TL;DR
Papa John's has introduced a gluten-free pizza crust systemwide, composed of a mixture of teff, amaranth, quinoa, and sorghum. The new product has been two years in the making and was tested in several locations before being approved.
After testing the product earlier this year, Papa John's has officially launched its gluten-free pizza crust at over 3,000 locations. According to a recent article in Nation's Restaurant News, the crust is composed of a mixture of teff, amaranth, quinoa and sorghum.
The new product has been two years in the making and was tested in Los Angeles, Nashville, St. Louis, Houston and Phoenix before being approved.
Sean Muldoon, the brand's chief ingredient officer said, "The fact that our pilot customers [in the test markets] told us they loved the taste proves that we made the right decisions.”
The gluten free option comes as part of the brand's recent series of ingredient changes. Papa John's is moving towards offering products free of artificial colors, flavors and preservatives.
In this story
This story was originally published in 1851 Franchise on August 8, 2017. Burnaze summarizes and links to the original reporting.
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