TY  - JOUR
AB  - Purpose– This paper aims to review the types of pizza and the functionality of basic ingredients of pizza with special focus on the effects of pizza toppings on health.Design/methodology/approach– Phenomenological research has raised awareness and increased insight into the role of various pizza ingredients and health benefits of different pizza toppings and consequently pizza is called a “functional food”. The approach is based on observation of the online research, a close watch on the pizza industry, analysis of research papers in journals, and brainstorming research on the effect of packaging on the quality of different pizza ingredients with a co‐researcher for four years.Findings– The changing life patterns and food habits of people and their preferences have catapulted the market to grow for convenience and fast foods. Pizza is one of the most popular family foods worldwide and has gained widespread consumer acceptance as a healthy and convenience food. It is a multi‐component product with composite number of toppings. It provides an array of nutrients in significant amounts, in relation to its energy and fat content, making it a nutrient‐dense food. It is cheap and can be delivered in a very short time. In particular, pizza supplies 30 per cent of the USA recommended daily allowance of vitamins A, C, B2, calcium and protein. It contains 50 per cent of vitamin B1 and 35 per cent of iron. Furthermore, pizza has anticancerous effects beyond the basic nutrition it provides, because of the potent antioxidant lycopene present in tomatoes.Originality/value– This paper offers a holistic view that would guide a reader to identify the beneficial effects of pizza.
VL  - 113
IS  - 11
SN  - 0007-070X
DO  - 10.1108/00070701111179960
UR  - https://doi.org/10.1108/00070701111179960
AU  - Singh Preeti
AU  - Goyal G.K.
PY  - 2011
Y1  - 2011/01/01
TI  - Functionality of pizza ingredients
T2  - British Food Journal
PB  - Emerald Group Publishing Limited
SP  - 1322
EP  - 1338
Y2  - 2024/09/19
ER  -