TRENDS FOCUS
Taste the sensation!
The evolution of Italian food continues, from the streets to gluten free desserts and sweet pizzas – and Salvo 1968 is ideally placed to deliver on customer requirements.
FRESH FACES It’s an exciting time for Salvo 1968 right now. While always reassessing the product portfolio and looking at ways to add value for customers, the business has been expanding its healthier options. “This includes our newly launched wheatgerm flour range – a more nutritious, digestible flour, due to the patented way in which the wheatgerm is extracted,” said Rosa Gibson, brand &
22 P&P_226_Mar25_p22-25_Salvo_G AB.indd 22
marketing director. “The demand for nutritious options keeps growing. We are stocking vegan, vegetarian and halal choices suitable for pizza and pasta dishes. That also includes allergyfriendly offerings like gluten free, with pasta, bases and flour, including premium desserts from Dolce Tuscia.” Also proving popular are individual portion and preportioned freezer-to-plate desserts. “I think there is such a need to reduce waste from both a cost and sustainability point of view, that these solutions are now essential parts of the portfolio,” continued Gibson. “There is also an ongoing increased expectation for premium authentic ingredients and information regarding their provenance. This echoes the trends we’ve seen for some time in consumer retail.
www.pizzapastamagazine.co.uk 20/02/2025 16:14