instore - May 2018 - 8

news

NEED TO KNOW
Toufayan
celebrating
anniversary
Food
retailers
are more
restaurant delivery
and online meal kit
channels among
all surveyed
demographics.

57%
64%
60%
51%
67%
Total US Diners

Millennial Diners

Toufayan Bakeries, one of the largest family-owned
commercial bakeries in America, is celebrating its 50th
year in business. The company - headquartered in
New Jersey, with additional facilities in Florida - sells
more than 100 varieties of breads and baked goods. It
is credited with helping start the pita craze and introducing U.S. consumers to ethnic breads.
"We found early success selling traditional breads
within the ethnic community," says Harry Toufayan.
"But at some point, just a few years after we opened,
I was picking up a deli order at the local supermarket
and thought, wow, this would be a great place for pita
bread, which was very hard to find in those days."
The company refocused its attention on grocery
stores and some forward-thinking buyers placed
orders, helping kick off the rise of pita bread. In addition to introducing traditional breads, Toufayan also
stays current with on-trend options, such as the Smart
Bagel, a scooped-out bagel with fewer calories, as well
as a line of gluten-free wraps.
The third generation of the Toufayan family now oversees the entire production process, from ingredient
sourcing to distribution.

Food packaging container leader Inline Plastics Corp.
has completed the renovation and repurposing of one
of its facilities in Milford, Connecticut.
The building is now a high-tech corporate research
and development facility known as the Innovation
Center. It includes a technical library, an upgraded
quality lab and thermoforming machines to design,
develop and test products before mass production.
"The Inline Plastics RD&E team is constantly developing ideas and products that transform how food
products are packaged and marketed to consumers,"
says Steve Introne, director of RD&E and corporate
quality for Inline. "This new Innovation Center was
strategically designed to not only foster that creativity,
but to increase the efficiency and effectiveness of our
new product development processes."
The planning, design and construction of the center
took more than a year. A ribbon-cutting and tour of the
revamped facility were held March 27.

IDDBA names
education director

Boomer Diners

The International Dairy Deli Bakery Association has
named a new education director. Angela Bozo will
direct projects in professional development, research
and training for Madison, Wisconsin-based IDDBA,
including work on the association's trends report and
the Show and Sell program at its annual show.

Diners with Kids

Before joining IDDBA, Bozo worked for 15 years as
senior manager of retail event and merchandising for
Portland, Oregon-based New Seasons Market.

Gen X Diners

53%

Diners without Kids
SOURCE: DATASSENTIAL

8 * MAY 2018 * instore

Harry Toufayan started Toufayan Bakeries in 1968.

"We're excited for this new addition to our team," says
Jeremy Johnson, IDDBA's vice president of education.
"Angela's experience at New Seasons Market will
be instrumental in ensuring that our products and
programs meet the needs of retailers."

©MICHAEL BURRELL - STOCK.ADOBE.COM, ©GVICTORIA - STOCK.ADOBE.COM, TOUFAYAN, WEGMANS, KANSAS CITY ROYALS

convenient than

th

Inline Plastics opens
new R&D facility



Table of Contents for the Digital Edition of instore - May 2018

Instore - May 2018
Editor's Note - Big fun on the bayou
CONTENTS
News - NEED TO KNOW
Spotlight - BY THE NUMBERS: Pizza
Packaging - HOT TO-GO: Prepared foods packaging
Cover Story - One-on-one with Erik Waterkotte
Feature - Are you experienced?
Feature - Big Easy, big expectations
Feature - Snacking naturally
Feature - TURKEY time
Feature - Deli convenience
Merchandising - ON DISPLAY: Menu boards
Equipment - LATEST INNOVATION: Pizza ovens
Commissary Insider - May 2018
INSIGHT INSIDER: NuVue Foods
C-stores vs. business dining
NuVue Foods Fresh Brands
FOOD SAFETY - Pest Control
PACKAGING: Transparency
EQUIPMENT - Getting the most out of labeling
R&D: Organic baked goods
Product Knowledge - CATEGORY UPDATE: Sandwich Breads
Feature - What the future holds
Feature - Personalized cakes
Specialty Insights - CONSIDER: Indian foods
Product Trends - FIRST TO MARKET
Product Showcase
AD INDEX
instore - May 2018 - Instore - May 2018
instore - May 2018 - BNJ - 1
instore - May 2018 - BNJ - 2
instore - May 2018 - BNJ - 3
instore - May 2018 - BNJ - 4
instore - May 2018 - Instore - May 2018
instore - May 2018 - 2
instore - May 2018 - Editor's Note - Big fun on the bayou
instore - May 2018 - 4
instore - May 2018 - 5
instore - May 2018 - CONTENTS
instore - May 2018 - 7
instore - May 2018 - News - NEED TO KNOW
instore - May 2018 - 9
instore - May 2018 - Spotlight - BY THE NUMBERS: Pizza
instore - May 2018 - 11
instore - May 2018 - Packaging - HOT TO-GO: Prepared foods packaging
instore - May 2018 - 13
instore - May 2018 - 14
instore - May 2018 - 15
instore - May 2018 - 16
instore - May 2018 - 17
instore - May 2018 - Cover Story - One-on-one with Erik Waterkotte
instore - May 2018 - 19
instore - May 2018 - 20
instore - May 2018 - 21
instore - May 2018 - 22
instore - May 2018 - 23
instore - May 2018 - Feature - Are you experienced?
instore - May 2018 - 25
instore - May 2018 - 26
instore - May 2018 - 27
instore - May 2018 - 28
instore - May 2018 - 29
instore - May 2018 - Feature - Big Easy, big expectations
instore - May 2018 - 31
instore - May 2018 - 32
instore - May 2018 - 33
instore - May 2018 - 34
instore - May 2018 - 35
instore - May 2018 - 36
instore - May 2018 - 37
instore - May 2018 - 38
instore - May 2018 - 39
instore - May 2018 - Feature - Snacking naturally
instore - May 2018 - 41
instore - May 2018 - Feature - TURKEY time
instore - May 2018 - 43
instore - May 2018 - Feature - Deli convenience
instore - May 2018 - 45
instore - May 2018 - 46
instore - May 2018 - 47
instore - May 2018 - 48
instore - May 2018 - 49
instore - May 2018 - Merchandising - ON DISPLAY: Menu boards
instore - May 2018 - 51
instore - May 2018 - 52
instore - May 2018 - 53
instore - May 2018 - 54
instore - May 2018 - 55
instore - May 2018 - Equipment - LATEST INNOVATION: Pizza ovens
instore - May 2018 - 57
instore - May 2018 - 58
instore - May 2018 - INSIGHT INSIDER: NuVue Foods
instore - May 2018 - C-stores vs. business dining
instore - May 2018 - 61
instore - May 2018 - NuVue Foods Fresh Brands
instore - May 2018 - 63
instore - May 2018 - FOOD SAFETY - Pest Control
instore - May 2018 - 65
instore - May 2018 - 66
instore - May 2018 - 67
instore - May 2018 - PACKAGING: Transparency
instore - May 2018 - 69
instore - May 2018 - 70
instore - May 2018 - 71
instore - May 2018 - EQUIPMENT - Getting the most out of labeling
instore - May 2018 - 73
instore - May 2018 - 74
instore - May 2018 - 75
instore - May 2018 - R&D: Organic baked goods
instore - May 2018 - 77
instore - May 2018 - Product Knowledge - CATEGORY UPDATE: Sandwich Breads
instore - May 2018 - 79
instore - May 2018 - 80
instore - May 2018 - 81
instore - May 2018 - Feature - What the future holds
instore - May 2018 - 83
instore - May 2018 - 84
instore - May 2018 - 85
instore - May 2018 - Feature - Personalized cakes
instore - May 2018 - 87
instore - May 2018 - 88
instore - May 2018 - 89
instore - May 2018 - Specialty Insights - CONSIDER: Indian foods
instore - May 2018 - 91
instore - May 2018 - 92
instore - May 2018 - 93
instore - May 2018 - Product Trends - FIRST TO MARKET
instore - May 2018 - 95
instore - May 2018 - 96
instore - May 2018 - Product Showcase
instore - May 2018 - 98
instore - May 2018 - 99
instore - May 2018 - AD INDEX
instore - May 2018 - 101
instore - May 2018 - 102
instore - May 2018 - 103
instore - May 2018 - 104
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