Having difficulty viewing this message? View it in a browser. Jan. 21, 2026 THIS MONTH'S TOPIC: PIZZA Consumers get pizza from restaurants, delis and freezer sections Younger consumers are leading the shift toward ready-to-eat options that emphasize speed and freshness. What can pizza lovers expect in the near future? Brands need to not only provide innovation but also value for consumers with tighter budgets. Economic crunch impacting pizza sales Consumer appetites are adjusting but are still keen as ever for new flavors and formats of pizza. Waste reduction for pizza lines depends on accuracy A proper dough sheet makes all the difference in minimizing trim dough. Palermo’s new investment takes pinsa to a commercial scale The company’s new bakery enables a new product line of Old World crust and an expansion into foodservice. Papa Johns experimenting with protein-infused dough The newly formulated dough contains 23 grams of protein. Amy’s Kitchen unveils Italian-inspired offerings The new microwave meals are made without any artificial colors or flavors. Efficiency top-of-mind even when production gains flexibility Bakers still look for a high-throughput operation. Pizza Hut up for strategic review Yum! Brands is considering its options for the business unit.  Flexible pizza lines allow bakers to innovate Different crust styles require production lines that can adapt quickly and easily. Subscribe to Baking & Snack today! Free Magazine Subscription To ensure delivery to your inbox, add bakingbusiness@sosland-email.com to your address book or safe sender list (learn more). This is an unmonitored email address and replies will not be responded to. If you have questions or comments, please email us at subscriptions@sosland.com. Update your account     Forward     Subscribe     Unsubscribe THE MOST TRUSTED RESOURCE FOR FOOD INDUSTRY PROFESSIONALS ©2026 Sosland Publishing® 2345 Grand Boulevard, Suite 1950, Kansas City, MO 64108 Privacy Policy