The art of pizza.

1. © 2013 Cargill, Incorporated. All rights reserved.The Art of Pizza-July 2014CONFIDENTIAL. This document contains trade secret information. Disclosure, use or reproduction outside Cargill or inside
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© 2013 Cargill, Incorporated. All rights reserved.www.cargill.com
The Art
of Pizza
Artisan pizzas are
appealing to
Millennials and
Baby Boomers

2. © 2013 Cargill, Incorporated. All rights reserved.The Art of Pizza-July 2014
On the Rise
According to Technomic’s “2014 Pizza Consumer Trend Report,”
75 percent of consumers eat pizza at least twice a month. On
average, consumers eat pizza 3.4 times per month.
Artisan Appeal
It’s hard to imagine pizza becoming
even more popular than it already
is; however, new restaurants and
frozen pizzas manufacturers are offering
a variety of organic, local and healthy
artisan products, with the intention of
increasing interest and sales beyond the
current popularity levels enjoyed today.
2
Source: Technomic. “2014 Pizza Consumer Trend Report.”

3. © 2013 Cargill, Incorporated. All rights reserved.The Art of Pizza-July 2014
What’s Behind the Trend?
Consumers are seeking higher quality and gourmet options.
Handcrafted
Handmade gourmet pizzas appeal to
Millennials as well as Baby Boomers, who
seek out quality, rather than low prices.
Established chains like California Pizza
Kitchen are offering “hand-torn” basil and
sausage, noted a recent Technomic
report.
3
Source: Forbes.com. “Goodbye, Pizza Hut -- Why Better Quick-Serve Pizza is the Next Big Dining Trend.” Technomic. Summary of “2014 Pizza Consumer Trend Report.”

4. © 2013 Cargill, Incorporated. All rights reserved.The Art of Pizza-July 2014
Here’s a look at how
artisan pizzas stand out.
4

5. © 2013 Cargill, Incorporated. All rights reserved.The Art of Pizza-July 2014
Handmade Meets Fast Prep
Imagine getting a handmade pizza in the same amount
of time one would wait for fast food.
New Expectations
Fast service is possible with the wood-
and gas-fired open hearth–baked crusts
that are used in artisan pizza. The thin
crust of a Neapolitan-style pizza, for
example, can be cooked in a 900-degree
wood-fired oven in less than a minute and
a half. As a result, Neapolitan pies are
becoming more common and can be
found in a variety of pizza restaurants.
5
Source: QSR magazine. “A Pizza the Action.”

6. © 2013 Cargill, Incorporated. All rights reserved.The Art of Pizza-July 2014
Better Crusts
Where would pizza be without the dough? Flaked sea salts
and coarse kosher salts add flavor and mouth feel to artisan
pizza crusts.
Alternative Options
Increasingly, pizzas are featuring crusts
that use whole grains, are gluten free,
or contain ancient grains like spelt and
amaranth.
One restaurant, RedBrick Pizza® in
Dallas, uses multigrain flour with acai
berries. Another, Naked Pizza® in New
Orleans, has pizza that contains
ancestral grains and seeds mixed into
dough that is described as containing
“prebiotic agave fiber and probiotics.”
6
Source: QSR magazine. “A Pizza the Action.”

7. © 2013 Cargill, Incorporated. All rights reserved.The Art of Pizza-July 2014
Flatbread
Flatbread pizzas are now offered at 5 percent of restaurants,
with nearly doubled market penetration since 2009, noted
Datassential Menu Trends.
Versatile Dish
Flatbreads can be found at both fine
and casual dining restaurants with
quality flavors and
ingredients. Appetizer flatbreads are
most common, as they can function as
either an appetizer or entrée.
7
Source: Datassential Menu Trends. “Pizza Trends” June 2014.

8. © 2013 Cargill, Incorporated. All rights reserved.The Art of Pizza-July 2014
DIY Toppings and an Experience
Variety Counts
Dallas-based Pie Five® Pizza Co. lets
customers choose from countless
combinations of handcrafted pizzas and
specialty pie choices.
Today, popular vegetable toppings
include fennel, arugula, cherry tomatoes,
crimini and shiitake mushrooms and baby
spinach, noted Datassential Menu
Trends. They are flavorful additions to
trending sauce flavors such as pico de
gallo, truffles, vodka sauce, balsamic
reduction and spicy tomato sauce.
8
Source: RestaurantNews.com. “Pie Five Pizza stands out among innovators in Fast Casual rankings.” Datassential Menu Trends. “Pizza Trends” June 2014.
What’s a handmade pizza without a little hands-on contribution
from guests?

9. © 2013 Cargill, Incorporated. All rights reserved.The Art of Pizza-July 2014
Old School Flavors
For pizza lovers looking for something new, how about going back
to the original source?
Back to Basics
Authentic Italian ingredients such as
grana, mortadella, Italian ham, Genoa
salami and buffalo mozzarella are
becoming popular in some gourmet
pizzas, reported Datassential Menu
Trends.
9
Source:Food Fanatics. Datassential Menu Trends. “Pizza Trends” June 2014.

10. © 2013 Cargill, Incorporated. All rights reserved.The Art of Pizza-July 2014
Locally Sourced
“There’s a strong trend that favors using local foods,” notes Liz
Fitzsimmons, director of local markets communications, WMMB.
Opportunity for Cheese
On CBS-Global.com, the Wisconsin
Milk Marketing Board (WMMB) points
out that mozzarella, asiago, provolone,
feta and blue cheeses from local farms
add other unique touches to artisan
pizzas.
10
Source: CBS-Global.com. “Artisan pizza trend presents opportunity for cheesemakers.”

11. © 2013 Cargill, Incorporated. All rights reserved.The Art of Pizza-July 2014
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