Category: Food Forum

  • Food Forum – Fall 2025

    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.

  • 100 Years as a Big Dill

    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.

  • High Attendance Highlights 2024 SFPA Convention In Charleston

    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 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 Yonkers reports a strong financial position for the SFPA. 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. 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. 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. 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. 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. 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 free book of Porter’s book on his captivity. 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. 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. 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

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

    Macy MarconiMacy Marconi, who is majoring in Engineering at North Carolina State University whose parent is employed at House Autry Mills.
    Grace SmithGrace Smith, who is majoring in Nursing at Elon University and whose parent works at M G Newell.
    Christopher WellerChristopher 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 DunlapScott 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 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. Just some of the smiling faces on the links for the SFPA Golf Tournament.

    Bush Brothers Todd Schultz is the new 1st 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. 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. 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. 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. 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. 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. 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. 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. 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. 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 BrockCecilia Brock
    Sauer Brands
    SFPA President
    Todd SchultzTodd Schultz
    Bush Brothers
    1st Vice-President
    Rose TimmerRose Timmer
    Rose Timmer & Associates
    2nd Vice-President
    Calen ButlerCalen Butler
    Garner Foods
    Treasurer
    Bob CloneyBob 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 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 are invited to join the South's best food processors!

    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.

  • Stand Out In The Crowd

    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.

  • Our 2024 SFPA Convention Registration Is Now Open

    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 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.
    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.
    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.
    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.

  • Here’s Why Our Newest Food Processor Joined The SFPA

    Here’s Why Our Newest Food Processor Joined The SFPA

    Seaside Grown

    The Seaside Grown story is an amazing one of a member of a multi-generational family farm on a unique mission to grow his family’s legacy by branching out on his own but continuing to generate commerce from the land. Gus Sanders believed that the sandy soil and salty air of Saint Helena Island, just across from Hilton Head Island, was a great place to grow the best tomatoes. That was back in 1903. Six generations later, his great, great, grandson continues to refine and reinvent that legacy.

    A sketch of original founder Gus Sanders and current fifth-generation entrepreneur and family farmer Ross Taylor.
    A sketch of original founder Gus Sanders and current fifth-generation entrepreneur and family farmer Ross Taylor.

    Today, Gus’ family farm will ship more than 20 million pounds of fresh tomatoes up and down the east coast… just in a single month in June. Now, fifth-generation founder entrepreneur, Ross Taylor, and his new partner, Nikolaus Lischerong, have begun to produce their consumer products under the Seaside Grown label that ranges from bloody Mary mix to BBQ sauce, salsa and more sold online and at grocers, restaurants, and other retailers across the East coast. He is also offering to other fellow family farmers the opportunity to sell their products to Seaside Grown to be marketed via his own brand or as an ingredient within his products if they match up to his company’s commitment to traceability and sustainability.

    “We’ve come a long way in the past five years in connecting with other family farmers to help them and Seaside Grown succeed,” says Ross Taylor. “Five years from now, we want to move toward value-added produce. We want to maintain our focus on sustainability by incorporating vegetables and fruits that might not meet processor specifications but can be use in other ways, preserving the environment by not wasting the food through disposal. It will also help the bottom lines of our family farmer partners.”

    Just some of the tomato-based products from Seaside Grown.
    Just some of the tomato-based products from Seaside Grown.

    So why did this successful company take time out to join the SFPA? We asked.

    “I’ve known Thomas Hunter from McCall Farms since college and respect him as a major processor,” Ross says. “When he asked that I join the SFPA and explained the benefits I had to say yes, and I’m glad that I did.”

     

    “If you are an emerging brand in the food business in the Southeast, joining the SFPA is a smart choice.”

    Ross Taylor
    Fifth-Generation Founder
    Seaside Grown 

     

    “When I attended the Hilton Head Island convention, I learned a lot and got to know folks from other significant manufacturers,” Ross explains. “Members didn’t view me as a competitor, but someone that they can help grow their business. At the general sessions, I witnessed experts sharing knowledge on important topics to my company. The economy, what’s going on Capitol Hill, new forms of packaging and processing technology are all important topics for me. I am so glad I joined the SFPA and look forward to joining everyone in Charleston next year. If you are an emerging brand in the food business in the Southeast, joining the SFPA is a smart choice.”

    Taylor represents the next generation of food processors who are joining the SFPA to learn, engage and network with like-minded processors and suppliers with larger, more established companies who began their journey with the association decades before. The opportunity is likewise one of the best deals in professional organizations.

    Beyond the obvious networking opportunities, they also receive free online training opportunities for themselves or their staff via SFPA University. The training covers plant safety, process optimization, management, and human resources. Members can offer their plant or field workers who are employees the opportunity for their children to apply for SFPA scholarships. The association regularly briefs its members on pending legislation or regulations that affect their business and serve as advocates to Capitol Hill. The SFPA Food Forum e-newsletter shares stories and insights with members throughout the year. The annual convention is likewise filled with educational sessions and opportunities to network. All for just $400 for an annual membership.

    If you are a food processor who shares the vision of a thriving future for food processors in the Southeast, learn more or sign up as a member. Your first step is to learn more through the association’s website, then join us as an SFPA member. If you have questions, contact Executive Director Kay Rentzel or give her a call at (717) 329-8421.

     

     

  • Hilton Head Hosts Good Times at the 2023 SFPA Convention!

    Hilton Head Hosts Good Times at the 2023 SFPA Convention!

    One of the Southeastern Food Processors Association’s (SFPA) best attended annual conventions in the past half-decade was a fun reunion of some of the South’s top food brands. Held at the Sonesta Resort on Hilton Head Island, 123 members and guests gathered for two full days of learning, fellowship, and fundraising for educational scholarships.

    SFPA President Bob Cloney of Elite Spice kicks off the first day’s general session.
    SFPA President Bob Cloney of Elite Spice kicks off the first day’s general session.

    “We tested a new approach to the convention this year, and I think everyone loved it,” says SFPA President Bob Cloney. “We began the convention on Wednesday and concluded Friday night so that members could head home Saturday morning or spend extra days at one of America’s top beach destinations.” Previous conventions began on Thursday and ended on Saturday night.

    SERG Group President Alan Wolf shares the story of his multi-concept restaurant operation on Hilton Head Island.
    SERG Group President Alan Wolf shares the story of his multi-concept restaurant operation on Hilton Head Island.

    General session speakers during the convention covered the gamut from consumer trends to new packaging innovations, America’s financial picture to what is fermenting on Capitol Hill that can impact food processors. Members also heard from SERG Restaurant Group’s President, Alan Wolf about the low country’s top multi-concept restaurant operator with 15 different restaurants all operated by a single company.

    Keynote speaker Ray Starling, general counsel for the North Carolina Chamber of Commerce and author provided some perspective on the question of who will call the shots for the future of farming and food systems in the U.S. and beyond.
    Keynote speaker Ray Starling, general counsel for the North Carolina Chamber of Commerce and author provided some perspective on the question of who will call the shots for the future of farming and food systems in the U.S. and beyond.

    Food processors spend time learning about new product solutions from SFPA Associate members during multiple breaks during general sessions.
    Food processors spend time learning about new product solutions from SFPA Associate members during multiple breaks during general sessions.

    This year’s SFPA Scholarship winners were announced by the association’s First Vice-President, Cecilia Brock, with $5,500 in scholarships going to five applicants, four of which were children of SFPA member company employees. Winners were Emily Abernathy who will attend Northeast State Community College (Moody Dunbar), Braedan Barrett, attending Maryville College (MG Newell), Grace Smith, a student at Elon (MG Newell), and Christopher Weller, at UNC-Greensboro (Garner Foods). A Food Science Scholarship was awarded to Heather Mohn, a senior at NC State.

    Two members of the 1st place golf tourney winners, Marion Plumb of Garner Foods, and Todd Meadows of IPC Packaging & Automation.
    Two members of the 1st place golf tourney winners, Marion Plumb of Garner Foods, and Todd Meadows of IPC Packaging & Automation.

    2nd Place Team members included Steve DeCorte of Sopako, Thomas Hunter, McCall Farms and Mark Lutgens of Crown Food Packaging.
    2nd Place Team members included Steve DeCorte of Sopako, Thomas Hunter, McCall Farms and Mark Lutgens of Crown Food Packaging.

    Thursday’s annual golf tournament saw a significant turn out with prizes going to the top three teams.

    Here are the results from this year’s competition:

    1st Place

    • Chandler Rickman
    • Nick Hammer
    • Marion Plumb
    • Todd Meadows

     

    2nd Place

    • Mark Lutgens
    • Thomas Hunter
    • Eric Crowder
    • Steve DeCorte

     

    3rd Place

    • Tony Lopez
    • Matt McCollum
    • Dan Riesenberg
    • Cecilia Brock

     

    Longest Drive

    • Thomas Hunter

     

    Closest To The Pin

    • Patrick McKinney

     

    New board members were welcomed during the convention, including:

    2024 SFPA Board of Directors

    • Bob Cloney, Elite Spice, President
    • Cecilia Brock, Sauer Brands, 1st Vice President
    • Todd Schultz, Bush Brothers, 2nd Vice-President
    • Craig Jonkers, Liventus, Treasurer
    • Matt McCollum, Garner Foods, Immediate Past President
    • Jack Haddock, Crown Food Packaging, Member
    • Gerald Lambert, Garner Foods, Member
    • Gray Sherrill, MG Newell Corp., Member
    • Ron Sonntag, Boone Brands, Member
    • Rose Timmer, Rose Timmer & Assoc., Member
    • Mike Williams, IPS Packaging & Automation, Member
    • Tony Treadway, Creative Energy, Advisor
    • Scott Whiteside, Clemson University, Advisor

     

    Hayward Garner took home the year’s Henry rifle as part of the benefit raffle for SFPA scholarships.
    Hayward Garner took home the year’s Henry rifle as part of the benefit raffle for SFPA scholarships.

    The annual auction that funds SFPA scholarships raised $10,015, with the raffle for jewelry and the Henry rifle was its usual hit with Hayward Garner taking home the firearm.

    Celebration was the theme of a fun night during the annual SFPA Banquet.
    Celebration was the theme of a fun night during the annual SFPA Banquet.

    Dancing broke out at the conclusion of the convention, celebrating a great time with good friends.
    Dancing broke out at the conclusion of the convention, celebrating a great time with good friends.

    The convention ended with some members donning hilarious outfits for selfies and the deejay turned up the volume on some dance tunes as members hit the floor to celebrate the end of the 2023 convention.

    In wrapping up the convention, Executive Director Kay Rentzel sent surveys to attendees and here’s what they had to say…

    • “Had an amazing time at the SFPA conference. Thanks so much for making me feel like a long-time member. Thanks again, and I’m looking forward to next year’s event in Charleston.”  – Todd S.
    • “What a fantastic group.  My wife and I had such a nice time at the event and getting to know a few of the members.  I look forward to becoming more involved and to attending the event next year.”  – Michael D.
    • “Great meeting you and the team in Hilton Head, and we are looking forward to the next meeting.”  – Steve F.

     

    Hotel Emeline. Home for the 2024 SFPA Convention, Oct. 22–24 in Charleston, SC.
    Hotel Emeline. Home for the 2024 SFPA Convention, Oct. 22–24 in Charleston, SC.

    Now is the time to mark your calendars for the next convention coming October 22–24 in Charleston, SC where members will gather at the sheik Hotel Emeline, a boutique hotel located in the heart of Charleston’s downtown shopping district.

  • Our Southeastern Food Processors Association Convention Is Coming To HHI!

    Our Southeastern Food Processors Association Convention Is Coming To HHI!

    Join us at this beautiful oceanfront resort in Hilton Head Island, SC.

    Coming October 18th through the 20th, the latest edition of the Southeastern Food Processors Association (SFPA) Annual Convention. We are launching a new format for this year’s convention that will begin on Wednesday and close on Friday to allow attendees to free up their weekend for extra few days stay at the beach or head home.

    “…our learning, networking, fellowship and venue experience will be outstanding for current and potential SFPA members.”

    Bob Clooney, Elite Spice

    SFPA President

    The venue is one of America’s top island vacation destinations, Hilton Head Island and the extraordinary Sonesta Resort in the Shipyard Plantation. Boasting an oceanfront location with on-site restaurants, fitness center, lagoon-style pool, and full-service spa, you will want to bring your spouse or significant other to our convention. There is also easy access to tennis, bicycle rentals and off-site restaurants and entertainment.

    Food processors and associate members cover the gamete of national and regional brands who call the Southeast home. From Bush Brothers to Garner Foods, makers of Texas Pete® Hot Sauce and Green Mountain Gringo® Salsa, Sauer Brands, of Duke’s® mayo fame, Mt. Olive Pickles, and McCall Farms (one of America’s largest canned foods companies with multiple brands) as well as House-Autry Mills, Palmetto Processing, Boone Brands, and Moody Dunbar. many more, the SFPA represents a heritage of nearly 80 years of feeding American families.

    SFPA Convention locations span the Southeast, offering both insights, fun, and lifelong relationships.

    “We’ve been planning our return to the South Carolina coast for a few years and I’m certain that our learning, networking, fellowship and venue experience will be outstanding for current and potential SFPA members,” says SFPA President, Bob Clooney of Elite Spice.

    One of America’s top destination Islands, come to Hilton Head Island for our convention.

    A special offer to potential new SFPA processor members this year includes a free one-year membership to the association when you attend this year’s convention. It is where you can meet and network with association members and understand the value of you affiliation with our professional organization. Contact Executive Director Kay Rentzel to discuss the free offer.

    Author Ray Starling will keynote Thursday morning’s general session at the Sonesta Resort.

    Keynoting this year’s general sessions will be Ray Starling, author of the book Farmers vs. Foodies. Being raised on a North Carolina farm helped him build a personal and professional foundation based on faith, leadership, and work ethic. Each morning the general session will include other insightful speakers on real-world challenges and potential solutions for food processors.

    The convention’s opening day, on Wednesday, Oct. 18th begins with registration and exhibit set up at 4pm, followed by a welcome reception at the resort’s beach pavilion at 6pm. The much-loved SFPA hospitality suite opens at 9pm.

    Thursday, breakfast begins at 7am with the general session beginning at 8am and ending at 11:30 am to make way for members preparing for the convention’s annual golf tournament that begins at 1pm or free time for others. A reception at the resort begins at 6pm followed by the hospitality suite opening at 9pm.

    Friday, it’s breakfast at 7am and the general session beginning at 8am and ending at 11:30am. There’ll be plenty of free time for lounging, biking, shopping, or basking in the South Carolina sun. At 6pm the annual benefit auction for SFPA scholarships begins with the annual banquet hosted by the SFPA’s Board of Directors following.

    As an SFPA member, your firm can offer your employee’s children the opportunity to apply for an SFPA college scholarship each year. Your management team can access free SFPA University training for food processors. You can also stay up to date on the latest news from our members and on laws affecting the food industry in Washington DC.

    Registration is now open so mark your calendars and book your registration and hotel rooms at the beautiful Sonesta Resort at gorgeous Hilton Head Island.

    [button size=” style=” text=’Register Now’ icon=” icon_color=” link=’https://members.sfpafood.org/events’ target=’_self’ color=” hover_color=” border_color=” hover_border_color=” background_color=” hover_background_color=” font_style=” font_weight=” text_align=” margin=”]

    For more information on the SFPA and the benefits of membership, visit our website (SFPAFood.org). For questions about the convention, or exhibiting or sponsoring one of our numerous events, contact Kay Rentzel, Executive Director, or call 717-329-8421.