2026 Spring Meeting
The 2026 Spring Meeting will be held April 14–16 at the Omni Severin Hotel in Indianapolis, Indiana.
Registration
Registration Fees
| Registration Type | Before March 17 | After March 17 |
|---|---|---|
|
Member ($100 member discount with 2 or more registrants) |
$700 |
$720 |
|
University Researcher |
$210 |
$270 |
|
Spouse/Guest Registration |
$210 |
$270 |
|
Non-Member |
$1,030 |
$1,100 |
|
Phil Talks Whiskey (Option Add-On) – Limited Space |
$45 |
$45 |
Advance Registration Deadline: Tuesday, March 17, 2026
Registration Cancellation Policy: Registrations canceled after March 24, 2026 will be charged a $100 processing fee plus the cost of meals.
Spouse Registration Includes: Welcome Reception, Grand Reception, and Group Activity
Substitutions: Attendee substitutions may be made at any time prior to the event, provided that the substitute is from the same organization.
Photo/Film Policy: PPI may take photographs and film the event. By participating in the event, you authorize PPI, without limitation, the right to reproduce, copy, exhibit, publish or distribute any such film or photograph, and waive all rights or claims you may have against PPI and/or any of its Affiliates, Subsidiaries, or Assignees.
Data We Collect: By completing the following event registration form, PPI collects your name, email, address, company affiliation, personal preferences and payment information so that PPI can facilitate, process and confirm your registration for the meeting.
Registration Questions/Group Registrations: If you have any questions, please contact Richelle Adams at 202-331-2326 or [email protected].
Hotel Information
Omni Severin Hotel
40 West Jackson Place, Indianapolis, Indiana, 46225
Phone: 317-634-6664
Website: Indianapolis Severin
The group rate is $249 per night plus taxes and fees. All reservations must be accompanied by a first night room deposit guaranteed with a major credit card.
Book your group rate for PPI 2026 Spring Meeting
The group rate is available until noon (ET) on Mar 16, 2026. PPI recommends you make your room reservations as early as possible to ensure rooms are available.
Check-in time is at 4:00 PM and check-out time is at Noon.
The overnight valet parking rate is between $56 – $68 and the daily valet parking rate is between $40 – $55. Guests leaving their vehicle with valet after 3 PM will incur an additional $40 charge.
Hotel cancellation policy: For guest rooms, the cancellation policy is 48 hours prior to arrival.
Schedule of Events
Highlighting Research Activities of the U.S. Department of Agriculture, Agricultural Research Service, Food Science and Market Quality and Handling Research Unit.
N.C. State University
Raleigh, North Carolina
History of the Omni Severin Hotel
Located in the heart of downtown Indianapolis; Omni Severin Hotel is the city’s longest running luxury hotel and provides guests with a historical experience. The elegant landmark hotel embodies the grandeur of the early 1900s while offering guests modern amenities and superior service.
The Severin opened in 1913 as the Grand Hotel of Indianapolis. Until the late 1930s, the Severin thrived on the passenger trains coming in and out of Indianapolis on a daily basis. It was built by Henry Severin Jr. with help from the famed Indianapolis Motor Speedway founders Carl G. Fisher and James A. Allison. The building now stands as one of the last remaining structures in the Indianapolis Union Station Wholesale District and is part of the historic district.
The Severin Ballroom Lobby has always hosted an immense crystal chandelier, which has been hanging since 1913. The marble staircase is also from the original hotel. The original 1913 mailbox still serves as the working mailbox in the hotel today. Other original Hotel Severin furniture pieces can be found on the elevator landing of each floor.
Today, Omni Severin Hotel stands as the oldest and longest-running hotel in downtown Indianapolis.
Tuesday, April 14, 2026
Arrival Day, Committee Meetings & Welcome Reception at the Omni Severin
10:00 am – 5:30 pm
Registration & Information Desk Open Times
Drop by to pick up your nametag, say hello, and ask questions.
11:30 am – 2:00 pm
Manufacturing & Technology Committee (includes lunch)
The Manufacturing & Technology Committee supports association members through research, education, and government relations.
The Manufacturing & Technology Committee meeting agenda will include:
- Tank yard risk assessment
- FDA inspection reports
- Demonstration: “Methods to grow, maintain, and prepare starter cultures for vegetable fermentations brined with reduced salt.”
The availability of starter cultures for vegetable fermentations is limited in the USA. The USDA-ARS developed a collection of starter cultures that can facilitate vegetable fermentations with reduced salt and methods for maintaining and preparing them for use in commercial tank yards. USDA’s Ilenys Perez-Diaz will present the advancements made in the development of starter cultures for vegetable fermentations, describe and demonstrate a three-step process to prepare such starter cultures for commercial fermentations and share the details of preparing a vegetable medium in support of such task.
This meeting is open to all member company representatives, but registration is required.
2:30 pm – 3:30 pm
Future Leaders Committee Meeting
Meetings of the Future Leaders Committee are open to any PPI member company representatives interested in becoming more familiar with PPI programs and services. The Committee explores outside-the-box ideas for future PPI programs and events.
4:00 pm
Whiskey Tasting with Phil Kollin of Phil Loves Whiskey
Join renowned spirits expert Phil Kollin for a guided whiskey tasting designed to inform, entertain, and inspire. Thoughtfully customized for all Pickle Packers, this session welcomes everyone, from aspiring whiskey warriors just beginning their journey to seasoned bourbon brainiacs eager to deepen their knowledge. Come curious, sip intentionally, and leave with a greater appreciation for the history, craft, and character in every glass.
The whiskey tasting is a ticketed event, registration is required and capacity is limited.
5:00 pm – 7:00 pm
Welcome Reception
Re-connect with pickle industry friends at the ’26 Spring Meeting.
Wednesday April 15, 2026
Technical Education Sessions in the morning; Grand Reception at Lucas Oil Stadium in the evening.
7:30 am
Buffet Breakfast Opens
8:00 am- 8:45 am
Practical AI from Cucumber to Customer
Chris Parker
Richard S. Reynolds Associate Professor
Darden School of Business
University of Virginia
Practical AI from Cucumber to Customer shows how growers, processors, and suppliers can use AI to improve quality, throughput, and traceability across the pickle value chain. We start with a clear, nontechnical primer on what AI can and cannot do today, then move into practical workflows for pickled vegetable operations. We will also cover use cases for seeds, spices, and vinegar suppliers, plus packaging and labeling checks, scheduling, etc. Attendees will see short demos, ready-to-use prompts, and a simple readiness test that helps you scope effort and avoid common pitfalls around data ownership and privacy.
9:00 am – 9:30 am
Hops as a Natural Antimicrobial for Fermented Vegetables
Fred Breidt, PhD
Research Microbiologist
Food Science Market Quality and Handling Research Unit
U.S. Department of Agriculture
Agricultural Research Service
Lactic acid bacteria (LAB) are naturally present in fermented and fresh produce. These bacteria are used for vegetable fermentation but can also spoil pickled vegetables. LAB can persist in pickled products and are resistant to acid, pH and environmental stress. Sodium benzoate (0.1%) is commonly used in pickled vegetable products to inhibit microbial growth and prevent spoilage by LAB but is not desired by some consumers.
Hops compounds represent a clean label alternative to benzoate. The objective of this study was to determine if hops extract can inhibit spoilage bacteria in pasteurized pickle brines. Dr. Breidt will present data showing that hops could be used at low concentrations that would not change the basic composition or typical flavors of pickled vegetables and inhibit spoilage lactic acid bacteria to a greater extent than sodium benzoate. This work has led to a patent with a PPI member company (Beta Tec Hops), and commercial trials are in progress.
9:30 am – 10:00 am
New Tools to Enhance Food Safety Verification from Field to Processor
Phil Neff
Critereon Company LLC
The Food Safety Modernization Act (FSMA) of 2011 transformed how the processed food industry verifies the safety of its products, and companies have been working ever since to implement its requirements and maintain compliance. Critereon began verifying food safety practices prior to FSMA, starting in 2007 with a baby food manufacturer, and expanded its services to the pickling industry in 2012. The company specializes in increasing visibility into grower practices, enabling evaluation against both purchaser requirements and FSMA standards.
Food manufacturers continue to seek greater transparency and improved traceability for their commodities, whether they are sourced domestically or internationally. Recent advancements in technology have made it more cost-effective to monitor and assess grower practices in near real time. In this presentation, Critereon will discuss the evolution of its food safety verification efforts, highlight new enhancements to its flagship Authentix service, and explore future opportunities to further strengthen transparency in food safety verification—from the grower’s field through receipt at the processing facility.
10:00 am – 10:30 am
Taste Matters: Consumer Preferences & Acceptance of Reduced-Sodium Pickled Vegetables
Suzanne D. Johanningsmeier, PhD
Supervisory Research Food Technologist
Food Science and Market Handling & Quality Research Unit
U.S. Department of Agriculture
New FDA guidance creates an opportunity for labeling pickled vegetables as ‘healthy’ if sodium content can be sufficiently reduced. This consumer research study provides insights into the feasibility and complexity of developing reduced-sodium products.
10:30 am – 11:00 am
Beyond Yellow 5: Natural Color Technology for Pickles
Gregory Johnson
Associate Scientist – Color Innovation
Kalsec Inc.
Dr. Simran Kaur
Senior Manager Color Innovation
Kalsec Inc.
Synthetic colors like FD&C Yellow 5 and Blue 1 have long been used by the pickle industry to provide the vibrant colors that consumers have come to expect. In recent years, these color additives have been associated with negative consumer perception, and the food industry finds itself in a rapidly changing regulatory landscape. While these factors are accelerating the transition towards natural colors, their implementation presents a myriad of challenges, especially in pickles.
In this session, Gregory Johnson and Dr. Simran Kaur of Kalsec will explore the current landscape of natural color solutions, outline the critical considerations for replacing synthetic colors in pickled foods, and share how Kalsec’s innovations are helping manufacturers overcome these challenges.
11:00 am – 11:45 am
The Big Dill World’s Largest Pickle Party: Pickle-Themed Live Experiences
Kevin Baxter
CEO
The Big Dill/Digital Force Agency
Kevin Baxter is the CEO and co-founder of The Big Dill, the force behind The Big Dill World’s Largest Pickle Party®, and one of the most visible platforms shaping modern pickle culture. By building a community-led media engine and translating that demand into a national touring, pickle-themed live experience, he has helped move pickles from pantry staple to pop-culture signal, especially with Gen Z. The Big Dill now tours major markets and stadium districts, including Dallas, Philadelphia, and Baltimore, with expansion into Nashville on the horizon. Along the way, Kevin has partnered with leading national brands including Cheetos, Jimmy John’s, The Wonderful Company, and The Original Pickle Shot, among others, to elevate visibility and trial for pickle-forward products through high-impact experiential marketing, content, and community-driven storytelling. Kevin will share a practical playbook for how producers and brands can engage the next generation of consumers by turning heritage products into cultural moments and experiential opportunities.
5:00 pm – 7:00 pm
Grand Reception
Lucas Oil Stadium
Quarterback Suite
Step inside one of the NFL’s most iconic venues for an unforgettable evening at Lucas Oil Stadium. PPI’s Spring Meeting Grand Reception takes place in the exclusive Quarterback Suite, offering a prime setting overlooking the action and the energy of game day, without the crowd.
Guests will enjoy bites and drinks while networking in this premier space, then take advantage of a truly unique experience: guided group tours to explore the Indianapolis Colts’ locker room and walk onto the football field itself.
This one-of-a-kind reception blends elevated hospitality with behind-the-scenes access, creating a memorable backdrop for connection, conversation, and a touch of sports-inspired excitement.
Thursday, April 16, 2026
8:00 am
Breakfast Buffet
8:30 am
Pickle Advocacy: Updates from PPI’s DC Fly-In
Chris Dyk
BASF Nunhems USA
Each year in late February, a delegation of PPI members travels to Washington, DC, to meet with Congressional offices and advocate for funding of critical vegetable research programs. Members of PPI’s Agricultural Research Committee represent the entire industry while also taking time to experience our nation’s capital. Join Chris Dyk, Chair of the Agricultural Research Committee, as he discusses the impact of PPI’s outreach efforts.
9:00 am
Healthy Fermented Vegetable Custards: Introducing “Tart-tattas”
Ilenys M. Perez-Diaz, PhD
Research Microbiologist
Food Science and Market Handling & Quality Research Unit
U.S. Department of Agriculture
The U.S. Department of Agriculture’s Agricultural Research Service has developed healthy fermented vegetable custards. USDA Research Microbiologist Ilenys M. Perez-Diaz, PhD will discuss the preparation of coulis, spreads, dips, custards, mousses and bavarois with live microbes. This technology could provide new opportunities for farmers, processors, and manufacturers to reclaim lost vegetables. This presentation will include a taste test of such “Tart-tattas” to help researchers optimize the organoleptic characteristics of the innovative products.
10:00 am
Door Prize Drawing and Meeting Adjourns
Sponsorships
Your support will be recognized by all and allows PPI to continue offering excellent educational programming and exceptional networking opportunities. The sponsorship deadline is March 13, 2026.
Tiers of Sponsorship
| Sponsorship Type | Price | What You Get |
|---|---|---|
|
Platinum |
$3,000 |
Company banner flag prominently displayed Company presented with sponsorship trophy Includes all benefits in Gold, Silver & Bronze Sponsorships |
|
Gold |
$2,500 |
Recognition in the post event newsletter, Let’s Get Together Brand Presence pre and post meeting Includes all benefits in Silver & Bronze Sponsorships |
|
Silver |
$1,750 |
Verbal Recognition at President’s Breakfast Logo featured in promotional emails Includes all benefits in Bronze Sponsorships |
|
Bronze |
$1,200 |
Listed in Mobile Meeting App Logo recognition on the PPI website Ribbon on name badge identifying company attendees as a sponsor Logo recognition on presentation slides during the meeting |
New Exclusive Sponsorships
| Sponsorship Type | Price | What You Get |
|---|---|---|
|
Whiskey Tasting Sponsorship (Available to only one sponsoring company) |
$3,500 |
Verbal Introduction of Phil Talks Whiskey and Acknowledgement during Tasting Recognition on Agenda & Mobile App Branded napkins/signage High engagement, memorable attendee experience |
|
Hospitality Suite Sponsorship night 1 and night 2 (Available to only one sponsoring company each night – 2 sponsorships available) |
$3,200 |
Recognition on Agenda/App Branded napkins/koozies option Prime networking environment with extended brand exposure For the first time this year, PPI will host an after-dinner hospitality suite at the Omni Severin. Beer, wine & soft drinks will be served. The exclusive hospitality suite sponsor will have the opportunity to distribute branded items in the suite. |
Thank you to our sponsors!
Gold
Bronze
