Blueberry Pizza Showcases ‘Year of the Blueberry’

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Global influences are part of what makes the American culinary experience so unique. Pizza has been proved to be a true mix of just about every ingredient in the world — from breakfast to dessert — there’s a pie that has trended in 2020. 

Heading into fall, the LloydPans innovation team was reminded of way back at the beginning of the year, when the “classic blueberry” was named the flavor of the year by Firmenich Flavors. It’s a versatile fruit, one that consumers love due to “our increasing focus on health and wellness.” They are full of antioxidants, taking on the moniker of a berry superfood as of late. And, in a Firmenich survey across 16 countries of nearly 5,000 consumers, the emotion associated most with blueberries was happiness, followed by a sense of comfort. So, it should come as no surprise that blueberries on pizza, another happy-plus-comfort food, is making its way onto menus in the U.S.

The Blueberry Council notes that blueberries aren’t just regulated to summer months. North American blueberry season and harvest runs from April to September, and then imports from South America help us out through March. The Council’s site notes that “Savory Blueberry Pizza” is a “sweet complement to cold-weather dishes.” Heading into colder months, this is music to our pizza loving ears. 

First, we head to Asia, whose global influence has most definitely hit our market more than ever before. In August, Bakery and Snacks reported that blueberry is “booming” in Asia, yes, even on pizza. Between January and June 2020, 357 new products in East Asia alone contained blueberries. In the early 2000s, only three products were released. Tom Payne of the U.S. Highbush Blueberry Council told Bakery and Snacks that about 10 years ago, the U.S. began to introduce ready-to-use dried blueberries in the market, innovations that “immediately opened the doors to new product development in dozens of new areas and categories.” 

On America’s East Coast, Restaurant Business Online showcases New York City-based Annabel restaurant, which uses housemade blueberry chutney on its pizza. Rounding out the ingredients list is duck prosciutto, ricotta and arugula. 

Heading to the Midwest, we stop in Chicago at Bungalow by Middle Brow, where their pie made of blueberries, sweet corn, goat tomme, smoked black pepper and mint topped Eater Chicago’s “14 Hottest Pizzas to Try in Chicago Right Now” list. 

Always an innovator, Wolfgang Puck’s Hollywood Fig, Blueberry, Blue Cheese and Bacon Pizza has been on Hollywood’s Spago menu. Blueberries, caramelized red onions, bacon and figs top this delicious creation. 

Feeling positively blue(berry)? You’ll need LloydPans pizza pans for your latest pizza creation. Grab a bushel of blueberries, the best pizza pans and accessories on the market, and get fruity. 

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