A Better Microwaveable Pizza Crust

Find out how you can achieve a crispy crust in microwaveable pizza without a susceptor board. Clean label Encore Plus ingredients support susceptor board elimination for manufacturing efficiencies at the plant level and simplification of reheat instructions.

Three Fresh Ideas for Frozen Pizza

From classic pepperoni to culinary creations, classic crusts to stuffed and seasoned selections, the frozen pizza segment has seen tremendous change in recent years.

 

Frozen pizza remains prominent in the American diet and is among the most popular and versatile dishes on the American menu. But, with consumer attitudes increasingly shaped by health and wellness concerns, convenience products like frozen pizza face new challenges.

 

Even in more indulgent products or those intended for quick consumption, those that offer health benefits or at least a clean label are capturing market share. When considering new product opportunities in pizza, the following three product development ideas could help fuel your next innovation.

 

1) Eliminate Susceptor Boards

Frozen_Pizza_Crust_Formulation_760461103The demand for clean label extends beyond the ingredient legend to include preparation components. While susceptor boards have traditionally been used to achieve the desired crispness in microwaveable pizza, the cost and process constraints are driving demand for susceptor board elimination.

 

Our Encore Plus ingredients can help deliver microwaveable pizza crusts that no longer need a susceptor board to achieve a crispy crust, as well as providing clean label and sensory benefits. Encore Plus yields pizza crusts that, even straight out of the microwave, are tender with a crispy edge and a well-rounded artisan-bread-like flavor profile. Your products thus maintain desirable sensory qualities while eliminating the cost, processing challenges, and potential conflict with clean label perception associated with susceptor boards.

 

2) Simplify Ingredient Legends

Across all categories of consumer packaged foods, brands have been displacing ingredients that give consumers pause, and frozen pizzas are no exception. Gluten-free pizza may not be in as much demand as it once was, but new products continue to be developed, meeting the needs of consumers with allergies and those who simply prefer a product they perceive to have a healthier profile.

 

Eliminating preservatives and other ingredients that look less friendly on a label should also be a priority, one that Delavau Food Partners is well poised to help you meet. Our Encore line of products helps you achieve cleaner labels by eliminating ingredients like sodium stearoyl lactylate (SSL) or azodicarbonamide (ADA).

 

3) Add Culinary Flavors

Pizza with artisanal crust and culinary toppings.Historically, frozen pizzas have been dominated by classic flavors like pepperoni and sausage. However, consumers are growing increasingly adventurous in their food choices, and this means that opportunities abound for frozen pizzas with more creative ingredients and fresh flavor profiles. Brands like Virtuoso have already launched new, culinary flavors, giving shoppers the opportunity to add new flavor profiles to their carts. Try a combo of hot soppressata, chilies, and hot honey to meet consumer demand for spicy foods; or, for a seasonal option, try a pie with pumpkin, apples, scallions, and Gruyère.

 

Whether you’re adding an in-season, culinary-inspired LTO, creating a more attractive product with clean label dough conditioning solutions, or eliminating a susceptor board for cost-savings and added appeal, the technical team at Delavau Food Partners works alongside yours to help you achieve your product improvement goals.

 

Work with our technical team at our Piscataway, New Jersey, Food Lab or at the Pizza Innovation Center recently opened by Delavau’s parent company, Lesaffre Yeast Corp., in conjunction with the North American Pizza and Culinary Academy.

 

The Pizza Innovation Center, located near Chicago, features a variety of equipment, including several types of mixers, dough handling equipment, and ovens. Perhaps most notably, the Center’s dough preparation room can replicate any climate, which is particularly valuable when troubleshooting formulation or testing new innovations.

 

For more technical detail on susceptor board elimination, download our application bulletin on the subject. Or to explore other ways our experienced technical team can help you improve your pizza applications and pursue new opportunities, get in touch.

For more technical detail on susceptor board elimination, download our application bulletin on the subject. Or to explore other ways our experienced technical team can help you improve your pizza applications and pursue new opportunities, get in touch.

BAKED in Science: What are enzymes?

Our Technology, Applications Research, & Technical Service leader, Matt Patrick, was recently featured on BAKERpedia’s BAKED in Science podcast to share his expertise on enzymes. Matt and BAKERpedia’s Dr. Lin Carson discuss enzymes, how they work in the body, and how they can be used to improve baked goods, including as clean label dough conditioners. Listen here:

 

Quick Clean Label in Bakery

Recently, Delavau Food Partners R&D Manager Alejandro Perez-Gonzalez presented at the Clean Label Conference on the topic of Faster Clean Label Bakery Formulation with Predictive Capabilities of Performance. In his presentation, Perez-Gonzalez demonstrates how Delavau’s optimized clean label conditioners perform as effectively as traditional ones to modify dough rheology and bake performance. Below is a summary of presentation highlights.

 

Clean_Label_Bakery_ListMany traditional dough strengtheners (like ADA, SSL, DATEM, potassium iodate) and dough relaxers (such as L-Cysteine and sodium metabisulfite) are not consumer-friendly on the label, but have traditionally been relied upon to achieve a desired sensory experience. Furthermore, clean label baked good reformulation can also be time-intensive.

 

Recognizing the demand for clean label solutions and the formulation challenges that come with doing so, Delavau developed clean label products to achieve the desired performance and experience in baked goods. Additionally, Delavau’s methodology of dough rheology data collection and analysis, which allows directional predictions of baker performance, enables faster product development and fewer bake line trials.

 

With Delavau’s Encore Plus™ 5450, a desirable sensory experience and clean label can be achieved in breads, sweet goods, and other bakery items. Additionally, clean label strengthening ingredient Encore Strong™ 5452 increased development time in line with a stronger gluten structure to support dough strength and tolerance, as well as promoted uniform grain and increased volume. Furthermore, Encore Relax™ 5451 delivers clean label dough extensibility and machinability, as well as consistent shape and size.

 

For more information on how Delavau can help you to quickly, effectively reformulate to achieve a clean label, get in touch. We’d welcome the opportunity to develop a solution for you.

How Calcium Fortification Can Set Your Food Brand Apart

The American diet has changed over the past 100 years. We are consuming more processed foods and fewer vegetables, fruits, and whole grains. However, despite eschewing many natural sources of vital nutrients in favor of processed foods, Americans are aware of the need for vitamins and minerals for their health and wellness.

 

Fortified foods—items with added vitamins or minerals to improve their nutritional value—support consumers in these choices. Delavau Food Partners recently conducted a consumer survey (1,045 respondents) focused on attitudes about fortified foods. Topline findings include:

80% make a conscious choice to incorporate vitamins or minerals in their diets

Over 80% expressed interest in purchasing and learning more about fortified foods

29% would choose a whole grain bread fortified with calcium over any other option for a sandwich roll

37% ranked chocolate as their preferred delivery system for calcium, over popular supplement forms like chewable tablets

 

These findings suggest that consumer interest in fortified foods is strong, and room remains in the market for new applications.

Why Calcium?

Many Americans don’t get enough calcium, even though 93 percent are aware of the nutrient as important to human health. The National Health and Nutrition Examination Survey estimates that males aged nine to 13 and over 70 and females aged nine to 18 and over 50 show an inadequacy in calcium consumption.

 

For most Americans, the primary source of calcium in the diet is dairy. However, as much as 65 percent of the world population has some level of lactose intolerance as adults, according to the National Institutes of Health. Delavau research shows that calcium is the third most popular nutrient that people believe they need more of in their diets. This combination of widespread dairy intolerance and consumer awareness of the issue makes calcium uniquely desirable in fortified foods.


Four Opportunities in Calcium-fortified Foods

Quick-service sandwich roll. Add a glass-of-milk level of calcium to a 6-inch sandwich roll for a dose of calcium in a quick-service lunch without sensory changes.

 

Whole grain packaged bread. Attain an excellent level of calcium—25% daily value—in just two slices of whole grain bread.

 

Snack bars. Increase nutrient content in snack bars by fortifying chocolate coatings or inclusions with calcium.

 

Tortillas. Deliver 20% of the daily value of calcium in just one tortilla.

 

To learn more about Delavau’s consumer research on fortified foods, download our white paper on calcium fortification here.


Calcium Fortification for Brand Differentiation

Fortifying applications with calcium helps baking, snack, and confectionery brands stand out with health-conscious consumers. Delavau’s patented Accent™ technology fortifies baked goods, snacks, chocolate, and compound coatings with glass-of-milk levels of calcium, while maintaining the desirable eating experience consumers expect from these applications.

 

For food processing or foodservice brands, Delavau’s technology and ingredients can deliver benefits ranging from extending the eating qualities of a bun or biscuit over a longer time to adding a glass-of-milk level of calcium to a sandwich roll, flatbread, or pita. Adding a fortified application to the product line or menu can attract new customers to the brand or make a restaurant appealing to a wider swath of the market, including families with specific dietary needs.

 

For more information on the capabilities of our Accent technology, download our information sheet on calcium fortification here.

Fortification Formulation

Delavau’s Accent calcium fortification technology delivers a high dose of calcium while retaining the desirable eating experience consumers expect from their baked goods and snacks. Delavau’s formulation expertise, combined with our Accent technology, makes it easier to incorporate calcium without affecting the eating experience.

 

Delavau’s Accent technology delivers these results without adding cost, providing formulators and marketers with flexibility to improve claims in snacks and baked goods. By developing a deep understanding of your desired product outcome and manufacturing environment, Delavau helps create solutions uniquely tailored to your operating conditions and performance needs.

 

For more information on how Delavau’s Accent technology can help differentiate your brand, reach out using the contact form below or call 215-671-1400.