Paterson, New Jersey, USA-based Kontos Foods is primarily known as a manufacturer and marketer of Greek and Mediterranean-style frozen food products. At the October 16-20 SIAL exhibition in Paris, however, it will be showcasing all-natural, French-style crepes in traditional and savory flavors, as well as nearly its entire range of pita bread, flatbread and fillo fare.
The crepes, distributed to retail stores and foodservice establishments, are presented as significantly lower in calorie, fat, carbohydrate and sodium content in comparison with conventional breads and wraps. They can be used to make low-carb sandwiches, appetizers, meals and desserts.
Positioned a tasty replacement for higher-calorie sandwich wraps, while at the same time providing the basis for elegant French-style dinners and desserts, Kontos promotes it crepes as the “Lite, Elegant Skinny Wrap,”
“We try to cater to everyone and our crepes offer consumers a delicious alternative to standard wraps, tortillas, bread, rolls or bagels. With less than half the carbohydrates of a plain wrap, and one-third the carbs of a hoagie roll, they offer a healthier option to create a delicious sandwich wrap, an impressive European-style meal, delicate hors d’oeuvres or unique desserts,” said Steve Kontos, the company’s vice president.
“Thanks to innovative products such as crepes, we have experienced steady international growth over the last several years,” he added. “Involvement in trade shows such as SIAL has certainly helped us foster strong relationships with vendors from all over the world.”
Visitors to the Kontos Foods’ booth (#4M082) will see over 50 varieties of flatbreads, fillo pastry products such as baklava and nut rolls, and ready-made fillo dough for home baking. Flatbreads on display will include Pocket-Less Pita; Greek Lifestyle Flatbread; Mini Cocktail Flatbreads for snacks and appetizers; Panini breads, Indian and Asian Nans, Lavash bread, and other items.
In business since 1987, family-owned Kontos Foods is credited with pioneering the mass production and commercialization of frozen fillo dough in North America several decades ago. In addition to spotlighting a myriad of fillo of varying thicknesses, also on display in Paris will be finely spun strands of Kataifi dough that add flair to seafood and dessert dishes.
