SNAC welcomed snack producers, suppliers, and industry partners from around the globe to SNAXPO25 in Orlando, FL—the only trade show exclusively dedicated to the entire vertically integrated snack supply chain, featuring the latest in equipment, packaging, ingredients, flavors, and product development innovations.
Thanks to all the sponsors for their generous support in making SNAXPO 2025 possible. We hope everyone who took part had a wonderful experience, and we look forward to seeing you all again at SNX26 in Dallas on March 29-31, 2026.
“Attendees experienced the excitement as the entire community came together for valuable conversations through educational sessions focused on industry and consumer trends and hot industry topics with a wide variety of leaders, experts, and exhibitors,” says Christine Cochran, President and CEO, SNAC International.
This year’s event welcomed the return of the Startups at SNAXPO program, co-sponsored by Food Entrepreneur, spotlighting early-stage companies. These entrepreneurs participated in docent-led exhibit hall tours, strategic matchmaking, and networking with seasoned industry leaders, while showcasing their innovations in the Startups Hub. The Co-Man Central pavilion, co-sponsored by the Contract Packaging Association, brought together co-manufacturers and emerging brands, creating valuable opportunities for collaboration and education around building successful co-manufacturing partnerships.
Andy Caridis, founder of Heat and Control, and his son Tony Caridis, president, received SNAC International’s Circle of Honor Award at SNAXPO25.
Nominated by industry peers and voted on by SNAC International’s board of directors, Circle of Honor awardees are recognized for their outstanding commitment to the snack industry, innovation and growth. Congratulations to Andy and Tony Caridis, and the entire Heat and Control team on this tremendous achievement! View the video here and read more.
The annual Flavor Showdown featured 10 of the industry’s leading seasoning suppliers battling it out for the SNAXPO Flavor of the Year Awards.
Elite Spice won the Sweet Flavor of the Year Award with their Lemon Poppy Chow flavor, and Chesapeake Spice won the Savory Category with their Bacon Jam flavor.
Finalists for the Sweet Category included Chesapeake Spice’s Blueberry Cobbler (2nd place) and Land O’Lakes’ Vanilla Sea Salted Caramel Frappé (3rd place). Finalists for the Savory Category included Elite Spice’s Hot Honey Pizza (2nd place) and Kerry’s Hawaiian BBQ (3rd place).
Read here for a full list of participants and their flavors.
SNAC International Business Members unanimously approved a new slate of officers to serve on the Executive Committee, as well as a new class of Directors-at-Large to serve on the Association’s Board of Directors. Phil Cusmano, VP, Better Made Snack Foods begins his one-year term as new Board Chairman.
On March 30, 2025, SNAC’s Associate Business Members approved a new Associate Executive Council (AEC) slate of officers, as well as two new AEC Directors-at-Large. Chad McDonald with Bryce Corporation was elected to serve as new AEC President. Thank you to past Chairman Justin Spannuth, Unique Snacks, and past AEC President, Jeff Almond, Heat and Control, for their many contributions to the association over the past year. Read full press release here.
SNAXPO25 featured 15 education sessions addressing the snack industry’s most pressing issues. The programming kicked off with Circana’s Sally Lyons Wyatt, who spotlighted key snacking trends and outlined growth opportunities for the category. Learn more on Food Business News.
One hot topic: the growing patchwork of extended producer responsibility (EPR) laws. Regulations in five states will soon require food manufacturers to fund recycling programs—and several more states are considering similar measures. Catch SNAC Consultant Mark Bescher’s full insights from SNAXPO.
Meanwhile, inflation-driven volume declines and regulatory uncertainty under the new Trump administration continue to weigh on the broader food industry. Yet, SNAC International’s leadership remains confident in the snack sector’s resilience and long-term growth. Read the full story.
Snack Category Overview
Sally Lyons Wyatt, Jenny Zegler, EVP and practice leader for Circana’s Global CPG division of Circana, provides insights of the demand for snacks despite inflation, high grocery costs, and the impending effects of tariffs.
Erica Dhawan, Leading Authority on 21st Century Teamwork, Collaboration and Innovation, shared innovative strategies to unlock the collective power of teams, how to build a culture of trust across any distance, and create authentic engagement to ensure competitiveness.
A New Era of Food Policy Regulation
With the new administration, staying informed is more critical than ever. Thanks to SNAC International Legal Counsel and Hogan Lovells partner Martin Hahn for breaking down the latest developments and what they mean before a standing-room-only crowd at SNAXPO25.
Daniela Balcazar, Leader of New Business for Mexico at NielsenIQ, shared growth opportunities for the snacks market in Latin America.
When creating successful manufacturing relationships, Brandon Partridge talked with Vincent Tseng of PartnerSlate, Jamie Valenti-Jordan of Catapult Commercialization Services, and Catherine Barrow of Proven Partners Group about tackling the biggest misconceptions about working with a co-manufacturer.
Snack R&D Challenges in 2025 and Beyond
From the rise of functional macrosnacks and AI-powered personalization to incorporating sustainable packaging and clean-label innovation, the better-for-you shift is reshaping the industry.
Thanks to our panelists who shared how the snack industry is evolving: Dan Arnold, Trifecta Research; Alex Tipton, PepsiCo, David Lestage, Kellanova; and Lori Kelly, PepsiCo
SNAC consultant Mark Bescher shares insights on the challenges and opportunities facing the snack food industry. He provided an executive-level view on how shifting public policy, retailer mandates, and evolving consumer demands are shaping the future of food packaging.
Preventing Bacterial Contamination: Water Sustainable Sanitizing Solutions
Formers International introduced the Former Jet as a game-changing solution for sanitizing bag formers—often the last touchpoint before products reach consumers.
As snack producers face rising demands for efficiency, quality, and sustainability, Reading Bakery Systems showcased how their innovative ovens are meeting these challenges.
Cascade Water Recirculation and Water Sustainability
Heat and Control presented their Cascade Water Recirculation system, which helps processors reduce freshwater use by up to 75% through strategic recirculation, filtration, and separation—an innovation already applied in wet prep for potato chips and fries without compromising quality or equipment reliability.
Pulsed Electric Fields: New Opportunities in the Snack Industry
Elea highlighted how Pulsed Electric Fields (PEF) technology improves yield, texture, and efficiency in processing tubers, fruits, and vegetables, while enabling real-time optimization and consistent product quality.
Formic discussed how CPG manufacturers can overcome cost and complexity barriers to automation—highlighting rental options, deployment strategies, and key first steps to stay competitive in a high-demand market.
