- WHITE PAPERS
LOUISVILLE, Ky. — Paradise Tomato Kitchens has introduced several new BBQ sauces, the company has announced.
PORTLAND, Maine — New England pizza chain Amato's has expanded its line of jarred pasta, pizza and marinara sauces with a new collection of Super Premium San Marzano jarred pasta sauces. Vine-ripened San Marzano tomatoes are cultivated in volcanic soil in the shadow of Mount Vesuvius and are renowned for their flavor and sweetness.
PETALUMA, Calif. — Fregene's Pizza and chef Glenn Cybulski won medals for each of Fregene's six entries in this year's Sonoma County Harvest Fair awards gala, held Sept.
COPPELL, Texas — All of the menu items at CiCi's Pizza's 615 restaurants will measure zero trans fat by the end of 2007, the company announced. Most of CiCi's pizza toppings and salad dressings already measure zero trans fat, the...
Brandweek: In an effort to reverse slipping sales, Domino's Pizza is testing new offerings that will allow consumers to select the type of sauce going on the pie and the flavoring of the crust. Domino's saw its sales drop to $3.2 billion in 2006 compared with $3.3 billion the previous year.
FAYETTEVILLE, Ark. — All 14 units of Eureka Pizza have begun offering 100 percent certified organic tomatoes in their deluxe pizza sauce.
LAS VEGAS — Domino's Pizza Inc. has named Dennis Tran, a Domino's Team Washington regional director from Silver Spring, Md., the 2007 World's Fastest Pizza Maker.
The Sentinel (Hanford, Calif.): The seventh annual Central Valley Pizza Festival wrapped up its three-day run on Sunday. All of the ingredients for a pizza are produced in the area.
New York — America's increasing consumption of pizza and pasta is expected to take the retail market for Italian foods from nearly $12 billion in 2006 to more than $13.8 billion in 2011, according to Italian Foods in the U.S.,...
WILLIAMSTOWN, N.J. — Violet Packing, manufacturer of Don Pepino and Sclafani tomato products based in Williamstown, N.J., merged with DeIorio's Frozen Dough Products, producer of pizza dough products in Utica, N.Y.
MIAMI — Power Pizza, a dine-in, delivery and carryout concept, wants to revolutionize pizza by making it more healthful. According to a news release, Power blends whey protein concentrate into its dough to improve the nutritional value of a beloved dish traditionally filled with carbohydrates.
ANSA: A Japanese pizza-maker beat the best of Naples to claim the title of world's top pizzaiolo for the second time in three years. Makoto Onishi, 31, learned the art of true pizza on the island of Ischia in the Bay of Naples, after arriving from Japan four years ago.
The Inquirer: Italian researchers believe tomatoes and olive oil commonly found in pizza help fend off cancer. In a sample of more than 8,300 people, a study showed cancer was more prevalent among subjects who didn't eat any pizza.
This is the sixth story in an eight-part series about the NRA Show Looking to sign a deal with a new food and beverage vendor? Well, you might be able to learn a thing or two from those exhibiting at...
Expect some commodities costs to rise before year's end and continue well into 2006. But unlike years past, cheese won't be the culprit for food-cost woes.
999Today.com: A study conducted by the Pharmacology Institute in Milan, Italy, found that people who ate pizza once or several times a week were less likely to get cancer than those who didn't. The study monitored the eating habits of...
The Palm Beach Post: After a hurricane-induced lag in the tomato crop slimmed supplies, restaurant operators in Florida have paid up to $50 for a 25-pound case of tomatoes. And though prices were down to a more palatable $15 a box in mid-December, thanks to the return of the Florida tomato crop, the weather is threatening again.
First-ever New York Pizza Show draws international crowd and serves up surprise controversies.
New York Daily News: He came, he tossed and he conquered. Amid a whirl of flour and the scent of tomato sauce, Bryan Edler swept the first round of the U.S.
A perfect pizza sauce is no accident. The skilled blending of flavors and freshness is necessary for high quality and consistency.