NutriPizza: Dough made with broccoli stem that revolutionizes the way of eating in Lima

In a context where more and more people in Lima are seeking to eat better without giving up flavor, a Peruvian venture proposes an unconventional alternative: pizzas whose dough is made from the stem of broccoli, which is normally discarded. This is NutriPizza, a foodtech startup that combines healthy eating, innovation, and sustainability in a daily and accessible product. The proposal was born from university research focused on identifying vegetable by-products with high nutritional value that are wasted in the food chain. In the case of broccoli, about 70% of the plant corresponds to the stem, which is discarded despite its high fiber content. The NutriPizza team transforms this stem into flour and incorporates the resulting dough into pizzas that maintain a similar experience to the traditional ones, but with an improved nutritional profile. Currently, NutriPizza offers three versions of dough—standard, gluten-free, and high in protein—combining broccoli stem, legumes such as ...