Cut Costs and Enhance Pizza Flavors Through Fermentation

The best recipes taste even better when using high-quality ingredients. For pizza product developers, that means the need to invest in real cheese. But keep in mind — many consumers will pass on a frozen pizza that is too expensive, so controlling costs related to cheese is critical in creating a successful product. That’s why many pizza makers are turning to an artesian food-making process: Fermentation.
Fermentation, known as zymology in chemistry circles, uses microorganisms to break down a substance. While we tend to think of fermentation as the technique for making beer and wine, when used in foods such as cheese, fermentation can produce natural variations in texture and flavor. Thanks to fermentation, pizza manufacturers can carefully dial in subtle flavors, adding a butter note or a bolder cheese taste.
Through fermentation, pizza makers can achieve a premium taste without a premium cost. Fermentation is becoming increasingly popular as a way to enhance flavors and create new, distinctive flavor profiles. Because flavor profiles achieved through fermentation resonate with the taste of natural cheese, food producers are able to bring an outstanding product to the market that is also affordable for pizza lovers. Food manufacturers can stop worrying about investing in block cheese and subsequently driving up the cost of their product.
Even the extensive aging, some argue, is necessary to create the most identifiable cheese flavors can be done with fermentation. Think of a nutty Asiago, the richness of a traditional Parmesan, or a robust mozzarella all created in less time and with less block cheese. This provides pizza manufacturers with the capability to efficiently incorporate remarkably accurate cheese notes into a product. Fermentation offers consumers a superb pizza product while saving both time and money in the pizza ingredient supply chain.

Explore More Insights