Baking & Snack - March 2020 - 44

PIZZA

Alternative crusts made with sweet potato create a sweeter flavor profile
with a significant healthy halo.
Conagra Brands

C-STORES take larger piece of the pie

Sales figures still show national pizza chains leading in all
sales categories, but c-stores are taking a bigger piece of
the pie every year. CHD Expert reports that Casey's General
Stores, Ankeny, IA, is one of the fastest-growing pizza
restaurants in the country. Other regional chains are close
behind like Wawa and Sheetz based out of Wawa, PA, and
Altoona, PA, respectively, and Kwik Trip in La Crosse, WI.
Buc-ee's, Lake Jackson, TX, and Maverick, Salt Lake City, are
others quickly developing a pizza fan following.
Over the past decade, c-store chains have increased
sales inside their stores by about 30%, according to the
National Association of Convenience Stores (NACS). Since
2000, the number of c-stores in the US has grown by 28%.
7-Eleven remains the largest US chain with more than
9,000 locations.
What makes them attractive to consumers is their proximity to their everyday routines. NACS reports that 93% of
Americans live within 10 minutes of a c-store. And sales of
prepared food at c-stores has shown strong growth in recent years, according to Matt Godinsky, research associate
at Euromonitor International. However, tracking pizza sales
at these locations can be difficult because they often offer
several prepared foods and lump those sales together.
"In the consumer foodservice system, we track convenience store sales of prepared food items including coffee,
sandwiches, hot dogs, pizza, etc.," he said. "Because pizza is
a substantial component of prepared food offerings at convenience stores, it is reasonable to assume that pizza sales
through these outlets have grown in tandem with category
sales as a whole."

44 Baking & Snack March 2020 / www.bakingbusiness.com

pizza crusts to non-meat toppings. And it doesn't look
like the trend will be leaving anytime soon.
Frozen pizza is a natural fit for this craze,
Mr. Warner said, and signs of the shift have already
sprung up. Nestle, Vevey, Switzerland, launched a meatless line of DiGiorno frozen pizzas that includes Sweet
Earth's Awesome Ground plant-based alternative to
ground beef. Awesome Grounds are made from textured
yellow pea protein, wheat gluten, canola oil and coconut
oil and provide 16 g protein and 4 g fiber per serving.
Foodservice locations are also buying in. Pizza Hut,
Plano, TX, partnered with MorningStar Farms to use
the veggie burger brand's plant-based sausage in its
Garden Specialty pizza. And fast-casual chain Piology
Pizzeria, Rancho Santa Margarita, CA, has introduced three plant-based protein toppings to replace
Italian sausage, beef meatballs and diced chicken.
Little Caesars, Detroit, announced a partnership with
Impossible Foods in 2019 to sell a pizza topped with
plant-based sausage crumbles. It was the first time a
national pizza chain had used a vegan meat substitute.

"WE'VE SEEN PEOPLE
SEEKING ALTERNATIVES
LIKE SWEET POTATO AND
CAULIFLOWER CRUSTS,
GRAIN- AND GLUTENFREE OPTIONS, AND MORE
PREMIUM INGREDIENTS
TO MEET LIFESTYLE AND
DIETARY NEEDS."
Caitlin Davy, Conagra Brands

Beyond toppings, there are even more examples
of better-for-you alternatives in pizza crusts.
Molinaro's Fine Italian Foods, Mississauga, ON,
which primarily makes private-label frozen pizzas, is
expanding its footprint in the US. Joe Delduco, vicepresident of sales and marketing for Molinaro's, said
trends have shifted from organic to gluten-free and now
to plant-based crusts. So, Molinaro's developed cauliflower, zucchini, sweet potato and broccoli-cheddar
crusts over the past year. Sales picked up quickly, and
the momentum could be felt in production at the plant.


http://www.bakingbusiness.com

Baking & Snack - March 2020

Table of Contents for the Digital Edition of Baking & Snack - March 2020

Baking & Snack March 2020
Contents
editorial - Finding new ways to fill the gap
newsfront
news - people/in brief
news trends snapshot
Special report - A whole new world
Operations - Fearless innovation
Trends - Pie in the sky
Formulation - Race against time
Formulation - Climbing for the claim
Equipment - Proofing the rule
Equipment - Looking out for trouble
Operations - Ready for rehab
Equipment - The it factor
Special report (Meeting Preview: TIA) - Boosting industry success
Special report (Meeting Preview: IFT) - Winds of change
Events
Featured innovation center - Puratos: Moving local to motivate
Ingredients & formulating
Equipment & packaging
Patents
New on the shelf
Marketplace
Ad index
New product spotlight - Fresh out of the oven
Baking & Snack - March 2020 - Baking & Snack March 2020
Baking & Snack - March 2020 - Baking & Snack March 2020
Baking & Snack - March 2020 - 2
Baking & Snack - March 2020 - 3
Baking & Snack - March 2020 - 4
Baking & Snack - March 2020 - 5
Baking & Snack - March 2020 - 6
Baking & Snack - March 2020 - 7
Baking & Snack - March 2020 - 8
Baking & Snack - March 2020 - Contents
Baking & Snack - March 2020 - 10
Baking & Snack - March 2020 - 11
Baking & Snack - March 2020 - editorial - Finding new ways to fill the gap
Baking & Snack - March 2020 - 13
Baking & Snack - March 2020 - newsfront
Baking & Snack - March 2020 - 15
Baking & Snack - March 2020 - news - people/in brief
Baking & Snack - March 2020 - 17
Baking & Snack - March 2020 - news trends snapshot
Baking & Snack - March 2020 - 19
Baking & Snack - March 2020 - 20
Baking & Snack - March 2020 - Special report - A whole new world
Baking & Snack - March 2020 - 22
Baking & Snack - March 2020 - 23
Baking & Snack - March 2020 - 24
Baking & Snack - March 2020 - 25
Baking & Snack - March 2020 - 26
Baking & Snack - March 2020 - 27
Baking & Snack - March 2020 - 28
Baking & Snack - March 2020 - Operations - Fearless innovation
Baking & Snack - March 2020 - 30
Baking & Snack - March 2020 - 31
Baking & Snack - March 2020 - 32
Baking & Snack - March 2020 - 33
Baking & Snack - March 2020 - 34
Baking & Snack - March 2020 - 35
Baking & Snack - March 2020 - 36
Baking & Snack - March 2020 - 37
Baking & Snack - March 2020 - 38
Baking & Snack - March 2020 - 39
Baking & Snack - March 2020 - 40
Baking & Snack - March 2020 - 41
Baking & Snack - March 2020 - 42
Baking & Snack - March 2020 - Trends - Pie in the sky
Baking & Snack - March 2020 - 44
Baking & Snack - March 2020 - 45
Baking & Snack - March 2020 - 46
Baking & Snack - March 2020 - 47
Baking & Snack - March 2020 - 48
Baking & Snack - March 2020 - 49
Baking & Snack - March 2020 - 50
Baking & Snack - March 2020 - 51
Baking & Snack - March 2020 - 52
Baking & Snack - March 2020 - Formulation - Race against time
Baking & Snack - March 2020 - 54
Baking & Snack - March 2020 - 55
Baking & Snack - March 2020 - 56
Baking & Snack - March 2020 - 57
Baking & Snack - March 2020 - 58
Baking & Snack - March 2020 - 59
Baking & Snack - March 2020 - 60
Baking & Snack - March 2020 - Formulation - Climbing for the claim
Baking & Snack - March 2020 - 62
Baking & Snack - March 2020 - 63
Baking & Snack - March 2020 - 64
Baking & Snack - March 2020 - 65
Baking & Snack - March 2020 - 66
Baking & Snack - March 2020 - Equipment - Proofing the rule
Baking & Snack - March 2020 - 68
Baking & Snack - March 2020 - 69
Baking & Snack - March 2020 - 70
Baking & Snack - March 2020 - 71
Baking & Snack - March 2020 - 72
Baking & Snack - March 2020 - 73
Baking & Snack - March 2020 - 74
Baking & Snack - March 2020 - 75
Baking & Snack - March 2020 - 76
Baking & Snack - March 2020 - 77
Baking & Snack - March 2020 - 78
Baking & Snack - March 2020 - Equipment - Looking out for trouble
Baking & Snack - March 2020 - 80
Baking & Snack - March 2020 - 81
Baking & Snack - March 2020 - 82
Baking & Snack - March 2020 - 83
Baking & Snack - March 2020 - 84
Baking & Snack - March 2020 - 85
Baking & Snack - March 2020 - 86
Baking & Snack - March 2020 - 87
Baking & Snack - March 2020 - 88
Baking & Snack - March 2020 - Operations - Ready for rehab
Baking & Snack - March 2020 - 90
Baking & Snack - March 2020 - 91
Baking & Snack - March 2020 - 92
Baking & Snack - March 2020 - 93
Baking & Snack - March 2020 - 94
Baking & Snack - March 2020 - 95
Baking & Snack - March 2020 - 96
Baking & Snack - March 2020 - Equipment - The it factor
Baking & Snack - March 2020 - 98
Baking & Snack - March 2020 - 99
Baking & Snack - March 2020 - 100
Baking & Snack - March 2020 - 101
Baking & Snack - March 2020 - 102
Baking & Snack - March 2020 - Special report (Meeting Preview: TIA) - Boosting industry success
Baking & Snack - March 2020 - 104
Baking & Snack - March 2020 - Special report (Meeting Preview: IFT) - Winds of change
Baking & Snack - March 2020 - Events
Baking & Snack - March 2020 - 107
Baking & Snack - March 2020 - 108
Baking & Snack - March 2020 - 109
Baking & Snack - March 2020 - Featured innovation center - Puratos: Moving local to motivate
Baking & Snack - March 2020 - 111
Baking & Snack - March 2020 - Ingredients & formulating
Baking & Snack - March 2020 - 113
Baking & Snack - March 2020 - Equipment & packaging
Baking & Snack - March 2020 - 115
Baking & Snack - March 2020 - 116
Baking & Snack - March 2020 - 117
Baking & Snack - March 2020 - Patents
Baking & Snack - March 2020 - 119
Baking & Snack - March 2020 - New on the shelf
Baking & Snack - March 2020 - Marketplace
Baking & Snack - March 2020 - 122
Baking & Snack - March 2020 - 123
Baking & Snack - March 2020 - 124
Baking & Snack - March 2020 - 125
Baking & Snack - March 2020 - 126
Baking & Snack - March 2020 - 127
Baking & Snack - March 2020 - 128
Baking & Snack - March 2020 - Ad index
Baking & Snack - March 2020 - New product spotlight - Fresh out of the oven
Baking & Snack - March 2020 - 131
Baking & Snack - March 2020 - 132
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