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Gluten-free Italian food brand White Rabbit has added a trio of new chilled pasta<\/a> dishes.<\/p>\n Aubergine Parmigiana, Butternut Squash & Provola and Prosciutto Ham & Mozzarella (rsp: \u00a33.75\/250g) are made in Italy and are cut in a girasoli pasta shape.<\/p>\n The pastas would \u201cbring more foodie flavours to the gluten-free category and emulate the main fixture experience\u201d, said White Rabbit.<\/p>\n They were made from \u201chigh-quality ingredients\u201d including the addition of fresh egg<\/a> into the pasta dough for Butternut Squash & Provola and Prosciutto Ham & Mozzarella.\u00a0<\/p>\n Thanks to their shape, they boasted \u201ca bigger surface area and more bite\u201d than other pastas, the brand claimed.<\/p>\n Aubergine Parmigiana and Butternut Squash & Provola will land in Sainsbury\u2019s<\/a> and Ocado<\/a> on 18 October, with Mozzarella & Prosciutto also launching in Sainsbury\u2019s from 8 November. Whole Foods Market will also list Aubergine Parmigiana from 18 October.<\/p>\n \u201cWith gluten-free consumers making up one in five households, we know that the overall supermarket<\/a> of choice is dictated by the free-from options on offer,\u201d said White Rabbit co-founder and CEO Nick Croft-Simon. \u201cSo, by listing ranges like our new fresh pasta, there is a huge opportunity for retailers to bring in new customers both to free-from and other categories, increasing basket spend as a whole.\u201d<\/p>\n It comes after White Rabbit added gluten-free biscotti and plain, gluten-free gnocchi SKUs<\/a> earlier this year.<\/p>\n In January, the brand invested \u00a3500k<\/a> into upgrading its bakery<\/a>, reformulating its pizzas<\/a> and overhauling its branding.<\/p>\n $(document).ready(function() {
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