Any way you slice it, frozen pizza has got potential. It's certainly come a long way from tasting little better than the cardboard disk it's packed in. Today, the standard pepperoni and cheese has made room for pies with restaurant-worthy crusts with toppings like pesto and artichokes. Still, in a category where shoppers aren't especially brand loyal and often buy on impulse, price and promotion still drive sales. Pizza-eating's big season is in full swing, and aggressive retailers are ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

WhyRegisterfor FREE?

Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.

Click here to read the FAQ page if you have any questions (opens in a new window)

Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.