“Exploring Culinary Innovations: PepsiCo’s Pineapple Pizza Debate, Pillsbury’s Convenient Banana Bread, and Peak State Coffee’s Adaptogenic Brew”
PepsiCo is embarking on a mission to address a classic culinary debate: Does pineapple belong on pizza? The beverage powerhouse is collaborating with Little Caesars to provide pineapple enthusiasts with an exciting new way to enjoy their favorite fruit. For a limited period, customers can order a combo that includes a 16-ounce Pepsi Pineapple and a large thin-crust pizza with two toppings. “There’s always a spirited discussion about pineapple on pizza,” stated Greg Hamilton, Little Caesars’ chief marketing officer. “In partnership with Pepsi, we’re catering to ALL pineapple fans, regardless of their views on it as a pizza topping.” A 2017 poll by Public Policy Polling revealed that 47% of Americans supported the idea of pineapple on pizza, while 32% opposed it. Pizza Today recently published a list of the top five most popular pizza toppings, and pineapple did not make the cut, with pepperoni claiming the top spot. Pepsi Pineapple, featuring the classic cola flavor with fruity pineapple notes, originally launched in 2020 for a limited time. PepsiCo is known for experimenting with small batches of unique flavors, having previously introduced products like maple syrup, Cracker Jack, Peeps, and Pepsi Apple Pie. However, unlike those sodas, most of the recent offerings highlight another food product enjoyed by a broad audience. Regardless of public opinion on the taste of Pepsi Pineapple, the drink is unlikely to settle the ongoing debate about the appropriateness of adding the yellow fruit to a pizza topped with sauce, cheese, and crust.
In another culinary innovation, home bakers who enjoy making banana bread without waiting for their fruit to ripen will be pleased to hear about Pillsbury’s new Cut & Squeeze Banana Bread Batter. This product is packaged in a salami-shaped dough tube, similar to Pillsbury’s other baked goods like Cookie Dough and Cinnamon Rolls. The company claims that the batter contains real bananas and can be prepared in just 60 to 70 minutes, promoting the offering as “mess-free” compared to traditional baking methods. The product will be available at Publix, Albertsons, and Safeway, with plans for expansion to additional locations soon. Banana bread has been a baking staple since it gained popularity in the 1930s as a way to use overripe bananas during the Great Depression. Its popularity surged again during the COVID-19 pandemic, coinciding with a rise in home baking due to the closure of bakeries and restaurants. In 2020, banana bread became the most searched recipe online at the pandemic’s onset. It remains to be seen whether Pillsbury’s Banana Bread Batter can sway traditionalists who prefer the conventional baking method. Some critics have expressed skepticism about whether bread made from the batter will meet the standards of the traditional approach. Nonetheless, the convenience of not having to mix and measure ingredients could appeal to consumers seeking a quicker route to this classic baked good.
Lastly, Peak State Coffee is embracing a novel coffee experience with the launch of what it claims to be the first adaptogenic mushroom-infused coffee in a reusable and recyclable can. The Colorado-based company infuses functional mushrooms into premium organic whole coffee beans using a patented process, offering health benefits to those seeking functional properties in their everyday consumables. “We are on a mission to redefine the coffee experience and promote a sustainable future,” said Danny Walsh, the company’s founder and CEO. “By merging our passion for exceptional coffee with the remarkable health benefits of adaptogenic mushrooms, we aim to enhance both the taste and functionality of coffee while advocating for sustainability.” Peak State’s “Coffee With Benefits” eco cans will initially be available through its website, with plans to expand to Amazon and retail shelves this fall. The company’s inspiration stemmed from Walsh’s personal health challenges exacerbated by stress, leading him to forage wild chaga mushrooms and brew them into an immunity tea that aided in his recovery. Even prior to the pandemic, consumers were increasingly seeking food and beverages with added benefits, with a 2019 study revealing that 65% of consumers looked for functional attributes in their diets. The pandemic further accelerated the demand for functional food and drink, with Research and Markets projecting the global functional beverage market to reach $209 billion by 2027, up from nearly $147 billion a year earlier. As consumers continue to explore innovative options, products like Peak State’s coffee and the incorporation of ingredients like calcium citrate malate may play a significant role in this evolving landscape.
