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New Pizza Trends. What’s Hot for 2009. Trends. Pizza Types Gluten-free Natural Gluten-free Being bought by more than Celiacs (could indicate a trend or fad). Perception of “healthy” eating? Somewhat difficult to make at the store level. Trends.

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New Pizza Trends

What’s Hot for 2009


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Trends

  • Pizza Types

    • Gluten-free

    • Natural

  • Gluten-free

    • Being bought by more than Celiacs (could indicate a trend or fad).

    • Perception of “healthy” eating?

    • Somewhat difficult to make at the store level


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Trends

  • Specialized ingredients may be difficult to secure.

  • Made from a batter rather than a dough.

  • Limited sales.


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Trends

  • Natural

    • Perception of healthy eating.

    • Makes pizza into a “feel good” food.

    • May raise the pizza to a “gourmet” status due to toppings and presentation.


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Trends

  • More pizzerias are interested in selling traditional slices in addition to their regular pizzas.

    • Increased sales opportunities

    • Helps to reduce “ticket” total.

    • Allows for greater variety to your customer (different slices for each person at the table)

    • Easy to accommodate.


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Flour Pricing

  • Overall world wheat situation is much better than it was a year ago at this time.

  • Winter wheat fields are devoid of snow cover and are lacking in moisture (could result in stress in upcoming months)

  • Still too early to begin assessment of winter wheat crop quality.

  • Spring wheat won’t be planted until late spring.


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Flour Pricing

  • We expect to see flour prices remain pretty stable for another month, then speculation may begin to influence pricing.

  • We could see as much as a 12 to 15% increase in flour prices by mid-summer. If winter wheat crop is favorable, our spring wheat prices should hold, but if winter wheat crop is sub-standard, get ready for another round of flour price increases.


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