PMQ returned to the Fancy Foods Show in San Francisco this year and found exciting new products for the pizza restaurant market.

From healthy teas and kombucha to “00” flour and honey-smoked salmon, our team members share some of their favorite gourmet finds.




 

Linda Green—Sales Director

The Republic of Tea

This booth immediately caught my eye with its vast array of premium teas for any occasion—including, yes, eating pizza. Their “sip by sip rather than gulp by gulp” philosophy inspires consumers to treat tea with respect for its restorative, healing properties that set it apart from sugary, carbonated alternatives. The Be Well Teas collection features beverages to improve health and well-being, such as the Get Relief label for digestion and the Get Smart for memory and focus. These are great options for pizzerias looking to expand their menu line with healthy beverage alternatives. 800-298-4832, republicoftea.com

 

Mamie’s Pies

These adorable, homemade pocket pies will make a sweet addition to your pizzeria. The preservative-free, New England-style pies are easy to prepare, baking at high temperatures so you can pop them into your pizza oven directly from the freezer and watch them brown to a perfect crisp. The generations-old recipes come from a family tradition out of New Hampshire, with apple, pumpkin and strawberry pies in either standard or individual-sized pockets. 415-370-4617, mamiespies.com

 

Bellucci Olive Oil 

Bellucci’s extra-virgin olive oil squeeze packs stood out as a unique new product that makes traveling with your favorite oil easy. Additionally, Bellucci’s parent company, Candor-AGS, has worked with Certified Origins to confront one of the biggest challenges in the olive oil industry—food fraud. The Bellucci app allows customers to track precisely where in Italy their olive oil was produced and educates the consumer on how the oil should taste according to the region and how it can be used in the kitchen. The travel packs and full-sized bottles are fully traceable, so you’ll know you’re getting what you paid for. 559-475-5401, belluccipremium.com

 

Formosa 

Of the many hot-sauce companies I saw at the Fancy Foods show, Formosa drew me to its booth because of all the people in it. It’s a family-owned company, and you could tell right away that a lot of joy and love goes into making their products. The handcrafted, all-natural sauces are made in California with three heat levels to choose from. The company also recently came out with travel-sized bottles that meet airplane size regulations so you can easily take it with you to spice up any food on the go or in the air. 408-297-3300, formosasauce.com

 

Revive Kombucha

Revive has taken kombucha, a once-obscure fermented brew, and made it fun and attractive for the mainstream market. Through a careful fermentation process, Revive has crafted an array of nine unique brews, including the Boogie Down, made with black tea and lemon and reminiscent of the mouthfeel and taste of soda. It’s perfect to enjoy with a pizza! Revive’s kombucha is alcohol-free but can be marketed like beer and sold on tap, in bottles or in growlers. And did I mention that health-boosting probiotics from live cultures give Revive’s kombucha its fizz? 707-536-1193, revivekombucha.com

 

Clifton Moody—Senior Account Executive

Giusto's Vita-Grain Flours

I’m always on the lookout for up-and-coming flour brands, and this was one of my favorite finds. Giusto’s Vita-Grain Flour is organically grown, which is a big plus in this age of clean and natural ingredients. Pizza makers will want to check out Giusto’s “00” Unbleached Flour, a European-style flour made with a proprietary blend formulated just for pizza chefs, as well as the finely ground Extra Fancy Durum Flour. Since 1940, this company has focused on healthier baking, which is exactly what so many consumers seek these days. 650-873-6566, giustos.com

 

Spinato's Fine Foods

Spinato’s may be located in Arizona, but it’s about as Italian as any company you’ll ever find, with a high-quality product that pizzerias will want to try. Along with a variety of sauces and salad dressings, Spinato’s offers gluten-free pizzas that are delicious, easy to prep and safe to serve to customers on a gluten-free diet—allowing operators to cater to this rock-solid segment. All products come already made, packaged and ready to bake, so you can also worry less about the risk of-cross contamination in your kitchen. 480-275-4319, spinatosfinefoods.com

 

Honey-Smoked Fish Company

Nutritionists say fish is the healthiest protein of all, and we’re seeing more and more fish toppings on pizzas in recent years. This company offers a line of smoked salmon with a marvelous flavor like no other. They call it the “the energizing superfood protein of the future,” and if you give it a taste, you’ll understand why they’re so confident in their product. Honey-smoked salmon can be used in pizzas, pastas, salads and appetizers. If you’re looking for a specialty item that will set you apart from a crowded field of competitors, you really ought to give honey-smoked salmon a try! 303-371-8660, honeysmokedfish.com 

 

Conte's Pasta

A first-generation Italian named Angela Conte opened Conte’s Restaurant in Vineland, New Jersey, in 1970, and her fresh-made pastas were so good, her son, Mike, knew they had to share them with the world. Conte’s Pasta products soon found their way into fine restaurants around Philadelphia and South Jersey. Now they’re running full production lines of gluten-free products, including three bake-in-the-bag gluten-free pizzas—Margherita With Roasted Garlic and Olive Oil, Pepperoni, and Mushroom Florentine—plus raviolis, pierogies and gnocchi. The Contes have been wowing customers for two generations; grab a bite of these products, and you’ll see why. 856-697-3400, contespasta.com 

 

 

SaveSave

SaveSave

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

What causes speckled pizza dough—and how to solve the problem.

Magnetic dough is a real thing, says Tom “The Dough Doctor” Lehmann, and it’s one of two reasons for discoloration on your dough balls.

To market your pizzeria in challenging times, you have to start putting yourself out there.

Katie Collier, owner of Katie’s Pizza & Pasta in St. Louis, puts her money where her marketing is, and her investment pays big dividends.

The PMQ staff drops in on Imo’s Pizza, Theo’s Neighborhood Pizza and Parizza, France’s most fabulous pizza show

Next stop: The 2017 NRA Show hosts the Innovation of Fast Casual & Pizza Summit in Chicago.

100 easy points: How to give the judges what they want at the World Pizza Championship

A veteran WPC judge explains how points are given for the competition’s most elusive scoring category: preparation at the oven.

Pizzerias can save money—and make better pizza—by outsourcing some menu items to baking professionals.

Switching over to a third-party bakery can help your bottom line while still providing guests with the sweets and breads they crave.

Flavored oils may cost a little more, but they’ll make your menu items pop!

Pizzeria chefs use a drizzle of flavor-infusing oils to jazz up salads, appetizers, dips and, of course, moneymaking signature pizzas.

This “green” UK restaurant turns wonky vegetables into gourmet fare

While a UK restaurant turns “wonky” vegetables into gourmet fare, Domino’s Australia introduces a 20-minute delivery guarantee.


Cup-and-Char Pepperoni, Ricotta and Basil Pie

Looking to kick-start your pizza menu? Start with this artisanal recipe featuring Ezzo Sausage’s Supreme Cup-and-Char pepperoni slices.

Product Spotlight – May 2017

Veggie prep machines, lean and clean turkey, dough mixers and more

Have you explored all of the possibilities of pepperoni? Here’s where to start.

Thanks to expanding varieties of pepperoni, chefs can create fantastic appetizers, salads, sandwiches and more, using ingredients they already have on-hand.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags