DEPENDABLE HYDRATION
When it comes to trade shows, there’s one date firmly circled in red for the Eurostar Commodities team – the International Food & Drink Event (IFE).
“This is always a highlight for us,” said managing director, Jason Bull. “It has a great energy and is the perfect place to catch up with customers, suppliers and industry friends – and to have proper conversations about the challenges pizza operators are facing and how we can support them.”
Eurostar is showcasing a focused range of products designed to deliver consistency, quality and efficiency for chefs working in fast-paced environments – from pubs and bars to independent pizzerias and multi-site operators.
A key highlight is RISE Re:Gen Strong White Flour, that provides structure and flexibility for breads, pizzas and products that demand a good base. While RISE Re:Gen Dough Balls, also available for convenience, are made using British regenerative wheat from The Green Farm Collective.
The growing range of Grandi Molini Italiani premium pizza flours are also under the spotlight. Amongst the favourites are Pizza Italiana ‘0’, Pizza Verace ‘00’ and Pizza Dorata and Italian Sourdough Dough Balls made from 100% Italian wheat.
Additionally, Eurostar welcomes new additions to the range for 2026. These include Pizza Tipo 1 – a flour that’s versatile by nature, resilient through long fermentation, delivering pizza with depth, balance and character. While Pizza Tipo 2 is richer in the grain’s outer layers, adding fibre, a darker colour and deep flavour.
For specialist diets there is Eurostar Gluten Free Pizza Flour. The result is dependable hydration, excellent stretch and strong oven spring – key attributes for chefs aiming to maintain quality at volume.
ALWAYS IMPROVING
In busy kitchens, that balance of convenience and craftsmanship is critical. Eurostar’s dough balls frozen for freshness, designed to remove complexity from pizza prep. Simply defrost, stretch and bake – delivering consistent bases without the need for skilled labour or lengthy fermentation schedules.
“Consistency is everything,” added Bull. “Whether you’re serving hundreds of pizzas a week or running a smaller operation, you need ingredients you can trust. Our dough balls, flours, yeasts, improvers and pizza-ready sauces are all designed to help chefs work more efficiently while still producing great pizza.”
Beyond dough and flour, visitors to the stand can explore Eurostar’s full range of specialist yeasts and improvers for pizza, as well as its pizza-ready sauces, developed to deliver authentic flavour with minimal preparation.
Adding to its commitment to the future, Eurostar’s Pizza School opens in February 2026, providing a dedicated space where aspiring chefs and enthusiasts can develop skills under the guidance of expert instructors in state-of-the-art facilities. It is designed to inspire creativity, confidence and craftsmanship, reflecting Eurostar’s focus on education and the next generation of pizza making.
Based at Brighouse, the Pizza School offers a structured programme of masterclasses. Working with the latest Grandi Molini Italiani, RISE Re:Gen, and Eurostar gluten-free flours, students explore best-practice techniques across a wide range of styles – from Neapolitan and classic pizza to pinsa, gluten-free options and speciality Italian breads. It combines traditional methods with the practical demands of modern kitchens, offering hands-on learning that equips operators with the skills to succeed.
Find out more at eurostarfoods.co.uk.
