Pizza Pizza intros new low-sodium crust

 
Aug. 3, 2009
Canadian chain Pizza Pizza has introduced a new, whole wheat multi-grain (WWM) crust that has 25 percent less sodium than the original "Classic" crust and 15 percent less sodium than the previous WWM crust. A further sodium reduction also can be made by requesting thin crust on an order.
 
The launch follows previous changes that eliminated all industry-added trans-fats from the menu and, according to company leadership, reflects the company's commitment to improving the nutritional value of its menu.
 
The sodium-reduced crust was made possible by a re-formulation of ingredients to ensure a high quality whole-wheat multigrain product.
 
To accommodate special dietary needs, Pizza Pizza also added a gluten-free crust to the menu in June 2008.
 
"Across the board, we constantly work to accommodate a healthier lifestyle by providing a menu that's both convenient and nourishing," said Pat Finelli, Pizza Pizza's chief marketing officer. "We have worked hard to improve the nutritional composition of our crust and will continue to explore new sodium-reduction solutions."
 
According to Health Canada, the average Canadian consumes more than twice the recommended daily intake of sodium and an increasing number of young Canadians are developing high blood pressure as a result. Health Canada recommends a daily intake of 2,100 milligrams, or approximately one tablespoon of salt.

Topics: Dough , Operations Management


Related Content


Latest Content


comments powered by Disqus

 

TRENDING

 

WHITE PAPERS