Better-For-You Pizza Trends

In this issue of The Slice, Rich’s newsletter dedicated to pizza for foodservice, we’re talking better-for-you pizza! As the demand for plant-based and gluten-free options continues to grow, we’re exploring ways to approach America’s favorite food with these traffic-driving appeals in mind. Here are some tips and trends to sprout some inspiration.

EMBRACING BETTER-FOR-YOU TRENDS.

CUE THE CAULIFLOWER CRUST.

Cauliflower pizza crust is seen on 3.1% of restaurant menus across the U.S., up 1,787% over the past four years – and it’s got tremendous staying power.

HEALTHFUL & INDULGENT.

Consumers are looking for pizza menus that cover all the bases – with options that satisfy both cravings and health-consciousness, depending on mood or occasion. Gluten-free, plant-based and Keto-friendly options garner healthful perceptions.

VEGAN TOPPING ALTERNATIVES.

Pizza Today’s 2024 Pizza Industry Trends Report highlighted vegan pizza options on the rise. Consumers are looking for common pizza toppings without the meat or dairy, including vegan mozzarella, vegan pepperoni and vegan sausage.

VEGGIE CRAZE.

Operators are getting creative with veggie-forward pies, from bell peppers as toppings or in sauce and canned veggies on pizza to mushroom themed pies.

GLUTEN-FREE PIES.

Gluten-free pies are now found on 13.6% of pizza menus, from local pizzerias to quick service and fast food restaurants – some offering 100% gluten-free menus, catering to both gluten-intolerant and health-minded individuals.

Let’s get trendy!

Rich’s gluten -free and plant-based pies offer a deliciously satisfying bite and easy execution, while satisfying your consumers’ desires to eat gluten-free, vegan, vegetarian, or simply add more vegetables into their diet.

RICH’S BRINGING ‘ZA INNOVATION TO PIZZA EXPO 2024.

“We introduced our new Authentically Italian portfolio, featuring a variety of distinct pizza products all with roots tied to Italy. At the center of our portfolio is Rich’s new Italian Pinsa. Pinsa recently experienced a surge across Europe, but is just beginning to gain traction here in North America. We gave pizza lovers an exclusive first taste of Rich’s new Pinsa at the show and let’s just say… we went through a lot of Pinsa.”

– Donna Reeves-Collins, Senior Vice President, Pizza & Flatbread Category, Rich Products

Discover Authentic Italian!

WHAT WAS HOT AT PIZZA EXPO?

Fully Automated Pizza Ovens – Equipped with smart features, and manual options, these labor-saving pizza makers are cutting down on costs big time!

Pizza Kits – Pizza shops are giving consumers everything they need to make a professional pizza with restaurant-quality ingredients from the comfort of their own home.

Sustainability – The farm-to-table movement is not leaving pizza behind – we’re seeing more ‘zas with sustainably sourced ingredients and toppings.

Topping Creativity – Inventive sauces, unique themes and toppings, and unconventional flavors – we’re seeing more creativity than ever in the pizza space!

Globally-Inspired Pizzas – Authentic, international pizza styles are on the rise. Rich’s featured our Authentically Italian portfolio, which includes our 00 Italian Style Flour Dough Ball, 00 Italian Style Parbaked Crust, and our latest Roman-style pizza innovation available in May, Pinsa!

Supreme Pizza on 10” Gluten-Free Seasoned Cauliflower Pizza Crust

Complete with our Seasoned Cauliflower Crust, it’s a perfect pie for those looking for better-for-you options that don’t sacrifice on indulgence.

Get the recipe! View product

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