The 2025 National Restaurant Association Show lit up McCormick Place in Chicago from May 17–20, bringing together the biggest minds and brands shaping the future of food service. As the Western Hemisphere’s largest and most trusted industry event, it drew thousands of professionals eager to discover what’s next in dining, technology, and sustainability.
From plant-based soups to Wagyu steaks, blooming teas to chili-lime seasonings, this year’s exhibit captured the future of food service in vibrant, flavorful detail. Here were some of the highlights.
What stood out
- A record-breaking showcase: More than 2,200 companies filled the floor — 800 of them first-timers—highlighting everything from smart kitchen tools to plant-based innovations.
- Expert panels & education: Attendees gained practical insights through sessions on workforce development, DEI strategies, and navigating toxic work environments.
- Live culinary action: Renowned chefs and beverage experts took the stage to demonstrate emerging flavor trends, plating techniques, and drink pairings.
- Networking with purpose: The Show fostered valuable connections at signature events like the Women’s Networking Celebration, the International Reception, and the Young Professionals Party.
- Celebrating innovation: Standouts in product development were honored through the Kitchen Innovation Awards and the FABI Awards, recognizing the best in taste and tech.
Spotlight on key exhibitors
Sevillo Fine Foods (Salt Lake City, UT)
Known for fire-grilled vegetables and slow-roasted tomatoes, Sevillo specializes in clean-label, plant-based, frozen ingredients designed for convenience without compromise. A recent acquisition by Woodland Gourmet expands Sevillo’s reach into strategic foodservice distribution, combining innovation with commercial scale.
MAE Fine Foods (Avondale, AZ)
Founded in honor of Melinda Ann Elwell, MAE creates handcrafted bonbons, macarons, and plated desserts for the hospitality industry. Their pivot from e-commerce to foodservice has led to rapid growth, offering high-end confections with no preservatives — just pure, indulgent flavor.
Jack’s Creek (Tamworth, Australia)
A global leader in premium Wagyu and Black Angus beef, Jack’s Creek has earned accolades like “World’s Best Steak” for its grain-fed, hormone-free cuts. Its beef, prized for marbling and tenderness, is now exported to over 30 countries.
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Fabrique Délices (Hayward, CA)
Bringing French charcuterie stateside, Fabrique Délices offers over 100 artisanal items, including pâtés, sausages, rillettes, and foie gras. Their award-winning small-batch products are crafted with time-honored techniques and a devotion to authenticity.
Greener Pastures Chicken (Elgin, TX)
NFL star Von Miller co-founded this regenerative farm that raises organic, pasture-roaming chickens. With certifications from USDA Organic to Certified Humane, their focus on ethical farming and soil health is as strong as their flavor-packed chicken cuts.
Poshi (Miami, FL)
Poshi, short for “Power of Simple Healthy Ingredients,” delivers shelf-stable marinated veggie snacks like asparagus and artichokes in grab-and-go pouches. With vegan, keto, and non-GMO credentials, Poshi is now sold in over 15 countries.
CoAqua (Ponte Vedra Beach, FL)
Sourcing coconut water from Vietnam’s Mekong Delta, CoAqua’s aluminum-canned drinks—both still and sparkling—have won praise for their refreshing, clean taste. Flavored options like Soursoppin’ and Espresso’d cater to adventurous palates.
NOH Foods of Hawaii (Honolulu, HI)
A staple in Hawaiian households, NOH’s seasoning packets make dishes like kalua pork and loco moco easy to recreate. What began as a powdered kimchi base is now a globally distributed line of sauces and spice mixes.
I Eat My Greens (San Diego, CA)
Founded by Olympian Mac Villarreal, this soup startup blends plant-based nutrition with gourmet taste. With creative options like Carrot-Turmeric and Broccoli-Sunflower Seed, they donate a meal with every order and employ a workforce that’s 80 percent women.
Linz Heritage Angus (Chicago, IL)
A premium beef program from Meats by Linz, Linz Heritage Angus controls every step “from conception to plate.” Their vertically integrated operation ensures top-tier Black Angus beef that’s a favorite among fine-dining steakhouses.
Westholme Wagyu (Queensland, Australia)
From lush Australian pastures, Westholme produces award-winning Wagyu rooted in Japanese genetics and terroir-driven practices. Their flavor wheel helps chefs and consumers understand its buttery, umami-rich taste.
Smartfruit (Clifton, NJ)
Smartfruit offers all-natural, nutrient-enhanced purées perfect for smoothies, juices, and desserts. Each flavor is fortified with superfoods like antioxidants and oat fiber—no added sugar, preservatives, or artificial ingredients.
KKOKDAM (South Korea)
This premium tea brand handcrafts floral teas using edible Korean flowers, delivering beauty and wellness in every sip. Their patented Flower Tea Sticks and artistic packaging make them ideal for gifting and self-care alike.
Victory’s Kitchen (Canada)
A powerhouse in private-label soups and sauces, Victory’s Kitchen provides kettle-cooked classics for major retailers and foodservice brands. With global distribution and preservative-free options, they balance quality and convenience.
Phoenix Bean LLC (Chicago, IL)
Led by Jenny Yang, Phoenix Bean produces fresh, small-batch tofu using non-GMO Illinois-grown soybeans. Their commitment to local sourcing and sustainability has made them a favorite among chefs across the Midwest.
Tajín (Zapopan, Mexico)
Best known for its iconic chili-lime seasoning, Tajín has expanded globally with sauces, low-sodium blends, and even initiatives like its National School of Ceramics. Its products are now a pantry staple in over 65 countries.
La Tourangelle (France/California)
This artisanal oil producer offers walnut, avocado, truffle, and other gourmet oils made using traditional techniques. La Tourangelle also champions regenerative agriculture and upcycling in its global sustainability efforts.
Blount Fine Foods (Massachusetts)
What started as a small oyster company is now a major producer of soups and comfort foods sold in grocery stores and restaurants nationwide. Their emphasis on sustainability and heritage sets them apart in the prepared foods space.
