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.