While food trends might impact areas like the ingredients list or the sustainability of the production process, frozen pizza manufacturers still rely on technology providers to ensure the best quality in any given context. Cutting is obviously one of the areas where machines can make a huge difference, and the above-mentioned providers constantly find new ways to assure that the output is always inching closer to perfection.
The frozen food market, including pizza, continues to be one of the fastest growing market sectors in food processing, according to Mike Jacko, vice president of Applications & Product Development at Urschel. Advances in freezing methods intersect with consumer trends. Consumers are seeking healthier, convenient options. These trends include increased choices of vegetables and plant-based proteins. Traditional toppings remain popular while niche pizza toppings and styles of crusts are ever expanding. Research and development teams continue to build on new flavors and toppings.
“Brussel sprouts, beets, arugula, spinach, zucchini, and yellow squash are just a few on-trend toppings. Cauliflower crusts are also at the forefront. Alternative textured plant proteins take center stage and appear on pizzas as shreds, crumbles, or dices in place of traditional meat selections. The category of cheese toppings is ever growing including goat cheese, feta, and non-dairy, plant-based options,” Jacko says. “Every ingredient that goes into a pizza and what size and shape each topping component should be an important consideration. This will determine the visual appeal, coverage, taste, and texture which are key in SKU success. A processor must then identify the proper cutting machinery to deliver just the right cut for each ingredient. A cut should be identified for each ingredient that will also result in the highest usable product from a profit standpoint.”
When considering the purchase of new capital equipment, he argues, processors need to identify the flow of their current system. If creating a new line, make sure each station will work seamlessly with the next. Safety and flow should be fully analyzed. Working with a line company offers an additional amount of security. “In analyzing a new purchase, such as cutting machinery, a test cut of the supplied customer product may be highly advantageous. The customer should make sure the machine fits their needs and any future flexibility that may be foreseen. If replacing an existing machine with a different model, check to see if there may be a turnkey approach. In addition to choosing the proper cutting machine, ask about spare parts availability, maintenance, and determine the degree of support after the sale. Urschel offers support to every customer for the long life of their cutting machinery.” Urschel technology delivers precision and expertise to pizza manufacturers. With the extensive ability to effectively cut a gamut of shapes to provide precision cuts within the targeted specifications. Many ingredients go into creating different styles of frozen pizza and ingredients vary depending on product characteristics. For toppings, fruits and vegetables rely on gentle cutting methods, whereas alternative proteins require more aggressive cutting methods. In addition, reduction of ingredients for sauces and crusts down to micro-dimensions is necessary to produce the ideal frozen pizza.
“As a powerhouse developer of cutting solutions, Urschel identifies the proper machine to pair with the desired outcome. With slicers, dicers, milling equipment, and all types of cuts, Urschel offers boundless reduction opportunities to frozen pizza processors. This may translate into a new beet sauce or cauliflower flour crust. Urschel size reduction equipment paves the way for processing capabilities,” Mike Jacko points out. “Urschel partners with customers to optimize their productivity. Test lab technicians identify new cuts that bring true benefits to the processors that work with Urschel. From half-moon zucchini slices to bow-tie beet cuts, unique looks abound to help processors standout in the competitive frozen pizza industry. Some of the key issues processors are facing include adequate labor and staffing and require more in a machine design. By engineering and manufacturing improved technology in a machine, the processor saves time, reduces staffing requirements, and improves capacity and quality of product output.”
To read the entire article, please access your complimentary e-copy of Frozen Food Magazine May-June, 2022 issue here.