Pangkarra Foods has added a gluten-free penne and gluten free-fettuccine to its range while re-branding its pasta packaging.
Based in the Clare Valley in South Australia, the company produces premium paddock-to-plate wholegrain products such as pasta, flour, lavosh and grissini, but can now cater for wheat-intolerant consumers as well.
According to co-manager Katherine Maitland, the new-look packaging was developed to take the current packaging from a sticker to a printed bag, and showcase the new Health Star Rating (HSR) system.
“The new line of packaging has enabled us to reinforce key messages that we didn’t feel we were delivering,” Maitland said.
“We can now convey that our pasta is vegan-friendly; we grow GMO crops; and our pasta is not just wholegrain but 100 per cent wholegrain."
Pangkarra pasta received five stars in the new Health Star Rating (HSR) system, which is now clearly labelled on the new packaging.
The two new gluten-free pasta shapes are made with Australian lentils, Australian chickpeas and Australian maize flour. They are low in sugar, high in protein and low in GI.
Co-manager Jim Maitland said the gluten-free pasta is an alternative to the wheat-based products, and caters to a growing market of gluten-free shoppers.
“There are a lot of people who cannot eat wheat, as they may be intolerant or coeliac,” he said.
“We wanted to not only provide a healthy option for them, but also a premium and gourmet alternative as a an artisan product from South Australia.”
