Creating A Whole Grain Pizza That Is Wholly Satisfying

A whole grain pizza crust that actually tastes good? It’s no longer merely an elusive dream of brands and formulators. Until recently, trying to make pizza dough with whole grains yielded a bland, dense crust that was too tough for consumers to enjoy, much less consider purchasing again. Lately, though, EverGrain is leading the way for barley to become the game-changing grain in pizza crusts that offer both healthy appeal and great taste.

Consumers want healthier pizza

According to a 2020 consumer study by EverGrain, nearly half (45%) of global consumers agree that it is important to them that pizza provide healthy, high-quality nutrition. When shopping the grocery store for pizza, a substantial number of consumers wants pizza that looks healthy and natural (30%), makes them feel full longer (29%), or is high in protein (25%) or fiber (24%). All of these are key attributes of EverVita, our barley ingredient packed with protein and rich in fiber.

Consumers around the world are intrigued by pizzas made with barley, according to the survey results. Just over half (51%) of all consumers surveyed said they are interested in trying pizza made with barley ingredients. This sentiment was especially strong in Germany (63%) and Italy (68%). To this end, EverVita provides not only attributes that consumers want but also functionality that helps formulators and manufacturers achieve one-of-a-kind flavor.

For example, the machinability (e.g., challenging rheology of a sticky dough and resistance to mechanical shocks in production line) and materials costs for pizza dough have been shown to improve when EverVita makes up 10% of the flour mix. Always minimally processed, all-natural, and highly sustainable, EverVita helps doughs remain strong while delivering a soft, airy crust that rises in the oven. These improvements in production efficiency not only increase manufacturers’ margins; they also drive sales growth by conveying a better sensory experience for the end consumer.

Bringing better-tasting whole grain pizza to the market

Ultimately, it’s that sensory experience that drives repeat purchase and brand loyalty. One such success story came to life as a collaboration with Deimos, distributor of EverGrain products in Italy. In addition to distributing EverGrain’s barley ingredients, Deimos served as a partner in application development and enabled innovation with companies like Serris, which brought the ingredient to shelves in the Veneto region of Italy, where it is being used in the first ever pizza dough that can be stretched and baked at home with comparable quality to that of a real pizzeria.

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“For the whole grain pizza, we tested multiple ingredients but eventually selected EverVita because of its light cereal taste that remained pleasant without being too invasive,” said Eugenio Cervato, Commercial Director at Serris. “Substituting almost the totality of the whole grain flour with EverVita, we achieved our objective of offering the highest quality product, and at the same time improve the easiness of manufacturing and the total cost in use, to even better match market demand. The proof is that, on shelf, the specialty pizza is performing even better than the regular one.”

Whole grain pizza crusts need not be a disappointing trade-off of taste for wholesome ingredients and healthy appeal. Whether foodservice, frozen, or take-and-bake, EverVita excels in creating memorable taste and appetizing texture for all types of pizza. In addition to contributing plant-powered protein and insoluble fiber, formulating doughs with EverVita provides a more satisfying chew, light cereal taste (less pungent than whole grain), and a visually striking golden-brown crust. For crunchier applications like pizza, we suggest trying EverVita Fibra, while for softer ones like a focaccia, we suggest trying EverVita Pro. Both barley-based ingredients effectively blend with traditional flours and can easily replace one third of the original whole grain flour inclusion, integrating seamlessly into dough systems.

pizza crust in orange oval whole pizza crust in green oval

Interested in learning more about how EverVita is revolutionizing whole grain pizza crusts? We’d love to hear from you. Contact us to find out more about why a growing number of formulators is turning to barley for flavor and functionality in pizza crusts and more.

News Roundup: January 2021

The new year kicked off on an exciting note for the EverGrain team, as we shared our official launch announcement on Jan. 7. Since then, we’ve continued spreading the word about barley and circularity, and how together they can shape the food and beverage industry of tomorrow. We’ve compiled a list of some of the coverage we’ve been lucky to receive thus far in our journey:

We’re incredibly gracious for the support we’ve received thus far from the media and the industry. As always, if you’re looking to get in touch, you can email us directly at

EverGrain Introduces Sustainable and Innovative, Plant-Based Barley Ingredients

Backed by Anheuser-Busch InBev, EverGrain transforms barley into high-quality, sustainable ingredients to create nutritious food and beverages

Today marks the launch of EverGrain, a sustainable ingredient company that is revolutionizing the use of barley to deliver highly nutritious, great tasting protein and fiber barley-based ingredients to the world. With a tenacious commitment to sustainability through circularity, the new company uses proprietary processes to realize the full potential of barley, and to deliver products that are better for people and better for the planet.

EverGrain utilizes saved grain from brewing and through its innovative processes, transforms the circularly sourced barley into nutrient-rich ingredients that can be used in a variety of food and beverage products. EverGrain is prepared to lead the industry in optimizing barley after five years of rigorous research and development.

“Our unique barley ingredients will transform plant-based products, delivering better tasting and more nutritious options to consumers who seek a healthier and more sustainable future,” said Founder and Chief Executive Officer of EverGrain, Greg Belt. “EverGrain’s innovative & circular approach, which we’ve honed over the past five years, offers a scalable, local & reliable solution for the global food industry to help address the world’s food security & sustainability challenges.”

Plant-based foods are one of the fastest growing categories in the global food industry, greatly outpacing other traditional categories. According to the HealthFocus International (HFI) 2019 Global Report, a quarter of global shoppers say plant-based foods and beverages have become more important in their diets and are willing pay a premium for plant-based products. Backed by the world’s leading brewer, EverGrain will support the growing demand from its commercial customers by providing a scalable, consistent, and stable supply of its ingredients – reaching businesses across the globe, with ingredients made locally.

“AB InBev is proud to support such a remarkable, purpose driven venture with a mission to create incredible ingredients to nourish the world through the transformative power of circularity,” said Tony Milikin, Chief Sustainability and Procurement Officer, Anheuser-Busch InBev. “EverGrain marks an important milestone in our ultimate goal of building a better world as we look to the next 100 years and beyond.”

By creating value in the circular economy, EverGrain seeks to partner with some of the world’s leading organizations as they turn to barley as an essential ingredient to elevate their products with more nutritional value for consumers around the world. Ultimately, these ingredients will also have a positive impact on social and environmental challenges like the goal of affordable, sustainable nutrition for the undernourished.

“Plant-based proteins have been an important health trend for over a decade. But for many new consumers coming into these categories, their motivation is no longer just their personal health and wellbeing, but more broadly their environmental concerns and commitment to sustainable practices and companies. EverGrain is an exciting and important step forward for the entire plant-based protein marketplace. As a “circular” project, there’s no additional land or energy needed to grow EverGrain, and minimal water and energy are required to transform this nutritionally dense barley source into an exciting new plant protein.” said Jeffrey Brams, GC & VP R&D for Garden of Life, LLC.

“At Puratos, our ambition is to accelerate the transformation of our industry. EverGrain’s barley offers a unique plant-based protein and fiber option that doesn’t require additional land, saves water, and lowers a product’s overall carbon footprint. At Puratos we are working with EverGrain to develop the ingredient technology that will allow bakeries to make great tasting, nutritious and sustainable breads featuring barley ingredients in line with consumer preferred texture and freshness expectations,” said Frederik Lievens, Group Products Director, Puratos.

With this launch, EverGrain is commercializing its first generation of nutrient-rich, ancient-grain products to market, EverPro™ and EverVita™. Both product lines are highly versatile and can be used across a wide range of food products. EverPro™, a fully soluble protein isolate, is currently being formulated in multiple plant-based protein products, including beverages, protein bars and snacks. EverVita™, barley fibers and proteins with minimal starch, are being used as a single solution to boost the nutrition and gut health benefits of baked goods, pasta and snacks without impacting taste and texture.

EverGrain ingredients are currently available in products such as Take Two, a plant-based barley milk line. The company also has multiple product launches with commercial partners planned that will reach shelves in both the United States and Europe in the first quarter of fiscal year 2021.

About EverGrain

Introduced in 2020, EverGrain is committed to realizing the untapped potential of barley. Our partnerships ensure we have access to a stable, global supply of nutrient-dense barley, and our innovative processes allow us to capture the full potential of this existing natural resource to fulfill our commitment to the planet’s health and longevity. EverGrain transforms barley into world-class protein and fiber ingredients to suit the needs of food and beverage brands throughout the world.

About Anheuser-Busch InBev

Anheuser-Busch InBev is a publicly traded company (Euronext: ABI) based in Leuven, Belgium, with secondary listings on the Mexico (MEXBOL: ANB) and South Africa (JSE: ANH) stock exchanges and with American Depositary Receipts on the New York Stock Exchange (NYSE: BUD). Our Dream is to bring people together for a better world. Beer, the original social network, has been bringing people together for thousands of years. We are committed to building great brands that stand the test of time and to brewing the best beers using the finest natural ingredients. Our diverse portfolio of well over 500 beer brands includes global brands Budweiser®, Corona® and Stella Artois®; multi-country brands Beck’s®, Hoegaarden®, Leffe® and Michelob Ultra®; and local champions such as Aguila®, Antarctica®, Bud Light®, Brahma®, Cass®, Castle®, Castle Lite®, Cristal®, Harbin®, Jupiler®, Modelo Especial®, Quilmes®, Victoria®, Sedrin®, and Skol®. Our brewing heritage dates back more than 600 years, spanning continents and generations. From our European roots at the Den Hoorn brewery in Leuven, Belgium. To the pioneering spirit of the Anheuser & Co brewery in St. Louis, US. To the creation of the Castle Brewery in South Africa during the Johannesburg gold rush. To Bohemia, the first brewery in Brazil. Geographically diversified with a balanced exposure to developed and developing markets, we leverage the collective strengths of approximately 170,000 employees based in nearly 50 countries worldwide. For 2019, AB InBev’s reported revenue was 52.3 billion USD (excluding JVs and associates).