Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.
New research by campaign group Action on Salt has revealed the vast salt content within pizzas, with one in two pizzas containing at least the entirety of daily recommended salt levels. The group, which is made up of experts and based in Queen Mary University...
Swiss multinational Nestlé has entered into a joint venture with private equity firm PAI Partners. The venture will focus on Nestlé’s frozen pizza brands in Europe. The company's pizzas already generate around CHF 400mn (€408.5mn) a year, but the...
Gourmand Pastries is getting into a twist with its new Pretzel Triangle, Schwan’s is boasting about its pre-fired frozen pizzas that deliver pizzeria-quality craftmanship; and Walker’s is decking the halls with its Premium Festive Travel Retail Range,...
Why did VC fund Veg Capital invest in a plant-based pizza disruptor? Investor relations chief Simi Valecha Johnson reveals what got One Planet Pizza across the line.
Chr. Hansen has developed a culture to help pasta filata makers produce mozzarella type cheeses with a tailored level of browning for foodservice. The culture was “designed to offer added control without a compromise to authentic functionality”, the company’s...
Royal DSM, a global science-based company active in nutrition, health and sustainable Living, has launched its new DelvoCheese CP-500 cultures for boosting the yield and resource efficiency of mozzarella cheese production.
Nestlé has upped its efforts in the personalized nutrition trend with the rollout of the Wellness Ambassador program that combines artificial intelligence (AI), DNA testing and Instagramming food to tailor nutrition for Japanese consumers.
UK vegan pizza company Purezza is planning to set up a facility to produce a dairy-free mozzarella cheese alternative after winning a £35,000 ($45,500) prize from Bran Investments.
Glanbia Cheese Limited, the Joint Venture business between Irish-based nutrition company Glanbia plc and US dairy company Leprino Foods company, plans to build a new mozzarella cheese manufacturing facility in Portlaoise, Co Laois, Ireland.
Supermarket, restaurant and takeaway pizzas contain ‘shockingly high’ levels of salt, according to a product survey by pressure groups CASH (Consensus Action on Salt & Health) and WASH (World Action on Salt & Health).
Nestle has announced plans to expand production of its Wagner brand of frozen pizzas following a 400% export boost since Nestle acquired the brand in 2005.
Spanish ingredients company Premium Ingredients is poised to launch two new pizza topping ingredients targeted at cutting casein levels to reduce end product cost.
Research carried out by World Action on Salt and Health (WASH) underlines the high and yet inconsistent salt levels in pizzas worldwide, even from the same brandowner.
Deep pan, stuffed crust or frozen supermarket pizzas – particularly budget options – may be a healthier alternative to thin-based or fresh varieties for health-conscious consumers, according to consumer watchdog Which?
