Frozen pizzas represent a very convenient solution, receiving an additional impulse during the 2020-2021 lockdown periods. And while sales have gone up all-around, some varieties seem to be getting more attention by the new, health-conscious consumer. In response, major manufacturers are bringing varieties that should cater to all tastes.
The global frozen pizza industry generated USD17.3bn in 2020 and is anticipated to generate USD39.3bn by 2031, witnessing a CAGR of 7.96% from 2022 to 2031. According to a report by Allied Market Research, increase in disposable income, rise in standard of living, health consciousness among the consumers, and surge in number of large retail chains drive the growth of the global frozen pizza market. Moreover, key players are investing in R&D to develop advanced freezing technologies, which in turn, is presenting new opportunities for the growth of the market in the coming years. Based on crust type, the regular thin crust segment held the highest market share in 2020, accounting for more than three-fifths of the global frozen pizza market, and is estimated to maintain its leadership status throughout the forecast period. Moreover, the same segment is projected to manifest the highest CAGR of 8.0% from 2022 to 2031 owing to its reduced calories as compared to the other stuffed and deep-dish frozen pizzas.
Just for Vegans and Vegetarians
The “The Good Baker” pizza range from Dr. Oetker, launched last year, includes five varieties with a special focus on taste, nutritional values, and sustainability aspects. The exclusively vegetarian and vegan varieties of “The Good Baker” are marked with the green Nutri-Scores A or B in addition to the V-label. Additionally, the range features selected ingredients and a thin and crispy stone-baked crust made from different types of flour, grains, seeds, or with sourdough. “The Good Baker” uses no added sugars, artificial flavors or flavor enhancers. Instead, the ingredients list includes lots of colorful vegetables, plant-based proteins and, of course, cheese or a vegan cheese alternative, according to the company. The basis of the Margherita variety is a multigrain pizza base made from whole wheat, whole spelt and whole rye flours with additional flaxseeds. A topping of tomato sauce, mozzarella and basil rounds off the typical, puristic Margherita recipe. “The Good Baker” Margherita from Dr. Oetker carries the Nutri-Score B label. The indications “source of fibre” and “source of protein” on the front of the packaging make it clear that the product is suitable for everyone who places value on fibre and proteins in their diet. In addition, the variety also is provided with the vegetarian V-label.
The dough used for “The Good Baker” Veggie Mix is made from wheat flour, whole wheat flour and sourdough. The latter gives the base a very individual flavor. The topping contains cherry tomato slices, grilled zucchini and peppers, marinated tomatoes, red onions, and black olives. The Good Baker” Veggie Mix carries the Nutri-Score A label, the indication “source of protein” and the vegetarian V-label. “The Good Baker” Meat-Free Bolognese is topped with a pea protein-based meat alternative, a tomato Bolognese sauce, carrots, mozzarella, edam and pecorino cheese on a multi-grain pizza base made from wheat flour, whole wheat flour, whole grain oats as well as whole grain barley flakes. In addition, sunflower seeds give the base its unique character. The variety is labeled with Nutri-Score A as well as the indication “high in protein” and the vegetarian V-label.
Another variety is The Good Baker Spinach & Pumpkin Seeds (Pizza base with oats). The dough’s recipe is made of wheat flour, whole wheat flour and whole wheat oat flakes. Spinach leaves, marinated tomatoes, red onions and pumpkin seeds cover a tomato sauce and a vegan cheese alternative (based on coconut oil). In addition to the Nutri-Score B and the indication “source of fibre”, the V-label on the front of the packaging makes it clear that this is a vegan frozen pizza. Finally, The Good Baker Broccoli & Mushroom (Pizza base with spinach) contains spinach which is added to the wheat and whole wheat flour dough that turns the base of “The Good Baker” Broccoli & Mushroom green. A topping consisting of broccoli, mushrooms, fine mozzarella, basil and garlic completes the vegetarian recipe. The variety has a Nutri-Score A, the indication “source of protein” as well as the vegetarian V-label.
According to Dr. Oetker, from the very start, aspects of sustainability had a high priority during the development of “The Good Baker”. In addition to a balanced nutritional profile and the positive nutritional properties of the selected ingredients, emphasis was placed on the most sustainable packaging possible: The cardboard used is certified according to the FSC® Recycled Standard and bears the corresponding FSC® logo. It is therefore exclusively made of recycled material and ensures responsible use of the world’s forest resources. The transparent, ultra-thin film that protects the pizza from freezer burn and ensures transport safety is 100% recyclable, as is the box. In this way, “The Good Baker“ is already contributing towards the goal of its own Sustainability Charter, to completely eliminate plastic waste by 2030. By launching “The Good Baker”, Dr. Oetker continues to live up to its commitments to introduce healthier alternatives for many products and to reduce greenhouse gas emissions.
To read the entire article, please access your complimentary e-copy of Frozen Food Europe May-June, 2022 issue here.