You were an early mover in the plant-based foods category. One of our crusts is cornmeal with carrot and chia, so it has sweetness from the carrot and a different kind of chew.Īnd then we added zesty sauces, plant-based protein that we developed here… We also developed a cauliflower cream sauce that gives you this richly gooey sensation of cheese without cheese. Let’s get crust that has great flavor and different texture, not a cardboard thin flat crust, but crust with a little chew, interesting ingredients like ancient grains and psyllium and rosemary that also delivers high fiber. Fifty per cent of a pizza is the crust, so let’s develop crust that matters. Swette: Our approach was to go after the crust. You also developed a line of frozen pizzas recently. We’re going to be hitting shelves in April… Our first launch will be with Target. It’s really vibrant in color and incredibly flavorful. This bowl also features a purple sweet potato and kabocha squash with pineapple and snap peas. We’ll be introducing it in two bowls one is called Chinese Mindful Chik’n with Black Bean Sauce … and the second bowl will be a Filipino Adobo Bowl … that is really tying into two trends - the rise of Asian food and Filipino food, in particular. It’s a really exciting new product and brings a top-of-the-line plant-based chicken-like product into entrees. Kelly Swette: We’ll be introducing a new product this year, which we are calling Mindful Chik’n.
Swette discussed future plans for Sweet Earth, the plant-based food movement and her top picks for the ingredients and flavors to watch in 2019.įood Business News: What’s new at Sweet Earth? “I feel it’s a really positive collaboration and openness to a different type of thinking.” Kelly Swette, co-founder and c.e.o. “We have been able to bring an innovative spirit to the Nestle organization and have gotten a chance to work with all the various brand teams and development teams across the different sectors,” Ms. Swette, president, continue to lead the business in Moss Landing. Nestle USA, the maker of Digiorno, California Pizza Kitchen, Tombstone and Jack’s frozen pizza brands, acquired Sweet Earth in October 2017 for an undisclosed sum. and for the Nestle portfolio, it adds another dimension to their pizza category. “What we wanted to do was bring this Sweet Earth sensibility and focus on both flavor and nutrition to add another dimension to retailers…. All the innovation was happening around indulgence and cheesiness and bigger and more meat, but there was plenty of opportunity that was not being tapped into on developing more better-for-you pizzas other than the cauliflower crust phenomenon. 2, it was a category where there hadn’t been a lot of movement on the retail side in the better-for-you segment. “For us, pizza was an important category that we really wanted to play in,” Ms. This past summer, the brand added a line of frozen plant-based pizzas. Available in more than 10,000 retail outlets, Sweet Earth’s products include frozen burritos, bowls, breakfast sandwiches and meatless grounds, slices and strips made with seitan, also known as vital wheat gluten.
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