- MARKET TRENDS
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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.
Little Lady Foods, Elk Grove Village, Ill., announces that it is seeking a new CEO and making several other management changes, as co-CEOs John and Dan Geocaris plan to step down from daily management of the company.
Pizza’s pretty popular. Nearly 13% of Americans eat pizza on any given day, according to a survey from the U.S. Dept. of Agriculture. The report also factored in the nutrient contribution of pizza consumption.
To pizza and flatbread manufacturers, the secret to a great product goes way beyond the sauce. So what are the trends?
Gluten-free pizza now appears on 38% of menus offering gluten-free items. Pizza is the leading gluten-free dish, after salad, across all menus and all meal parts, according to Food Genius' research.
Tyson Foods, one of the world’s largest beef, chicken and pork processors and marketers, acquires the assets of Michigan pizza manufacturer Bosco’s Pizza Co.
Nestle USA plans to completely relocate its Northbrook, Ill.-based Nestle Pizza Division to Solon, Ohio, by mid-2014. The company’s pizza brands include DIGIORNO, California Pizza Kitchen, Tombstone and Jack’s.
Effective immediately, Dimitrios Smyrnios succeeds Gregory Flack as CEO of The Schwan Food Co.