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Hormel Foods unveils pizza industry’s latest trends
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Wednesday, 02 April, 2025, 08 : 00 AM [IST]
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Las Vegas, USA
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Straight from the sizzling scene of the 2025 International Pizza Expo in Las Vegas, Hormel Foods — maker of the best-selling retail pepperoni in the United States and a market leader in foodservice pizza toppings — is dishing out its freshest take on the pizza industry’s hottest trends.
Logan Kumm and Daniel Moore, both foodservice brand managers at the company, have years of combined expertise in the pizza-toppings business. After another impactful showing in Las Vegas, Kumm and Moore have identified the five key pizza trends to watch for in the coming months and beyond:
Spice That Packs a Punch - Heat is turning up in bold, new ways on pizza. “More and more establishments these days are adding an extra kick to their pies. We’re seeing a lot of drive among Gen-Z and Millennials who are really liking those spicy flavours,” Kumm said. These fiery additions — think crunchy, garlicky chili crisp drizzled over mozzarella, or the smoky bite of Calabrian peppers — bring layers of flavour and intrigue to every slice.
Hot Honey’s Sweet Sting - Hot honey is buzzing louder than ever, and it’s no passing fad. “It’s the ultimate balance of sweet and heat,” Kumm said. This flavour clash is sparking obsession and turning ordinary slices into something unforgettable. It’s even presenting itself in product form. “We were thrilled to introduce Fontanini Hot Honey Sliced Sausage at Pizza Expo this week. Hot honey is a trend that’s been around for a while, and we just knew we had to be a part of it, because it’s not going away,” Kumm said.
Regional Roots Run Deep - Pizza’s regional renaissance is in full swing, with varieties like Detroit-style, ‘Grandma’ style and tavern pies entering the spotlight. “These aren’t just recipes, they’re stories,” Moore said. Detroit-style pizza, with its thick, caramelised edges, is a canvas for toppings of all forms and flavours. Grandma-style pizza channels old-school New York vibes — thin, crispy and cut into squares. Tavern-style, the Midwest’s thin, crunchy darling, is another increasingly popular style. “Pizza lovers are exploring these regional varieties more than ever before,” Moore said.
Mortadella Madness - Mortadella is having a moment in the pizza scene, inspired in part by Anthony Bourdain’s famous five-ingredient sandwich. Studded with pistachios and delectably crispy when cooked, mortadella is popping up on artisanal pies everywhere. Moore said, “As fine dining chefs started picking up on this trend, everyone decided, hey, mortadella is pretty good. Let’s use it on pizza, too.” This pistachio-flecked Italian charcuterie brings a lush texture and a whisper of spice that is turning heads in pizzerias across the country.
Comfort Food Crossovers - Pizza is getting cosy with comfort-food classics. Imagine corned beef and sauerkraut melded with Swiss — Reuben pizza, anyone? Whether it is crispy potato slices paired with rosemary or juicy meatballs nestled in marinara, these hearty and familiar mashups are making pizza the ultimate comfort zone. “Nostalgia is really big nowadays. We see it in pop culture. There’s a yearning for that kind of nostalgia right now, and that’s where these comfort foods are really coming into play, and that certainly includes pizza,” concluded Moore.
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