Supermarket Perimeter - November 2019 - 32

Deli: Flatbreads

THE STAR
Karen Toufayan, vice president
of marketing and sales for
Ridgefield, New Jersey's
Toufayan Bakery, says retailers
can find success by featuring
flatbreads.
"By positioning their flatbreads
as a 'star' performer in the meal
solution process, not just a 'supporting' carrier of their fillings,
retailers can help elevate their
flatbread offerings and stimulate
impulse purchases," she says.
"Using the exciting taste and
textures and health benefits of
their flatbread portfolio, they
can distinguish themselves from
competition that view flatbreads
as mere carriers in a meal. The
versatility and relatively modest
cost of flatbreads make them a
compelling meal alternative."

Experience
Consumers aren't settling for just normal
deli sandwiches anymore. A bigger, more
diverse, offering is necessary to bring in larger
lunch crowds.
"Flatbreads like lavash, naan and pita are
so hot right now because people want to eat
bread with a story, and these ancient breads
have a cultural connection baked in," says

The demand continues to grow.
We've been told by the folks who
we interact with that even within
their overall growth, the flatbreads
are up higher than average."
Warren Stoll, Kontos Foods
32 - NOVEMBER 2019

www.supermarketperimeter.com

Convenience
Flatbreads lend themselves perfectly to today's
time-starved consumers. Depending on the
variety, flatbreads can be transformed into
wraps, sandwiches, small pizzas and more.
Retailers are recognizing that they need
to provide meal solutions to their multi-tasking, time-pressed customers," Toufayan says.
"Thus, the more savvy retailers are cross-merchandising their flatbreads with cheeses and
meats to provide healthy, convenient meal
solutions that answer the consumer's need for
a quick, exciting meal for their family."
Stoll agrees: "One of the trends consumers have continued to grow over the past

New on the shelf
Kontos Foods recently debuted its
Toasted Tidbits - toasted pita bits
that are available at retail and for
foodservice applications.
"In essence what we've done is
we've taken the pita and sliced it up
and we've re-baked it so it's more
like a cracker," says Warren Stoll,
marketing and business development manager. "Restaurants will
put it in a basket and serve different dips with it. You can also use it
in salads and with soups.
We've recently released that to
the retail sector, and we have a
foodservice variety. There's a lot of
interest. It's new and different and
it has that multi-use capability."

KONTOS FOODS, TOUFAYAN

READY TO BE

Inanna Eshoo, head of foodservice for Gilroy,
California-based California Lavash. "The
authentic connection to ancient cultures also
satisfies today's appetite for authentic foods.
And then there's the flexibility. Flatbreads can
fit into just about any lifestyle and diet."
Toufayan, which helped popularize pita in
the U.S., has responded to these trends by
diversifying its flatbread offerings.
"We've seen a big desire to experience new
and different types of flatbreads," Toufayan
says. "Thus, the growing popularity of products like naan with its Indian heritage. These
trends help elevate traditional flatbreads
beyond just a carrier of different foods."
Stoll says his experience in the food industry
has shown that consumers are continually
demanding more ethnic options. Take Mexican
food for example, he says. Go back a few
decades. To get a Mexican meal, you had to go
to an authentic Mexican restaurant. Choices
were limited in most places.
Today, QSRs like Chipotle and Moe's
Southwest Grill offer Mexican-inspired food in
countless locations.
"Today there are so many more choices
from a franchise standpoint, and the Greek and
Mediterranean foods are on that same trajectory, just on a delayed timeline," Stoll says. "We
now have franchise outlets that are offering
far more Greek foods than anybody has ever
seen. And I don't expect that to really taper off.
"Ethnic foods in general have been growing
by leaps and bounds. As consumers become
more and more global, they become exposed
to all of these different cultures and their
foods. And the Mediterranean culture, particularly flatbreads within that, everybody is now
more and more aware of it. They've seen it and
tasted it as they've travelled and it's becoming
more and more common."


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Supermarket Perimeter - November 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - November 2019

Supermarket Perimeter - November 2019
Editor's Note - Waste not
Contents
The Wire - Technomic’s top 2020 foodservice trends
Sobeys testing smart carts
Meijer invests in autonomous work software
Trade TALKS
EXTENSION GRANTED ON LABELING COMPLIANCE
FLAVOR FORWARD
BACON, BOOZE & BBQ
Bakery - Impulse sales
MUFFINS
A clean label option
Abe’s Allergen-Free Alternative
Deli - CHARCUTERIE
PROSCIUTTO STILL ON TOP
Deli - Flatbreads
READY TO BE THE STAR
ONE NAME, MANY PRODUCTS
Meat & Poultry - NOSE-TO-TAIL
Sustainability benefits
Turkey
A DELI PUSH
Produce - Root-to-stem
TOP OF THE CHARTS
Citrus
Seafood - Flounder & halibut
Food Safety - SEAFOOD BEST PRACTICES
COMMISSARY INSIDER
HYGIENE APPAREL
SPOTLIGHT - THE SCIENCE OF FRYING DONUTS
COMPANY PROFILE - AHOLD’S RHODE ISLAND PROCESSING FACILITY/ INNOVATION CENTER
AHOLD INVESTS IN ELECTRONIC SHELF LABELS
OPERATIONS - ENERGY EFFICIENCY
Product Showcase
Advertisers
Supermarket Perimeter - November 2019 - Supermarket Perimeter - November 2019
Supermarket Perimeter - November 2019 - Supermarket Perimeter - November 2019
Supermarket Perimeter - November 2019 - 2
Supermarket Perimeter - November 2019 - Editor's Note - Waste not
Supermarket Perimeter - November 2019 - Contents
Supermarket Perimeter - November 2019 - 5
Supermarket Perimeter - November 2019 - Meijer invests in autonomous work software
Supermarket Perimeter - November 2019 - 7
Supermarket Perimeter - November 2019 - Trade TALKS
Supermarket Perimeter - November 2019 - 9
Supermarket Perimeter - November 2019 - EXTENSION GRANTED ON LABELING COMPLIANCE
Supermarket Perimeter - November 2019 - 11
Supermarket Perimeter - November 2019 - 12
Supermarket Perimeter - November 2019 - 13
Supermarket Perimeter - November 2019 - FLAVOR FORWARD
Supermarket Perimeter - November 2019 - 15
Supermarket Perimeter - November 2019 - BACON, BOOZE & BBQ
Supermarket Perimeter - November 2019 - 17
Supermarket Perimeter - November 2019 - 18
Supermarket Perimeter - November 2019 - Bakery - Impulse sales
Supermarket Perimeter - November 2019 - 20
Supermarket Perimeter - November 2019 - 21
Supermarket Perimeter - November 2019 - MUFFINS
Supermarket Perimeter - November 2019 - 23
Supermarket Perimeter - November 2019 - Abe’s Allergen-Free Alternative
Supermarket Perimeter - November 2019 - 25
Supermarket Perimeter - November 2019 - Deli - CHARCUTERIE
Supermarket Perimeter - November 2019 - 27
Supermarket Perimeter - November 2019 - PROSCIUTTO STILL ON TOP
Supermarket Perimeter - November 2019 - 29
Supermarket Perimeter - November 2019 - Deli - Flatbreads
Supermarket Perimeter - November 2019 - 31
Supermarket Perimeter - November 2019 - READY TO BE THE STAR
Supermarket Perimeter - November 2019 - ONE NAME, MANY PRODUCTS
Supermarket Perimeter - November 2019 - Meat & Poultry - NOSE-TO-TAIL
Supermarket Perimeter - November 2019 - Sustainability benefits
Supermarket Perimeter - November 2019 - 36
Supermarket Perimeter - November 2019 - 37
Supermarket Perimeter - November 2019 - Turkey
Supermarket Perimeter - November 2019 - A DELI PUSH
Supermarket Perimeter - November 2019 - 40
Supermarket Perimeter - November 2019 - 41
Supermarket Perimeter - November 2019 - Produce - Root-to-stem
Supermarket Perimeter - November 2019 - 43
Supermarket Perimeter - November 2019 - TOP OF THE CHARTS
Supermarket Perimeter - November 2019 - 45
Supermarket Perimeter - November 2019 - Citrus
Supermarket Perimeter - November 2019 - 47
Supermarket Perimeter - November 2019 - Seafood - Flounder & halibut
Supermarket Perimeter - November 2019 - 49
Supermarket Perimeter - November 2019 - Food Safety - SEAFOOD BEST PRACTICES
Supermarket Perimeter - November 2019 - 51
Supermarket Perimeter - November 2019 - 52
Supermarket Perimeter - November 2019 - HYGIENE APPAREL
Supermarket Perimeter - November 2019 - 54
Supermarket Perimeter - November 2019 - 55
Supermarket Perimeter - November 2019 - SPOTLIGHT - THE SCIENCE OF FRYING DONUTS
Supermarket Perimeter - November 2019 - 57
Supermarket Perimeter - November 2019 - COMPANY PROFILE - AHOLD’S RHODE ISLAND PROCESSING FACILITY/ INNOVATION CENTER
Supermarket Perimeter - November 2019 - 59
Supermarket Perimeter - November 2019 - AHOLD INVESTS IN ELECTRONIC SHELF LABELS
Supermarket Perimeter - November 2019 - 61
Supermarket Perimeter - November 2019 - OPERATIONS - ENERGY EFFICIENCY
Supermarket Perimeter - November 2019 - 63
Supermarket Perimeter - November 2019 - Product Showcase
Supermarket Perimeter - November 2019 - Advertisers
Supermarket Perimeter - November 2019 - 66
Supermarket Perimeter - November 2019 - 67
Supermarket Perimeter - November 2019 - 68
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