Food Innovation Product Award 2019 - Participant
School: Nanyang Polytechnic
Singapore's first frozen meat-free rendang pizza for foodies looking for convenient and environmentally sustainable foods. Low-carbon footprint Quorn mycoprotein is used to substitute meat. Eco-friendly Mezza's crust is created by upcycling excessive pastry dough from production with nutritious wholemeal flour and cauliflower providing source of dietary fibre.