Gast

Katelyn Ruff,
Elementary Education
UNC Charlotte
M G Newell

2026 scholarship applications will open next spring with a deadline for submission being May 15, 2026.

SFPA U Webinar Coming In February On FSMA 204 Rule

SFPA University is back with the first free webinar of the new year, set for February 11, 2026, 2–3:00 pm ET. The important topic is an update to the government’s Food Safety Modernization Act Rule 204 covering traceability standards. The webinar will cover tracking and tracing of food products to address safety risks and contamination sources and more.

The webinar will be hosted by Presented by Hilary Thesmar, PhD, RD, CFS with Food Marketing Industry (FMI) Association. When registration becomes available, members will be notified by e-mail. This is another benefit of membership to the SFPA.

Check Out The NEW SFPAFood.org

“It’s our open door to potential new processor members and your online gathering place for important information,” says SFPA Executive Director Kay Rentzel. “It is a key element for our continued growth and is an important hub of information for our members.”

The new website launched just prior to this year’s convention. The site now outwardly shares the significant brands who are part of the organization as well as a full list of processor and associate members.

The site includes the SFPA’s leadership, by-laws, and is home to finding current and past issues of Food Forum and registration for all SFPA sponsored events.The site was developed by the SFPA’s Communications Committee of Cecilia Brock, Rose Timmer, Jack Haddock, Kay Rentzel, and Tony Treadway. Treadway’s firm, Creative Energy developed the concept for the new site including copywriting and programming. Visit SFPAFood.org and follow social media posts on Facebook and LinkedIn.
November 12, 2025
100 Years as a Big Dill

From humble beginnings, as the leading nation brand now commands a category.

When eastern North Carolina produce growers looked for a way to market their cucumbers there was a visionary moment of creating a pickle company. In 2026, that moment will celebrate a century that has made Mt. Olive Pickle America’s number one brand of pickles, peppers, and relishes.

Mt. Olive Pickle Company employs about 1,200 employees.

Located at the Corner of Cucumber and Vine, Mt. Olive employs around 1,300 workers, mostly from the town of its namesake, Mount Olive, NC, and processes about 250 million pounds of cucumbers and peppers from across the world. Its processing facility covers 250 acres with 1.5 million square feet of manufacturing and warehouse under roof.

With raw product following the sun from a growing standpoint, Mt. Olive Pickle has to be nimble.

Larry Beckman is Mt. Olive’s Vice-President of Manufacturing and a former SFPA Board Member. “One of the unique challenges we have is packing a fresh crop. While we can project our packing plan, we set the plant’s production plan just a day before. That means that we must be nimble in making sure the right jars, labels, and other materials are staged and ready to go each day.”

North and South Carolina farms offer raw products from two growing seasons.

About one third of Mt. Olive cucumbers are grown in the Carolinas with the remainder following the summer sun across America, supplemented by peppers and cucumbers from a variety of nations. “From January till March, our cucumbers are coming from places like Mexico. By April, we’re contracting for deliveries from Florida and in May from Georgia and Alabama. Our North and South Carolina growers provide cucumbers from June through September. In the hot summer months, we may go as far north as Michigan and Canada to buy great-tasting pickles,” Larry says.

Products being staged for fresh pack or processed products.

While 70% of the company’s products are packed fresh from the field, about 40 million pounds of other raw products are stored in brine tanks for processing, especially in the winter month. Overall, the company sells more than 230 million jars of pickles, peppers, and relish each year.

Processing provides employment to the region.

A key marketing event in the company’s history was the consolidation of numerous regional brands early in its history into one single brand to grow national awareness and market share nationwide.

“Our philosophy is a brand within a brand,” Larry explains. “Mt. Olive Pickles is our master brand, and below it we have our sub-brands such as our traditional pickles line, our sea salt, sweet heat, and others. Our latest sub-brand is called Majestic. This brand is our gourmet line offering our best quality pickles and ingredients. We launched Majestic in 2024, and it is doing quite well. For our 100-anniversary in 2026, we are planning another brand to be called Clearly. This brand will have natural flavors and no coloring in the jar to offer simply nature’s best flavor.”

Packaging is ready to celebrate 100 years in 2026.

The company’s story is unique as many of the families who threw their fortunes into the founding of Mt. Olive Pickle Company back in the 1920s are still shareholders. Many of them still live in Mount Olive. The company’s board of directors is led by chairman Bill Bryan, and Bobby Frye serves as President and Chief Executive Officer.

Bobby Frye leads the company.

For the town of 4,300 and the region, the company provides a strong economy with good jobs and benefits with the pride of the name of their hometown being shared on every grocery shelf in America.

The Pickle Drop on New Year’s Eve is just one tourism event sponsored by Mt. Olive Pickle Company.

The landmark brand also drives tourism dollars into the town each year, with events ranging from the New Year’s Pickle Drop and the North Carolina Pickle Festival, a spring street festival that draws tens of thousands of visitors. The company also gives back to the community in annual charitable donations, amounting to $1.6 million in 2024.

When asked about the value of a food processor’s membership in the SFPA, Larry was clear in the benefits. “First, the SFPA is important to our company as a way to benchmark our performance with other regional food processors with a national brand footprint. Secondly, every year we meet associate member suppliers who bring us new ways to be more efficient or who can add value to our process. This year, I walked away with three business cards that I look forward to continuing conversations about potentially working together in the future.”

From a little cuke, to a big dill. That’s the story of a small North Carolina town with a big vision almost 100 years ago. That vision is set for continued growth for many years to come.

November 12, 2025
High Attendance Highlights 2024 SFPA Convention In Charleston

The elegance of a boutique hotel in the heart of one of the South’s great cities made for great memories of the SFPA Convention.

From the moment attendees to the 2024 Southeastern Food Processors Association Convention arrived at the Emeline Hotel in downtown Charleston, SC they knew that this convention would be special. They weren’t disappointed.

“We saw a 32% jump in attendance this year compared to our Hilton Head convention in 2023,” says SFPA Executive Director, Kay Rentzel. With 127 of members and their guests attending, long-time SFPA stalwart and board member, Jack Haddock, said, “There’s something magical about Charleston as a destination for our conventions that always boosts attendance. We need to make the city one that we regularly select as a place to gather our membership.”

Blending Charleston’s heritage with upscale elegance, the Emeline Hotel offered near perfect amenities for an SFPA Convention, with a welcome reception in its courtyard that was quickly filled with chatter of old friends reunited.

General Session Learnings

SFPA President Bob Cloney welcomes members to Charleston during the opening general session.

SFPA President Bob Cloney welcomed attendees to the first day’s general session and heard of great news from Treasurer, Craig Jonkers who reported a strong financial position for the association that assures the longevity of the 82-year-old association of food manufacturers and associates.

Treasurer, Craig Jonkers reports a strong financial position for the SFPA.

The event’s first general session was filled with important information for growing member’s businesses. Led by keynote Chris Kuehl of Amada Corporate Intelligence, the state of the U.S. and world economies was shared ahead of an important Presidential election.

Lowered interest rates by the Federal Reserve have unleashed pent up projects awaiting a downturn in rates. Kuehl noted that most of the growth in projects are expected within the heartland of the SFPA. Kuehl also noted a continued decline in family-owned farms, but production of large corporate farms has increased output.

John Rost, Senior VP of Technology and Global Sustainability and Regulatory Affairs of Crown Holdings spoke on regulatory challenges and food packaging opportunities to members. Rost’s two takeaways covered increased testing activity by the U.S. Food and Drug Administration and rising consumer interest in the reliance on imported foods, especially vegetables and fruits.

According to Rost, consumers overwhelmingly prefer foods grown and processed in the U.S.

A unique liquor tasting was part of the day’s general session by local spirits expert, Rod Weaver. Offering just a taste of five spirits, Weaver outlined the distinction of each and shared stories of local distilleries that are a growing part of Charleston’s economy.

Spirits expert Rod Weaver helps members learn about the uniqueness of five liquors.

The second day of general sessions speakers covered work on Capitol Hill by the American Fruit and Vegetable Growers and Processors Coalition from Patrick Firth of Constitution Partners who manages the coalition.

Firth noted this year’s annual “Fly In” to Washington, DC by coalition members to promote U.S. food manufacturer interests related to legislation before Congress.

SFPA Executive Director Kay Rentzel testifies before a Congressional committee on behalf of coalition members.

This year, Firth said elements of the 2024 Farm Bill, Section 232 involving tariffs on Chinese-made tinplate as well as “Buy America” foods as coalition priorities.

Domestic production of essential tinplate for metal cans for food can support only 55% of U.S. food production. The reliance on foreign tinplate that is subject to U.S. tariffs has had a significant impact on food cost inflation. Today, 41% of the cost of a 15oz. can of corn is in the can itself. The coalition and Constitution Partners are asking the Department of Commerce for a tinplate exemption on foreign imports. Firth also noted that since 2021, the U.S. has become a net food importer. Among fruits and vegetables, imports have risen 10% since 2021.

Break periods enabled suppliers and food processors to share information on their products with potential buyers.

During numerous breaks of the general sessions, processors and associate members who had secured display space, shared the benefits of their services or products to an attentive and engaged membership. The opportunity to grow awareness leading to a potential sale to a member is an important reason to attend the convention.

Porter Halyburton recounts his seven years as a POW at the Hanoi Hilton as a Vietnam POW.

The second day’s keynote was a seven-year guest at the Vietnam War’s infamous Hanoi Hilton, Porter Halyburton. The former F-4 Phantom Navy pilot who was shot down during a mission shared his experience of communicating with fellow prisoners of war through an ingenious code of tapping on walls of their holding cells to share information with fellow prisoners. His enduring will to return home to his wife and child was an inspiration to all members hearing his message. All attendees to his session were treated to his book on his experience in those tortuous years.

General session attendees received a signed copy of Porter’s book on his captivity.

One of the unique opportunities at a convention is to hear the real-world challenges of a retailer or restaurant chain who are the customers of a food manufacturer. One retailer that all SFPA processor members have shelf space in is Food Lion.

Gene Faller of Food Lion tells of the many challenges facing supermarket retailers today.

Thus, Gene Faller, Food Lion’s Senior Vice President of Center Store Category Management was a perfect speaker.

Food Lion will remodel 315 of its stores in a 24-month period adding more ready-to-cook meals and self-checkouts.

Faller noted plenty of challenges for his company ranging from price inflation, theft, competition, and Hurricane Helene that poured flooding and death within Food Lion’s footprint as only a few he faced. Yet, Food Lion has seen 12 consecutive years of same store sales growth. To face today’s challenges, Food Lion is remodeling stores, building its omnichannel and home delivery infrastructure and deepening relationships with consumer behaviors and needs.

The Winners Of The SFPA’s Employee Child Scholarships Announced

It’s an important benefit of being a member of the Southeastern Food Processors Association. Any member company of the association can share the opportunity of a college scholarship with their employees.

Incoming SFPA President Cecilia Brock of Sauer Company announced the five winners along with a video testimonial by all of the winners to share their excitement of earning a scholarship and their passion for an inspired career.

Winners Included:

Riley Morrison, whose parent works by Mt. Olive Pickle Company. Riley is majoring in Veterinary Bioscience.

Macy Marconi, who is majoring in Engineering at North Carolina State University whose parent is employed at House Autry Mills.

Grace Smith, who is majoring in Nursing at Elon University and whose parent works at M G Newell.

Christopher Weller, who is majoring in Information and Supply Chain Management at the University of North Carolina at Greensboro and whose parent works at Garner Foods.

Scott Dunlap, a major in Business Administration at Georgia Tech whose parent is employed at Bush Brothers.

In making the announcement, Cecilia Brock noted that since 2019 the SFPA has handed out $46,000 in scholarships provided by donations during the convention’s silent auction and raffle.

SFPA Scholarship applications are announced to members through the Food Forum and the SFPA website (www.sfpafood.org) during the spring, so when 2025 applications are opened, be sure to share the opportunity with your employees.

Off-Site Fun

The SFPA’s Hospitality Reception at Hank’s Seafood Social Hall scored well with plenty of drinks and the best in Lowcountry seafood.

The evening of the first full day of the SFPA Convention was extra special and a short walk from the Emeline at famous Hank’s Social Hall adjoining one of Charleston’s top dining choices, Hank’s Seafood Restaurant.

Noted as Charleston’s top Lowcountry seafood restaurant, members bit into the best in locally caught shrimp and luscious oysters as well as multiple creatively prepared appetizers. An open bar led to the energetic banter of friends catching up on the last year and their plans for the year ahead. It was one of the best receptions in recent history for the association.

Hitting The Links At Rivertowne Country Club

Just some of the smiling faces on the links for the SFPA Golf Tournament.

Bush Brothers Todd Schultz is the new 1^st Vice-President of the SFPA Board of Directors. He loves golf and loves to be the annual convention golf tournament. This year 48 players hit the links at the gorgeous Rivertowne Country Club.

Tournament Director Todd Schultz (left) of Bush Brothers congratulates Christian Young of Chesapeake Spice whose team finished in third place of the tournament. Todd Schultz celebrates with two of the second-place team of Alexa Vaugn of Chesapeake Spice and Patrick McKinney of Life Spice. First Place Golf Tourament Team of Jack Haddock, of Crown Holdings on left with Curtis Holmes, of Carolina Process Piping beside Todd Shultz and Linda Schultz.

This year the team of Jack Haddock, Curtis Holmes, Todd & Linda Schultz earned top honors in the tournament, ahead of Alexa Vaugn, Partick McKinney, Nick Hammer, and Tom Thigpen

Third place went to David Beaty, Felix Ho, and Christian Young.

Other winners were Jason Livingston for the longest drive and David Beaty for closest to the pin.

A Banquet No One Will Forget

The SFPA’s Board of Directors always save the best for last at the annual convention and 2024 will hold great memories for a long, long time.

Bob Cloney hands the reigns of the SFPA Presidency to Cecilia Brock.

Outgoing SFPA President, Bob Cloney of Elite Spice thanked members for an opportunity to lead the organization, then handed the reigns to Sauer Foods’ Cecilia Brock. She has been an active supporter of the organization for years and thanked the audience for the top honor of the storied organization.

Ann Garner Riddle, CEO of Garner Foods is presented the Lifetime Achievement Award, then she was escorted back to her table by Matt McCullum, who will assume the role of CEO at the company in January.

Long-time member Marion Swink of McCall Farms then called for another legendary member to join him for a special presentation. After 53 years at Garner Foods, Ann Garner Riddle will step down as CEO of the hot sauce and salsa manufacturer in January. Matt McCullum, past SFPA President who will become the company’s new CEO joined Ann for the presentation of the association’s Lifetime Achievement Award, read by Marion to the applauding assembled crowd.

A tally of raffle tickets solid and the finalist winning numbers are drawn. Donna Hughey wins the raffle for lady’s jewelry and lucky Marion Swink shows off his Henry rifle.

This year’s silent auction and raffle raised more than $11,000 dollars for the scholarship fund. Highlighting this year’s raffle of women’s jewelry and a Henry® repeating rifle was the addition of some genuine Tennessee moonshine.

Marion Swink performs an important quality test for the eventual winner of the quart of Tennessee moonshine, Matt McCullum.

After a quick test by Marion Swink proving its quality, Matt McCullum outbid Ann Garner Riddle for the quart. A closing night gathering at the SFPA’s hospitality suites for farewells over a nightcap saw the close of an historic 2024 convention.

Garner Foods representatives gather to celebrate the winning bid in the moonshine raffle.

Your NEW SFPA Board of Directors

The path to SFPA President requires a multi-year commitment to the association. First as a board member, the path takes board members to ascendancy as second, then first vice-president. At an afternoon board meeting prior to the convention, new members were named and later presented to the full membership during a general session for approval that was approved unanimously.

Your New Board Membership for 2024-2025 include:

Cecilia Brock
Sauer Brands
SFPA President

Todd Schultz
Bush Brothers
1^st Vice-President

Rose Timmer
Rose Timmer & Associates
2^nd Vice-President

Calen Butler
Garner Foods
Treasurer

Bob Cloney
Elite Spice
Immediate Past-President

Board Members

Jack Haddock, Crown Holdings

Gerald Lambert, Garner Foods

Gray Sherrill, M G Newell

Ron Sonntag, Boone Brands

Craig Jonkers, Liventus Company

Mike Williams, Tarrheel Paper & Supply Company

Calin Butler, Garner Foods

Board Advisors

Tony Treadway, Creative Energy

Dr. Scott Whiteside, Clemson University

Executive Director

Kay Rentzel

Mark Your Calendars For October 21-24, 2025

The Embassy Suites, Myrtle Beach, SC.

The next gathering of the SFPA for its annual convention will be in Myrtle Beach, SC at the newly renovated Embassy Suites. This oceanside gem offers plenty of amenities for spare time and ample links for the annual golf tournament. Be sure to mark your calendars for another great gathering.

Ask A Friend In The Food Business To JOIN The SFPA

You’ve witnessed in our coverage of the 2024 SFPA Convention the uniqueness of our organization. It’s like no other for building close and enduring relationships with key decision makers of some of the South’s top food brands. There is the benefit of offering free college scholarships for the children of SFPA member companies. There is an online training program for members called SFPA University and additional insights from speakers at the convention’s general session.

Help us grow by recommending to fellow professionals in the food business to join the SFPA either as a food processor, and associate member or as a consultant. Then, ask them to go to our website and join. Go to SFPAFood.org.

November 14, 2024
Stand Out In The Crowd
Be A Sponsor During Our 2024 Convention

There are new sponsorship opportunities for companies during this year’s Charleston convention. These are innovative new ways for your brand and its products or services to be recognized by food processors. Here are the ways you can stand out in a crowd.

PLATINUM – $3,500 (3 Sponsorships Available)
- Keynote Speaker Introduction
- Opportunity to provide session concluding remarks
- Hospitality Suite
GOLD – $2,500 (4 Available)
- Wednesday Breakfast
- OR Wednesday Evening Reception
- OR Thursday Breakfast
- OR Thursday Evening Reception
SILVER – $2,000 (3 Available)
- Reception Entertainment
- OR Morning Breaks, General Session Coffee & Snacks (2)
- OR Charleston Guided Tour Thursday Afternoon
BRONZE – $1,000 (2 Available)
- Name Badge Lanyard
- OR Convention Journal Book
INDUSTRY SUPPORTER – $500
- SFPA Website Recognition, logo on convention signage, table tent exposure on tables, logo on video screen during general session, public thank you mentions from the podium.
Exhibit Tables – $200
- SFPA Associate Members can secure an exhibit table for sharing of your brand’s products with food processor members during the numerous breaks during general sessions.
For all Sponsorships or to secure and exhibit table during the convention, contact Executive Director Kay Rentzel at kayrentzel@sfpafood.org or call 717-329-8421.
August 8, 2024
Our 2024 SFPA Convention Registration Is Now Open

Top Speakers, Networking Galore Coming Oct. 22–24
Emeline Hotel, Charleston SC

The Emeline is one of Charleston’s most beautiful boutique hotels, including its courtyard.

The historic Emeline Hotel at 181 Church Street in downtown Charleston, SC, has a storied past. Over more than a century, the address has been home to everything from a grocery business, restaurant, and a bank. Inspired by its namesake, a ship captain’s daughter who brought life back to Charleston’s downtown in the pre-WWII era, the Emeline Hotel is home to a new generation of Southern luxury. On October 22–24, the Emeline Hotel will be home to the 2024 Southeastern Food Processors Association’s Convention.

“The hotel is a wonderful example of Southern elegance that our board of directors think will be long remembered as great location for our convention,” says Kay Rentzel, Executive Director of the SFPA.

Last year, we moved the dates of the convention to mid-week, allowing members to attend and free up their weekend to stay a bit longer in beautiful Hilton Head. This year, the Tuesday evening start with a President’s Welcome Reception (6–8 pm) in the courtyard of the hotel will kick off convention activities followed by dinner on your own and Charleston nightlife. The always loved SFPA Hospitality Suite opens each evening at 9 pm at the hotel.

A look at Emeline Hotel’s lobby.

Wednesday’s keynote speaker of the general session will be Chris Kuehl, Managing Director of Armada Corporate Intelligence with an economic outlook for American business. He is a noted economist who provides strategic guidance for a variety of corporate clients and business organizations. John Rost of Crown Holdings will update members on global sustainability and regulatory affairs developments of importance to SFPA members.

This year’s golf tournament is set for Mt. Pleasant’s Rivertowne Country Club, the Charleston area’s only Arnold Palmer signature course.

The Rivertowne Country Club course is situated among scenic marshlands in Mt. Pleasant.

Wednesday evening (6–7:30 pm) a hospitality reception will be held at the hotel then members can dine elsewhere with friends.

Thursday’s general session begins with the announcement of SFPA Scholarship recipients followed by Gene Faller of Food Lion with a look at the retailer’s perspective on today’s shopper and the outlook for 2025. Constitution Partners will take a look at bills affecting the food industry on Capitol Hill.

U.S. Navy Commander (ret.) Porter Halyburton.

The session will close with a presentation by Porter Halyburton, a retired U.S. Navy Commander who was a prisoner of war in North Vietnam from 1965 until 1973. His experience has been chronicled in numerous films and publications. His own book, Reflections on Captivity, was published in 2022, and his book of poetry, Old Pine, was published last year. Members will have the afternoon for lunch and optional tour of Charleston concluding with an open door reception at the home of long-time SFPA member Marion Swink’s residence on the Battery.

The reception, banquet, and scholarship auction begin at 6 pm.

Registration for this year’s convention is $650 for SFPA members. Spouse and guest registration is $350. For non-SFPA members, early bird registration is $1,050, after September 15th, the fee is $1,150. You can register now online at https://members.sfpafood.org/events

At the link, you can also register for the convention golf tournament. You will find a link to the hotel’s website to make your reservation for the event as well.

August 8, 2024
Invite New Food Processors As Members Of The SFPA

A new easy to send PDF is now available for SFPA members to send to food processors to invite them to join the association is now available. The colorful document provides and overview on the value of SPFA membership and invites them to join the association and how they can join.

Part of the new SPFA Food Processor Invitation available for you to send to potential members.

“Let’s grow the membership of food processors to the many benefits we offer,” says Bob Cloney, SFPA President. “If you are currently working with or are friends with other food processors who aren’t currently members, we ask that you send them this colorful document and personally ask them to join the SFPA. It’s an important step in the continued growth of our organization.”

You can download the invitation easily, then send it to your targeted food processor. Go to https://sfpafood.org/join-the-sfpa/ and click on download, then send the invitation to food processors you know today.

April 2, 2024
U.S. Cabinet Member Visits Garner Foods

Garner Foods CEO Ann Riddle and CFO Matt McCollum hosted U.S. Trade Ambassador Katherine Tai to the company’s headquarters in Winston-Salem.

U.S. Trade Representative Katherine Tai visited Ann Riddle and Matt McCollum at Garner Foods during her tour of the Piedmont area March 21^st. As a member of the President’s Cabinet, Ambassador Tai is the principal trade advisor, negotiator, and spokesperson on U.S. trade policy.

Garner Foods briefed Ambassador Tai on its operations and product line as a family owned and operated food manufacturer with two nationally recognized brands, Texas Pete® and Green Mountain Gringo®.

“We were pleased that Ambassador Tai selected Garner Foods for a stop along her busy tour of the Piedmont region,” says Ann Riddle. “We discussed the importance of foreign trade for food manufacturers and opportunities for expanding sales beyond our borders for Garner Foods and other food manufacturers in the Carolinas.”

April 2, 2024
SFPA Board Meets In Greensboro. Looks Ahead To 2024 Convention.

(L-R) Executive Director Kay Rentzel, Jack Haddock (Board Member) of Crown, Mike Williams of iPack (Board Member), Rose Timmer of Rose Timmer Associates (Board Member), Cecilia Brock SFPA Vice President of Sauer Brands, Gray Sherrill of MG Newell (Board Member), Tony Treadway of Creative Energy (Board Advisor) and Bob Cloney, SFPA President of Elite Spice. Not pictured by participating, Craig Jonkers SFPA Treasurer of Liventus, Matt McCollum (SFPA Past President) of Garner Foods, Todd Schultz (SFPA 2^nd Vice President) of Bush Bros., Ron Sonntag (Board Member) of Boone Brands and Scott Whiteside of Clemson (Board Advisor).

On March 21^st, MG Newell’s Gray Sherrill hosted SFPA board members to the company’s Greensboro, NC facility for a recap of the association’s 2023 convention and to look ahead at the upcoming convention in Charleston, SC.

Bob Cloney, Vice-President of Sales for Elite Spice and President of SFPA presided over the meeting of board members and advisors in-person and via video conference. Craig Jonkers of Liventus and association Treasurer covered the association’s finances that continues to be in good standing as well as income from the 2023 convention held in Hilton Head Island. The 2023 convention generated profit for the association and saw a 37% increase in attendance over the previous convention held in Tennessee.

Survey responses to events held during the 2023 convention held in Hilton Head Island.

A survey following the convention found that 100% of attendees said that it met their expectations with high marks overall for events held. Todd Schultz, Chairman of the Convention Golf Tournament of Bush Brothers noted the high attendance at the tournament that involved half of member attendees.

The convention also raised $11,633 allocated for the SFPA Scholarship Fund.

This year’s convention to be held at the boutique Emeline Hotel in downtown Charleston, SC October 22-24 is likewise projected to be a big success. Members applauded last year’s shift of convention dates to mid-week instead of weekend dates to free up time for members to return home or spend extra time in a tourism mecca such as Charleston.

Board members interact via video conference during the March meeting.

“The location is important in driving attendance and Charleston is a gem to visit,” says Bob Cloney. “The Emeline is a beautiful location that is centrally located in the heart of one of the most vibrant cities in the South.”

Board members discussed outreach to speakers for the two general sessions of the convention as well as the off-site golf tournament and other events during the convention to be held at the hotel.

This year’s registration will see an increase in price to cover charges related to the use of credit cards. “We experienced significant costs in credit card fees for registration, sponsorships, and the golf tournament,” says Jonkers. “We understand the convenience of using a credit card compared to the effort to have a paper check written and mailed in to cover costs and want to maintain the convenience for our members. We are likewise looking for alternatives to reduce those costs to the association.”

Early bird registration for the 2024 convention will be $595 for members who will register before August 1^st for the October convention and $695 after August 1^st. Non-member prices will be $1,095 which includes the one-year membership fee into the SFPA. Registration will be available online at SFPAFood.org beginning May 1^st. Additional information will be made available on sponsorships, general session speakers and the golf tournament as planning is finalized. Mark your calendars to attended and experience one of the great historic cities in America.

April 2, 2024
SFPA University 2024 Launches With Three Important Webinar Sessions

Important Learning For Plant & Management Personnel

Clemson Professor Scott Whiteside to lead three important SFPA University learning events.

Mark your calendars and tell us you want to participate in three SFPA University webinars coming in the first half of 2024. Led by Professor Scott Whiteside of Clemson University, the sessions will be of particular interest to plant personnel as well as those involved in product and packaging integrity.

SFPA University is an important benefit of SFPA offering free learning sessions for its member company’s employees. The sessions are offered online to reduce travel time and costs associated with off-site training. Each session is offered at 2pm EDT enabling plant personnel shift workers to end their workday with the learning session or second shift personnel to view. The sessions will also be recorded for use anytime following the session. Last year’s online sessions involving human resources drew more than 70 participants as several members gathered employees in groups to participate in the sessions.

This year, SFPA Associate or Processor members can sponsor an SFPA University session at $300 per session. Each sponsorship will include the company’s logo and a description of the sponsor’s services and their benefits to SFPA members. Contact Kay Rentzel (kayrentzel@sfpafood.org) at least two weeks prior to an SFPA session if you are interested.

Session One, April 24th, 2pm – Food Safety Insights, FSMA

The first learning session of the year will cover important updates and insights on food safety and the FDA’s Food Safety Modernization Act (FSMA). “Nothing is more important than assuring that the foods we provide to consumers is safe,” says Scott Whiteside. This session will cover the key components of assuring food safety, recent examples of how food contamination case studies and an update to the latest advancements in FSMA.

About 48 million people in the U.S. (1 in 6) get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases, according to recent data from the Centers for Disease Control and Prevention. This is a significant public health burden that is largely preventable.

“Few things can be more damaging to a food company’s reputation than being responsible for getting people sick or having a recall due to a food safety issue,” Whiteside says. “This session will be an important one.”

Session Two, May 24th, 2pm – Shelf Life Study Design

“At Clemson, we get a lot of questions from food manufacturers involving how to determine the shelf life of their products and how to extend shelf life, especially those that involve flexible packaging,” say Whiteside. “This session will cover the multiple factors involved in the degradation of foods in packaging and how to design a shelf life methodology for particular products manufactured by our processor members.” This session will be of particular interest in those involved in packaging, research and development and new product development.

Session Three July 17th, 2pm – Packaging Integrity

“We have an entire laboratory at Clemson dedicated to testing package integrity, so our insights are unique on the topic,” says Whiteside. This session will offer important information on how to protect products from transport damage which can save SFPA member processors a lot of money each year. The session will be of particular interest to those who select or procure packaging materials and those involved in packaging within a plant and logistics.

Contact Kay Rentzel To Sign Up For These SFPA University Sessions!

Be sure to contact SFPA Executive Director Kay Rentzel at kayrentzel@sfpafood.org to sign up your company’s personnel or to sign up as an individual for any or all of these three sessions that kicks off the first part of 2024’s SFPA University sessions that are absolutely free to members.

April 2, 2024
2024 SFPA Scholarship Applications Now Available

Deadline Set For May 15^th

2024 SFPA Scholarship applications are now available from our website.

One of the exceptional benefits of your SFPA membership is to provide opportunities for college scholarships to the children of your employees through the association. This year’s scholarship applications are now available with the deadline for submissions set for May 15^th.

“We offer multiple scholarships to students who apply each year and look forward to reviewing this year’s applicants,” says Cecilia Brock, Chairman of the association’s scholarship committee.

Two types of scholarships are offered each year by the SFPA. Most notable is the Employee/Child Scholarship that enables the child to attend any accredited college with any major of study. This is a significant benefit, especially for plant workers who may be more interested in financial support for their child’s post-secondary education. Senior management at SFPA member companies will be provided with an electronic file of posters (one English, one in Spanish) that can be printed and posted in plant and office lunchrooms and bulletin boards. The posters offer information on how to download the scholarship application on the SFPA website and a QR Code to access the application via a smartphone.

Students are asked to complete the application form and e-mail the form to Executive Director Kay Rentzel by midnight May 15^th.

A second scholarship is available to students in the Food Sciences and intended for universities aligned with southern states including North Carolina State, University of Tennessee, University of Georgia, Clemson University and University of Alabama. This scholarship is intended to further the valuable talent pool of food science graduates that can benefit SFPA member companies who may hire them as employees. Both the Employee/Child and the Food Science Scholarship applications are available now at https://sfpafood.org/scholarships/.

Winners of the 2024 scholarships will be contacted prior to the SFPA’s annual convention and announced to the association’s membership at the event.

April 2, 2024