Baking & Snack - June 2017 - 50

PIZZA

the same store. "The overarching theme for pizza is the
notion of freshness and authenticity and the elevated expectations of consumers, not only in this category but
also in all the foods they eat," she said.
Fresh also plays into the popular transparency trend,
Ms. Battistoni added. Rich Products deploys its culinary
team not only to help operators maximize a product
across recipes but also to educate and help convey the
food's story to consumers. Demands for transparency, as
Ms. Battistoni explained, occur across all channels.
"Whether that's transparency on product packaging
in the case of frozen retail pizza or transparency from a
restaurant in telling the story of a product's heritage or
what the brand means, it's a way engage with the consumer and establish credibility," she said.
Frozen pizza manufacturers like Schwan's Consumer
Brands, which produces the Red Baron brand among
others, is capitalizing on the concept of heritage and
authenticity to attract shoppers to the frozen aisles. The
Schwan's Chef Collective held a Kitchen Collaborative
last summer at the Schwan Research & Development
Center in Marshall, MN, where a group of chefs, including celebrity chef Jet Tila, tested out different pizza
flavors and crust types ranging from pretzel to flavored
doughs for potential consumer brand implementation.
"This year, we will accelerate the integration of
Schwan's Chef Collective into how we think about the
innovation of the foods we provide to our customers and
consumers," said Dimitrios Smyrnios, CEO, Schwan's
Co. "Our collection of talented food professionals is
translating emerging culinary trends into great-tasting
frozen food that runs that gamut from wholesome to
indulgent."
Nation Pizza, Schaumburg, IL, co-manufactures pizza
around the US, and Vince Nasti, vice-president of operations, said that younger consumers are pushing many
of the new trends. "They're asking: 'Are you sourcing
locally, are you giving back to the community, are you
sustainable from an environmental perspective?' " Mr.
Nasti noted. "We have an environmental statement. We
do a lot of those things to try to keep up with the industry, to stay with the trends and not just stick with the old
go-to flavors or products."
But fresh and better-for-you options in pizza like gluten free or organic are not limited to new flavors and ingredients. The timeless varieties of pizza are also finding
ways to incorporate these trends. The classics - cheese
and pepperoni - are driving the majority of pizza sales
in retail and many foodservice establishments. While
Mr. Nasti said Nation Pizza looks for ways to take the
next big step, he also knows where the stable ground
is for pizza.
"There will always be demand for a traditional type

50 Baking & Snack June 2017 / www.bakingandsnack.com

Pizza producers seek new ways to increase this product's snack appeal by
making smaller versions and flatbreads.
Nestlé Co.

of product," Mr. Nasti said. "A lot of these other trends
are come-and-go; they're in-and-out. They'll stay for a
while, but the volume is still with the traditional items."

Topping the charts
Technomic predicted regional and themed flavors will
see the most growth over the next year. And when it
comes to flavor, the focus is on the toppings.
Asian-themed pizzas, such as the popular Atlantabased foodservice chain Mellow Mushroom's Thai
Dye pizza, as well as Caribbean-themed pizzas, such
as the Whitewater, WI-based franchise Toppers Pizza's
Jamaican Jerk Chicken, will emerge accross channels,
according to Technomic.
Mintel's study showed that 63% of consumers listed
toppings as the most important factor when shopping
for frozen pizza. Meanwhile, 54% noted cost and crust
type as the most important factors. Interest in ethnically
or regionally themed pizza is also growing. Technomic's
study showed that interest has risen from 25% to 31%
for all ages from 2014 to 2016.
Reflecting an adventurous approach to food, young
adults are especially likely to express interest in a variety of new pizza features, in particular, flavored crusts,
specialty cheese and regional flavors such as barbecue or
Southwestern. Similarly, millennials in the Technomic
study were 47% more likely to try regional or themed
pizzas at least once in 2016 compared to 37% in 2014.
Retail pizza's continued push toward higher quality
and greater variety appears to be helping the category

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