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Venice Bakery is taking plant-based pizza crusts to a new level of innovation with their Gluten-Free Zucchini Pizza Crust, now available to foodservice customers.
The world of pizza is growing more diverse. The industry is more accommodating toward those with Celiac disease or who prefer to eat gluten-free, and mainstream consumers now have a variety of crusts to choose from, to boot.
According to data from IRI, Chicago, sales of frozen pizza were up about 1.15 percent in the 52 weeks ending August 7, 2016, representing about $4.5 billion. Unit sales, though, were down about 2.14 percent. Why?
Smart Flour Foods has added three new varieties to its line of gluten-free, frozen pizzas: Chicken Sausage, Tuscan Inspired Uncured Two Meat and Sundried Tomato and Escarole.
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.
C.H. Guenther & Son, San Antonio, buys Pizza Blends, maker of frozen and dry-mix pizza crusts and other custom flour blended products. Pizza Blends has four manufacturing plants located across the United States.
