Author Topic: Power Pizzeria; Healthier Pizza or Hype?  (Read 1279 times)

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Offline TXCraig1

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Power Pizzeria; Healthier Pizza or Hype?
« on: April 09, 2012, 03:25:32 PM »
MIAMI, Apr 9, 2012 (GlobeNewswire via COMTEX) -- American consumers are starving for a healthier pizza that allows them to indulge without the guilt, and one passionate, hungry entrepreneur out of Florida has the ideal product, franchise model and market "power" to satisfy their craving.

In fact, after unveiling the Power Pizzeria franchise opportunity at the Miami Franchise Expo earlier this year, and offering samples of his whey protein-packed power dough and fresh all-natural ingredient toppings, EJ Martinez already has franchisees lined up to get a piece of the "next big thing" in the $30 billion pizza segment. Power Pizzeria is geared up to grow the franchise in the Southeast before expanding nationally and internationally over the next five years.

http://www.marketwatch.com/story/former-djs-healthy-spin-on-pizza-gets-new-franchise-off-to-powerful-start-2012-04-09
http://www.powerpizzeria.com/index.html

Adding some whey protein to the dough lets you "indulge without the guilt?" And, for some reason, they decided not to put nutritional information on the website?  ???

Pizza is not bread.


Offline Bigfoot21075

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Re: Power Pizzeria; Healthier Pizza or Hype?
« Reply #1 on: April 10, 2012, 07:05:43 AM »
My vote is TOTAL hype. Just like the whole grain thing in general. Read the book Wheat Belly for a good reason why...

Online The Dough Doctor

  • Tom Lehmann
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Re: Power Pizzeria; Healthier Pizza or Hype?
« Reply #2 on: April 10, 2012, 08:16:36 AM »
It sounds like pizza made on a protein enriched crust. Still the same number of calories, if not more, with protein added for "redeeming social value". I too would be interested in seeing the nutritional profile of that pizza. With the new menu nutritional labeling regulations coming down the pike, we may not have to wait very long to see them as they may be mandatory depending upon city/state/Federal regulations.
Tom Lehmann/The Dough Doctor


 

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