Author: cenergy-gfullen

SFPA University Webinar On FSMA Well Attended

SFPA University is one of the important benefits of being an SFPA member. Offered at no charge the webinar series enables member senior staff and all employees to access important learning opportunities ranging from plant safety to process technologies, workforce relations and FDA or USDA regulations.

On February 18th SFPA University hosted Dr. Hilary Thesmar of the Food Marketing Institute with an overview of developments related to the U.S. FDA’s Food Safety Modernization Act (FSMA) 204. While implementation of the act has been delayed, the government regulator has required food processors to work with farms, retailers, foodservice and warehouses to identify additional flexibility while still supporting effective lot-level traceability.

The webinar was viewed from 32 locations across the south with many members inviting employees to view the webinar from conference rooms or training areas.

“We’re here to add value to SFPA membership,” explains Dr. Scott Whiteside, a professor at Clemson University and the education advisor to the SFPA’s Board of Directors. “We would love to hear from members as to topics that would add value to them and their employees.”

Members should contact Scott at wwhtsd@clemson.edu or association executive director Kay Rentzel at kayrentzel@sfpafood.org.

March 31, 2026
SFPA Members: Tell Your Customers Something We Already Know
The government’s focus on Making America Healthy Again (MAHA) has inverted the aged old food pyramid and heightened the focus on vegetables, legumes and proteins. Now is the time to remind your customers of the economic and nutritional value of canned foods.

When COVID hit, Americans rediscovered the value of canned foods in their pantry and restaurant kitchens. While food cost increases have slowed on supermarket shelves, menu prices at restaurants have slowed growth within the foodservice channel to only a projected 1% in 2026.

Thus, now is the time to remind retailers, restaurant operators and consumers that the cost of the food they eat, either at home or at a restaurant is lower when it’s in a can.

For inspiration on how you can communicate the benefits of canned food, here are some resources:
- cansgetyoucooking.cancentral.com
- cancentral.com/food-cans
March 31, 2026
Oh What A Time We’ll Have At Hilton Head Island

Hilton Head Island’s Sonesta Resort is one of the SFPA’s favorite convention destinations.

Mark Your Calendar.

New Format For This Year’s SFPA Convention.

There is always something to look forward to when it comes to our SFPA Convention this year, October 21-23, at the Sonesta Resort in beautiful Hilton Head Island, SC.

The Sonesta Resort is one of our favorite beach side resorts at what Conde Nast Travelers Reader’s Choice named as the “Top Island In The United States”…for the 9th consecutive year.

Because Pack Expo frequently conflicts with our convention dates, the SFPA Board of Directors moved the date of our convention to new dates of October 21-23, with a new, more efficient agenda that gives you more time after the convention to soak in some rays or head back home.

“We’re testing the new format and we’re interested in member feedback during or after the convention,” says Executive Director Kay Rentzel. “On Wednesday, October 21st we’ll host a welcome reception beginning at 6pm, Thursday will be busy with a morning general session followed by the annual golf tournament. Then, we’ll hold our silent auction and banquet Thursday night. Friday morning, another general session with the convention concluding around noon on Friday the 23rd.”

A survey of members who attended the 2025 convention in Myrtle Beach showed overwhelming satisfaction, with 96% of those completing the survey rating it as either ‘excellent’ or ‘very good’.

The resort has undergone a multi-phase renovation in recent years.

Since the last convention held at the Sonesta Resort a major multi-phase renovation has occurred including guestroom renovations, upgraded meeting spaces and dining and pool experience improvements.

Rentzel and the board of directors are currently selecting speakers for the general sessions as well as details of the silent auction and banquet.

“This year’s convention will definitely be one to bring your spouse or significant other,” says Cecilia Brock, SFPA President. “Hilton Head is one of our most beautiful convention venues.”

Mark your calendars now for the 2026 convention October 21-23. More details about registration and hotel bookings will be coming from Kay Rentzel later this year.

March 31, 2026
House-Autry. Defining Southern Flavor Since 1812

In the story of American food, few companies can trace their roots as far back, or as authentically, into the foundations of regional cooking as House-Autry Mills. Founded in 1812, House-Autry began as a small water-powered gristmill in rural Sampson County, North Carolina, grinding corn and grains for local farmers. More than two centuries later, the company remains a defining force in the flavors of Southern cuisine at dinner tables and restaurants across America.

The early 1800s were a formative period for Southern foodways. Communities depended on local mills not simply for convenience, but for survival. Mills transformed harvested corn and wheat into the staples that sustained daily life…cornmeal for cornbread, flour for biscuits, and grain for porridge and baking. When the House family established House’s Mill near Newton Grove, North Carolina they became part of a network of community mills that shaped the agricultural and culinary identity of the American South.

Painting of the Newton Grove, NC mill.

“The House family had owned and operated the mill since 1812 and in 1967 they merged with Autry Brothers Milling, a company wanting to expand their reach in the Carolinas,’ says Craig Hagood, House-Autry Mill’s CEO. “Later in the early 1990s, a group of investors purchased the company from the House family and the next generation of ownership began. The mission was to grow the brand beyond the Carolinas as the leader in Southern goodness.”

The Four Oaks, NC plant is continuously modernizing technology for efficiency.

Hagood helped to grow the brand and replace the Newton Grove facility, plagued by periodic flooding, with a facility in Four Oaks, North Carolina in the early 2000s. Since that time, the plant has been expanded twice and a new facility in Georgia was purchased to assure multiple processing facilities.

House-Autry continues to define southern flavor.

“We grew our reach to a national footprint in retail and foodservice with a focus on superior fried chicken, seafood breadings and easy bread mixes. Our primary focus is on retailers and foodservice operators east of the Mississippi,” explains Hagood. “Our formulations have defined Southern cuisine through our secret blend of spices as our core and simplified the development of signature flavors for foodservice and retail chain accounts.”

Former SFPA Board Member Derrick Marconi is the new President of House-Autry.

Hagood’s focus over the past decade has been to develop the next generation of leadership within House-Autry Mills to continue the centuries-old brand leadership. “In January, Derrick Marconi was promoted to the position of President of the company. Both Derrick and Craig have likewise been heavily involved in the SFPA, including board membership.

SFPA members Garner Foods and House-Autry partnered for a Texas Pete® spicy chicken breader.

“House-Autry has been involved in the SFPA for decades and for good reasons,” Hagood says. “As a heritage Southern brand, I believe it is our responsibility to ally with other great Southern brands to grow collectively. Membership has benefited our company by building relationships within the organization with other food processors and associate members. It has helped us to learn and be more efficient in our production process as well as in the marketing of our brand.”

Craig Hagood, House-Autry’s CEO says his company benefits from being an SFPA member in multiple ways.

“We benefit from SFPA University with no-cost training of our production and management teams on regulatory, safety and process improvement insights. Our membership adds value to our employees through SFPA Employee/Child Scholarships as well. We use SFPA Conventions to bond with fellow members and leverage it into an extra day spent at the convention venue to bring in our own speakers or to provide organizational focus to consolidate travel expenses to one time and location.”

“The minimal cost of membership to the SFPA is of extreme value compared to the benefits we gain from the many ways we enjoy as a member,” Hagood concludes.

Learn more about House-Autry Mills at https://www.house-autry.com.

March 31, 2026
Tariffs, Trade, and the Growing Tinplate Challenge

For canned food manufacturers across the Southeast, Section 232 tariffs on steel have become more than a policy discussion but a daily operational and sales challenge. These tariffs, originally imposed to strengthen U.S. steel production on national security grounds, are now raising packaging costs for domestic food processors while imported canned foods increasingly enter the U.S. market at lower prices.

SFPA Board Member Craig Jonkers (far right) was one of several from SFPA leadership who met with Congressional leaders on Section 232 and other key issues to protect our domestic food industry.

SFPA members participated in the American Fruit & Vegetable Fly-In in Washington, D.C., joining more than 20 food industry leaders to meet directly with lawmakers, their staff and agency representatives. Members of the SFPA recently went to Washington to voice their concerns. Rose Timmer and James Timmer (Rose Timmer Associates), Craig Jonkers (Liventus), and SFPA Executive Director Kay Rentzel met with members of Congress, including leaders from the House and Senate Agriculture Committees to discuss key issues impacting the industry and strengthen collaboration on future policy initiatives.

The Competitive Squeeze

Domestic processors must purchase steel used for food cans at tariff-inflated prices. Meanwhile, many foreign competitors produce canned foods using steel sourced without those tariffs, allowing them to price products more aggressively when exporting to the United States.

Industry analysts cited by the Wall Street Journal estimate tariffs could increase canned food prices by 9–15%, adding roughly 18–30¢ to the cost of a typical can of vegetables. Section 232 is also impacting costs of closure prices (due to the foil induction seals) and on foil films used in spice and condiment packaging.

In highly competitive grocery categories such as canned vegetables, tomatoes, and fruit, those price differences can determine which products secure shelf space. For Southeastern processors already operating on narrow margins, even modest increases in packaging costs can create a significant disadvantage.

Lost Business To U.S. Retailers

U.S. food manufacturers are losing business to cheaper foreign imports.

Food processors are losing business to major U.S. retailers over pennies per case due to the current shift from domestically-grown and processed food items to canned imports. One processor losing to foreign imports to a top national value retailer and another to a national club store are only two examples.

Why Washington Has Been Slow to Act

One reason is that Section 232 tariffs are framed as national security measures designed to protect U.S. steelmaking capacity. Once trade policy is linked to national security, reversing it becomes politically difficult.

Steel also represents a powerful political constituency. Steel-producing states and labor unions strongly support maintaining tariffs to preserve domestic production and jobs. For policymakers, supporting steel manufacturing often carries more political weight than the downstream effects on industries such as food processing.

Tariffs have also become an important tool in global trade negotiations. Maintaining them provides leverage in broader economic discussions with trading partners.

Finally, the consumer impact, while real is not apparent to busy consumers punch drunk from food price increases.

The Risk to Domestic Food Processing

This untenable situation is driving a significant loss of domestic canning capacity and a dramatic surge in imports. Contrary to the intent of Section 232 national security tariffs, U.S. steelmakers have shut down nine tin mill lines since the 2018 imposition of Section 232; only three domestic production lines remain today.

Tin mill steel is a niche substrate, and its production makes up less than 1% of total American steel production. As a result, domestic canners processing American-grown fruits and vegetables have no viable alternative but to rely on cans that are largely made with imported tinplate steel to meet industry demand.

If imported canned foods continue to gain a price advantage, the consequences could extend beyond manufacturers. Many SFPA members anchor regional agricultural economies, purchasing produce from local farmers and employing workers in rural communities.

A long-term shift toward imported canned foods could reduce demand for American-grown fruits and vegetables and weaken the domestic processing infrastructure that has supported U.S. food security for decades.

Solutions

While the broader tariff debate may continue, several practical policy options could help restore balance.

One option is a targeted tariff exemption for food-grade tinplate used in food cans, recognizing the limited domestic supply of this specialized material.

Another approach would be expanding the tariff exclusion process for manufacturers who can demonstrate that domestic mills cannot meet supply or quality needs.

A tariff-rate quota system—allowing a certain volume of tinplate imports at reduced tariff levels—has also been proposed as a compromise between steel protection and food industry needs.

Raising Your Voice

According to SFPA President Cecilia Brock, “There is no greater challenge to the long-term success of the U.S. canned food business than Section 232. We should continue to raise our collective voices to Washington.” The mid-term elections is the ideal time for SFPA members, and their employees, to voice their concerns with their local Congressional delegation, both incumbents and their challengers to gain their written support that can be used to push positive votes in an urgent matter to the SFPA. Additionally, contact and voice your concern to the U.S. House Agriculture Committee and the Senate Agriculture, Nutrition and Forestry Committee.

March 31, 2026
2026 SFPA Scholarship Applications Now OPEN!
It’s part of the SFPA Mission…”to seek solutions in the management of the business in this unique segment of the industry” and a passion for all members.

At our 2025 Convention, members raised $15,000 for the scholarship fund and handed scholarship dollars to nine applicant winners.

SFPA Employee/Child and Food Industry Scholarships are solutions, benefiting our member employee families to see their children succeed in their careers, and supporting those committed to careers in the food business. It’s thus with great joy that we open applications for both of our scholarships to a fresh crop of talent for the 2026 season.

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

For the SFPA Employee/Child Scholarships, the children of SFPA members who are high school seniors planning to attend college or current college students at any accredited 4-year institution can apply. Applicants may choose any major and any accredited U.S. college or university. Past recipients may reapply during their time as an undergraduate.

The application deadline is MAY 15th. Download the application here with instructions on their submission.

SFPA Food Industry Scholarships support upper-level undergraduates majoring in food industry disciplines at leading Southern universities. Applicants must be a junior or rising senior and enrolled in a food science, food industry, culinary arts or a related major.

Applicants must be attending one of the following Southeastern universities:
- University of Tennessee
- University of Georgia
- University of Alabama
- Auburn University
- Clemson University
- North Carolina State University
- Virginia Tech
The application deadline is MAY 15th. Download the application here with instructions on their submission.

If you don’t have an eligible child, be sure to remind fellow employees of the opportunity. Posters to alert employees and food industry students are available and should be posted in break rooms or shared online through your communications channels and will be shared with member senior leadership for posting. Both Food Processors and Associate Members are eligible. Learn more at sfpafood.org/scholarships.

Let’s set a record for applications in 2026.
March 31, 2026
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