When thousands of international culinary competitors and food sport enthusiasts converge on the Indiana State Fairgrounds for the World Food Championships, the air in Indianapolis fills with the scent of woodsmoke, searing steaks, and high-stakes pressure.
While master chefs from over 30 countries battle for global culinary titles in the Kitchen Arena, some of the most significant moves in the agriculture and food space are happening just steps away at the Taste of Indiana showcase.
For years, the event migrated across major host cities—from Las Vegas to Dallas to Florida. Now anchored in Indianapolis, it has created a high-visibility platform for home-grown Hoosier entrepreneurs, small-batch producers, and specialty livestock raisers seeking to take their local brands onto a global stage.
Standing Out in a Crowded Field
Breaking through in retail grocery and international distribution is notoriously difficult for small food companies, particularly in saturated categories like condiments, sauces, and specialty meats. But local producers are proving that authentic regional stories, clean ingredients, and direct consumer engagement can turn a homegrown business into a powerhouse.
1. JohnTom’s Barbecue (Muncie, IN)
Founded in Muncie and named in honor of a family barbecue legacy, JohnTom’s Barbecue has grown from a regional favorite into an expanding sauce brand. CEO Lathay Pegues notes that breaking through in the crowded barbecue market requires more than just sitting on a store shelf—it takes face-to-face sampling and genuine storytelling. Major multi-day events like the World Food Championships give local producers direct access to culinary influencers, judges, and distributors from around the globe.
2. Kelley’s Gourmet Mustard (Cedar Lake, IN)
Originating in Northwest Indiana, Kelley’s Gourmet Mustard traces its roots back to a family stone-ground recipe used for catering and charcuterie. Today, owner Terry Kelley is scaling the brand from local deli staples to broader retail markets. For producers like Kelley, watching international competitors integrate local craft condiments into high-level competition dishes offers both validation and a proving ground for product versatility.
3. White Oaks Bison Farm (Rochester, IN)
Representing the direct-to-consumer livestock side of Hoosier agriculture, White Oaks Bison Farm highlights how specialty producers are diversifying Indiana agriculture. Beyond traditional beef and pork, grass-fed bison operations are capitalizing on growing consumer demand for nutrient-dense, lean specialty meats. Debuting value-added products like bison snack sticks alongside premium cuts at major international events bridges the gap between farm-level production and global culinary trends.
The “Hoosier Advantage” in Food Sport
Having a major international competition in Indiana offers local producers a distinct home-field advantage. Rather than paying thousands in freight and travel to showcase products in distant markets, Indiana growers and food artisans can put their goods directly into the hands of 1,200 visiting chefs and tens of thousands of attendees.
The success of these brands reflects a broader shift in Midwestern agriculture: while traditional row crops and commodity livestock remain the backbone of the state’s economy, value-added products, specialty meats, and artisan food brands are opening vital new revenue streams for Hoosier entrepreneurs.
As local food leaders demonstrate on the fairgrounds stage, building an international brand doesn’t require leaving the farm or the home county—it just requires the right showcase.
