Citrus, fried and lots more plant-based options are on the horizon, said Anthony Panichelli
Hormel Foods Corporation (NYSE: HRL), a global branded food company and the maker of the best-selling retail pepperoni in the United States, is talking about pizza trends on the heels of its annual showing at the International Pizza Expo in Las Vegas. Brand Manager Anthony Panichelli, who for years has focused on the company’s industry-leading pizza-toppings portfolio, offered five trends to watch in the coming months.
Plant-based pizza toppings
The plant-based market is continuing to boom as curious consumers experiment with meat alternatives to add more plant-based protein to their diets. Hormel Foods and its Happy Little Plants® pepperoni-style topping offer pizzaiolos a perfect way to add the burst of flavor people love and expect from real-meat pepperoni, with a plant-based spin. Consumers can experience the Happy Little Plants® magic at Tony Gemignani’s Tony’s Pizza Napoletana in San Francisco and at Wrecktangle Pizza in Minneapolis.
Citrus garnishes
Perhaps you’ve heard of the winning culinary combo S.F.A.H. (salt, fat, acid, heat). According to Panichelli, eyes are on the acid component right now. Not only does citrus offer a splash of color, but think about how a lemon wedge can add a new level of acid and create a delicious flavor profile. If tasting is believing, Panichelli recommended the clam pie with lemon at Surly Brewing in Minneapolis and the asparagus and lemon pizza from Tony Gemignani.
Fried pizza
Demonstrating you can improve on perfection, enter fried pizza. Known as Montanara style, you’ll find the crispy and delectable variation by Larry Bistrot in Naples, Italy; and by Don Antonio in the Big Apple – New York City.
Potato and pizza
Admittedly, you might need to think about this one for a while – or better yet, try it, Panichelli said. Potatoes and pizza are pairing up at places like Pizzeria Lola in Minneapolis and Bonci in Chicago. This new-on-the-scene dynamic duo deserves a try.
Nashville is the place to be
When it comes to U.S. pizza meccas, you can’t help but think of New York City, Chicago, and Detroit, and rightly so. But the field is widening, Panichelli predicted. Nashville suddenly has a lot more than music to its credit, thanks to Michael Hanna and St. Vito’s Focacciaria’s world-class dough, and Joey’s House of Pizza’s homage to the classic pie.
SOURCE: Hormel Foods Corporation
