LAS VEGAS – Whereas 2020 and 2021 introduced uncertainty, 2022 is the yr for the pizzeria trade to forge new paths, stated Invoice Oakley, present director for the Worldwide Pizza Expo that was held March 22-24 in Las Vegas. The pizzeria trade has confronted quite a few unprecedented challenges for the reason that onset of the COVID-19 pandemic. For a lot of, ingredient provide couldn’t meet shopper demand, as pizza — pickup and supply — turned a staple for a lot of households.
The previous two years additionally enabled pizzeria suppliers to work behind the scenes and develop revolutionary crusts, sauces and toppings to maintain pizza related to the post-pandemic shopper who’s craving new flavors with a concentrate on well being and wellness. Listed below are 5 improvements that stood out at this yr’s occasion.
1. Hen crust
You learn that proper — hen crust. It’s a zero-carbohydrate, gluten-free, high-protein base for pizza. The keto-friendly crust is made with hen breast, olive oil, salt and spices. The components are blended into an emulsion and fashioned into 8-inch and 12-inch rounds. Produced by ZeroCarb Lyfe, Evansville, Ind., the corporate stated 56% of return prospects to pizzerias who bought ZeroCarb crust did so once more, in contrast with 17% of return prospects who bought cauliflower crust. The absolutely cooked crusts have a 12-month frozen shelf life and a 3- to 4-day refrigerated shelf life. They bake right into a crispy crust with out the energy or carbohydrates of conventional wheat crust. Additionally they could also be used for quesadillas and wraps. An 8-inch crust comprises 220 energy, 41 grams of protein and 5 grams of fats.
2. Vegetable-infused uncooked dough shells
The wholesome shells can be found in broccoli, cauliflower, chickpea and candy potato varieties. Manufactured by Delorio Meals Inc., Utica, NY, the wheat-based doughs ship further vitamin in a well-recognized format and embrace 30% to 38% of the desired vegetable. The fresh-to-frozen manufacturing course of is the closest choice to contemporary dough with out going by your complete dough-making course of, in response to the corporate. DeIorio’s frozen pizza dough balls come in several sizes and kinds.
3. Jackfruit topping
Jackfruit in brine is a brand new topping from Dole Foodservice, Thousand Oaks, Calif., an organization that provides pineapple triangles to pizzerias. This topping is much less about being a meat different and extra about including fruit and taste. It’s made with shredded inexperienced jackfruit that has a impartial taste and will function a canvas for seasonings, similar to barbecue spices, scorching sauce and even Buffalo.
4. Liquid cream cheese
Cream cheese that pours onto crust offers a cost-effective different to alfredo for white sauces. It enhances savory and candy toppings, with the latter permitting for dessert pizza innovation, in response to the provider, Savencia Cheese USA, New Holland, Pa.
5. Candy potato flatbread
The flatbread from Wealthy Merchandise, Buffalo, NY, delivers the refined sweetness of candy potato and a colourful visible attraction. It might be thawed and served, or baked from the freezer, and enhances each candy and savory flavors. On the Worldwide Pizza Expo, it was served as a dessert pizza with s’extra toppings, together with a chocolate drizzle, mini marshmallows and a graham crumble.
There have been different improvements on the present. On the meat different aspect, choices have been plentiful. Jack & Bry from the UK sampled its Willaroos jackfruit pepperoni, a plant-based topping utilized by the Papa John’s chain within the UK. and The Netherlands.
Abbots Butcher, Temecula, Calif., used pea protein, olive oil and seasonings to make chorizo-style crumbles, floor “beef” and chopped “hen.”
Alle Processing, Maspeth, NY, has been producing soy-based meat alternate options for pizzerias earlier than plant based mostly was even a development. Bought below the Mon Delicacies model to foodservice, the corporate affords seasoned crumbles, “meatballs” and diced “hen.”
In terms of cheese alternate options, Petaluma, Calif.-based Miyoko’s Creamery, a plant-based dairy different producer, threw away the rule guide to craft a vegan pizza mozzarella by specializing in the specified finish end result: meltiness. Moderately than making a stable block of vegan cheese and shred it, Miyoko stripped out the solids and components that hinder meltability, similar to anti-caking brokers used to forestall clumping, and centered on the soften with this liquid cheese. The perishable product is formulated with natural cashews and natural sunflower oil because the top-two components. The formulation features a contact of mushroom extract for umami and vegan cultures for mozzarella taste improvement.
Saputo Dairy USA, Lincolnshire, In poor health., introduced its vary of Vitalite branded vegan-certified, dairy-free cheese alternate options to the US market. The launch of the Vitalite model into the USA follows the success it has had within the dairy-free class within the UK since 2003. The retail line contains mozzarella-style shreds and slices, cheddar-style shreds and slices, Parmesan-style grated topping and cream cheese-style unfold.
