THE RISE AND RISE OF THE PIZZA

5 things you need to know about the buoyant pizza market

HOME PIZZA CHEFS:

The pizza market is changing, both in and out of the home. With the combination of the warmer British climate and the appetite for installing pizza ovens in gardens, sales of pizza flour are growing amongst budding ‘home made’ pizza chefs! There are a growing number of pizza ovens in the home which is helping to fuel the growth.

BITE:

Blending hard and soft wheats, as we do in our Crispy Bite Pizza flour, produces a unique pizza flour blend. It gives the magic added crunch which works so well in wood fired ovens

NEW HEALTH TREND:

Pizza is re-entering the market with healthy options – it is true! Bases made with complex carbohydrate and quality sourced grains transform the base into something nutritionally good. We are about to launch a new and exciting pizza flour in the UK. Spelt & Rye pizza flour is a healthy blend of ancient grains, which produce a pizza with higher fibre and lower gluten. It is easily digested and kinder on the stomach as well as having enhanced flavour properties. There is NO discomfort or bloating. Whilst this is not entirely gluten free, the naturally lower gluten contained in spelt and rye also breaks down much quicker than wheat gluten, when digested, which diminishes the unpleasant digestive effects some people experience after eating pizza made with traditional wheats.

ARTISAN:

While there will always be a place for the quick delivery pizza we are witnessing a renaissance in quality, style and individuality with Chefs and home cooks alike innovating and putting their own stamp on their pizza. Even for the fast food trade we’ve created ‘Frumenta Pizza Manitoba’ which is the same quality ‘00’ flour, blended with a higher percentage of Canadian hard wheats, naturally higher in protein, to allow for a longer leavening period, resulting in a very fragrant and light pizza.

THE PUB’S SAVIOUR:

In the ‘out of home’ market, we are seeing significant growth, particularly amongst the bar chains, as pizza provides a simple and cost effective way to retain customers for longer. Small microwaveable stone based pizza ovens allow freshly cooked pizza to be made and served within 2 minutes, with little fuss. Dough balls and pizza bases are more likely to be used in this situation, and this option will also allow them to serve their gluten free customers more easily. Manufacturers are therefore seeing growth in demand from this sector.

THE LATEST TRENDS IN SUSHI AND JAPANESE COOKING

Stuart Turner, director of SushiSushi, one of the UK’s biggest suppliers of Japanese and Asian food and equipment, discusses the latest trends in sushi.

“A new take on ‘fusion’ food is becoming increasingly popular in the UK and further afield. This is where chefs take influence from many countries’ cooking styles to create their own dishes and it now seems to be emerging on the fine dining scene.

Today, fusion cuisine is as popular as ever, bringing new and creative ways of thinking about the food we eat. The younger generation demand choice and are no longer afraid to try new things. As multi-national food becomes more mainstream, Asian ingredients like miso, edamame beans, soy sauce and sake are becoming household staples.

Japanese ‘street food’ options are also popular and we have seen a ‘casual dining’ trend move to bars – almost an evolution of tapas that now includes different cuisines. Many bars and restaurants up and down the UK have selected Japanese street food and sushi as their ‘tapas’ of choice. An example of this is Cottonopolis in Manchester where you can enjoy dishes such as chicken yakitori, gyoza steamed pork dumplings or vegetable tempura, served with a variety of Asian sides including sticky sesame rice.”

Visit the SushiSushi website to view its range of Japanese food and ingredients: https://www.sushisushi.co.uk/