As the global pizza community prepares to descend on Las Vegas for the International Pizza Expo, Hormel Foods, a global branded food company, is unveiling the five dominant menu items pizza enthusiasts will be seeking in 2026.

As operators and pizza makers navigate consumer demand for menu innovation and virality, Hormel Foods Foodservice brand managers Logan Kumm and Travis McMillan explain that limited-time offers for pizza toppings have evolved from seasonal specialty items into a business strategy. With 43% of US consumers looking for new foods and flavors to try all or most of the time, rotating LTOs have emerged as the pizza industry's primary engine for driving foot traffic and generating essential social media buzz, the brand managers explain.

Key flavors and add-ons the industry will see this year, and beyond, are the introduction of new flavors and meats, specialty crusts, and an increased global influence. For a first-hand taste of this year's pizza topping trends, Hormel Foods will be at the International Pizza Expo at booth 1725.

Demand for heat

Heat is becoming more specialized as consumers move past generic spice toward identified, regional pepper varieties like the Italian Calabrian chili. Recent market innovations confirm this growing consumer demand for complex heat with interest in Calabrian chili growing 59% over a four-year growth period.

"While spicy isn't new, what is new is the specificity," says Kumm. "Consumers are moving beyond generic heat toward distinctive, global flavors like Calabrian chili and that's why we're thrilled to share the Fontanini Hot Calabrian Chili Sausage and The Performance Pepperoni Hot Calabrian Chili Pepperoni at Pizza Expo."

"To see partners like Hormel Foods and Fontanini infuse ingredients like Calabrian chili or hot honey into products that they've been making for generations gives a new exciting twist, that makes it much more fun for the pizza consumer," says Tony Scardino, World Pizza Champions team member.

Brisket

Brisket is graduating from the barbecue pit to the pizza oven, emerging as a premier protein anchor that upgrades the traditional barbecue profile. "Pulled pork or chicken barbecue has long been a favorite on pizza and continues to resonate," says Kumm. "What's changing is how it is being elevated. As consumers gravitate toward more premium, comfort-driven flavors, brisket is emerging as a way to upgrade that familiar barbecue profile with deeper, richer character."

Meat-forward

The traditional "meat enthusiasts" category has transformed into a high-demand powerhouse, specifically through the rise of the "Triple Pepperoni" pie. "The current protein craze has significantly increased the demand for meaty pizzas," says McMillan.

This trend layers distinct varieties, such as the classic cup-and-char, the new Hot Calabrian Chili pepperoni and traditional slices.

Global flavor influence

Premium and globally inspired ingredients are also gaining traction, such as burrata, prosciutto, balsamic reduction and notably, Indian-inspired toppings, which have grown 98% over a four-year growth period. Global influences are grabbing a solid foothold on the pizza scene with new flavor profiles.

"The most recent pizza topping trends are inspired by global fusion, such as the blending of Spanish or Turkish influence," says McMillan. From Mexican-inspired chorizo to Indian-style butter chicken, these "passport pies" allow consumers to experience adventurous flavors from around the world on a familiar crust.

Specialty crusts

Crust innovations including sourdough, low-carb options, added protein, and alternative bases like bagels and puff pastry are becoming their own sales drivers. These artisanal bases interest health-conscious diners and those seeking a premium, low-gluten experience.

"Pizza crust is such a precise science and an art. Every tweak in texture and flavor is deliberately crafted to elevate the eating experience, making the crust a signature element that can truly command a premium. It's exciting to see how pizza makers are exploring and pushing those boundaries," McMillan says.

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