White Rabbit has expanded its frozen gluten-free sourdough pizza range with two new flavours and two reformulated recipes, all moving to a 10-inch Romana base.

C.H. Guenther has opened a 172-square-metre Centre of Excellence in Coventry, integrating pilot baking, sensory testing and customer co-development within a live manufacturing facility.

New product where the brand's emphasis on wheat starch technology represents a technical differentiator in a category where rice-based formulations have become standard, potentially offering consumers closer approximations to traditional bread experiences.