IBIE, special edition & show preview -- 2013 - (Page 131)

INTERNATIONAL INSIGHT: FROZEN PIZZA Pizza Popularity Europe’s growing interest in frozen organic pizza will find a home at IBIE’s new PMQ Pizza Village. by Chris Brockman, senior global food & drink analyst, Mintel Food & Drink P Pizza enjoys a high-profile status with consumers in all corners of the globe, but more recently European consumers have pizza manufacturers clamouring to meet increased demand for frozen organic pizza. The spike in demand arrives just in time for the unveiling of the PMQ Pizza Village at Baking Expo 2013. For the first time, the show will bring the pizza and baking industries together under one roof. The PMQ Pizza Village will host pizza-focused ingredient and equipment suppliers, competitions and demonstrations. Domestic and international manufacturers who either currently offer fresh or frozen pizza or who are hoping to add it to their product line can learn about the latest trends, best practices, costs and growth rates related to this industry. Additionally, this year’s educational program offers six pizzarelated sessions. to virtually no use of the claim in the UK pizza market in recent years. Of significant interest is that 100% of these German and French organic pizza launches are frozen organic pizzas. Although this reflects the frozen bias of the retail pizza sector in general in these countries, it also marks a new phase in the development of the European organic market. The popularity of organic food has been built on the concepts of naturalness, health and seasonality. This positioning has meant that fresh, chilled formats are the most obvious focus of innovation. In fact, chilled and shelf-stable formats accounted for more than 95% of total organic food and drink innova- tion in Europe in 2012. Germany and France, though, have been at the center of a frozen organic revolution in recent years, reflecting the maturity of the wider organic market in these countries. More prepared frozen food producers in these countries have begun to actively incorporate organic ingredients into their formulations. That frozen pizza brands have been able to successfully tap into this organic ethos is encouraging as natural, fresh, healthy Frozen organic pizza meets consumer interest German and French consumers’ interest in organic food is being increasingly met by pizza producers, with the organic claim growing substantially in pizza launches in these countries. This compares IBIE 2013 / SPECIAL EDITION / 131

Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013

IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index

IBIE, special edition & show preview -- 2013