LEAMINGTON, ONTARIO, CANADA - Diving into its show season headfirst, the Highline Mushrooms team is ready to showcase the newest additions to its Fresh Gourmet Series in Orlando, Florida, for the Southeast Produce Council’s 2026 Southern Exposure.

“We’ll be spotlighting a Cream of Mushroom Soup Kit and a Grill Mate Kit. From a buyer perspective, the focus is simple: reduce friction at shelf, drive incremental sales in fresh, and turn mushrooms into an easy, repeatable meal solution rather than a single ingredient,” Sabrina Pokomandy, Director of Business Development and Marketing, tells me. “These are retail-ready, flavor-forward solutions built for how today’s shoppers—especially Gen Z—discover, decide, and cook like modern meal assemblers.”

In fact, Sabrina shares how everything she and the team are bringing to the show is designed with the retailer in mind: clear value, strong shelf presence, and solutions that resonate with the next generation of shoppers.

“Our focus is on making mushrooms easier to shop, easier to use, and easier to grow and forecast—while helping retailers build a more profitable, future-ready category,” she clarifies. Sabrina adds that when it comes to timing and partnering with the buy-side, SEPC’s Southern Exposure occurs in the perfect window. “The timing couldn’t be better. As retailers transition from winter comfort to spring and grilling, this show allows us to align early on merchandising, promotions, and seasonal resets. It’s the right moment to move mushrooms from soup to grill—and make sure those transitions are planned, intentional, and profitable.”

As we talk about those key discussions and networking in general, Sabrina says the Southern Expo and its corridor to the Southeast market create the ideal environment for real conversations.

“It’s a highly collaborative show where we can dig into category strategy, shopper behavior, and execution—not just product. The Southeast market continues to value strong partnerships, and that’s where Highline excels: combining insight, innovation, and disciplined execution to grow the mushroom category together,” Sabrina concludes.

As you plan your way around the show floor February 26–March 1, be sure to swing by booth #119 to see the latest Fresh Gourmet Series additions and more from the Highline Mushrooms team!