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.

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.

Clean Label Pizza Crust with Encore Plus

Achieve clean labels and the sensory experience you seek with Encore Plus solutions. Improve pressable pizza dough performance without L-cysteine. Eliminate the need for a susceptor board in frozen pizza. Download to learn more.