A new freezing system gives a gluten-free pizza producer an efficiency boost.
Appealing to both vegans/vegetarians and the growing number of consumers with Celiac Disease, food allergies and sensitivities, the demand for dairy-free, gluten-free products has grown exponentially.
In 2009, Vancouver-based Daiya Foods debuted its Cheddar Style and Mozzarella Style Shreds and quickly became the leading provider of non-dairy cheese. By nailing the combination of great taste and fabulous gooey texture, the processor quickly built a strong brand with a very loyal customer base. Daiya also recognized that there was pent-up demand for gourmet quality, dairy-free, gluten-free and soy-free pizza, and the company’s premium pizza product was an instant hit.