Kontos Foods to Launch Gorditas Flatbread at IDDBA
Kontos Foods, Inc. will be showing off its latest flatbread innovation off at the IDDBA ’19 Show this weekend. Gorditas, which were unveiled earlier this month, are handmade soft flatbread “taco shells,” perfect for making stuffed taco sandwiches, filled with meat, cheese, salsa or sour cream. Kontos, a U.S.- based manufacturer and distributor of traditional artisan breads and Mediterranean specialty foods, will be showcasing Gorditas among many other favorite products at the International Dairy, Deli, Bakery Association Show. The show takes place June 2-4, 2019 at the Orange County Convention Center in Orlando.
Like most of Kontos’ flatbreads, Gorditas contain no trans fats, are 100 percent vegetarian, certified kosher-pareve (Pas Yisroel) and halal. They come packed 6/10 – 19.70 ounces to a case, and they require minimal reheating for added flexibility. Gorditas literally mean “chubby” in Spanish and describe a sandwich stuffed with meat, cheese or other fillings.
Other featured items at the IDDBA show include Pre-Grilled Cocktail Flatbreads, Pre-Grilled, Mini Oval Flatbreads, Pocket-Less Pita® and Gluten-Free Wraps.In addition to its many breads, some of Kontos featured specialty products include All-Natural, French-Style Crepes, International Pastry Puffs (also known as Loukoumades or Zeppole), Greek Yogurt, Imported Feta Cheese, Dolmades, Hummus and Tzatziki dips.
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The IDDBA Show is the largest industry-only show for dairy, deli, bakery industries. Last year’s show included attendees from 65 of the top 75-top ranked supermarket and grocery store chains, representing 28,407 stores with total category sales of more than $124 billion.
“Great bread and fresh ingredients are the starting point for every delicious sandwich made,” said Steve Kontos, President and Owner of Kontos Foods. “This is exactly why the IDDBA audience—from wholesale buyers, to retail chains, to small- and medium-sized restaurants and delis, appreciate our artisan bread. Consumers have a growing appetite for products like ours that have fresh, wholesome ingredients. This is a fantastic venue for us to network with these buyers and expand our share of market.”
Crunchmaster Introduces Grain-Free Crackers
Crunchmaster is announcing a new line of grain-free crackers. The brand’s latest extension provides a delicious new option for those looking to be grain-free which will complement Crunchmaster’s existing Multi-Grain portfolio.
Being grain-free isn’t just a commitment to a lifestyle; it’s also been proven that removing grain from one’s diet can improve health in a variety of ways. For many people, grains can be difficult to digest and can aggravate symptoms of digestive disorders. Finally, research suggests that following a grain-free diet can help support the beneficial bacteria in your gut to maximize the health of your microbiome.
“Crunchmaster has always been committed to creating wholesome snacks that don’t compromise on taste,” said Kim Holman, Marketing Director at TH Foods, Crunchmaster’s parent company. “We’re constantly looking to innovate and expand our product lines in ways that respond to our consumers’ desire for delicious, on-trend snacks that fit into their healthy lifestyle and meet their dietary needs. Our new grain-free line made perfect sense as a new way to meet this demand.”
These crunchy, baked crackers are made from cassava flour and other grain-free ingredients for a simple, savory taste. The new line is available in three exciting flavors, two of which are vegan: Lightly Salted; Mediterranean Herb; and Romano, Asiago & Cheddar.
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Being touted as the next big superfood, the primary ingredient in Crunchmaster Grain-Free Crackers is cassava, a root vegetable native to South America. Also known as yuca or manioc, cassava is paleo and vegan friendly as well as gluten and nut free, making it an excellent alternative for those with intolerances. Cassava is also nutrient-rich and packed with fiber, potassium, iron and vitamin C.
The new Grain-Free line delivers on the satisfying crunch and flavor customers have come to expect from the brand while delivering on an ingredient promise that fulfills their desire to enjoy a healthy but delicious snacking option. Along with the brand pillars of being gluten-free and made with no artificial flavors and colors, the new line is made with non-GMO ingredients for clean label, on-trend and flavorful snacking.
A sneak peek of the new Grain-Free line will be available at the Summer Fancy Food Show.
New Bakery Brand Brings Handcrafted Flatbread Style to U.S.
By Lorrie Baumann
Breadeli is a new brand from Bakkavor, a British company that’s already familiar to American grocers who buy fresh prepared foods like hummus, burritos, meals and dips for their private labels. Although Bakkavor has heretofore been invisible to American consumers, it has decided to come out of the shadows with its Breadeli branded Rustic Flats. “We know that this product is fabulous; it resonates globally, and we wanted to bring it to the U.S.,” said Tanja Owen, Bakkavor Marketing Director.
It took Bakkavor two years of product development to tweak a product already a hit in the United Kingdom so that it would be a better fit both for American preferences in flavor profiles and for American shoppers who expect to see their breads in the bakery aisle. British shoppers expect to find breads that incorporate fresh ingredients in their grocer’s refrigerator case – the same place that Americans would look for fresh pasta, while Americans are used to buying products like Breadeli Rustic Flats on open shelves where they’re stored at ambient temperature, Owen said. “The shopping behaviors are quite different,” she observed. “We want to make sure that we deliver the best product we can to the American consumer – we wanted to get it into the bakery, where we knew the consumer already visited.”
The flavor profiles for the Breadeli Rustic Flats, based on Bakkavor’s consumer research in the U.S., are Basil Pesto, Original, Italian Herb, Roasted Tomato and Garlic Butter. The bread beneath the flavor toppings is a schiacciata, a relative of focaccia whose origins go back to 15-century Tuscany, according to Ed Metzger, Bakkavor Senior Director of Business Development. “In order to test the ovens, they’d take a chunk of dough and throw it onto the hearth of the oven,” he said. “It’s an almost instant bake on the hearth, and essentially, that’s what we’ve replicated in a modern fashion…. It’s a pristine deck with about 10 ingredients on each product offering – all ingredients that people would be familiar with. There are no artificial flavors and no preservatives.”
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The bread is shipped frozen from Bakkavor’s new 35,000 square-foot state-of-the-art bakery plant in Charlotte, North Carolina. It has a nine-month shelf life in the freezer, thaws in 20 minutes, and then has a five-day shelf life after thawing plus an additional two days for the consumer.
Bakkavor is supporting the roll-out, which will start on the East Coast, with both digital, social media and a variety of in-store marketing assets that will help to direct customers who are already in the store, where 70 percent of decisions on products are made, over to the bakery aisle, Owen said. “My goal as a marketer is to drive traffic to the bakery and to drive total bakery sales by driving Breadeli,” she said. “Marketing will be a big element. Sampling will be another key element because we believe that when people taste this, we’ve got them hooked.”
Taste Breadeli Rustic Flats at this year’s IDDBA Show, or for more information, visit www.breadelibreads.com.