PIZZA & FLATBREAD


DOUGH RELAXING ENZYMES CAN HELP SHORTEN MIXING TIMES, IMPROVE DOUGH HANDLING IN THE MIXER, REDUCE WASTAGE, AND ENHANCE OVERALL PROCESS EFFICIENCY


hydrocolloid systems work to maintain performance over longer shelf life,” claimed Maria. “Enzymes can slow down starch retrogradation, and in conjunction with hydrocolloids reduce or replace emulsifiers. In wrap applications, gum acacia, xanthan, and targeted enzymes in tortilla, reduce surface energy to minimise stickiness of tortillas when stacked.” Kerry’s Biobake portfolio of enzymes


for flatbreads, pizza or similar baked goods, are said to help deliver consistent dough strength, resilience and crumb structure, even under demanding processing conditions. When paired with its texture and stabiliser systems pizza manufacturers are able to further enhance texture and mouthfeel while ensuring moisture management in freeze- thaw applications. “This combination of technical performance and operational benefit makes enzymes particularly relevant for frozen, partially baked and high-throughput applications, as well as for artisanal-style doughs that must scale reliably,” claimed Maria. “While reformulating with these


technical solutions can deliver strong performance, optimising them requires


formulation expertise,” she warned. “Manufacturers need to navigate a range of variables, including water content, flour protein levels, and the role of sugars, fats and fibres, all of which influence dough behaviour and final texture. Considerations such as gluten-free flours, clean label or allergen requirements, and specific processing methods can further increase complexity, reinforcing the need for well- balanced, integrated ingredient systems.”


Topping trends In terms of pizza topping flavour trends, Sensient reports that the classics – Margherita and Salami/pepperoni pizzas – have remained the leading toppings for two decades, but the third-place toppings are changing all the time. Today it is seeing more ‘Limited Time Offers,’ following the


same trend that is being seen in burgers and sandwiches. Pizza toppings are also following the spicy trend, with a move from generic spice/hot to more distinctive, regional or complex heat profiles. Being more creative with the pizza


crust base can also provide a way for pizza manufacturers to excite consumers. The Brizza, is a good example – a pizza made on a pretzel crust – or maybe look at flavoured/spiced and filled pizza crusts. One final trend that Sensient is seeing relates to the elevation of the pizza base, seeing it used as a vehicle for exotic or ethnical dishes and flavour combinations from across the globe, allowing consumers to experience more adventurous flavours from around the world, but on a familiar crust. Softly going back to basics


Cagla Yazici, Regional Marketing Manager for Baking in Europe at Novonesis, highlighted two clear pathways that she believes are currently shaping flatbread innovation. “The first is a return to authenticity,


celebrating traditional


recipes, simple and easy-to-understand ingredients, and delivering nostalgic freshness and softness. This back-to-basics


APRIL/MAY 2026 • KENNEDY’S BAKERY PRODUCTION • 13


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44