Sunday, 22 October 2017

 

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Papa John's International now provides its gluten-free crust made with ancient grains throughout the US, in line with its commitment to “Better ingredients. Better pizza”, the company announced.

The new, never-frozen, gluten-free crust is made with sorghum, teff, amaranth and quinoa. The ancient grains are naturally gluten-free and higher in protein and fiber than other grains, while adding a more robust texture and flavor to the crust.

The national offering is a result of recent pilot testing earlier this year in Los Angeles, Phoenix, St. Louis, Houston and Nashville. For consumers, the availability of a gluten-free crust option was a leading factor in deciding where to order their pizza from and has driven an increase in new customers, according to Papa John’s.

According to Mintel, gluten-free food sales grew 178% from 2013-16 and the percentage of consumers eating gluten-free versions of foods that typically contain gluten continues to trend upward.

"Eating a gluten-free crust doesn't have to mean eating a bland, tasteless product," said Sean Muldoon, Papa John's CEO. "Our Gluten-Free Crust took more than two years to develop and perfect because taste and texture were key factors in the dough development. The fact that our pilot customers told us they loved the taste proves that we made the right decisions."

Operationally, Papa John's employs procedures to prevent contact with gluten, and while the crust is prepared in a separate, gluten-free facility before being shipped to stores, it is possible that a pizza with gluten-free crust could be exposed to gluten during the in-store, pizza-making process, warns Papa John’s. Therefore, the brand does not recommend its gluten-free crust made with ancient grains for customers with celiac disease or serious gluten intolerances.  

Related articles: 

Papa John’s Expands in Chile and Spain 

Papa John’s wins Guinness World Records title for most people tossing pizza dough

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