La Panzanella Deli Cracker Updates Package Design to Debut Recipe Change

Originally posted on Packaging World La Panzanella’s new Croccantini cracker package redesign showcases the product inside and emphasizes its latest recipe update. Baked goods brand La Panzanella has cooked up a new look to coincide with an ingredient update for its Croccantini flatbread crackers. The Washington-based CPG switched to 100% extra virgin olive oil for […]

Let Your Charcuterie Board Do the Heavy Lifting This Holiday Season

Originally posted on Bon Appétit For the avid at-home entertainer, the holidays are much like the Super Bowl—a high-excitement, high-stakes scenario requiring massive amounts of prep work, best approached as a team effort. If your house is the place where everyone congregates during the holiday season, then you probably already have a few tricks up […]

Popular Deli Cracker Brand La Panzanella® Upgrades to 100% Extra Virgin Olive Oil and Debuts Fresh New Look

Originally published on BusinessWire on October 16th 2023 TUKWILA, Wash.–(BUSINESS WIRE)–La Panzanella® Croccantini® (Italian for “crunchy little bite”), the delicious flatbread crackers that have become a cheese and charcuterie essential, are now made with 100% Extra Virgin Olive Oil, shifting from the previous blend of high-quality oils. As always, La Panzanella crackers are made with […]

Artisanal Foods Increase in Popularity

Organic Gets a Start in the Deli CHEESE CORNER 50 DELI BUSINESS OCT/NOV 2015 With snacking occasions continuing to rise, supermarket delis can benefit from investing in the cracker segment. No longer just a grocery aisle staple, this popular “food carrier” is made to accompany the meat, cheese, spreads and toppings found in the deli. […]

Cracking The Cracker Code

Originally found at: Artisanal Foods Increase in Popularity As consumer concern for healthy eating escalates, so does the interest in natural and artisanal foods. Artisans can keep traditions alive by going beyond the massproduced norm with the best ingredients and old-world methods to create foods with flair. By Lauren R. Hartman, Product Development Editor […]

The Skinny on Croccantini

Originally appeared on 9/1/2012 – by Dan Malovany Paul Pigott plays by his rules when running a business these days. Shortly after earning his MBA from the University of Washington during the 1990s, the young entrepreneur got swept up in the dot-com era. While many business owners ended up either in rags or riches, […]

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