by Jeanne Yacoubou, MS
\nVRG Research Director<\/p>\n
The VRG received an email asking us to confirm which pizzas at Papa
\nJohn\u2019s were vegetarian or vegan. Our online reader had seen conflicting
\ninformation and hoped we could clarify it for her.<\/p>\n
Papa John\u2019s is one of the largest pizza chains in the United States
\ntoday with approximately 4,200 corporate-owned and franchised locations
\nin all fifty states and thirty-five countries since its opening in 1984.<\/p>\n
The VRG spoke with an employee in the Research & Development Department
\nat the Papa John\u2019s corporate office in February and March 2014. <\/p>\n
We learned that the original dough is all-vegetable. Here is its
\ningredient statement along with that for the dustinator used when making
\nthe dough:<\/p>\n
\nPizza Dough: Unbleached enriched wheat flour (wheat flour, malted barley
\nflour, wheat starch, ascorbic acid, enzyme, niacin, iron as ferrous
\nsulfate, thiamine mononitrate, riboflavin, folic acid), water, sugar,
\nsoybean oil, salt, yeast [fungal or bacterial derivatives \u2013 NO animal
\nderivatives]. No trans fat.
\nDustinator: Wheat flour, semolina, soybean oil.<\/p><\/blockquote>\nThe thin crust dough at Papa John\u2019s contains a dairy ingredient:<\/p>\n
\nThin Crust: Unbleached Flour (wheat flour, malted barley flour), water,
\nsoybean oil, cultured wheat starch, yeast, salt, natural and artificial
\nflavors (milk), dextrose, calcium propionate (preservative) and soy
\nlecithin.<\/p><\/blockquote>\nThe R&D staff member at Papa John\u2019s told us that \u201cL-cysteine is not used
\nin the pizza doughs\u2026There is no cheese dusted on the crust or baked into
\nthe crust.\u201d<\/p>\nThe pizza sauce at Papa John\u2019s is all-vegetable. Its ingredient
\nstatement reads as follows:<\/p>\n\nPizza Sauce: Vine-ripened fresh tomatoes, sunflower oil, sugar, salt,
\nspices [oregano, black pepper, basil], garlic*, extra virgin olive oil
\nand citric acid. *Dehydrated<\/p><\/blockquote>\nA question on the Papa John\u2019s website FAQ page concerns whether animal
\nfats are used in the sauce. Papa John\u2019s response: \u201cWe do not use animal
\nfats…in our sauce.\u201d (Source<\/a>) <\/p>\nThe most frequently used cheese at Papa John\u2019s is mozzarella. Here is
\nits ingredient statement:<\/p>\n\nCheese: Part-skim mozzarella cheese (pasteurized milk, cultures, salt,
\nenzymes [chymax \u2013 NOT animal derived]), modified food starch [derived
\nfrom corn], powdered cellulose (added to prevent caking), whey protein
\nconcentrate, sodium citrate, sodium propionate (added as a preservative).<\/p><\/blockquote>\nWe were told by Papa John\u2019s that the three-cheese and the two-cheese
\nblends used on select pizzas contain cheese made with animal rennet. The
\nsmall packets of Parmesan cheese are also non-vegetarian for this reason
\naccording to a Papa John\u2019s R&D employee.<\/p>\nCheese \u2013 Three cheese blend: Provolone, Fontina, Fresh Asiago Cheese
\n(Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Powdered Cellulose
\nadded to prevent caking.
\nCheese \u2013 Two cheese blend: Parmesan\/Romano: Cultured Milk, Enzymes,
\nSalt, Cellulose to prevent caking, Natamycin to protect flavor.<\/p>\nThe last question on Papa John\u2019s FAQ page<\/a> concerns vegetarian options. The website states: <\/p>\n
\u201cThe popular Papa John’s vegetarian pizzas are the Garden Fresh pizza
\nand Spinach Alfredo pizza\u2026You can always build your own vegetarian pizza
\nto your personal preferences.\u201d<\/p><\/blockquote>\nThe website description of the Garden Fresh pizza reads as follows:<\/p>\n
A veggie lover\u2019s delight! Our Garden Fresh pizza is covered with pizza
\nsauce then layered with fresh-sliced onions & green peppers, gourmet
\nbaby portabella mushrooms, ripe black olives, fresh sliced Roma tomatoes
\nand 100% real cheese made from mozzarella.<\/p><\/blockquote>\nWe asked Papa John\u2019s if the Garden Fresh Pizza could be ordered without
\nthe cheese. Here\u2019s the response we received: You can customize any pizza.
\nWe have many customers who order the Garden Fresh pizza with our tomato
\npizza sauce, the vegetables and no cheese.<\/p>\nPapa John\u2019s also offers a Spinach Alfredo Pizza. Its website description: Delicious doesn’t have to be complicated. This irresistible pizza has a rich and creamy blend of spinach and garlic Parmesan Alfredo sauce.<\/p>\n
We asked Papa John\u2019s if the Spinach Alfredo pizza is made with one or
\nboth of the cheese blends containing animal rennet. We were told that
\n\u201conly mozzarella\u201d cheese is on this pizza.<\/p>\nThe VRG also asked \u201cDoes the Parmesan sauce on the Spinach Alfredo Pizza
\ncontain Parmesan cheese made with animal rennet?\u201d We received this
\nreply: \u201cSpinach Alfredo Sauce does not contain animal rennet.\u201d (Papa
\nJohn\u2019s bolded “does not contain animal rennet.”)<\/p>\nWe asked: Can the Spinach Alfredo Pizza be ordered without the Parmesan
\nsauce? <\/p>\nPapa John\u2019s told us: The sauce has Parmesan Cheese in it. You can order
\nthe pizza without the sauce. However, the sauce does not contain animal rennet.<\/p>\nThe ingredient statement for the Parmesan Alfredo sauce:<\/p>\n
Spinach Alfredo Sauce: Skim Milk, Spinach, Cheese Blend [Cream Cheese
\n(Pasteurized Cultured Milk and Cream, Salt, Stabilizers (Xanthan, Carob
\nand\/or Guar Gum), Cheddar Cheese (Pasteurized Milk, Skim Milk, Cheese
\nCultures, Salt, Enzymes), Parmesan Cheese (Pasteurized Part-Skim Milk,
\nCheese Cultures, Salt, Enzymes), Romano Cheese (Pasteurized Sheep’s
\nMilk, Cheese Cultures, Salt, Enzymes)], Canola Oil, Whey, Natural Flavor
\n(Contains Milk and Soy Lecithin), Contains 2% or less of the following:
\n Modified Food Starch, Salt, Maltodextrin, Flavor Enhancer (Hydrolyzed
\nSoy Protein, Autolyzed Yeast Extract, Canola Oil, Natural Flavor), Corn
\nSyrup, Cultured Milk Powder, Garlic, Sugar, Spice, DATEM, Mono- &
\nDiglycerides, Xanthan Gum, Dextrose, Cellulose Gum, Guar Gum,
\nCarrageenan, Caramel Color, Lactic Acid, Citric Acid, Annatto (Color).
\n*Product does not contain animal rennet<\/p><\/blockquote>\nThe VRG also asked Papa John\u2019s about kitchen protocols to keep meat,
\nmeat products and dairy separate from vegetables and the original dough.
\nHere are our questions and Papa John\u2019s responses:
\nQ:<\/strong> Can you comment on how well kitchen staff keep meats and meat
\nproducts away from vegetable-based ingredients\/menu items?
\nA:<\/strong> Products (meats, cheeses, veggies) are opened and placed into
\nseparate, clean and sanitized covered Lexan pans. They are then stored
\nin the refrigerator.
\nQ: <\/strong>Are there strict protocols in place regarding utensils, pans, bowls,
\ncutting surfaces, placement in cold storage, etc.?
\nA: <\/strong>All Lexan pans, utensils, and cutting surfaces are clean and
\nsanitized between uses.
\nQ: <\/strong>Could the same pizza cutter be used to slice an all-vegetable pizza
\nafter slicing a pizza covered with meat products or even after slicing a
\ncheese pizza?
\nA: <\/strong>Separate pizza cutters are used for products with different
\nsauces. An all-vegetable pizza could be sliced with the same pizza
\ncutter as used to slice a cheese pizza or a meat topping pizza.
\nQ:<\/strong> Are cutters always sanitized between uses?
\nA: <\/strong>Pizza cutters must be washed every two hours, or anytime after
\ncutting a pizza with jalapeno peppers, anchovies, or banana peppers.
\nQ:<\/strong> Do you have separate pans used to bake thin crust pizzas and others
\nto bake original dough pizza?
\nA:<\/strong> Our pizzas are baked on pizza screens (as opposed to pizza pans). We
\ndo not have separate screens for original and thin crust pizzas.
\nQ:<\/strong> If the same pans are used for both doughs, are the pans sanitized
\nbetween uses?
\nA: <\/strong>Pizzas are baked on carefully “seasoned” pizza screens. Placing of
\nthe seasoned pizza screens in water will cause sticking of the crusts to
\nthe screens.<\/p>\nThe VRG asked Papa John\u2019s if a patron could request that only a newly
\nsanitized pizza cutter be used to slice a pizza made to order without
\nthe cheese. We received this reply:<\/p>\nYes, you can certainly ask the manager on duty to do this for you. Our
\nstore team members are most happy to help our customers with special
\nrequests for cutting their pizza.\n<\/p><\/blockquote>\nFor more information about Papa John\u2019s, readers may visit: papajohns.com<\/a>
\nFor more information on microbial rennets and chymosin: vrg.org\/blog<\/a><\/p>\nFor more information on fast food and quick casual restaurant chains
\nvisit: The VRG website<\/a>.<\/p>\nThe contents of this article, our website, and our other publications,
\nincluding The Vegetarian Journal, are not intended to provide personal
\nmedical advice. Medical advice should be obtained from a qualified
\nhealth professional. We often depend on product and ingredient
\ninformation from company employees or company statements. Information
\ndoes change and mistakes are always possible. Please use your own best
\njudgment about whether a product is suitable for you. Further research
\nor confirmation may be warranted.<\/em><\/p>\n\nThere are many ways to stay connected to The Vegetarian Resource Group!<\/strong><\/p>\nClick here<\/a> to get our blog delivered right to your inbox.
\nFor updates on all kinds of vegetarian- and vegan-related topics subscribe to our free enewsletter<\/a>.
\nTo support The Vegetarian Resource Group research, donate at
\ngivedirect.org\/give<\/a>.
\nTo join The Vegetarian Resource Group and receive Vegetarian Journal, go
\nto vrg.org\/member\/2013sv.php<\/a>.<\/p>\n<\/div>\n<\/style>\n<\/p>\n","protected":false},"excerpt":{"rendered":"
by Jeanne Yacoubou, MS VRG Research Director The VRG received an email asking us to confirm which pizzas at Papa John\u2019s were vegetarian or vegan. Our online reader had seen conflicting information and hoped we could clarify it for her. Papa John\u2019s is one of the largest pizza chains in the United States today with […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5237","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/5237","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=5237"}],"version-history":[{"count":11,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/5237\/revisions"}],"predecessor-version":[{"id":5389,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/5237\/revisions\/5389"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=5237"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=5237"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=5237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}