Pizza Today -December 2022 - 35

Pizzeria owners looking to add plantbased
mozzarella and pepperoni to their
menus want to know what is in these
ingredients, and how to prep the items
so that the finished product satisfies
customers. Manufacturers say the items are
comparable to the milk and meat versions,
and generally should be handled the same
way.
Plant-based mozzarella
Plant-based cheese can be made from
various ingredients, but one thing it does
not contain is casein, a protein in dairy
milk that gives it structure and meltability.
The challenge for plant-based cheese
manufacturers is to make the cheese with
the stretch and creaminess that people
enjoy in mozzarella. Manufacturers say
they have found ingredient combinations
that work.
Saputo Dairy USA's Vitalite brand of
vegan-certified, dairy-free plant-based
mozzarella has as its main ingredients
potato and corn starch, coconut oil and
water. " It's the combination of ingredients
that creates the right balance to deliver
on the attributes consumers are looking
for in a plant-based cheese - delicious
taste, creamy texture and optimal melting
performance, " says David Cherrie, vice
president of marketing and innovation
for Saputo Dairy USA. The cheese has
a neutral flavor so that it can be added
to any dishes that typically use cheese,
including pizza.
Other manufacturers use similar
components. At Daiya Foods, the main
ingredients include tapioca flour, coconut
oil, chickpea protein, yeast extract and fruit
or vegetable juice for color. " Dairy parity
is the goal that all plant-based cheeses are
working and innovating towards, Daiya
included, " says Greg Acken, director of
foodservice for North America. " To best
achieve this, there are a few key steps
pizzeria owners should be aware of. "
The amount of cheese one uses is
important for achieving the right melt
factor with plant-based cheese. The
brand recommends using from one and
a quarter cup to two cups Daiya Cheeze
Shreds, based on the size of pizza. " It
is also important to check with your
food manufacturer if the product has a
recommended cooking condition and time
that differs from its dairy counterparts,
which can sometimes be the case, " Acken
says. That time can range from eight to
sixteen minutes based on the type of oven.
Also, plant-based cheese interacts with
toppings in much the same way as dairy
mozzarella does. " We have found that the
more toppings, the better the melt, " Acken
says. " Consider pairing your plant-based
pizza with lots of veggies. "
Customers might ask about allergens,
particularly if they are seeking a lactosefree
meal. Operators should train staff on
how to answer these questions, and also
prep the food in an area separate from
where the dairy cheese version is prepped,
to avoid cross-contamination.
There are also nut allergies to consider.
Miyoko's Creamery makes Liquid Vegan
Pizza Mozzarella that is nut free and
allergen friendly. The pourable cheese is an
alternative to a block of cheese that needs
to be shredded, which the brand says can
hinder meltability. " Miyoko's stripped it
down to the very minimum, creating a
liquid with cultured plant milk as the hero,
and using the heat of the oven to activate
the starches and proteins, " says Jason Hull,
brand manager. The cheese is delivered
frozen, and the brand recommends slack
(thaw in the refrigerator) for 48 hours,
then apply a thin layer on top of the sauce
using a ladle or precision squeeze bottle.
The recommended amount is one-quarter
cup per 10-inch pizza, and bake at 500+
degrees.
Pepperoni
Plant-based pepperoni is also gaining
popularity. In 2021 Pizza Hut and Beyond
Meat announced they were partnering to
debut Beyond Pepperoni, a plant-based
version of Pizza Hut's top-selling pizza
topping. The Beyond Pepperoni Pizza
was available as a test in approximately
70 Pizza Hut locations across five U.S.
markets for a limited time.
Other manufacturers are also entering
the plant-based pepperoni category.
At Happy Little Plants, a brand from
Hormel Foods, the pepperoni-style
topping contains water, soybean oil, soy
protein concentrate, paprika, and other
ingredients. It should be cooked from a
refrigerated prep table, and used the same
way as meat pepperoni. " Our team worked
closely with pizzerias, chefs, foodservice
operators and pizza experts to develop
a plant-based pepperoni that cooks and
tastes like traditional pepperoni and
have put that same attention to all our
plant-based pizza topping items, " said
Colby Strilaeff, brand manager, Hormel
Foodservice. " We wanted to offer a plantbased
pepperoni that we felt confident in
adding to our pizza topping portfolio of
products to our customers. "
According to the brand's website,
Happy Little Plants Pepperoni-style
topping is fully cooked and can be eaten
out of the package, but the flavor and
texture are best enjoyed warmed. It
works in all style of pizza ovens, and all
temperatures.
For plant-based versions of meat
proteins, consumers sometimes want to
know if the item has soy, as they might
be allergic. A spokesperson for Greenleaf
Foods, parent company of brands such
as Field Roast and Lightlife, says Field
Roast Plant-Based Pepperoni is made
with whole pieces of fennel, cracked black
pepper, anise, garlic and paprika, and uses
pea protein rather than soy. The plantbased
pepperoni also has less sodium than
beef and pork pepperoni. The Field Roast
products can be prepped the same way as
the animal protein pepperoni on pizzas,
calzones, salads, and other items.
There will likely be more demand for
plant-based toppings such as pepperoni
and mozzarella, and manufacturers say
operators should be ready. " The pandemic
changed consumers' expectations for
dining out and how they think about
their health, " says the Greenleaf Foods
spokesperson. " It's critical that operators
diversify their protein options beyond
traditional meat to include things like
plant-based pepperoni, plant-based
chicken, etc. "
NORA CALEY is a freelance writer who
covers small business, finance and lifestyle
topics.
Pizza Today -December 2022

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