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.

Lesaffre Acquires Bakery Ingredients Company, Delavau Food Partners

Combination strengthens offering to baking customers.

 

Milwaukee, WI — July 11, 2018 – Lesaffre announced that it has purchased Delavau Food Partners, a leading innovator in baking ingredients based in North America. The transaction has closed today.

 

“This acquisition will enhance our performance ingredient offering to the baking market. The addition of Delavau to our existing capabilities will bring together great expertise to generate value for our customers.” said Tom Benner President and CEO of Lesaffre Yeast Corp. “Our teams are excited for this combination and the possibilities it creates.”

 

Delavau™ supplies formulation and fortification solutions to bakers. Through its ENCORE® line of baking products, Delavau™ is focused on enzyme based and other dough improvers for softness, shelf life, mold inhibition, dough relaxing and strength. It’s ACCENT® line of products give customers unique fortification options for their products. The combination will broaden capabilities using Delavau’s custom formulation and state-of-the-art Baking development center located adjacent to Rutgers University in Central New Jersey not far from New York City.

 

“This is an excellent opportunity for Delavau employees and customers,” said Jeff Billig, Vice President and General Manager of Delavau. “Lesaffre is a company we respect, with a proven track record of success.”

 


About Lesaffre

As a global key player in yeasts and fermentation, Lesaffre designs, manufactures and markets innovative solutions for Baking, Food taste & pleasure, Health care and Biotechnology. Family group born in Northern France in 1853, now a multi-national and a multicultural company, Lesaffre is committed to working with confidence to better nourish and protect the planet. In close collaboration with its clients and partners, Lesaffre employs 10,000 people in 78 subsidiaries based in 50 countries. Lesaffre achieves a turnover of 2 billion euros.

 

About Lesaffre® Yeast Corporation and Red Star® Yeast Company

Headquartered in Milwaukee, WI, Lesaffre Yeast Corporation, part of the global Lesaffre group, provides superior quality yeast and ingredients to the baking industry. Its product brands include industry-leading Red Star® brand fresh yeast, Saf-Instant® brand dry yeast, and Saf-Pro® brand baking ingredients. Red Star Yeast Company, LLC operates two yeast manufacturing plants in the United States, in Dothan, Alabama, and Cedar Rapids, Iowa.

 

About Delavau Food Partners

For over 150 years, Delavau has served as a premier supplier of technologies to major food brands. Their depth of knowledge in calcium and enzymes is combined with specialty technologies and formulation expertise to allows them to support their partners. Delavau foods facilities are located in Piscataway Township, New Jersey, USA – about 40 miles southwest of New York City and 65 miles northeast of Philadelphia.

 

For more information, contact:

Bill Hanes

Director, Marketing and Strategy,

Lesaafre Corporation

404-661-6502

email: bill.hanes@lsaf.com

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:

 

Reducing Sodium in Baked Goods

Delavau_Bakery_Buns_Salt_ReductionWith the ongoing influence of health and wellness trends in the food space, sodium reduction continues to trend as a priority among shoppers and diners. In baked goods, salt is often a necessary component to achieve the desired dough elasticity and extensibility, and reducing sodium can result in reduced stability and increased dough stickiness.

 

With Delavau Food Partners’ Accent™ 6500 product, we help our partners reduce sodium, increase development time and stability back to the levels seen in a full-salt dough, and with little to no effect on dough processing and handling. Our Accent products not only allow for sodium reduction, they also add calcium—even achieving excellent or glass of milk levels—while also reducing stickiness associated with a reduced sodium bread formula.

 

 

Delavau_Food_SodiumReduction

Using rheological data, we match the profile of your ideal system and provide you a predictive expectation before testing a sample in our fully equipped Food Lab.

 

 

 

Get in touch to learn how Delavau can work with you to reduce the sodium content of your product by up to 45% while maintaining optimal processing and handling.

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.

Calcium Fortified Baked Goods Win With Consumers

Delavau’s Accent™ fortification technology and ingredients allow for brands to better their foods through the addition of in-demand vitamins and minerals, like calcium and vitamin D. With Accent, you can add an attractive label claim by incorporating desirable minerals into baked goods, while maintaining the eating experience consumers expect and enjoy.

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.

Bread: the New Indulgence?

Research suggests that consumers perceptions about bread and its role in their diets have changed from staple food to more of an indulgence. Read more about the implications of this shift for product developers and marketers of breads and other baked goods.