Saputo Dairy USA, Lincolnshire, Ill., brought its range of Vitalite branded vegan-certified, dairy-free cheese alternatives to the US market. The formulation includes a touch of mushroom extract for umami and vegan cultures for mozzarella flavor development. The perishable product is formulated with organic cashews and organic sunflower oil as the top-two ingredients. Rather than creating a solid block of vegan cheese and shred it, Miyoko stripped out the solids and ingredients that hinder meltability, such as anti-caking agents used to prevent clumping, and focused on the melt with this liquid cheese.
When it comes to cheese alternatives, Petaluma, Calif.-based Miyoko’s Creamery, a plant-based dairy alternative manufacturer, threw away the rule book to craft a vegan pizza mozzarella by focusing on the desired end result: meltiness. Sold under the Mon Cuisine brand to foodservice, the company offers seasoned crumbles, “meatballs” and diced “chicken.” and The Netherlands.Ībbots Butcher, Temecula, Calif., used pea protein, olive oil and seasonings to make chorizo-style crumbles, ground “beef” and chopped “chicken.”Īlle Processing, Maspeth, NY, has been producing soy-based meat alternatives for pizzerias before plant based was even a trend. Jack & Bry from the United Kingdom sampled its Willaroos jackfruit pepperoni, a plant-based topping used by the Papa John’s chain in the UK. On the meat alternative side, options were plentiful.
There were other innovations at the show. At the International Pizza Expo, it was served as a dessert pizza with s’more toppings, including a chocolate drizzle, mini marshmallows and a graham crumble. It may be thawed and served, or baked from the freezer, and complements both sweet and savory flavors. The flatbread from Rich Products, Buffalo, NY, delivers the subtle sweetness of sweet potato and a colorful visual appeal. It complements savory and sweet toppings, with the latter allowing for dessert pizza innovation, according to the supplier, Savencia Cheese USA, New Holland, Pa. Liquid cream cheeseĬream cheese that pours onto crust provides an economical alternative to alfredo for white sauces. It is made with shredded green jackfruit that has a neutral flavor and may serve as a canvas for seasonings, such as barbecue spices, hot sauce or even Buffalo. This topping is less about being a meat alternative and more about adding fruit and flavor. Jackfruit in brine is a new topping from Dole Foodservice, Thousand Oaks, Calif., a company that supplies pineapple triangles to pizzerias. DeIorio’s frozen pizza dough balls come in different sizes and styles. The fresh-to-frozen manufacturing process is the closest option to fresh dough without going through the entire dough-making process, according to the company. Manufactured by Delorio Foods Inc., Utica, NY, the wheat-based doughs deliver extra nutrition in a familiar format and include 30% to 38% of the specified vegetable. The healthy shells are available in broccoli, cauliflower, chickpea and sweet potato varieties. An 8-inch crust contains 220 calories, 41 grams of protein and 5 grams of fat. They also may be used for quesadillas and wraps. They bake into a crispy crust without the calories or carbohydrates of traditional wheat crust. The fully cooked crusts have a 12-month frozen shelf life and a 3- to 4-day refrigerated shelf life. Produced by ZeroCarb Lyfe, Evansville, Ind., the company said 56% of return customers to pizzerias who purchased ZeroCarb crust did so again, compared with 17% of return customers who purchased cauliflower crust.
The ingredients are blended into an emulsion and formed into 8-inch and 12-inch rounds. The keto-friendly crust is made with chicken breast, olive oil, salt and spices. It’s a zero-carbohydrate, gluten-free, high-protein base for pizza.
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