Papa John’s International continues to reinforce its commitment to BETTER INGREDIENTS. BETTER PIZZA. and providing consumers with quality menu options and “clean” ingredients by introducing another new pilot—Gluten-Free Crust made with Ancient Grains.
This week, I attended the International Pizza Expo in Las Vegas, where I was able to experience firsthand new flavor, crust, and topping innovations, as well as see new equipment and ingredients.
The International Pizza Expo will take place March 27–30 at the Las Vegas Convention Center. This is the largest pizza show in the world, attracting thousands of individuals comprising the global pizza industry.
Americans love pizza. In foodservice, pizza accounts for $38.5 billion in sales. And at retail, frozen pizza takes in $4.5 billion, with refrigerated take-and-bake pizzas adding in another $359.4 million, per IRI, Chicago (52 weeks ending August 7, 2016). Over 40 million Americans eat pizza on any given day of the week.
I have a former boss who used to say that whatever food a consumer liked, chances are they would like it even more if it were topped with cheese. Considering all of its dairy splendor, it’s no wonder that cheese is big business.