Baking & Snack - March 2020 - 46

TECHNOLOGY DELIVERS,
ASKS FOR CHANGE

PIZZA

Broccoli-cheddar pizza
crusts create another
layer of flavor for
alternative options.
Molinaro's Fine Italian Foods

"We used to run gluten-free in our bakery
on Mondays," said Vince
Molinaro, president of
Molinaro's. "Now we have
weeks where we not only run
on a Monday, but we do 48 hours
on Monday and Tuesday. It started
out with a half-day of production, now
some weeks we're running two full days."
Molinaro's is known for its crust, so developing a gluten-free, plant-based alternative was a
challenge to ensure consumers could expect the
same quality. Mr. Molinaro said the company collaborated with chefs to deliver a crust that wasn't
too gummy or cardboardy. "With our product, we
feel like we've established a product that's got some
crisp to it, a really nice flavor, and is not gummy,"
he said. "When they bite into it, people are surprised that it's gluten-free."
But what's the next big trend to hit pizza? It may
already be here. "The race is on right now for keto,"
Mr. Molinaro said. "Low- and zero-carb types of crust."
Many other innovative plant-based gluten-free
crusts also limit carb intake. Udi's Pizza, Boulder,
CO, a Conagra Brands company, recently launched
Udi's Sweet Potato Crust Four Cheese Pizza and BBQ
Chicken Sweet Potato Crust Pizza.
"We knew we wanted to offer a vegetable crust pizza, but we specifically chose to formulate with sweet
potatoes because they provide flavor and sweetness
to the crust and add an extra dimension to the pizza,"
said Caitlin Davy, manager of brand communications, Conagra Brands. "We've seen people seeking
alternatives like sweet potato and cauliflower crusts,
grain- and gluten-free options, and more premium
ingredients to meet lifestyle and dietary needs."
According to Nielsen, the plant-based product
category grew 17% in 2019. And the growth isn't attributed to just the proliferation of strict diets; there's
also a general trend toward better-for-you foods.
TNT Crust, Green Bay, WI, a manufacturer
and distributor of pizza crusts, recently expanded
its product line to offer organic, gluten-free and
plant-based offerings. "We have been experiencing
tremendous growth across our business and have
seen substantial increases in customer demand for
better-for-you pizza crust alternatives," said Scott
McNair, CEO of TNT.

Serving up authenticity
Pizza makers are offering greater transparency -
being honest with consumers about ingredients - or

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

Radical transformation. That's what the
National Restaurant Association said foodservice is going though in its 2019 report,
"Restaurant Industry 2030: Actionable
Insights for the Future." The document
stated that a greater portion of meals will
no longer be cooked at home over the next
10 years, fueling the rise of delivery, virtual
restaurants, subscription services and graband-go food options at retail locations.
As companies navigate the new waters
of delivery services, one thing remains
true: people are still ordering pizza. CHD
research shows that in 2019 pizza industry
sales grew by 1.33% over 2018. The number
of pizza stores also increased in 2019 reaching 77,724, up 1.34% over 2018.
According to Technomic's list of the Top
5 performing pizza chains, Domino's, Ann
Arbor, MI; Pizza Hut; Little Caesars; Papa
John's, Louisville, KY; and Papa Murphy's
Pizza, Vancouver, WA, rank highest. The
Top 5 fastest growing pizza chains are Papa
Gi-no's Pizzeria, Dedham, MA; Bertucci's,
Northborough, MA; Piology Pizzeria, MOD
Pizza, Bellevue, WA; and Anthony's Coal
Fired Pizza, Fort Lauderdale, FL.
Foodservice locations need to improve
their capabilities in order to retain customers and provide a level of service that is becoming ubiquitous throughout the restaurant industry, said Matt Godinsky, research
associate at Euromonitor International.
With third-party delivery companies like
Uber Eats, DoorDash and others impacting
the market, pizza has gone from a primary
delivery food option to just one of many.
Pizza brands have responded in a variety of
ways.
"Large limited-service pizza providers
such as Domino's and Pizza Hut have had
to find new ways to attract customers in
the age of delivery," Mr. Godinsky said.
"Continued app advancement and improvements that ensure rapid delivery aim to
provide a seamless customer experience."
The democratization of delivery has
potentially played a role in the increasing number of independent pizzerias, said
Michael Whittaker, senior business development manager with CHD Expert. According
to 2019 CHD figures, 60% of US pizza sales
were attributed to national chains while
40% came from independent restaurants
and small chains.


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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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