date:Nov 15, 2012
ifferentiate their products from the competition by offering breads and buns that cook and taste more like traditional products. They will also have twice the shelf-life of existing gluten-free products.
As the President of the company, Jerry Bigam stated, for any new product introductions you always try to hit a home run and we are confident that these new products will accomplish this by setting the highest possible standards for taste, texture, and nutrition at the lowest possible price in t