the art of pizza

© 2013 Cargill, Incorporated. All rights reserved.The Art of Pizza-July 2014CONFIDENTIAL. This document contains trade secret information. Disclosure, use or reproduction outside Cargill or inside Cargill, to or by those

employees who do not have a need to know is prohibited except as authorized by Cargill in writing.

© 2013 Cargill, Incorporated. All rights reserved.www.cargill.com

The Art of Pizza

Artisan pizzas are appealing to Millennials and Baby Boomers

© 2013 Cargill, Incorporated. All rights reserved.The Art of Pizza-July 2014

On the RiseAccording to Technomic’s “2014 Pizza Consumer Trend Report,” 75 percent of consumers eat pizza at least twice a month. On average, consumers eat pizza 3.4 times per month.

Artisan Appeal

It’s hard to imagine pizza becoming even more popular than it already is; however, new restaurants and frozen pizzas manufacturers are offering a variety of organic, local and healthy artisan products, with the intention of increasing interest and sales beyond the current popularity levels enjoyed today.

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Source: Technomic. “2014 Pizza Consumer Trend Report.”


What’s Behind the Trend?Consumers are seeking higher quality and gourmet options.

Handcrafted Handmade gourmet pizzas appeal to Millennials as well as Baby Boomers, who seek out quality, rather than low prices. Established chains like California Pizza Kitchen are offering “hand-torn” basil and sausage, noted a recent Technomic report.

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Source: Forbes.com. “Goodbye, Pizza Hut -- Why Better Quick-Serve Pizza is the Next Big Dining Trend.” Technomic. Summary of “2014 Pizza Consumer Trend Report.”


Here’s a look at how artisan pizzas stand out.

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Handmade Meets Fast Prep

Imagine getting a handmade pizza in the same amount of time one would wait for fast food.

New ExpectationsFast service is possible with the wood- and gas-fired open hearth–baked crusts that are used in artisan pizza. The thin crust of a Neapolitan-style pizza, for example, can be cooked in a 900-degree wood-fired oven in less than a minute and a half. As a result, Neapolitan pies are becoming more common and can be found in a variety of pizza restaurants.

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Source: QSR magazine. “A Pizza the Action.”


Better Crusts Where would pizza be without the dough? Flaked sea salts

and coarse kosher salts add flavor and mouth feel to artisan

pizza crusts.

Alternative OptionsIncreasingly, pizzas are featuring crusts that use whole grains, are gluten free, or contain ancient grains like spelt and amaranth.

One restaurant, RedBrick Pizza® in Dallas, uses multigrain flour with acai berries. Another, Naked Pizza® in New Orleans, has pizza that contains ancestral grains and seeds mixed into dough that is described as containing “prebiotic agave fiber and probiotics.”

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Source: QSR magazine. “A Pizza the Action.”


FlatbreadFlatbread pizzas are now offered at 5 percent of restaurants,

with nearly doubled market penetration since 2009, noted

Datassential Menu Trends.

Versatile DishFlatbreads can be found at both fine and casual dining restaurants with quality flavors and ingredients. Appetizer flatbreads are most common, as they can function as either an appetizer or entrée.

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Source: Datassential Menu Trends. “Pizza Trends” June 2014.


DIY Toppings and an Experience

Variety CountsDallas-based Pie Five® Pizza Co. lets customers choose from countless combinations of handcrafted pizzas and specialty pie choices.

Today, popular vegetable toppings include fennel, arugula, cherry tomatoes, crimini and shiitake mushrooms and baby spinach, noted Datassential Menu Trends. They are flavorful additions to trending sauce flavors such as pico de gallo, truffles, vodka sauce, balsamic reduction and spicy tomato sauce.

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Source: RestaurantNews.com. “Pie Five Pizza stands out among innovators in Fast Casual rankings.” Datassential Menu Trends. “Pizza Trends” June 2014.

What’s a handmade pizza without a little hands-on contribution

from guests?


Old School FlavorsFor pizza lovers looking for something new, how about going back

to the original source?

Back to BasicsAuthentic Italian ingredients such as grana, mortadella, Italian ham, Genoa salami and buffalo mozzarella are becoming popular in some gourmet pizzas, reported Datassential Menu Trends.

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Source:Food Fanatics. Datassential Menu Trends. “Pizza Trends” June 2014.


Locally Sourced“There’s a strong trend that favors using local foods,” notes Liz

Fitzsimmons, director of local markets communications, WMMB.

Opportunity for CheeseOn CBS-Global.com, the Wisconsin Milk Marketing Board (WMMB) points out that mozzarella, asiago, provolone, feta and blue cheeses from local farms add other unique touches to artisan pizzas.

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Source: CBS-Global.com. “Artisan pizza trend presents opportunity for cheesemakers.”


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