Ardent Mills presents the latest trends in pizza.
Datassential asked consumers to finish the sentence, “A truly great pizza starts with great...”
46% said crust. This was more than twice the number of consumers who mentioned sauces and toppings.
*Datassential research conducted for Ardent Mills, 2017
Breakfast continues to be fastest growing daypart in the industry, and breakfast pizza grew 59% on menus in the past 4 years. *
Shareable appetizer pizzas or flatbreads are topped with salad greens, fresh herbs, sauces, like sriracha, and roasted vegetables.
Dessert pizzas are on the rise, with operators swapping out savory toppings for sweet options like fruit, cinnamon, sugar, marscapone and Nutella.
• Emerging crust descriptions: wood-fired, Neapolitan, brick-oven, stuffed, organic.
• Strongest growth on menus: wood-fired, wheat, stuffed crust pizza.
• Datassential cites Detroit-style pizza — a thick, square, deep-dish style – trending beyond Detroit and in major cities like New York and Chicago.
Gluten-free pizzas are one of the hottest trends, showing 400% growth in the last 4 years and bringing a host of new ingredients (sorghum, amaranth, teff, buckwheat and quinoa) to the dough category. Beyond gluten-free, farro, sprouted wheat, spelt and heirloom wheats are coming into play.
Pizza dough is showing versatility on menus, where it’s repurposed in new forms, shapes and sizes:
• Pepperoni or mozzarella-filled breadsticks turn pizza ingredients into appetizers.
• Baked and sliced pizza dough is perfect for dipping into marinara, pesto, ranch, or dessert sauces.
• Dough “knots” can be slathered in garlic-infused olive oil for a bread basket; cover dough in butter, cinnamon and sugar for the dessert menu.
• Sandwich-sized flatbreads create more lunch and grab-and-go options for single diners.
37% of households consumed frozen pizza from a grocery store 2-3 times a month or more.
46% of consumers eat pizza takeout or delivery two or more times a month.
Mintel predicts the frozen pizza category will grow 11% between 2016 and 2021 to $5.7 billion in sales, fueled by upscale ingredients.
Source: Mintel data previously published in Baking Business
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