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Restaurant Operators Look to Bring Healthy Image to Pizza

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Restaurant Operators Look to Bring Healthy Image to Pizza Volume 38 March 16, 2018 Number 9 Restaurant operators look to Like us on Facebook and follow us on Twitter! bring healthy image to pizza A By Rena Archwamety York-style pizza and exercised — including pizza. was introduced as a limited- — high cardio and calorie re- “I think too may people cat- time offering for the beginning INSIDE MADISON, Wis. — Fad diets striction,” he says. “By media egorize food. Burgers have fat, of the year, when people are and healthy-choice menus defi nition, it was a fad diet ice cream is junk, pizza is junk. resolving to lose weight, but Our annual pizza issue! rarely include pizza, but some success story.” Salads and wraps are healthy,” it was such a success that Pie restaurant operators are look- To celebrate, McClellan he says. “It’s all about educa- Five decided this month to ✦ Guest column: ‘The ing to change that with new rode his bicycle from St. Pe- tion. You should eat what you keep it as a permanent menu universal language of pizza.’ topping and crust options, as tersburg, Florida, to New York, enjoy, and respect pizza. The item. The caulifl ower crust is For details, see page 4. well as encouraging consumers stopping at pizza restaurants problem is most people don’t gluten-free with half the net to take a “healthier” approach along the tour. respect it. A salad or a wrap, carbs of other crust options, ✦ Dean Foods to end milk to enjoying pizza. More recently, McClellan you won’t binge-eat a wrap. making it ideal for those with procurement contracts Matt McClellan, founder of decided to take his concept a You just eat the right quantity.” diabetes, Pie Five says. It joins with more than 100 farmers. cycling-themed Tour de Pizza step further and enter body- • Crust craze regular gluten-free, crispy For details, see page 10. in St. Petersburg, Florida, and building competitions while For dieters who still aren’t artisan thin, classic pan and ✦ DMI says Pizza Hut is the website PizzaIndustry maintaining his pizza diet. In comfortable with all the carbs traditional Italian crusts on increasing cheese by 25 Spokesman.com, received na- December 2016, he became a in pizza — or for those with Pie Five’s menu. percent on pan pizzas. tional attention in 2010 when professional bodybuilder. He special dietary needs — pizza “We did a survey and asked For details, see page 17. he went on an all-pizza diet, measures the fat, carbs and operations across the country people about the new crust, losing 24 pounds and lowering protein in every pizza slice, and are rolling out new gluten- and we were fascinated by ✦ Conventional dairy ads up. his cholesterol over the course balances out the animal-based free and cauliflower-based the response,” Coy says. “The For details, see page 22. of 30 days. proteins from meat and cheese crust options. Dallas-based Pie majority of the people said they “I ate high-gluten, New with plant-based shakes to help Five, which currently has 80 were trying to eat low-carb, but his kidney function. locations across the country, many also said that it tastes “People say ‘Don’t eat carbs! recently introduced a new really good.” Don’t eat cheese.’ But cheese is a caulifl ower-based crust option Other Pie Five customers Judicial offi cer completes great source of protein,” he says. that uses cheese as a binding have commented that this is the McClellan’s approach is agent and to give it more fl avor. only way they or their children review of California FMMO that people do not have to “Its cheese base is what gave can enjoy pizza. give up their favorite food or it more fl avor. It also gave the “People have said, ‘I have WASHINGTON — The judicial offi cer appointed by USDA to review even change the toppings or texture we wanted. It wasn’t to eat high-protein low-carb, Administrative Law Judge (ALJ) Jill Clifton’s actions following a hear- crust of their pizza to achieve too fl oppy. We wanted a crust and this is the only one I can ing and recommended decision for a California federal milk market- their desired fi tness goals and that could hold toppings,” says eat,” Coy says. “I literally had ing order (FMMO) has ratifi ed Clifton’s work, allowing the process of lifestyle. While he doesn’t nec- Christina Coy, vice president of a mother call here at the offi ce creating a federal order to proceed. essarily encourage people to go marketing, Pie Five. “It has half and ask how long this is going USDA in February announced a delay of the California FMMO rule- through his extreme diet and the carbs and half the sodium to be in our restaurants. Her making proceeding in response to two pending Supreme Court cases fi tness regimen, he says people of other crusts. It also has just daughter can’t eat sugar, so that raised legal questions regarding the status of all ALJs, including can establish healthy relation- two grams of sugar.” if we don’t keep it, they can’t ALJ Clifton who presided over the California FMMO hearing in late 2016. ships with their favorite foods Caulifl ower crust initially Turn to HEALTHY, page 14 a In a call with stakeholders last month, Stephen Vaden of USDA’s Offi ce of General Counsel said if the Supreme Court were to hold that the appointments of ALJs do not comply with certain requirements set forth in the U.S. Constitution, the hearing record in the California FMMO proceeding would likely be vacated and the rulemaking process Resources help pizzerias FAPRI projects would need to start over. lowest prices in USDA then made the decision to appoint a new judicial offi cer, manage ingredient costs milk since 2009 William Jensen, to review and ratify Clifton’s work. Jenson joined the By Alyssa Mitchell Offi ce of the General Counsel, USDA, in July 1976, and remained in that COLUMBIA, Mo. — The position until he was appointed USDA’s judicial offi cer in January 1996. MADISON, Wis. — When it comes to the costs associated with latest analysis of national Because Jensen is not an ALJ, any decisions he made would not running a pizza operation, ingredients — and in particular, and global agricultural be affected by the pending Supreme Court cases. (See “Appointed cheese — take their fair share of the pie. However, pizza opera- trends from the University ‘judicial offi cer’ to review California FMMO” in the Feb. 16, 2018, tors have resources at their fi ngertips to help manage these and of Missouri indicates little issue of Cheese Market News.) other costs in order to feature consistent portions of cheese on change in net farm income Jensen recently completed his review and issued an order ratifying one of America’s favorite foods. this year and a slight increase Clifton’s work. The main costs associated with pizza manufacturing include in 2019. However, even with Stakeholders now eagerly await a recommended fi nal decision on a rent, labor and food costs, says Edward Zimmerman, founder of modest projected increases California FMMO from USDA, which California producers would then The Food Connector, a sales and marketing company serving the in commodity prices in 2019, need to ratify prior to implementation. wholesale food industry. The Food Connector works with food net farm income is expected In his call with stakeholders last month, Vaden said a manufacturers, distributors and restaurant operators to plan to remain far below the re- California FMMO could be promulgated and potentially imple- and execute marketing and sales services. cord level set in 2013. mented as soon as November 2018. CMN Turn to COSTS, page 13 a Turn to FAPRI, page 15 a © 2018 CHEESE MARKET NEWS® — This is Cheese Market News’ E-subscription and may not be forwarded to anyone other than the intended paid subscriber without the express permission of Cheese Market News (For more information, contact [email protected]) 2 CHEESE MARKET NEWS® — March 16, 2018 MARKET INDICATORS Chicago Mercantile Exchange Cash prices for the week ended March 16, 2018 CHEESE FUTURES* for the week ending March 15, 2018 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday March 12 March 13 March 14 March 15 March 16 Fri., March 9 Mon., March 12 Tues., March 13 Wed., March 14 Thurs., March 15 MAR18 1.545 3,700 1.545 3,705 1.545 3,700 1.551 3,700 1.558 3,705 Cheese Barrels APR18 1.525 3,551 1.514 3,547 1.507 3,561 1.528 3,619 1.535 3,627 Price $1.5000 $1.5000 $1.5250 $1.5450 $1.5600 MAY18 1.531 3,099 1.527 3,115 1.514 3,152 1.529 3,304 1.532 3,309 Change +1/4 NC +2 1/2 +2 +1 1/2 JUN18 1.585 2,916 1.581 2,937 1.568 2,941 1.566 2,943 1.572 2,945 JUL18 1.643 2,185 1.642 2,201 1.631 2,242 1.624 2,249 1.625 2,255 Cheese 40-lb. Blocks AUG18 1.673 2,089 1.675 2,100 1.670 2,128 1.668 2,135 1.670 2,131 Price $1.5500 $1.5400 $1.5750 $1.5850 $1.5850 SEP18 1.696 2,092 1.698 2,103 1.697 2,116 1.694 2,122 1.693 2,117 OCT18 1.700 1,850 1.699 1,878 1.700 1,904 1.696 1,910 1.695 1,911 Change -2 -1 +3 1/2 +1 NC NOV18 1.695 1,986 1.690 2,020 1.692 2,049 1.687 2,054 1.686 2,054 DEC18 1.679 1,718 1.686 1,750 1.686 1,784 1.679 1,797 1.679 1,805 Weekly average (March 12-16): Barrels: $1.5260(+.0170); 40-lb.
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