At SIAL 2018, Ectrophelia Europe showcased innovative student products to showcase young talent and inspire the food industry on everything from packaging and processing to reducing food waste—as seen in 'Bizza.'
After more than 100 national competitions were held with thousands of participating students from over 300 universities, Ectrophelia Europe identified a handful of truly standout ideas. Bizza sets itself apart as a pizza dough made with fresh spent grain, beer wort and beer yeast, all sourced from local breweries. By making the most of these ingredients, this pizza dough is naturally rich in fiber and lower in salt and fat.
In addition to creatively repurposing by-products of the beer industry, Bizza also boasts a biodegradable packaging design.
What's Driving This Trend
- Beer-based Pizza Crusts
- Creating pizza dough using spent grain, beer wort, and beer yeast, offering a sustainable food option and tapping into the growing trend of repurposing by-products.
Who This Affects Most
- Food and Beverage Industry
- Opportunity for breweries and pizzerias to collaborate in creating innovative, sustainable pizza crusts using beer by-products.
- Sustainable Packaging Industry
- Opportunity to develop biodegradable packaging solutions tailored to food products made from repurposed materials.
- Health and Wellness Industry
- Opportunity to market beer-based pizza crusts as a healthier option, rich in fiber and lower in salt and fat compared to traditional dough.
