2024 International Pizza Expo 

Pizza, appetizers and desserts—oh my! This year celebrated 40 years of the International Pizza Expo, and pizza (and its appetizers and desserts) was centerstage. From chef demos to menu inspirations, competitions to costumed characters, the show had it all! To top it all off, here are the highlights: 

Rizz With Drizzle 
Global flavors are a hit with consumers! Over at the Stouffer’s booth, Nestlé Professionals featured its bold Minor’s® Brand Misoyaki Drizzle. All Seasonings Ingredients showcased their Middle-Eastern-inspired Za’atar Seasoning on popcorn. And T. Marzetti® brought their Korean BBQ Sauce into the Vegas spotlight—to add a unique, global flavor to an assortment of dishes. 

Flavor Kicks 
Global flavors aren’t the only thing trending—unexpected flavors and unconventional pairings are hitting menus. It’s no shock that hot honey is trending with consumers, and Pizza Expo featured hot honey in various dishes. From drizzling it on pizza or wings to baking it into desserts, exhibitors really showcased the versatility of their hot honey—adding a little kick of spice to consumers favorite dishes (including a delicious drizzle of sriracha hot honey on a cookie pizza!).

Tyson Foodservice served up their share of spice by revealing one of their new products: Tyson Red Label® Authentically Crispy Spicy Bone-In Wings—a deliciously crispy, lightly breaded wing that requires no additional sauce to deliver the spiciness people are looking for.

What’s Next in Pizza Tech 
New technology is on the rise with pizza operators—not only for pizza, but also all its sidekick, desserts. From pepperoni slicers to dough rollers, pizza oven trailers to dough ball shapers, manufacturers brought their innovative technologies to the expo and highlighted them with demos.  At the Middleby booth, Blodgett displayed an expansive line of pizza ovens—including Sveba Dahlen and Marsal Pizza Ovens and their ventless oven innovation, the Hoodini.

Disaronno Ingredients featured their products in an innovative way—on a cart that mixes, freezes and stores the gelato! BMG developed a revolutionary pizza box design: a round pizza box. It may not sound ground-breaking, but this design provides a 35% reduction in materials and a 40% reduction in weight. It’s recyclable, bio-based and requires no extensive labor to fold. The box itself has vents to exhaust moisture to ensure the pizza isn’t soggy!  

Two Is Better Than One! 
What’s better than sampling one brand or one product? TWO! This year, we were captivated by some partnerships between manufacturers. T. Marzetti® paired their irresistible Marzetti® brand dressings with a Tyson Foodservice innovation: Tyson® Mini Chicken Bites. This delicious pairing between two brands shows how operators can utilize creativity on their menus—providing consumers with the craveable experience they want. 

Breaking From Tradition 
Elevated classics, or traditional ingredients with a twist, are key to broadening appeal to a wider consumer base. We all love beer cheese—J.T.M. Food Group developed a Beer Cheese Base that you can mix in your own beer! This product would be ideal for operations to pair with their local brews for their menu concepts! Consumers love their comfort foods. This year, Nestlé Professionals brought their Stouffer’s® brand White Cheddar Mac and Cheese—and in breaking from tradition, they made a White Cheddar Mac and Cheese Flatbread. How can you resist?  

About the author
Logan Scott is an Account Manager at Esrock Partners, a food marketing agency located near Chicago, Illinois that specializes in the food, beverage and foodservice industries and their current market trends. For a close-up of our capabilities, see our services

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