In five years, Los Angeles-based Caulipower has expanded into six new categories, spearheading innovation and creating first-of-a-kind products such as a low calorie pasta, baked chicken tenders and a stone-fired cauliflower.
Caulipower will launch new products this summer: Cauliflower penne pasta, elbows pasta and white pizza with spinach.
The company’s growth is being driven by its diversification strategy as new product, period-over-period sales continue to soar for chicken tenders, breakfast cups and pastas. Caulipower increased non-pizza revenue by +800 bps in 2021, while still growing its core pizza product sales.
“I am incredibly proud of the achievements of the team and how we doubled down on innovation during the pandemic, as recognized by Fast Company,” said Gail Becker, Caulipower founder. “We came out of the pandemic with strong growth, in more categories, deeper household penetration, record brand awareness and an even broader consumer base.”
Caulipower anticipates that non-pizza growth will continue to expand in tandem with its pizza sales as it broadens its portfolio, grow distribution for new categories and bring its innovation to different parts of the freezer aisle.
Caulipower’s first innovation, cauliflower crust pizza, created a white-hot category in 2017. Caulipower is the No. 1 cauliflower crust pizza and has even been featured as an answer on Jeopardy.
In addition to stone-fired cauliflower crust pizzas, the Caulipower family of products now includes baked (never fried) chicken tenders, riced cauliflower cups with never-before-done flavors, cauliflower tortillas, Sweet PotaTOASTS, cauliflower pasta and breakfast scrambles.
For more information, visit eatCAULIPOWER.com.
