Panago Pizza broadens menu with multigrain crust, new sausage pizza

April 18, 2006

VANCOUVER, British Columbia—To meet growing consumer demand for variety, 150-unit Panago Pizza is launching three new menu items: a multigrain crust, fire-roasted tomatoes and a Tuscan Sausage Pizza.

According to a news release, Panago's proprietary blend of five grains (stone-ground whole wheat, rye, malted barley, mustard seed and flax seed) offers consumers a wholesome pizza crust that delivers an authentic flavor with more nutritional advantages. Whole grains make up about 40 percent of the new crust, which gives it a rustic flavor profile and higher fiber.

"Our goal was to develop a product that combined the benefits of wholegrain ingredients with a flavor profile that was very approachable for our customers, and based on our initial customer testing, we are excited about the new recipe," said Jason Symington, corporate chef at Panago.

A cherry-wood blend is used to cook Panago's new fire-roasted tomatoes. "The roasting intensifies and concentrates the tomato flavors giving it a sweet and mellow sensibility combined with a subtle, smoky finish," Symington. The new topping joins Panago's extensive list of 35 pizza topping choices.

Panago's new Tuscan Sausage Pizza combines spicy Italian sausage, chorizo, fennel sausage, red onions, fire-roasted tomatoes, Italian tomato sauce, mozzarella and cheddar.

All three products are available at all Panago stores in Canada.

Topics: Dough , Hot Products , Marketing

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