A strategic collaboration between ingredient specialist HIFOOD and Irish manufacturer Crust & Crumb Bakery has resulted in two award-winning sustainable pizza concepts at the Plant-Based Excellence Awards. The pizzas feature PROTEIOS, an all-natural, allergen-free, and GMO-free Textured Vegetable Protein (TVP).
The gold medal was awarded to their Protein Woodfired Pizza with Semi-Dried Tomatoes, Basil, and Kale, while the silver medal recognized their Protein Woodfired Alt-Meaty Pizza, featuring slow-cooked seasoned mushrooms, alt-meat chorizo and pepperoni, jalapenos, and red onions.
HiFood sustainable ingredient development
The award-winning pizzas combine slow-fermented sourdough bases, hand-stretched and baked on lava stones, with HIFOOD’s PROTEIOS protein. This plant-based protein innovation is free from gluten, soy, and additives, offering a neutral taste profile suitable for various plant-based applications.
“This recognition not only underscores the groundbreaking potential of our PROTEIOS TVPs in enhancing bakery products but also celebrates the power of collaboration and of co-development,” said James Dedman, General Manager UK & Ireland for CSM Ingredients group.
Crust & Crumb Bakery, Ireland’s largest manufacturer of ambient, chilled, and frozen dough-based products, emphasizes the growing consumer demand for protein-rich, plant-based options. The collaboration addresses this market need while maintaining traditional pizza characteristics.
“By enhancing our pizzas with HIFOOD’s PROTEIOS textured vegetable proteins, we’ve crafted a product that combines authentic taste with substantial protein content, allowing consumers to enjoy a traditional pizza experience while meeting their nutritional goals,” stated Crust & Crumb Bakery.
Industry recognition and future developments
The Plant-Based Excellence Awards evaluate new plant-based food concepts based on taste, visual appeal, sustainable packaging, and attractive margins. The awards announcement precedes the Plant Based World Expo Europe in London on November 13-14, 2024, where HIFOOD will showcase PROTEIOS and other plant-based innovations at Stand E16.
This collaborative achievement demonstrates the potential for sustainable innovation in the plant-based pizza category, setting new standards for protein-enriched, plant-based products that maintain traditional quality while meeting evolving consumer preferences.
