Collaboration for Customization

Cookie-cutter or custom-tailored?


While many ingredient suppliers respond to customer challenges with product samples, we know that the complexities of bakery and snack applications require more than a cookie-cutter solution.


They require a custom-tailored approach built on collaboration and area expertise.


They require Delavau Food Partners.


Rising to the Occasion

Although bakery formulation objectives—clean label, dough strength, mold inhibition—may seem similar on the surface, we understand that solutions vary according to your formula, processes, and overall goals. No one knows your company’s strengths, weaknesses, opportunities, and objectives better than you.


That’s why the most critical component of each project is, in fact, you.


Informed by your insights regarding your product development, labeling, and operational needs, we apply our bakery and snack formulation and processing know-how to efficiently tailor a solution for your product and your business.


Delavau Food LabWorking within your application and formula, we specialize in:

  • • Clean-label alternatives
  • • Shelf life extension
  • • Improved cost-in-use
  • • Fortification of baked goods with calcium and other minerals
  • • Optimized formulas for cost and operational efficiencies
  • • Improved eating experience of baked goods
  • • Reduced sodium
  • • Increased operational sustainability


And, because we’re not beholden to a specific set of ingredients or raw materials, our toolbox is limitless. With the freedom to create the solution that makes the most sense for your business and the capability to do so, we move swiftly and operate seamlessly as an extension of your team.


Putting the Lab in Collaboration

delavau_food_lab_2Bread, pizza dough, bagels, muffins, pretzels, donuts.


If you can make it, we can make it.


Utilizing our Food Lab’s full-bakery capabilities, our research and development team works with your formula to recreate your product while enhancing it with our customized ingredient solutions.


We then test and analyze the product to ensure successful performance in real-world conditions.


The result?


A solution you can apply to meet real-world demand:

  • • Elimination of ingredients that consumers find unfamiliar and unappealing—like L-cysteine, azodicarbonamide, sodium metabisulfite, propionates
  • • An extended shelf life from 10 to 21 days
  • • Extended freshness of a shelf-stable product from 30 to 45 days
  • • Doubled lifespan of a yeast-raised doughnut from 18 to 36 hours
  • • Eliminated need for a susceptor board in microwaveable pizza
  • • A sandwich roll fortified with the same level of calcium as a glass of milk
  • • Improved gluten development, dough strength, and process tolerance
  • • Reduced elasticity, increased extensibility, and shortened mix times


Your Partners in Scalable Solutions

bakery_formulation_expertsBoutique or large-scale, party of five or 85, shelf-stable or freshly baked. Regardless of size or situation, we apply our ingredient and technical expertise to achieve scalable results.


From breakthrough innovations like our susceptor board elimination technology and dramatic improvements in shelf life extension, our team is dedicated to continuous improvement. Applying our deep knowledge of snack and bakery applications, we develop turnkey and tailored ingredients and technologies, so when you come through our door, we’re prepared with efficient, scalable solutions that are readily adjustable and adaptable for your product’s objectives.


With a fully equipped Food Lab and skilled technical team, we support quick turnarounds for long-lasting solutions, empowering you to reach your goals faster.


Smarter. Fresher. Better.

By taking a smarter, more efficient, partner-centric approach to our work, we help you create fresher, better products for your customers.


Get in touch to see how Delavau can partner with you to help enhance your offerings.

Three Fresh Ideas for Frozen Pizza

From classic pepperoni to culinary creations, classic crusts to stuffed and seasoned selections, the frozen pizza segment has seen tremendous change in recent years.


Frozen pizza remains prominent in the American diet and is among the most popular and versatile dishes on the American menu. But, with consumer attitudes increasingly shaped by health and wellness concerns, convenience products like frozen pizza face new challenges.


Even in more indulgent products or those intended for quick consumption, those that offer health benefits or at least a clean label are capturing market share. When considering new product opportunities in pizza, the following three product development ideas could help fuel your next innovation.


1) Eliminate Susceptor Boards

Frozen_Pizza_Crust_Formulation_760461103The demand for clean label extends beyond the ingredient legend to include preparation components. While susceptor boards have traditionally been used to achieve the desired crispness in microwaveable pizza, the cost and process constraints are driving demand for susceptor board elimination.


Our Encore Plus ingredients can help deliver microwaveable pizza crusts that no longer need a susceptor board to achieve a crispy crust, as well as providing clean label and sensory benefits. Encore Plus yields pizza crusts that, even straight out of the microwave, are tender with a crispy edge and a well-rounded artisan-bread-like flavor profile. Your products thus maintain desirable sensory qualities while eliminating the cost, processing challenges, and potential conflict with clean label perception associated with susceptor boards.


2) Simplify Ingredient Legends

Across all categories of consumer packaged foods, brands have been displacing ingredients that give consumers pause, and frozen pizzas are no exception. Gluten-free pizza may not be in as much demand as it once was, but new products continue to be developed, meeting the needs of consumers with allergies and those who simply prefer a product they perceive to have a healthier profile.


Eliminating preservatives and other ingredients that look less friendly on a label should also be a priority, one that Delavau Food Partners is well poised to help you meet. Our Encore line of products helps you achieve cleaner labels by eliminating ingredients like sodium stearoyl lactylate (SSL) or azodicarbonamide (ADA).


3) Add Culinary Flavors

Pizza with artisanal crust and culinary toppings.Historically, frozen pizzas have been dominated by classic flavors like pepperoni and sausage. However, consumers are growing increasingly adventurous in their food choices, and this means that opportunities abound for frozen pizzas with more creative ingredients and fresh flavor profiles. Brands like Virtuoso have already launched new, culinary flavors, giving shoppers the opportunity to add new flavor profiles to their carts. Try a combo of hot soppressata, chilies, and hot honey to meet consumer demand for spicy foods; or, for a seasonal option, try a pie with pumpkin, apples, scallions, and Gruyère.


Whether you’re adding an in-season, culinary-inspired LTO, creating a more attractive product with clean label dough conditioning solutions, or eliminating a susceptor board for cost-savings and added appeal, the technical team at Delavau Food Partners works alongside yours to help you achieve your product improvement goals.


Work with our technical team at our Piscataway, New Jersey, Food Lab or at the Pizza Innovation Center recently opened by Delavau’s parent company, Lesaffre Yeast Corp., in conjunction with the North American Pizza and Culinary Academy.


The Pizza Innovation Center, located near Chicago, features a variety of equipment, including several types of mixers, dough handling equipment, and ovens. Perhaps most notably, the Center’s dough preparation room can replicate any climate, which is particularly valuable when troubleshooting formulation or testing new innovations.


For more technical detail on susceptor board elimination, download our application bulletin on the subject. Or to explore other ways our experienced technical team can help you improve your pizza applications and pursue new opportunities, get in touch.

For more technical detail on susceptor board elimination, download our application bulletin on the subject. Or to explore other ways our experienced technical team can help you improve your pizza applications and pursue new opportunities, get in touch.