Vital Wheat Gluten (VWG) is a functional protein extracted from wheat and is widely used as a dough strengthener. It can improve mixing tolerance and can provide more dough stability during fermentation and processing. In addition, it can increase product volume. But it adds significant cost. Lesaffre has developed several enzyme-based solutions, which have proven to efficiently reduce the usage of Vital Wheat Gluten in a wide range of applications.

The gluten-free trend is influencing pizza both in terms of consumer demand and alternative production methods for pizza makers.

The coronavirus pandemic has had a significant effect on the industry, according to Karen Colberg.