• The same luxury – just healthier

Fibre addition to pizza can be a discrete affair if you hide it in the dough. Yes, pizza is indulgent. But, with the healthier food trend here to stay, there are some consumers who are raising their expectations about the nutritional content of their leisure-time snack.

  • Keeping the topping on the top

Lab trials develop a new approach to giving industrial pizza an artisanal feel.
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  • Video: Improve industrial pizza quality

Peter Thomson and Agnès Guémené Jørgensen demonstrate several methods of how to improve your industrial pizza quality.

  • The peril of the shrinking pizza

When a 12-inch pizza turns out to be a 10-inch, your reputation is at risk. We take the shrinkage issue into the lab.

  • Meaty pizza toppings go meat-free

Soy has long been part of a vegetarian diet. Now soya-based technology is targeting consumers who enjoy meat but want to eat less of it

  • No compromise in cheesy indulgence

Does your pizza cheese always make the grade? We apply the latest knowhow for quality improvement.

  • Pepperoni rules even with less fat

In this fast-paced world of ours, it can be a comfort to know that some things never change. One of them is the undying popularity of pepperoni as a pizza topping.
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