Hifood and Crust & Crumb Bakery recognised for protein-enriched pizzas
Hifood and Crust & Crumb Bakery have been recognised with “Plant-Based Excellence Awards” for their protein-enriched pizzas.
The two companies received the awards for their joint submission of plant-based, wood-fired pizza concepts enriched with Proteios, HiFood’s textured vegetable proteins, as follows:
- Gold Medal: Protein Woodfired Pizza with Semi-Dried Tomatoes, Basil, and Kale.
- Silver Medal: Protein Woodfired Alt-Meaty Pizza, layered with slow-cooked seasoned mushrooms, alt-meat chorizo and pepperoni, jalapenos, and red onions.
The Plant-Based Excellence Awards are a comprehensive awards scheme judging new plant-based food concepts and goods for their taste, visual appeal, sustainable packaging and attractive margins, with the aim of championing the excellence coming from the plant-based industry. The awards were announced in preparation for the Plant Based World Expo Europe, which will take place in London on the 13th and 14th November 2024.
The Plant-Based Excellence Awards are a comprehensive awards scheme judging new plant-based food concepts and goods for their taste, visual appeal, sustainable packaging and attractive margins, with the aim of championing the excellence coming from the plant-based industry. The awards were announced in preparation for the Plant Based World Expo Europe, which will take place in London on the 13th and 14th November 2024.
HiFood and Crust & Crumb Bakery were able to achieve the Gold and Silver Medal together thanks to a strategic collaboration between the two companies. Indeed, by combining Crust & Crumb Bakery’s expertise in crafting pizza bases, topped pizzas, garlic breads, wraps, and flatbreads, with HiFood’s knowhow in developing and applying innovative added-value ingredients of natural origin, it was possible to create the two award-winning pizza concepts.
The pizza bases, in particular, are made with slow fermented sourdough, hand stretched and baked to wood-fire perfection on lava stones, enriched with Proteios, a textured vegetable protein (TVP) that is all-natural, allergen-free, and GMO-free. This co-development approach, a hallmark of HiFood’s way of working, sets a new standard in the plant-based pizza category, underscoring the value of synergy.
“We are honoured to receive two Plant-Based Excellence Awards in partnership with Crust & Crumb. 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” declared James Dedman, General Manager UK & Ireland for CSM Ingredients group.
Crust & Crumb Bakery emphasized in their statement that: “Crust & Crumb is honoured to have won two Plant-Based Excellence Awards—Gold and Silver—recognising our commitment to innovation in plant-based foods. The creation of our protein-enriched, wood-fired pizzas with HIFOOD directly responds to the growing consumer demand for protein-rich, plant-based options. As more people seek to incorporate protein into their plant-based diets, products that deliver both on nutrition and flavour are increasingly important.
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. This achievement highlights our dedication to evolving with consumer preferences, delivering high-quality, satisfying options that support balanced, plant-based diets. At Crust & Crumb, we look forward to continuing to redefine plant-based offerings with products that blend artisanal tradition with cutting-edge nutritional innovation.”
As a versatile line of textured vegetable proteins that offers high protein content and is easy to integrate in recipes, HIFOOD’s PROTEIOS was indeed considered a perfect fit for Crust & Crumb Bakery’s protein pizzas. Free from gluten, soy, and additives, PROTEIOS delivers a neutral taste and aroma and adaptable textures, making it suitable for various plant-based preparations, including bakery goods, sauces, plant-based burgers, seafood alternatives, and more.
