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To-Jo Mushrooms engaging strongly in the ‘Trend to Blend,’ which is being embraced by foodservice operations

“To-Jo will be displaying a new chopped mushroom product that is both convenient and versatile; perfect for blending with a variety of menu applications including burgers and tacos,” said Pete Wilder, marketing director for To-Jo Mushrooms in Avondale, PA. “And we will be highlighting our full line of Baby Bella, Portabella and specialty mushrooms, such as our three-pound exotic blend that is perfect for foodservice operators.”

To-Jo is engaging strongly in the Mushroom Councils’ Blendability platform, commonly referred to as the “Trend to Blend.”

“This trend has really taken hold in the foodservice sector, and To-Jo is working with some of its chain customers on blended menu applications that go beyond the basic burger,” explained Wilder. “One national chain is now considering a stuffed sausage and blended meatloaf applications. Finding partners that can help in product development and cross promotion of the products will go a long way to educating consumers on the overall benefits of the concept, and will help take it to the next level.”

mushroomburgerTo-Jo encourages chefs to embrace the Mushroom Council’s ‘Swap it or Top it’ campaign — like on this luscious hamburger.To-Jo’s chopped mushrooms, he pointed out, are the perfect ingredient to help back of the house chefs and commercial manufacturers have consistent fresh product to mix into their menu builds.

To-Jo Mushrooms will be exhibiting at the 2014 PMA Foodservice Conference & Expo in Monterey, CA, on July 25-27 at Booth No. 49. The company will be represented at the event by Tony D’Amico, company president, Joe D’Amico, vice president, Kevin Delaney, vice president of sales and marketing, Todd Kostka, sales and marketing representative, and Paul Frederic, senior vice president of sales and marketing.

To-Jo currently sells to a variety of chain operators and foodservice distributors that make up between 30 and 35 percent of its business. It ships to foodservice customers across the United States and Canada as well as into Western Europe, all on a regular basis.

“We try to balance our business out as much as possible, serving everyone from regional produce distributors to national broadliners or chain accounts in the casual, fast casual and quick serve restaurant categories,” said Wilder. “The segment seems to be very stable currently, but we have seen some incremental gains in total volumes in 2012 and 2013, which could be attributed to the improved economy.”

Wilder announced a new staff addition to the To-Jo Mushroom team.

“We are proud to announce the addition of Kevin Delany to our staff as vice president of sales and marketing,” said Wilder. “Kevin has brought great perspective on the fresh market to the team, and he will help support To-Jo’s steady growth in the marketplace.”

To-Jo Mushrooms is continually making improvements to its facilities, and it is currently in the process of renovating its fresh mushroom receiving area to increase its overall efficiency.

“This will also expand our cold storage capacity to better serve our customers,” Wilder added.