market. “To be Certifed Gluten Free is no longer oferings and better-for-you options,” afrms McAdenough,” asserts Wintz. “Our packaging draws ams. Last October, the company revealed its commithealth-conscious shoppers to our product with its ment to eliminate four ingredient groups — partially transparency and convenience.” PG hydrogenated oils and artifcial trans fats, artifcial dyes, high-fructose corn syrup, and artifcial favors — from its portfolio of foods, including pizzas, and For more about frozen pizza, visit there’s also the aforementioned multigrain Freschetta Progressivegrocer.com/frozenpizza. Artisan Crust launch in the ofng. “In addition to our ingredient simplicity work, we have been reformulating our Freschetta and Red Baron pizza brands to reduce sodium in both lines while maintaining the same great favor,” he continues. Another player in the artisan, BFY and gluten-free segments, Pittsfeld, Straight and narrow. A new aisle-warming solution N.H.-based American Flatbread, recently introduced a line of meatfor nagging cold aisle complaints. topped pizzas. “Our premium pizza has continued to show great growth,” says Brad Sterl, CEO of Rustic Crust, maker of American Flatbread pizza. “Sales are up over 35 percent yearEC m over-year. He cites “[c]lean ingredients o opt tor and limited processing” as keys to the ion brand’s momentum, further noting, “Gluten-free has also been a successful product for us.” Te company’s frst oferings of this kind rolled out last February. “Te gluten-free pizza category continues to grow,” notes McAdams, “as gluten-free oferings have been found to be highly incremental — 64 percent incremental to the pizza category, 24 percent incremental to stores and 75 percent incremental to our Freschetta brand,” the leader in the segment, which introduced two single-serve gluten-free varieties last year to compleSpecifically designed for narrow ment its multiserve gluten-free pizzas. aisle applications in grocery For gluten-free do-it-yourselfers, stores, Airius’ Narrow Aisle fan there’s Wholly Wholesome’s Gluten provides an elongated airflow Free Pizza Dough Balls, whose sales, pattern to maximize spread according to founder and CEO Doon down the length of an aisle Wintz, “have excelled at over 300 perwhile minimizing interference cent.” One reason for this, he believes, with open cases. Features is the Chester Township, N.J.-based energy-efficient electronically company’s decision to change the commutated (EC) motor. product’s packaging to feature “clearly marked allergen information, from the ingredients used in the pizza dough to the additional products housed in our facility, that might be of concern to Call 303.772.2633 allergen-sensitive consumers.” or visit As can be gathered from the information included on the Pizza Dough The World Standard www.airiusfans.com Balls packaging, Wholly Wholesome For Destratification has its eye on the larger free-from
Narrow It Down
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