Anuga 2017

Kontos Foods keeps Med tradition on trend in the US

By Gill Hyslop

- Last updated on GMT

Related tags Bread Flatbread

US artisanal flatbread producer Kontos Foods says its Greek Lifestyle Flatbread – made with soy-based flour, which doubles the protein content and halves the carbs – is its top seller.

“We refer to it as Greek Lifestyle because as everyone knows, the Mediterrean diet is all about introducing extra protein into your diet, as well as antioxidants,”​ said Warren Stoll, marketing and business development manager of the Patterson, New Jersey-based bakery.

The flatbreads contain 7g of protein per 5.6oz (158g) service, are non-GMO and 100% vegetarian, and contain no preservatives and no trans fats.

BakeryandSnacks met up with Stoll at Anuga – held in Cologne, Germany, last month – where the company was showcasing its vast product portfolio.

The family-owned company specializes in hand-stretched flatbreads, primarily targeting the foodservice market, as well as the retail market worldwide.

It produces over 50 varieties of flatbreads at its three facilities in NJ, including pitas, naans, wraps, lavash and panini, along with filo and kataifi dough.

The company also produces ready-to-eat Greek specialities like spanakopita and tiropitakia, available frozen, in bite-size portions and various larger sizes up to a 6oz entrée size, as well as freshly baked pastries, like baklava and loukoumades.

A bread is a bread is a bread

Anything ethnic is on trend right now, said Stoll.

“Greek and Mediterranean foods are second to the TexMex demand in the US right now, but is going to surpass it [the number of foodservice franchises] in my opinion,”​ he added.

Stoll told us flatbreads are found in numerous cultures under different names, such as pita in Greece, naan in India and pan plano in Spain.

“We even put grill marks on the bread and sell it as panini,”​ he said.

He said the breads may come in different shapes, sizes and flavors, but essentially are all the same.

“Ingredients, for the large part are the same, but there are nuances between the breads,”​ he said.

The company prides itself on hand stretching its dough during manufacture, which it claims produces a fluffier result.

“It’s our traditional hand-stretching method that makes all the difference. Our flatbread bakes to a golden brown on the outside, but stays light and flavorful on the inside,”​ said the company.

Kontos Foods celebrated its 30th​ anniversary in October.

Related news