Pizza/Flatbread

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To capture the attention of pizza consumers at retail, manufacturers need to focus on product attributes currently driving stronger performance in this relatively flat category.

According to the January 2015 “Gluten-Free Foods in the U.S., 5th Edition” report from Packaged Facts, Rockville, MD, from 2009–2014, sales of gluten-free products in grain-based categories posted a 34 percent compound annual growth rate (CAGR).

Courtesy of Rich Products Corp., 5,000 pizzas will be delivered to soldiers serving overseas, via DHL Express, in time for the NFL championship game on Feb. 1.

Several factors are prompting the company to reduce its sales and earnings expectations for the fiscal year ending in May 2015.

Rick Anderson is named president of the Elk Grove Village, IL, contract manufacturer of custom-made frozen food products.

The Pittsfield, NH, manufacturer of ready-made pizza crusts and flatbread pizzas will break ground on a new facility on Aug. 14 as well as launch a program honoring first responders.

Conventional frozen pizza has suffered some setbacks, but the outlook is good for brands that differentiate. The market still carries mass appeal, as consumers seek foods with unique flavors and ingredients. 

Panera Bread opens a bakery in New Haven, Conn., to test new products, reimagine favorites and experiment with staffing models.

Amy’s Kitchen, Petaluma, Calif., expects to break ground, early next year, on a 500,000-sq.-ft. manufacturing facility in Goshen, N.Y.