State of the Industry: Ready in a Flash
From rolls and baguettes to flatbread and pizza, the frozen bakery aisle rises to the challenge thanks to its ready-in-a-flash superpowers.
When the economy took a nosedive, consumers traded in retail frozen pizzas and their frozen baked counterparts for a sit-down meal at the local restaurant. Fast forward to today, and consumers are trading back their restaurant menus for a frozen pizza on the couch.
It’s hard to compete with those ready-in-a-flash superpowers. Thankfully, refrigerated and frozen food processors have risen to the challenge of developing restaurant-quality products at a retail price.
Frozen pizza that possesses super speed. Deep Foods Inc., Union, N.J., expanded its Tandoor Chef line to include a Jalapeño Naan Pizza option, which combines Buffalo Milk mozzarella cheese with jalapeños, and is hand-stretched and fired in a clay Tandoor oven at 1,000°F.
Under its DiGiorno brand, Nestlé USA, Glendale, Calif., introduced pizzeria! from DIGIORNO, which features a preservative-free crust that’s drizzled with extra virgin olive oil. The crust is topped with a sauce made from vine-ripened tomatoes, garlic and herbs, then finished off with premium-quality meats, cheeses and vegetables. pizzeria! from DIGIORNO bakes up hot in the oven in just over 20 minutes, and comes in Quattro Formaggi/Four Cheese, Supreme Speciale, Primo Pepperoni and Italian Meat Trio varieties.
Schwan’s Consumer Brands, Inc., Marshall, Minn., re-introduced the Red Baron Classic Crust Mexican Style Pizza, which boasts a unique salsa sauce with hints of cilantro, Mexican-style sausage, a blend of mozzarella and yellow cheddar cheeses, tomatoes, green chilies, green onions, red peppers and tortilla chips, all atop Red Baron Classic Crust.
Better For You Foods LLC, Delray Beach, Fla., expanded its Better4U Foods portfolio with the launch of “Sprouted Grain” pizzas. Available in Bruschetta and Old World Veggie, this dairy-free vegetarian pizza is high in fiber, vitamins and minerals and contains 39 grams of whole grains per serving.
Also aboard the better-for-you pizza train is Daiya Foods, Inc., British Columbia, Canada. Daiya unveiled a new dairy-, gluten- and soy-free frozen pizza that’s made with organic crust and organic pizza sauce (with tomatoes imported from Italy) and gourmet toppings that include roasted vegetables, shitake and crimini mushrooms and fresh basil. They come in Cheeze Lover’s, Margherita, Fire-Roasted Vegetable and Mushroom & Roasted Garlic varieties.
Thaw-and-serve at your service. The Sister Schubert’s line of homemade rolls, produced by T. Marzetti Co., Columbus, Ohio, brought two restaurant favorites to America’s kitchen tables that are ready to serve in just seven minutes. The soft pretzel rolls feature a thin, slightly crisp outside and a soft, warm center, while the mini baguettes bring the bakery-fresh taste of artisan bread straight to the kitchen with a golden, crispy crust and soft, airy center.
Michael Angelo’s Gourmet Foods, Austin, Texas, launched a new line of Italian flatbread, ideal for a light lunch, after-school snack, party tray or meal starter. The Pepperoni & Salami variety includes pepperoni, salami, authentic mozzarella and imported Italian Romano cheese on a spicy arrabbiata tomato sauce, while the Mediterranean Flatbread is a vegetarian option featuring artichokes, roasted corn, roasted red peppers, authentic mozzarella and imported Italian Romano cheese on a delicate cream sauce. The Sausage & Mushroom kind is topped with sliced Italian sausage, mushrooms, caramelized onions, authentic mozzarella and imported Italian Romano cheese on a vine-ripened traditional tomato sauce. And, the Margherita is an Italian favorite with slices of fresh mozzarella cheese, basil and imported Italian Romano cheese on a spicy arrabbiata sauce.
According to Rustic Crust, Pittsfield, N.H., its latest creation isn’t just about pizza. The new Rustic Crust Ciabatta Flatbread is said to be one of the first ciabatta flatbreads sold in grocery and natural food stores. Made with all-natural premium ingredients—no artificial colors, flavors or preservatives—the 12-inch Ciabatta Flatbread is handcrafted, wood-fired and ready in minutes.
Ian’s Natural Foods, Framingham, Mass., added a Supreme French Bread Pizza variety to its lineup of all-natural, allergy-friendly products. Each pizza recipe features light and crispy French bread topped with Ian’s homemade tomato sauce and a dairy-free, soy-free mozzarella cheese alternative.
New to bread baskets are Sweet Potato Rolls. Produced by Alexia Foods, Eagle, Idaho, these all-natural rolls go from freezer to table in less than 20 minutes and offer at least 8 grams of whole grains per serving.
Gone are the days of sitting and watching your French bread heat up in the oven. Instant gratification is key to surviving in a world where food must be ready to eat in a flash.
To learn more about these and other new bakery products and frozen pizzas, go to http://bit.ly/19VCNBi.