Panago adds new low-carb pizza crust option

March 1, 2004

VANCOUVER, British Columbia--Panago, a 155-unit Canadian chain, has joined the low-carb movement by adding a new crust to its menu.

According to a news release, the low-carb crust is made primarily with wheat gluten, corn starch and oat fiber, and has a taste similar to Panago's thin crust. Each slice of the new 12-inch pizza contains 3.3 net carbs (net carbs represent total carbohydrates minus dietary fiber.)

"We're really excited about being able to offer our customers this new low carb option," said Panago's CEO, Sean DeGregorio, in the release. "It is a great product and a timely response to our customers' changing tastes and dietary concerns."

Topics: Dough , Operations Management

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