June 7, 2010, Richmond, B.C. – Boston Pizza
International Inc. unveiled a new menu offering gluten-free and
thin crust options as well as 10 new dishes in all of its 341 locations across Canada.
In addition, 75 per cent of Boston
Pizza's over 100 menu items will now feature reduced levels of sodium.
"We are listening to our guests and responding to what they want when it
comes to variety, taste and nutritional profile," says Boston Pizza International Inc. corporate
chef, Matthew Hoag. "That's why we've
added the new gluten-free pizza crust, and why our signature, fresh
daily, hand-pressed dough is now available in original, thin crust and
multigrain formats."
Specific menu items that will have reduced sodium include all pastas,
chicken wings, salad dressings, pizza sauces, and ham.
"Reducing the sodium content in the majority of menu items provides
options that meet the dietary needs of our customers, while maintaining
the great taste of Boston Pizza
favourites." says Hoag. "We are dedicated to continuing our innovation
in pizza and to adding new "craveable" dishes to our menu."
Other key additions to the 2010 menu include the Baked Chipotle Bacon
Penne, the 2009 winner of Boston
Pizza's annual staff recipe contest. The Baked Chipotle Bacon Penne was
created by Boston Pizza employees Ms. Annalise Lynch and Ms. Odnochimeg
Enkhnar-Od of Calgary, Alta.
The complete list of new menu items launching June
7 nationwide includes: BP sliders, three thin crust pizzas: pepperoni and feta, Sicilian and Baja, gluten-free crust and toppings, a
Health Check certified chopped chicken salad, fettuccini carbonara, baked chipotle bacon penne, and new recipes for the spinach salad and
NY striploin steak. The crispy chicken wrap will be available in most
locations, while the fish and chips will remain exclusive to Atlantic Canada.
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