PATERSON, N.J. — Kontos Foods, Inc. has expanded its capacity for the production of crepes and fillo dough products.

The company opened a 45,000-square-foot facility in Paterson, N.J., to manufacture its French-style traditional and savory crepes. The facility was originally 22,000 square feet.

“We are seeing increased demand for crepes, to use as sandwich wraps in particular, as consumers seek out healthier, more interesting alternatives to other breads,” said Steve Kontos, vice-president of Kontos Foods. “Kontos crepes have over 65% fewer carbs than a tortilla wrap, 75% fewer carbs than a bagel and half the sodium of many other breads.”