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Pizza, Dairy Industries Work to Provide Healthier Options

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Pizza, Dairy Industries Work to Provide Healthier Options Volume 33 March 15, 2013 Number 8 Scan this code for breaking Pizza, dairy industries work news and the latest markets! to provide healthier options By Alyssa Sowerwine proprietary 2,000-respondent eat pizza, a level of penetration spokesperson for the Academy pizza survey commissioned that Morris says both shows of Nutrition and Dietetics. INSIDE MADISON, Wis. — While pizza exclusively for the report. how many people enjoy pizza “When you look at pizza, you is still easily one of Americans’ Packaged Facts’ “Pizza at and also suggests difficulty have to look at portion sizes,” ✦ Guest column: favorite foods, increasing Foodservice and Retail” report in growing a commoditized she says. “A slice of pizza with ‘Peeling back the layers of awareness and concern around projects U.S. frozen and refrig- market in the face of healthy a salad and a glass of milk is a international foodservice.’ obesity, sodium intake and erated pizza sales to register eating headwinds. great meal.” For details, see page 4. general healthy eating could sales of $4.91 billion in 2012, The report says the mes- Sbarro LLC, Melville, N.Y., prove challenging for a food down 0.9 percent from 2011. It sage to pizza purveyors is which typically offers its pizza ✦ Madison Lane to represent largely viewed as “indulgent.” also forecasts U.S. frozen and clear: enhance the overall in a by-the-slice format, re- Vermont Farmstead A recent “Pizza at Foodser- refrigerated pizza 2011-2014 healthfulness of pizza, at least cently introduced a new Sbarro Cheese in Northwest. vice and Retail” report released compound annual growth of incrementally, and experiment Skinny Slice, a 270-calorie slice For details, see page 14. by market researcher Packaged -0.1 percent, with one reason with options providing more of pizza topped with roasted ✦ Dairy researchers look at Facts provides analysis of con- for the drop related to health. clear-cut healthfulness without red and green bell peppers, freezing, other technologies sumer demographics, attitudes “Our survey results suggest sacrifi cing taste. portabella mushrooms, carmel- to extend cheese shelf life. and behaviors as they relate to a clear trend toward healthier Fortunately for the pizza ized onions and a sprinkling the pizza industry, derived from options and home-based cost industry and its fans, pizza can of Mozzarella and Pecorino For details, see page 17. the 2007, 2008, 2009, 2010, 2011 savings at the expense of pizza,” fi t into a balanced, healthy diet Romano cheeses. ✦ Survey: U.S. pizza market and 2012 Experian Simmons Na- says David Morris, Packaged and provide many nutrients “We created the Skinny tops $40 billion; 97 tional Consumer Surveys. The Facts report author. “When such as calcium, protein and Slice as a delicious way to help percent enjoy pizza. report also includes analysis asked about 17 different foods fi ber, provided it is consumed in our guests stick to their New For details, see page 22. of Packaged Facts’ August 2012 and food types, consumers moderation, says the American Year’s resolutions and still get are more likely to be ‘eating Pizza Community (APC), a coali- their fi x of authentic Italian more’ of those with stronger tion of the nation’s largest pizza pizza done the Sbarro way,” general health attributes and companies, small business fran- says Jim Greco, CEO, Sbarro. Marieke Mature Gouda wins with home-based cost savings. chise owners, regional chains, He says the product is the latest Unfortunately for pizza purvey- suppliers and other entities that in a series of menu innovations U.S. Championship Contest ors, consumers are less likely to make up the U.S. pizza industry. as Sbarro continues to provide be eating more pizza, whether it APC notes tips for consum- more options to its customers. GREEN BAY, Wis. — Marieke Penterman of Holland’s Family Cheese, is restaurant pizza, frozen pizza ers to choose a healthier pizza, Beauvais notes that pizza Thorp, Wis., won the 2013 U.S. Championship Cheese Contest top or fresh/refrigerated pizza.” including opting for thin crust, is a convenient food that is award for her Marieke Mature Gouda, aged 6-9 months. Her Gouda The report also cites com- reduced-fat cheese, lots of satisfying, and there is good scored 98.31 out of a possible 100 points in the fi nal round of judging petition from limited-service veggies, lower-fat meats and nutrition potential based on Wednesday evening, when judges re-evaluated the top 16 cheeses to takeout and delivery options perhaps most important — the toppings that are chosen. determine the overall champion. as a roadblock to boosting consuming in moderation. Beauvais says pizza makers While this is Penterman’s fi rst U.S. Championship title, it is not refrigerated and frozen pizza Portion control is key with and restaurants have the oppor- her fi rst time on the podium. In the 2011 U.S. Championship Cheese sales, as well as the fact that pizza, says Debbi Beauvais, tunity to increase marketing of Contest, Penterman’s Aged Gouda came in second runner-up overall. roughly 97 percent of adults a registered dietitian and Turn to OPTIONS, page 7 a “People were asking me for words, and I was thinking all night about it, but I still haven’t found the right words to describe this feeling,” Penterman says. “I know if it wasn’t for our team, we wouldn’t be where we all are right now,” she adds. “Everyone has put so much dedication into their As pizza grows in Asia, so Pizza gurus open work. We love what we’re doing, and I think that shows in our product.” School of Pizzeria Spring Brook Farm/Farms For City Kids Foundation of Reading, does demand for cheese Management Vt., received fi rst runner-up for its Tarentaise, a semi-hard Alpine By Rena Archwamety cheese that scored 97.89 in the championship round. By Aaron Martin Team Cracker Barrel Natural Cheese from Agropur Weyauwega for MADISON, Wis. — Asia is a key market for export opportunities Kraft Foods, Glenview, Ill., received a score of 97.88 for its Medium MADISON, Wis. — The for the U.S. dairy industry, and growth in the region’s foodservice Cheddar, earning the team second runner-up honors. last couple years have been and pizza sector have contributed to a rising demand for cheese. In addition to the top three, the other fi nalists in championship diffi cult for many indepen- U.S. chains such as Pizza Hut and Domino’s Pizza continue to round of 16 cheeses included: Pat Doell, Agropur, Luxemburg, Wis., dent pizzeria operators who expand in Asian markets. Pizza Hut had 826 casual dining res- Low Moisture Mozzarella Cheese, Whole Milk; Jeffrey Helm, Middle- have struggled to make ends taurants in China as of the fourth quarter of 2012, a 32 percent fi eld Cheese, Middlefi eld, Ohio, Baby Swiss; Dave Buholzer, Klond- meet through an economic increase from the same quarter of 2011, according to parent ike Cheese, Monroe, Wis., Dill Havarti; Walter Hartwig, Zimmerman recession and the rising company Yum! Brands’ most recent fi nancial report. Cheese Inc., South Wayne, Wis., Muenster; Holland’s Family Cheese cost of cheese and other Domino’s Pizza says it has experienced a steady “up” throughout Team, Holland’s Family Cheese, Thorp, Wis., Gouda Foenegreek; ingredients. Those factors the years in its Asia-Pacifi c region. Its largest and fastest-growing Bruce Willis, Burnett Dairy Co-op, Grantsburg, Wis., Alpha’s Morn- contributed to 772 inde- market there is India, with 565 stores, followed by Australia, ing Sun with Rosemary; John Pitman, Mill Creek Cheese, Arena, pendent pizzerias going out South Korea and Japan. a Turn to CONTEST, page 24 Turn to ASIA, page 10 a Turn to SCHOOL, page 12 a 2 CHEESE MARKET NEWS® — March 15, 2013 MARKET INDICATORS Chicago Mercantile Exchange CHEESE FUTURES for the week ended March 14, 2013 Cash prices for the week ended March 15, 2013 (Listings for each day by month, settling price and open interest) Monday Tuesday Wednesday Thursday Friday March 11 March 12 March 13 March 14 March 15 Fri., March 8** Mon., March 11 Tues., March 12 Wed., March 13 Thurs., March 14 MAR13 1.646 1,160 1.646 1,160 1.640 1,135 1.636 1,137 1.642 1,135 Cheese Barrels APR13 1.684 905 1.681 904 1.675 936 1.661 970 1.680 1,028 Price $1.5825 $1.5825 $1.5875 $1.5900 $1.5900 MAY13 1.774 639 1.764 647 1.744 653 1.731 651 1.755 688 Change +1/4 NC +1/2 +1/4 NC JUN13 1.800 506 1.803 502 1.783 509 1.777 510 1.806 560 JUL13 1.830 401 1.832 401 1.832 402 1.829 402 1.842 410 Cheese 40-lb. block AUG13 1.856 306 1.864 313 1.864 313 1.858 323 1.865 340 Price $1.6025 $1.6025 SEP13 1.860 274 1.870 279 1.869 279 1.852 289 1.870 316 $1.6000 $1.6000 $1.6100 OCT13 1.838 280 1.847 280 1.847 280 1.842 280 1.850 304 Change +1/4 NC -1/4 NC +1 NOV13 1.813 327 1.818 327 1.818 327 1.818 327 1.825 350 DEC13 1.795 314 1.795 314 1.795 314 1.795 314 1.798 315 Weekly average (March 11-15): Barrels: $1.5865(+.0270); 40-lb. Blocks: $1.6030(+.0310). Total Contracts Traded/ Weekly ave. one year ago (March 12-16, 2012): Barrels: $1.5555; 40-lb.
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