The Nottingham-based pizza base producer supplies dough balls, pizza bases and panizza to restaurants, bars, hotels, schools, universities and caterers across the East Midlands and will target gyms, leisure facilities and other catering outlets that specialise in high protein food and drink with the product.
High protein food
To qualify as ‘high protein’, at least 20% of the energy value of the food must be provided by protein.
Any claim that food is a source of protein can only be made when at least 12% of the energy value of the food is provided by protein.
“High protein food is increasing in popularity, and as a supplier to the foodservice sector for many years, we wanted to offer a high protein version of our authentic pizza bases,” said Luciano Vendone who runs Deli Conti with his wife Susan.
“We needed the input of experts at the Food Innovation Centre and a UKAS accredited laboratory to verify the protein levels so that we can advertise the products as ‘high protein’ and we are delighted that we have achieved that aim.”
Vendone has been making authentic pizzas for almost 40 years, always using the same method and runs training sessions for chefs on how to get the best results from the dough, understanding dough fermentation, and how to make perfect pizza from scratch.
The Food Innovation Centre, part-funded by the European Regional Development Fund (ERDF), is part of the Division of Food Sciences at the University of Nottingham.
It provides free support to small and medium-sized food and drink firms in Nottinghamshire and Derbyshire, with access to scientists, technicians, and facilities at the university, to overcome challenges and develop new ideas.
Energy from by-products
“The project with the Food Innovation Centre has been an immense help to Deli Conti. As a small business, we have the ideas and the capability but time for research and development is sparse. We knew we could develop a truly high protein pizza base, but it was important to get the nutritional claims correct before going to market,” added Susan Vendone.
Experts at the Food Innovation Centre specialise in ways to reduce waste, innovative products and energy that can be created from by-products, and new protein sources.
“The food science experts working at the Food Innovation Centre were very pleased to support Deli Conti, as the company developed a high protein pizza base to satisfy increasing demand in the foodservice sector for high protein foods,” said Richard Worrall, head of projects at the Food Innovation Centre.
“The collaboration illustrates how the expertise in universities can be harnessed by food and drink producers in Derbyshire and Nottinghamshire to create new products and grow their businesses.”
The Food & Drink Expo will be held at the NEC, Birmingham, from April 16-18, 2018.