Changing consumer attitudes drive success at the frozen aisle. Innovations in developing and manufacturing frozen pizza and pastries bring an exciting, growing range of new offerings.
By Catalina Mihu, managing editor European Baker and Biscuit/Asia Pacific Baker and Biscuit.
The global frozen pizza market was valued at USD11,113m in 2016 and is projected to reach USD17,296m by 2023, registering a CAGR of 6.4% from 2017 to 2023. In 2016, the regular thin crust segment accounted for approximately three-fifths of the share in the global market, in terms of value, according to a new report published by Allied Market Research.
Technology: Pizza Topping
The U.S. specialist invites manufacturers to test all equipment with their products, at the Grote Company Demo Facility, from individual machines to gill single lane pizza topping lines. The manufacturer’s operating conditions are replicated by using their product and approximate production rates in either standard temperatures or a controlled cold room. Sauce applicators automatically deposit sauce on passing crusts on the line, ensuring uniform application and maintaining deposit accuracy within two grams. They include interchangeable sauce inserts to account for various crust shapes and sizes and sauce consistencies. The company also offers an extensive selection of slicers, designed based on applications, line speed, output rates, and crust sizes and variations. “Single and multiple lanes, and tandem configurations are available, all including customized product holders for each slicing application – from pepperoni to produce,” Randy Medina, pizza application specialist, Grote Company, tells us.
To read the complete article, please refer to the May-June 2019 print issue of Frozen Food Magazine Europe.