Angelic Bakehouse introduces Flattza Crusts with reduced sodium.
New Reduced Sodium Flattza Crusts are joining the portfolio of Lancaster Colony Corp.’s Angelic Bakehouse, a stand-alone, founder-led company.
The Flattza Crusts, which are a cross between flatbread and pizza crust, are created by pressing red wheat berries, quinoa, oat groats, rye berries, barley, amaranth, and millet that have sprouted. With 26 grams of whole grains, 5 grams of fiber, 2 grams of sugar, 6 grams of protein, and 100 mg of salt per crust, there are 120 calories in each one. According to Angelic Bakehouse, the Reduced Sodium Flattza Crusts have 50% less salt than the original Flattza Crusts and almost three times less sodium than regular pizza crusts.
“We’re listening to our customers who keep asking for low-sodium options,” stated Jenny Marino, the founder of Angelic Bakehouse. “We are dedicated to choosing ingredients with consideration and purpose since we have an obligation to assist customers at the aisle. We will consistently outperform these big brands when it comes to the Nutrition Facts Label. Our low-sodium products are something we are really proud of. We are happy to be the brand that customers trust for the greatest low-sodium solutions, providing them with tasty and healthful substitutes for conventional market offerings.
The $5.99 Angelic Bakehouse Reduced Sodium Flattza Crusts are a new addition to the company’s low-sodium menu, which also includes Low Sodium Bread, No Sodium Added Bread, and Low Sodium Wraps. The goods are entirely non-GMO, kosher, vegan, egg-free, nut-free, dairy-free, soy-free, and sesame seed-free.
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Ms. Marino declared, “Healthy pizza is no longer an oxymoron.” We already take great pride in the protein, fiber, and net carbohydrates that our Flatzza offers—all of which much exceed those of a regular pizza crust—and we also offer a low-sodium variant. This reaffirms our dedication to being a top supplier of low-sodium food options; we’re thrilled to be able to satisfy the demands of individuals who need or want low-sodium diets without compromising flavor. Making carbohydrates with standards makes us proud.