Baking&Snack - May 2012 - 37
TRENDS
FORMULATION
EQUIPMENT
OPERATIONS
SPECIAL REPORT
Kronos Foods
by Dan Malovany
Kronos Foods’ business revolves around the burgeoning flatbread market and the surging popularity of Mediterranean foods.
W
When it comes to the future of bread, Kronos Foods envisions a world that’s flat, round and full of opportunity. For Michael Austin, CEO of the Glendale Heights, ILbaking company and veteran of the food industry for more than three decades, identifying these opportunities for long-term growth in today’s competitive environment requires seeing flatbread in all types of shapes and forms. In addition to its authentic Greek pita, which comes in 5-, 6- and 7-in. rounds, Kronos Foods offers Pocket Pita, Halal Naan pita and Perfect Pita — a consistent-looking round flatbread ranging from 4- to 9-in. in diameter. But that’s just the beginning. The company produces par-baked pizza crusts and a 7-in. panini pita that combines the company’s Greek pita formula with grill marks added to a final product to make it easier for its food service customers to
make the classic Italian hot sandwich. Flavored flatbreads include Southwest Chipotle, Sun Dried Tomato and Cinnamon Brown Sugar varieties. In a shape of things
to come, Kronos Foods now offers white and wheat appetizer flatbreads in round, square, wedge and rectangle shapes. To produce so many varieties — 22 in all — the
Howard Eirinberg (left), president of Kronos Foods, and Mike Austin, CEO, believe flatbread and Mediterranean foods have tremendous upside potential.
www.bakingandsnack.com
May 2012
/ Baking & Snack / 37
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Baking&Snack - May 2012
Table of Contents for the Digital Edition of Baking&Snack - May 2012
Baking & Snack - May 2012
Table of Contents
Table of Contents
Editorial - Beyond the low-hanging fruit
News front - General Mills leading nutrition improvements
News front - FDA classifies high-risk food facilities
News front - Grains group disseminates nutrition curriculum
News front - Savory, salty dominate new snack products
In Brief
News - Nielsen: Baking industry faces tough times
News - Blue Diamond breaks ground for almond facility
News - Tate & Lyle reopens Alabama sucralose plant
News - Sun, sand and bakers
News - New products trending in Pacesetters report
News - Honey shows gluten-free potential
News - FDA updates the Bad Bug Book
News - DuPont launches online resource
News - Flash mob promotes whole grains
News - Smart bread, smart package
News people
In Memoriam
Industry Survey - The Dreamspace Project
Kronos Foods - Shape of Things to Come
Pies - Homemade Pie Baked Commercially
Marketing Q&A - More Than Just a Website
Sodium Reaction - Ways to Cut Sodium
Flour: The Ingredient - Before It's Mixed
Ingredient App - Whole Grain without the Grit
Automated Depositing - Speed Meets Accuracy
Cookie and Cracker Processing - Crafting Creativity
Packaging Materials - Presentation Matters
Industry Insight - Building a Successful Manufacturing Team
Quality & Efficiency - Raising the Bar
Industry Images - Where the industry united
Calendar of Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight - Form Meets Function
Baking&Snack - May 2012 - Baking & Snack - May 2012
Baking&Snack - May 2012 - 2
Baking&Snack - May 2012 - 3
Baking&Snack - May 2012 - 4
Baking&Snack - May 2012 - 5
Baking&Snack - May 2012 - 6
Baking&Snack - May 2012 - 7
Baking&Snack - May 2012 - 8
Baking&Snack - May 2012 - Table of Contents
Baking&Snack - May 2012 - 10
Baking&Snack - May 2012 - Table of Contents
Baking&Snack - May 2012 - Editorial - Beyond the low-hanging fruit
Baking&Snack - May 2012 - 13
Baking&Snack - May 2012 - News front - FDA classifies high-risk food facilities
Baking&Snack - May 2012 - In Brief
Baking&Snack - May 2012 - News - Blue Diamond breaks ground for almond facility
Baking&Snack - May 2012 - 17
Baking&Snack - May 2012 - News - New products trending in Pacesetters report
Baking&Snack - May 2012 - News - Honey shows gluten-free potential
Baking&Snack - May 2012 - News - Smart bread, smart package
Baking&Snack - May 2012 - 21
Baking&Snack - May 2012 - In Memoriam
Baking&Snack - May 2012 - 23
Baking&Snack - May 2012 - Industry Survey - The Dreamspace Project
Baking&Snack - May 2012 - 25
Baking&Snack - May 2012 - 26
Baking&Snack - May 2012 - 27
Baking&Snack - May 2012 - 28
Baking&Snack - May 2012 - 29
Baking&Snack - May 2012 - 30
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Baking&Snack - May 2012 - 33
Baking&Snack - May 2012 - 34
Baking&Snack - May 2012 - 35
Baking&Snack - May 2012 - 36
Baking&Snack - May 2012 - Kronos Foods - Shape of Things to Come
Baking&Snack - May 2012 - 38
Baking&Snack - May 2012 - 39
Baking&Snack - May 2012 - 40
Baking&Snack - May 2012 - 41
Baking&Snack - May 2012 - 42
Baking&Snack - May 2012 - 43
Baking&Snack - May 2012 - 44
Baking&Snack - May 2012 - 45
Baking&Snack - May 2012 - 46
Baking&Snack - May 2012 - 47
Baking&Snack - May 2012 - 48
Baking&Snack - May 2012 - Pies - Homemade Pie Baked Commercially
Baking&Snack - May 2012 - 50
Baking&Snack - May 2012 - 51
Baking&Snack - May 2012 - 52
Baking&Snack - May 2012 - 53
Baking&Snack - May 2012 - 54
Baking&Snack - May 2012 - 55
Baking&Snack - May 2012 - 56
Baking&Snack - May 2012 - 57
Baking&Snack - May 2012 - 58
Baking&Snack - May 2012 - Marketing Q&A - More Than Just a Website
Baking&Snack - May 2012 - 60
Baking&Snack - May 2012 - 61
Baking&Snack - May 2012 - 62
Baking&Snack - May 2012 - 63
Baking&Snack - May 2012 - 64
Baking&Snack - May 2012 - Sodium Reaction - Ways to Cut Sodium
Baking&Snack - May 2012 - 66
Baking&Snack - May 2012 - 67
Baking&Snack - May 2012 - 68
Baking&Snack - May 2012 - 69
Baking&Snack - May 2012 - 70
Baking&Snack - May 2012 - Flour: The Ingredient - Before It's Mixed
Baking&Snack - May 2012 - 72
Baking&Snack - May 2012 - 73
Baking&Snack - May 2012 - 74
Baking&Snack - May 2012 - 75
Baking&Snack - May 2012 - 76
Baking&Snack - May 2012 - 77
Baking&Snack - May 2012 - 78
Baking&Snack - May 2012 - Ingredient App - Whole Grain without the Grit
Baking&Snack - May 2012 - 80
Baking&Snack - May 2012 - Automated Depositing - Speed Meets Accuracy
Baking&Snack - May 2012 - 82
Baking&Snack - May 2012 - 83
Baking&Snack - May 2012 - 84
Baking&Snack - May 2012 - 85
Baking&Snack - May 2012 - 86
Baking&Snack - May 2012 - 87
Baking&Snack - May 2012 - 88
Baking&Snack - May 2012 - Cookie and Cracker Processing - Crafting Creativity
Baking&Snack - May 2012 - 90
Baking&Snack - May 2012 - 91
Baking&Snack - May 2012 - 92
Baking&Snack - May 2012 - 93
Baking&Snack - May 2012 - 94
Baking&Snack - May 2012 - 95
Baking&Snack - May 2012 - 96
Baking&Snack - May 2012 - Packaging Materials - Presentation Matters
Baking&Snack - May 2012 - 98
Baking&Snack - May 2012 - 99
Baking&Snack - May 2012 - 100
Baking&Snack - May 2012 - Industry Insight - Building a Successful Manufacturing Team
Baking&Snack - May 2012 - 102
Baking&Snack - May 2012 - 103
Baking&Snack - May 2012 - Quality & Efficiency - Raising the Bar
Baking&Snack - May 2012 - 105
Baking&Snack - May 2012 - Industry Images - Where the industry united
Baking&Snack - May 2012 - 107
Baking&Snack - May 2012 - 108
Baking&Snack - May 2012 - Calendar of Events
Baking&Snack - May 2012 - Innovations
Baking&Snack - May 2012 - Ingredient News
Baking&Snack - May 2012 - 112
Baking&Snack - May 2012 - Products & Packaging
Baking&Snack - May 2012 - New on the Shelf
Baking&Snack - May 2012 - 115
Baking&Snack - May 2012 - Marketplace
Baking&Snack - May 2012 - 117
Baking&Snack - May 2012 - 118
Baking&Snack - May 2012 - 119
Baking&Snack - May 2012 - 120
Baking&Snack - May 2012 - Ad Index
Baking&Snack - May 2012 - New Product Spotlight - Form Meets Function
Baking&Snack - May 2012 - 123
Baking&Snack - May 2012 - 124
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