“We will be promoting our full line of foodservice packs of processed mushrooms, which were designed specifically for the foodservice industry, at the Produce Marketing Association Foodservice Conference & Exposition in Monterey, California, July 20-22,” Paul Frederic, senior vice president of sales and marketing for To-Jo Food Products Inc., in Avondale, PA, told The Produce News. “And we’ll be featuring our new ‘Simply Sautee’ item, which is entered in the PMA’s New Product Showcase.”

Mr. Frederic explained To-Jo Food Products’ new ‘Simply Sautee’ is a ready-to-use mushroom topping.that the “Simply Sautee” is a fully prepared white mushroom product that has a six-month refrigerated shelf life. The restaurant operator merely heats and serves the product. The mushrooms are sliced and sautéed in a proprietary garlic, butter and flavoring system.

“ ‘Simply Sautee’ is perfect for topping hamburgers, but add a splash of wine or steak sauce and you have the finishing touch to a fine steak or a chicken breast, and it even makes a terrific sauce for pasta,” said Mr. Frederic. “The benefits to operators, besides the outstanding flavor and extended shelf life, include reducing labor from the back of the house. This is a significant concern for companies today. And for chain operations, the product is consistent across all units regardless of where in the country they are located, where with fresh mushrooms consistency is dependent on the area the restaurants are located.”

Besides by Mr. Frederic, To-Jo’s exhibition booth, number 49, at the PMA Foodservice Conference & Expo will be manned by Anthony D’Amico, company president, Todd Kostka, sales and marketing specialist and Peter Wilder, director of new business development. The company is a sponsor of the expo’s Sunday July 22 Networking Breakfast, where its “Simply Sautee” product will be incorporated into the meal.

About 50 percent of To-Jo’s business is in the foodservice sector, and the majority of its processed business is with quick serve chain operations. In the fresh category, its foodservice customers are principally east of the Mississippi River, but its processed product line is sold nationally and into Canada.

“In fresh mushrooms, our foodservice customers are across the board in all ranges and types of operations,” said Mr. Frederic. “We do some business with universities, and we’re targeting this group with both prepared and fresh product. This category of consumer is very health conscious and highly educated on nutrition, and mushrooms fit perfectly with their food criteria.”

Mr. Frederic said that there is now a sense of improvement in terms of foodservice since the economic downturn.

“We’re seeing foodservice emerging once again,” he said. “With fuel prices down, consumers have more confidence and are consequently eating out more often.”

To-Jo has an intern, Kyle L.B. Stenseth, from California State University-Fresno, on its staff for the summer.

“I’m working toward my bachelor of science degree in nutrition, with a focus in culinology,” said Mr. Stenseth. “I will be interning with To-Jo for the summer. My goal is to become a certified research chef and develop new food products for the ever-growing consumer market.

Mr. Frederic noted that To-Jo was Safe Quality Food, or SQF, 2000 Level 3 re-audited in 2012.

“This is the second consecutive year we’ve held this rating,” he said. “It’s the highest level that can be achieved. We are very proud of it and will continue to work toward maintaining the highest possible food-safety ratings.”