We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
ACCEPT Reject
Already have an account? Sign in.

 Remember Me | Forgot Your Password?
Home Manage Alerts Archive Archive About Us Register Now   Not a User? Join now

Ardent Mills Shows Pizza Expo Attendees What Authentic Really Means

May 17, 2019: 12:00 AM EST
As consumer food preferences change, pizza bakers need to adapt to new trends and ingredient choices, including unusual flours like heirloom and ancient grains. The Ardent Mills culinary team recently showcased top flour-and-grain trends at the recent International Pizza Expo, a gathering of pizza-making experts and enthusiasts from the restaurant industry. In the process, the team whipped up a variety of brick-oven style pizzas at the expo, including five that illustrated current ingredient trends (and featured company flours): traditional Neapolitan-style pizza; margarita pizza; farm stand pizza made with whole wheat flour and red quinoa; Mardi Gras pizza with Cajun chicken and andouille sausage; Mediterranean pizza with grilled chicken and roasted peppers; and savory garlic parmesan pizza.[Image Credit: © Igor Ovsyannykov from Pixabay]
"Ardent Mills Analyzes Latest Pizza Flour and Grain Trends", Ardent Mills, May 17, 2019, © Ardent Mills
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Market News
Trends
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America
Categories
Companies
Companies, Organizations
Products & Brands
Trends
Home | Privacy Policy | Terms and Conditions | Contact Us Copyright © 2000-2023 Business360 Inc. All Rights Reserved
Developed by Yuri Ingultsov Software Lab.