Gluten free pizza supplier White Rabbit has invested £500k into upgrading its bakery, reformulating its pizzas and overhauling its branding.
It has installed a “unique, state-of-the-art” oven, specifically designed for cooking gluten-free sourdough at its Oxford bakery.
Reformulated versions of its chilled pizza, focaccia and flatbread lines, as well as its frozen pizzettas and dough balls, will roll into retailers this month.
White Rabbit’s chilled Signature 24-hour Proved Sourdough Pizza has also increased in size from nine to 10 inches.
The updated recipes feature a new flour blend with “gut-friendly” ancient grains.
White Rabbit has also refreshed its branding across its entire range to dial up its “handcrafted foodie credentials”.
“Our food now looks and tastes incredible,” said White Rabbit CEO Nick Croft-Simon.
“To be truly best-in-class in gluten-free means being able to stand shoulder to shoulder with high-quality, main fixture equivalents, and our new recipes and process deliver this and more.”
“We have ranges spanning meat, dairy and plant-based dietary requirements, which is the real recipe for gluten-free growth, and we have the knowledge and capability to support our retail partners in taking the category to the next level.”
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