RED BANK, NJ – Cono Italiano, Inc., the license holder for the North American Distribution and Manufacturing rights of "pizza cono," today announced that its one-of-a-kind, cone-shaped pizza is made using a proprietary, wheat-based dough that is rich in antioxidants. A chemist at the University of Maryland discovered the method to boost the antioxidant content of whole grain and wheat pizza dough by baking it longer and at higher temperatures. The results of the research were presented at a meeting of the American Chemical Society in Chicago, a location long known for its mouth-watering deep-dish and thick crust pizza.
The research conducted at the University of Maryland examined new ways to improve healthy properties of wheat-based foods. Pizza was the natural test subject due to its worldwide popularity. Researchers experimented with baking temperature, time and length of fermentation — the time pizza dough is given to rise. With higher baking temperatures, antioxidant levels rose by up to 60 percent and up to 82 percent, depending on the type of wheat flour used. When done carefully, baking time and temperature can be increased without burning the pizza. The oven temperatures ranged from 400 to 500 degrees Fahrenheit, the same temperature range Cono Italiano presently uses.
Antioxidants are substances that protect cells from damage caused by unstable molecules known as free radicals. Some experts believe antioxidants can lower the risk of cancer, heart disease and other ailments.
About Cono Italiano, Inc. Cono Italiano, Inc. owns the North American distribution and manufacturing rights for Pizza Cono. This Pizza Cone is designed to be a drip free, spill free cone-shaped pizza made of proprietary dough and filled with freshly selected ingredients. The Company intends that the Pizza Cone will be distributed through the fast food market. The Pizza Cone will be distributed to quick-service restaurants (QSR), takeaways, and leisure locations. These establishments include typical fast food chains, supermarkets, convenience stores, entertainment facilities and sports arenas. Sales of frozen pizza in 2009 were $4.4 billion making it one of the fastest growing categories in supermarkets and convenience stores. For more information please visit www.conoitaliano.com
Forward-Looking Statements
This press release contains "forward-looking statements" as defined in the Private Securities Litigation Reform Act of 1995. These forward-looking statements are based on currently available competitive, financial and economic data and management's views and assumptions regarding future events. Actual results may differ materially from forward looking statements due to various factors beyond the control of the Company. For further information regarding risks and uncertainties associated with the Company's business, please refer to the Company's filings which are publicly available on the website of the U.S. Securities and Exchange Commission.
Source: Cono Italiano, Inc
