From the patented recipe to laboratory analyses: we are making four years of research and development accessible through three documents with DOIs, showing how our food innovation came about.
Behind Nuvola Zero’s products lies a journey of formulations, industrial trials, analyses and checks. This work was carried out between 2022 and 2026, starting from Cesare De Stefano’s patented recipe and process, to develop a formulation platform capable of supporting an entire range of baked products.
Today, this journey is public. Three documents make it possible to retrace its stages, learn about the contributions of the professionals involved and understand the significance of the results reported.
The starting point was to turn a proprietary formulation into a technological foundation suitable for different products, supporting its development with testing and documentation.
The first scientific stage dates back to 2022, with a report by Professor Luigi Bonizzi of the University of Milan. The document assessed the feasibility of a research programme into products with low or zero carbohydrate content, identifying objectives and methods for further investigation.
From 2023 to 2026, the work continued with Dr Francesco Andriola, food technologist, through formulation activities, industrial trials, analyses and further study of the glycaemic profile. These are separate stages, with different scientific responsibilities, which together help reconstruct the project.
The publicly available documentation includes:
Each document is identified by a DOI, a permanent reference that makes it possible to find and cite it.
The project includes analyses carried out by external laboratories accredited for the specific tests.
According to the documentation, the products tested are gluten-free and have a carbohydrate content reported as zero, within the methods, limits and conditions set out in the test reports. The results must therefore be interpreted in relation to the samples and analyses to which they refer.
An essential aspect is clarity about the methods used. The documentation distinguishes experimental measurements from mathematical simulations of glycaemic load, developed using the available carbohydrates per serving and different glycaemic index scenarios.
These simulations provide further insight into the products’ profiles, but are not equivalent to experimentally determining the glycaemic index in humans. In particular, no experimentally measured human glycaemic index is attributed to Ciambella Zero. Any conclusions about clinical effects require dedicated studies.
The project also includes a DNV verification process under the applicable STP 71 specification. This check concerns compliance within the scope of the certification and is separate from any assessment of clinical effects.
For us, sharing research means making the work behind product development understandable. The full composition remains protected, while the documented process is accessible to anyone wishing to explore it and engage in discussion.
Transparency starts here: explaining what was studied, how it was assessed and what the data demonstrate.
Project documentation
Press coverage
Sweets, bread, pasta and snacks developed to offer you a carbohydrate-free alternative.
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