instore - November 2017 - 10
merchandising
ON DISPLAY
Flatbreads
Demand in many corners of the bread industry has been sluggish in
recent years, as consumers continue to heed the warnings of the anticarb and anti-gluten crowds. Flatbreads, however, is one bread category
that's bucking the trend, with several industry leaders rolling out a host
of new products.
The newest flatbread from Paterson, New Jersey-based Kontos Foods
Inc. is a 9 in. pre-grilled flatbread that has the appearance of a cooked
panini, says Warren Stoll, the company's marketing director. The
product is packed two to a bag, and the bag is airtight to extend shelf
life. "We've sold it at foodservice, in a 10-pack," Stoll says. "We were
getting a lot of requests for it at retail." The product is currently being
sold in selected test markets.
Kontos has another flatbread product in the test market stage, but the
company wants to make sure it's perfect before announcing it to the
world, Stoll says. But he can guarantee it will be a game-changer. "It's the
most innovative, creative bread we've come up with to date."
Kontos sells more than 50 flatbread products, spanning a range of
cultures (Greek, Indian, Hispanic) and uses. What separates Kontos
from other flatbread makers is its commitment to traditional methods
of baking, Stoll says. "All of our flatbreads start out as a yeast doughball
that's hand-stretched before it goes in the oven. I like to say that every
piece of bread we make is like a snowflake - no two are alike."
With most flatbreads in the market, Stoll says, dough is die-cut. That
process yields greater uniformity, but other qualities suffer. "It's flatter
and doesn't have the same fluffiness, taste and texture," he says.
Kontos's staples have traditionally been white, whole wheat and
multi-grain pitas, Stoll says. With retailers expanding their make-yourown-pizza offerings, pizza crust has become a stronger product for the
company. Another rising star is Kontos's Greek Lifestyle bread, which
Kontos's Greek Lifestyle bread offers twice the protein and half the carbs
and is the company's top seller at some stores.
was introduced in 2013. It offers about twice the protein and half the
carbs as other flatbreads in the category, Stoll says. "In some chains it's
our No. 1 seller."
Like Greek yogurt and other Greek-inspired foods, Greek Lifestyle is
benefitting from a surge in demand for Mediterranean products, due in
large part to their healthfulness, he says. "Greek foods are on the same
trajectory that Mexican foods were on 30 years ago, only it's a much
faster trajectory."
Naan demand heats up
Toronto-based Stonefire makes naan, appetizer-sized flatbread and
pizza crust for retail deli and other customers. Brand new products in
Naan
10 * NOVEMBER 2017 * instore
KONTOS, STONEFIRE, TOUFAYAN
is one of the hottest
sub-categories within
flatbreads.
Table of Contents for the Digital Edition of instore - November 2017
instore - November 2017
Editor's Note - Artisan bread rising
CONTENTS
Specialty Insights - CONSIDER: Italian cheeses
Merchandising - ON DISPLAY: Flatbreads
Retail Report - Healthy meets affordable
Commissary Insider
Packaging: Meeting the needs of artisan bakers
Food Safety: Labeling-based food recalls
Equipment: Labor, cost savings in sandwich production
Spotlight - BY THE NUMBERS: Deli meats
Special Report - Artisan Bread
Product Trends
Product Showcase
AD INDEX
instore - November 2017 - instore - November 2017
instore - November 2017 - 2
instore - November 2017 - Editor's Note - Artisan bread rising
instore - November 2017 - 4
instore - November 2017 - 5
instore - November 2017 - CONTENTS
instore - November 2017 - 7
instore - November 2017 - Specialty Insights - CONSIDER: Italian cheeses
instore - November 2017 - 9
instore - November 2017 - Merchandising - ON DISPLAY: Flatbreads
instore - November 2017 - 11
instore - November 2017 - 12
instore - November 2017 - 13
instore - November 2017 - Retail Report - Healthy meets affordable
instore - November 2017 - 15
instore - November 2017 - 16
instore - November 2017 - 17
instore - November 2017 - 18
instore - November 2017 - Packaging: Meeting the needs of artisan bakers
instore - November 2017 - com - 2
instore - November 2017 - com - 3
instore - November 2017 - com - 4
instore - November 2017 - com - 5
instore - November 2017 - Food Safety: Labeling-based food recalls
instore - November 2017 - com - 7
instore - November 2017 - com - 8
instore - November 2017 - com - 9
instore - November 2017 - Equipment: Labor, cost savings in sandwich production
instore - November 2017 - com - 11
instore - November 2017 - com - 12
instore - November 2017 - com - 13
instore - November 2017 - com - 14
instore - November 2017 - com - 15
instore - November 2017 - com - 16
instore - November 2017 - 19
instore - November 2017 - 20
instore - November 2017 - 21
instore - November 2017 - 22
instore - November 2017 - Spotlight - BY THE NUMBERS: Deli meats
instore - November 2017 - Special Report - Artisan Bread
instore - November 2017 - 25
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instore - November 2017 - 27
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instore - November 2017 - 39
instore - November 2017 - Product Trends
instore - November 2017 - Product Showcase
instore - November 2017 - AD INDEX
instore - November 2017 - 43
instore - November 2017 - 44
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