Rizopia Best Pasta Freefrom Food Awards 2010

Rizopia Brown Rice Pasta cooks just like normal pasta; it has texture and flavour and is full of all the goodness of whole grain Brown Rice. It is made from just whole grain brown rice and water nothing else is added, no goodness is taken out.

Rizopia Brown Rice Pasta is healthy, natural, and easy to digest. Its high nutritional and non-allergenic content makes it ideal for everyone. In a survey of 400 coeliacs 8 out of 10 who took part said they preferred it to their existing pasta.

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Rizopia is available on prescription

There are four shapes available on prescription, just ask your doctor for any of the following:

Rizopia Spaghetti 500g PIP-code 340 0090

Rizopia Fusilli 500g PIP-code 340 0074

Rizopia Penne 500g PIP-code 340 0082

Rizopia Lasagne 375g PIP-code 340 0108

Print the details to take to your doctor

We are also saving the NHS money

 Rizopia gluten free pasta is the cheapest range of gluten free pasta available to the NHS, in some cases a third of the price per gm of other products. So not only are you getting the best, but you are saving the NHS money.

See the cost analysis from the British National Formulary Issue 59 (National Health Price Book).

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Let us know what you think

We always encourage customer feedback, so please email us and let us know what you think of Rizopia and if you find it easy to get on prescription.

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Winner of the FreeFrom Food Awards 2010

Rizopia Organic Brown Rice Pasta has just won The Best Pasta Award in the Free From Food Awards 2010.

The judges said: "This pasta has great texture and a really nice bite. It’s indistinguishable from ordinary wheat pasta – a triumph of manufacture."

Now in their third hugely successful year, the FreeFrom Food Awards celebrate the innovation and imagination shown by the food industry in creating foods that do not include ingredients associated with the many chronic health problems that plague the 21st century.

The award ceremony was presented by Antony Worrall Thompson on Wednesday 21st April at the Canal Museum in London.

Take a look at the full announcement and tasting notes.

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