For the first time, P.A.N. joined the renowned tennis tournament Miami Open as an official sponsor. All the #ArepaPower is in full swing at Miami’s Hard Rock Stadium from March 16 to 30, with the flavor of our products, interactive brand activations, and strong brand presence.
The culinary offering at the Miami Open is world-class, and P.A.N. is delighting attendees with its tequeños and arepas filled with brisket, pork, and vegetarian options—creating unforgettable food experiences as part of the tournament atmosphere.
“Events like the Miami Open allow us to reach a wide variety of consumers from all over the world, who connect not just through sport, but also through food. Our products, flavors, and brand presence are engaging with a diverse audience for 15 days, which is an incredibly enriching experience for P.A.N. It gives us valuable insight into the multicultural market that comes together at sporting events like this,” said María Alexandra Mendoza, Marketing Director for Empresas Polar’s International Business.
In 2025, the Miami Open is celebrating its 40th edition with a record number of sponsors—and P.A.N. is proud to be among the world’s leading brands, bringing all the #ArepaPower to tennis fans. As part of the brand initiatives, retired Hispanic-Venezuelan tennis star Garbiñe Muguruza joined fans at the P.A.N. booth and participated in fun court-side activations where attendees could win prizes and enjoy a lively, unique experience.
In addition to reinforcing its commitment to sports, P.A.N.’s sponsorship of the Miami Open is aimed at boosting visibility and maximizing impact in the U.S. market, where it offers a winning portfolio of flours, spreads, and frozen products.
The Miami Open is one of the most prestigious tennis tournaments outside the Grand Slams, offering a high-level experience both on and off the court—and this year’s edition is set to surpass all those before it.
For the fourth consecutive year, International Grains and Cereal and Alimentos Polar España, both manufacturers of P.A.N. products and part of Empresas Polar’s International Business division, were awarded the IFS (International Featured Standards Food) certification, which recognizes their compliance with high standards of a food safety management system that guarantees the safety of the food they manufacture and market, while respecting the law and meeting the requirements of their customers.
“At Alimentos Polar España we are very proud of the renewal of this IFS Food v8 certification, which is an important recognition of the team’s strong commitment to the quality of our products. As part of Empresas Polar’s International Business, it is essential to ensure and maintain the highest quality standards in all our operations,” explains Rafael Leonis, Director of Operations for the Eurasia region.
International Grains and Cereal, Empresas Polar’s manufacturing facility located in Texas, obtained a score of 97.51% in the evaluation of this international certification, which represents a guarantee for customers and consumers of P.A.N. products. “At our plant, we are very proud to have such an important certification, which demonstrates our commitment to the quality of our processes and products, and which in turn allows us to access new markets that are increasingly demanding and competitive,” commented José Anzola, Director of Operations for the Americas.
Certifications such as the one granted by the IFS are part of the credentials required in international markets, both for local consumption and for export. With this renewal, the manufacturing operations in Madrid and Greenville confirm once again the quality and safety of the products in Empresas Polar’s portfolio around the world.“
Samples of mini arepas, mini cachapas and mini pancakes or Corn Bread were offered at the P.A.N. booth at the festival to delight all guests’ senses.
From February 22nd to 25th, in South Beach, Florida, the delicious flavors of P.A.N. products made their way to the Food Network South Beach Wine & Food Festival presented by Capital One (SOBEWFF®), a star-packed festival featuring the Food Network’s biggest names, musicians, today’s hottest lifestyle personalities and more than 500 world-renowned chefs and wine & beverage producers.
“We are very excited to be at this important event for the gastronomic sector in the United States, one of the most important markets for P.A.N. We have a growing portfolio in the United States based on convenience and variety of flavors, which is ideal for consumers looking for new gastronomic experiences, who enjoy discovering new and different flavors and appreciate practicality and convenience,” said María Alexandra Mendoza, Marketing Director of Empresas Polar’s International Business.
P.A.N. had its own tasting stand located in the Tasting Village area, during the three days of the festival (Friday through Sunday), where it displayed its most delicious dishes for the entire audience of the event with a sampling of mini arepas, mini cachapas and mini pancakes or Corn Bread.
The attendees at SOBEWFF, with challenging palates from all over the world, were able to learn about the best of our delicious P.A.N. products and the most tasty recipes that can be made with them,” Mendoza added.”
Arepas have their origin in the natives of Venezuela and Colombia, the base of this dish is corn, which dates back more than 3,000 years in these lands. There are many theories and debates on whether the origin is Venezuelan or Colombian, but to be fair the origin is indigenous and at the time the borders were not as defined as they are today, so it is very difficult to establish the exact place where the first arepa was made. We can affirm that it is a common heritage shared by both nations.
But the most important thing is to understand what arepas are and how they are made, this delicious food found in the tables of many families, as well as the tricks and tips for their preparation.
Origin and history of arepas
The origins of arepas are very uncertain, many historians claim that arepas are Venezuelan, others indicate that the arepa recipe is Colombian, what we can assure is that it is a very complete dish that is currently found in many homes.
Arepas are like bread, made with corn, water and salt. The original arepas were made with shelled corn which went through a grinding process, along with water and salt which gives it a comfortable texture to knead, this was the original recipe for arepas. With the commercialization, pre-cooked corn meal was introduced in the market, thus changing the process of making arepas, in a much easier way.
Some chefs affirm that the difference between the Colombian and Venezuelan arepas recipe is the way of preparation; Colombian arepas usually have oil and butter added, while Venezuelan arepas only have water and salt. There are some variables in the recipe, such as adding cow’s milk or goat’s milk instead of water, to give them more flavor and make them creamier.
In Spain, arepas have arrived quickly to the Canary Islands, due to the exchange that exists between the islands and Venezuela. This is why we can observe the Canarian arepas, which are usually served filled with cheese, fried plantains and other fillings.
How to prepare homemade arepa dough
Nowadays the way to prepare arepas is very easy and fast, that is why we will explain how to make arepas. There are numerous ways to make them, some more laborious than others, we will start with the recipe to make arepas from precooked cornmeal. The first thing to do is to make the dough recipe, first put water in a bowl, big enough to be able to knead, a little salt, and add the precooked cornmeal to taste, little by little while mixing, until you get a consistent and homogeneous mixture, without lumps. Then make small balls of approximately 100 grams and flatten them with your hand, in the shape of a disk, place them in a frying pan with a little bit of oil and cook them for approximately 5 minutes, then turn them over and cook for 5 more minutes, until both sides have a hard shell.
There are recipes to make arepas with wheat flour, in Venezuela they are known as Andean arepas, the recipe is very similar to the one with precooked cornmeal, but an egg and a bit of milk are added. After having the dough ready, let it rest and cut into slices, then place them in a frying pan or budare until browned on both sides. We can elaborate these arepas of wheat flour without eggs, only that we have to add a little butter as a substitute.
Another variable for the production of arepas is the recipe of corn meal arepas, the difference with the first one is that the elaboration of these arepas is done using non-precooked corn flour, so the process is longer, the corn must be shelled and previously grinded, for this we use some big and heavy mortars. Once we get to grind them, we add water, salt and butter to give a moldable texture. Nowadays they still make arepas with this kind of corn meal, but it is a little more difficult, but they are more similar to the original ones.
TYPES OF FLOURS THAT CAN BE USED TO MAKE THE DOUGH
The most common flour for the elaboration of arepas is the precooked corn meal, there are several brands in the market, but PAN flour is the leading brand. We can also make arepas with wheat flour, cassava flour, pumpkin, plantain, which use the same principle of creating a consistent dough, but with a different base.
In the market there are already many variables of flour, there are fine corn flour for arepas, corn meal with rice or wheat additives, but we can always make arepas with raw corn flour, as we have explained above.
HOW TO PRESERVE AREPAS
Arepas can be stored, cooked, in the refrigerator or in the fridge, depending on the use they are going to be given. As we have mentioned, the recipe for arepas dough is simple, and they can be kept in the refrigerator once made, for 3-4 days.
Delicious and healthy recipes for filling arepas
Arepas are usually seen as a bread, so the versatility of this food is infinite. They can be eaten on their own, as side dishes, stuffed, etc. They are easy to combine, nutritious, high in fiber and rich in vitamins and minerals.
Here you can find several arepas recipes.
BENEFITS AND NUTRITIONAL INFORMATION OF AREPAS AND THEIR FILLINGS
Arepas have a variety of recipes, which will depend on the consumer. But additionally they have an endless number of fillings that we will explain. These stuffed corn arepas are the perfect dish for breakfast or dinner, since they contain the necessary nutritional contributions and also provide satiety at mealtime.
Stuffed arepas are usually the best known way to eat them, you can fill them with ham and cheese, prepared meats, eggs or some more original and different combinations such as white cheese with black beans (known as Domino); chicken, avocado and mayonnaise (the famous Reina pepiada); shredded meat, fried plantain, white cheese and black beans (the popular pabellon); each of these fillings has its history and great nutritional contributions.
The filling of arepas varies from cuisine to cuisine and adapts to all tastes, there are combinations that are adapted to the country, for example, in Spain we have arepas stuffed with Iberian chorizo or black pudding, all are really rich.
There are many recipes for arepa fillings, one of the most common is the Reina Pepiada, the base is shredded chicken, avocado and mayonnaise, it is a combination that has high nutritional value because it contains the chicken protein and the good fat of the avocado, in addition to the creaminess that gives the mayonnaise, this can be replaced by yogurt if we have a low calorie diet. Another very common arepas filling is fresh white cheese, there are several types depending on taste, but they are usually filled with telita cheese, mozzarella, guayanes, costeño, among others.
Variations of arepas according to the countries where they are eaten
Depending on the country the presentation changes, for example, in Colombia arepas are usually very thin, and served with the filling on the outside, while in Venezuela they are a little thicker and the filling is served inside the arepa. In Panama they have no filling and are called changa or tortilla, the former being made with new corn and the latter with old corn.
WHICH ARE THE BEST AREPAS AND WHY.
Other variations in the preparation of corn arepas are the way they are made, we can make fried arepas, baked, roasted or the best known way, grilled arepas. It is hard to decide which is the best preparation, since each one has its own appeal, but whichever way you choose, they will surely be delicious.
Why do Venezuelan cheeses stand out and what are their characteristics?
One of the main characteristics is their versatility to be combined with a wide range of typical products of Venezuelan gastronomy; we should add the softness with which, from the milk and whey, the white cheese takes shape and offers us its flavor.
The traditional recipes with which they have been manufactured and perfected over time also make them unique; elaborate and delicate processes where the quality of the raw material used is key.
Cheeses can be made from cow’s milk or goat’s milk, depending on the texture, flavor and properties of the product.
Kinds of Venezuelan cheeses
Venezuelan cheeses are fresh, since during the production process they are not allowed to mature.
The types of fresh cheese vary, above all, in their texture, in their creaminess. The Guayanés type cheese is quite soft and is ideal for filling cachapas and arepas. The hand cheese is usually presented in slices, is a little firmer and, in addition to accompanying our typical dishes. Finally, the telita type cheese, which is perhaps the most representative of Venezuelans, is elastic and soft, ideal to accompany any meal.
HARD AND SEMI-HARD CHEESE
With a more rigid and dry texture, hard and semi-hard cheeses are an excellent choice for its durability when kept cold, as well as for grating and combining it with the ingredients of your choice. The difference between one and the other has to do with the salt added in its preparation; hard cheese contains more salt.
BRAID CHEESE (QUESO TRENZA)
The braid cheese, as its name suggests, comes in the shape of a vine, which makes it easy to cut into equal pieces. It can be made of cow’s milk or goat’s milk, with a softness that helps to enjoy its special flavor.
NATA CRIOLLA (CREAM)
A separate case is the Nata Criolla, special for spreading on arepas, cachapas and others; its creaminess and ease of spreading complement the ingredients of typical Venezuelan dishes. A delicious arepa with a little cream spread is an irresistible combination.
As we have said before, fresh Venezuelan cheeses are an indispensable accompaniment to the typical dishes of Venezuelan gastronomy. The best recipes, whether it is a rich “sancocho” (soup) with pieces of semi-hard cheese, a cachapa of shredded meat with telita cheese or a fresh salad with braided cheese, look for in our cheeses a different and distinctive touch that always attracts attention.
CHEESE AREPAS
Although you don’t have to go to a famous recipe book or a very elaborate dish if you want to enjoy them; a rich arepa of hand cheese and cream would be enough.
TEQUEÑOS
What about tequeños? Special for snacking, these flour-wrapped fingers filled with cheese are a fundamental part of any celebration in Venezuelan culture. A good portion of 5 or more tequeños (we have to see how many guests we have) becomes a quick and delicious option to please many diners, the recommended number is always 3 – 4 tequeños per person.
VENEZUELAN CHEESE EMPANADAS
Within this category of fried products, Venezuelan cheese empanadas and cheese mandocas also serve as canapés in portions of 5 or more items.
The former differ from the traditional arepa in their shape (a crescent) and that, once filled before frying, they are closed to preserve the flavor inside. They are eaten mainly at breakfast and lunch, and can be eaten as a main dish or as a starter. While mandocas are like doughnuts with corn flour and ripe plantain, mixed together, which gives them a soft texture and a sweet flavor, ideal to accompany them with salty cheese.
VENEZUELAN CACHAPAS
Another typical Venezuelan dish that is ideal to serve with Guayanese cheese are the cachapas, these sweet corn pancakes, which you can serve with meats, avocado, cheeses and serve them for breakfast, lunch or dinner.
We have taken a tour through the variety of Venezuelan cheeses, their applications and how they relate to the rest of the Venezuelan gastronomy. This is just a taste of the different possibilities that these versatile products open up.
Finally, let’s not forget that to maintain the essence of these rich cheeses it is important to keep them well refrigerated at the right temperature. This way we will preserve their maximum quality when we want to enjoy a typical Venezuelan feast.
P.A.N. Global, the international business platform of the Venezuelan corporation Empresas Polar, launches this August 2 the P.A.N. Food Business Journey, a free digital training program aimed at gastronomic entrepreneurs and restaurateurs around the world with a menu based on products made with pre-cooked corn meal, with the aim of providing training, tools and quality knowledge for new businesses that are growing in the global market.
“Many people in the world have achieved success when starting an arepera or a restaurant with a gastronomic offer based on products made with precooked corn meal, such as empanadas, arepas, tamales, hallacas and bollitos, among many others,” said Maria Alexandra Mendoza, P.A.N. Global brand manager. “Their bond with the P.A.N. brand, in addition to its recognized quality, has been emotional, deep-rooted, traditional; it is like bringing a part of their land wherever they are.”
Mendoza explained that P.A.N. created this program “thinking of all those who undertake in the gastronomic area with a lot of passion, but little experience”. P.A.N., by becoming an international brand, seeks with this initiative to fulfill that social commitment it has always promoted in Venezuela, now in a global way.
“P.A.N. is a brand of Empresas Polar, a corporation with more than 80 years of deep commitment and respect for its Principles and Values, convinced that with hard work and effort great things are achieved. This initiative is a way of continuing to demonstrate our philosophy,” Mendoza added.
The renowned Venezuelan chef Sumito Estévez will be the image of the new digital program promoted by P.A.N. Food Business Solutions, the area of the brand in charge of identifying, designing, offering and executing business solutions to restaurateurs and entrepreneurs who focus on the sale and preparation of global gastronomy dishes made with P.A.N. products, either in restaurants or in on-the-go formats.
The program consists of 12 master classes that will be released weekly starting this August 2, with downloadable files, videos and activities. Each person can participate at their own pace, as long as they complete their self-assessment before moving on to the next module.
By simply logging on to panfoodbusiness.global and registering their details from anywhere in the world, those interested can take the P.A.N. Food Business Journey program free of charge.
Through this initiative, the brand will provide tools, guidance, basic information and activities that will accompany the gastronomic entrepreneur on a journey from the idea to the start of his or her own business with recommendations, tasks, guidance, suggestions and support.
“With P.A.N. Food Business Journey we want restaurateurs and gastronomic entrepreneurs to feel accompanied by us, that we have a close relationship and together we build the P.A.N. Community,” added the spokeswoman.
For more information about the P.A.N. Food Business Journey program, interested parties can consult through social networks, Instagram: @panfoodbusiness, LinkedIn: P.A.N. Food Business Solutions and Facebook: PAN Food Business Solutions.
P.A.N., the pioneer and market leader brand of precooked cornmeal, is moving forward with its strategy to increase its presence in the United States and is getting closer to consumers every day. Currently, the brand’s products are available in 22 supermarket chains across the country, including:
99 Ranch Market, Aldi, Bj’s, Bravo’s Supermarket, Fiesta Market, Broward Meat & Fish, Butera Supermercado, Diaz Foods, El Sembrador, EMD, Harvery’s, H-E-B, InterAmericas, KROGER’S, Latin X Import, La Tortilleria, Northgate Market, Mama Lycha , Mercado Latino -Milam’s, Oliva International, Piggly Wiggly, Poco Loco Supermercado, Presidente, Price Chopper, Publix, Sedano’s, Sellers Bros, United Food Brands, Valli Supermarket, Vallarta Supermarket, Winn-Dixie, Wholesale, Futuro Food and Yell-O-Glow.
Likewise, for the food service channel, P.A.N. has distributors concentrated in Texas: Flamingo; New York: Dinas; Florida: Cisco; Central Florida: Tepuy, and Miami: Bakemark.
As it was announced in early October, P.A.N. implemented a new distribution model in the United States of America, with the objective of increasing the brand’s exposure in this important market.
P.A.N. confirms that its commitment increases every day and that the strategy of the new multichannel distribution model began to show results, which will allow it to have greater visibility, a closer relationship with its customers and serve a greater number of consumers throughout the extensive territory of the United States, with new products in its portfolio.
“We are strengthening and expanding the presence of our emblematic P.A.N. corn meal in the U.S. market, we are now witnessing the positive results and will gradually increase our availability at retail outlets in order to continue serving consumers and building closer ties with customers in this market,” explains María Alexandra Mendoza, P.A.N. Global Brand Manager.
“We customized our commercialization strategy in the United States to better control the distribution, marketing and cost structure of P.A.N. corn meal. This was a key decision for such an important region, and we believe that it consolidates our commitment to consumers,” she added.
With this new distribution model, the brand is increasingly present in independent businesses, bodegas and local stores, and at the same time this is the first step in the introduction of other products of excellent quality that distinguish Empresas Polar, targeted not only to Venezuelan and Latin American consumers, but also to the North American public as a whole.
“We are establishing a model with local and regional distributors together with whom we work more closely so that P.A.N. will have an increasingly greater presence at points of sale,” added the spokeswoman.
This strategy is supported by the launch of P.A.N.’s new image in the United States, which shows the evolution of the brand through this new packaging and is accompanied by a campaign under the slogan “The original yellow packaging you prefer.
Mendoza assured that this is the beginning of everything that the brand will bring to continue accompanying consumers and strengthen its presence in the United States, as well as in the rest of the 90 countries where the brand is marketed and sets the standard in its category.
In the same way, the P.A.N. Global Brand Manager thanked all consumers in the United States for the numerous and significant demonstrations of loyalty and affection towards the brand: “We know how much P.A.N. represents for our consumers, especially the significance of our product for the preparation of hallacas, the typical Christmas dish of Venezuelans; that is why we are working with the greatest effort to reach every corner of the American territory”.
Empresas Polar and its brand P.A.N. have had a solid operation in the United States since 2014, with its own production facility located in Greenville, Texas. This factory, which serves the U.S. market, recently increased its installed capacity by 30%, in order to meet the growing pace of demand.
The products made at this plant are manufactured with 100% local corn and meet the highest quality standards. They also have Gluten free, Kosher and Halal certifications.
The facility will be able to produce 43 thousand tons per year of the emblematic P.A.N. brand.
Empresas Polar, through its international business platform P.A.N. Global, increases the production capacity of its International Grains & Cereal (IGC) plant, which produces precooked cornmeal in the city of Greenville, Texas (United States).
After its opening in 2014, it will increase its capacity by 30% for the first time to meet the growing market demand. With this expansion, the plant will have the installed capacity to produce 43 thousand tons per year.
IGC serves the North and Central American market and part of the Asia-Pacific region.
Félix Gastón, P.A.N. Global Business Director, said: “This expansion is a sign of our commitment not only to continue satisfying the demands of our consumers, but also to consolidate our position in other markets. We will continue to capitalize on opportunities to further expand our brands; we compete in the global market by offering versatile, quality products.
IGC mainly produces P.A.N. brand cornmeal in the following presentations: white and yellow 5 lb, 1 Kg and 1/2 Kilo, as well as 50 lb bags for the industrial and foodservice sector, 1 Kg Whole Grain presentation, 1/2 Kg Cachapa Mix and 50 lb bags, and also special presentations of 1 Kg for marketing on Amazon and the Aldi chain of stores.
Now with the expansion of the IGC plant’s production, it will be able to undertake a greater commitment and response to the demands and needs of the global market.
“At Empresas Polar we are always looking for new business opportunities to satisfy consumer needs. We have seen that P.A.N. is a very competitive brand with a lot of potential in the international market; it is used worldwide by restaurants and households when making different preparations”, says the CEO of P.A.N. Global.
Apart from its plants and operations in Venezuela, Empresas Polar has its own production plants in Colombia, in the town of Facatativá; in the United States: Texas and Florida; in Spain: Madrid and Santa Cruz de Tenerife; and distributes P.A.N. products in other 90 countries.
Gastón indicated that this expansion of the International Grains & Cereal plant is the completion of one of several projects that the P.A.N. Global Business is undertaking to strengthen Empresas Polar’s globalization strategy.
About Empresas Polar
Empresas Polar is a Venezuelan transnational company that recently celebrated its 80th anniversary in the market. The company is currently promoting a strong expansion plan through P.A.N. Global, its International Business platform.
“We are very proud to have 80 years of successful experience in the Venezuelan market and now we are taking our products of proven quality and preference in Venezuela to new markets,” said Félix Gastón.
The corporation’s productive activities include the food, alcoholic beverages, soft drinks and mass consumer products sectors. In Venezuela, Empresas Polar comprises Cervecería Polar – with a portfolio of beers, malt beverages (non-alcoholic), wines and sangrias – and Alimentos Polar, with a broad portfolio of leading brands in the market. Empresas Polar is also a strategic partner of PepsiCo, Inc. in Venezuela and Mexico, where it manufactures and distributes Pepsi, 7up and Gatorade, among others.
For more information: https://empresaspolar.com/ @empresaspolar on Instagram, Twitter and Facebook and @allofpan on Instagram.
P.A.N., the pioneer and world leader in the precooked cornmeal category, presents its new image and packaging in the U.S. market, a design that reflects its iconic elements that have been recognized for more than 60 years and an aesthetic that reflects its evolution and growth in the global market.
María Alexandra Mendoza, P.A.N. Global Brand Manager, emphasized that the launch strategy for the new image will be backed by a campaign under the slogan “The original yellow package you love”. This is the beginning of everything that P.A.N. will bring to support customers and strengthen its presence in the United States, as well as the rest of the 90 countries where this brand, which sets the standard in its category, is marketed,” she said.
“P.A.N. goes beyond a product, it is the birth brand of Venezuelans and represents the values of Hispanic culture and our gastronomic heritage. We are the pioneers of precooked cornmeal; the market and the category have grown in the United States with and through us. At the same time, our undisputed leadership has been achieved because consumers know us and recognize the value of a quality product with the taste they prefer. We are proud that consumers continue to choose P.A.N., among other brands that have appeared, because they recognize our authenticity,” said Mendoza.
“P.A.N. has become an icon of Venezuelan culture. We have seen how consumers have appropriated the brand and its graphic identity elements, the character on the packaging, the corncob, the yellow and blue colors, which have even been represented in artistic manifestations. This is why we want to continue strengthening our bonds with our consumers and show the evolution of our brand through this new packaging,” said the P.A.N. Global Brand Manager.
Félix Gastón, P.A.N. Global Business Director, explained: “The announcement of the new image is part of the corporation’s strategic decision to adopt a new marketing model to enhance its position and leadership in the North American market and, at the same time, the beginning of the addition of other products of excellent quality that characterize Empresas Polar, aimed not only at Venezuelan and Latin American consumers but also the entire North American audience, such as Maltín Polar, Polar Pilsen, Mavesa margarine and mayonnaise, Rikesa, among others”.
Gastón points out that at this stage, a new model will be implemented under a multi-distribution, multi-channel and multi-category scheme, through a broad network of national, regional and local distributors, which will allow for a greater presence and service to a larger number of consumers throughout the extensive territory of the United States.
Empresas Polar and its P.A.N. have developed a solid operation in the United States since 2014, through its own production plant located in Greenville, Texas. This facility, which serves the U.S. market, recently increased its installed capacity by 30%, in order to address the growing pace of demand. The products manufactured at this plant are made from 100% local corn and meet the highest quality standards. They also have Gluten free, Kosher and Halal certifications.
Empresas Polar has made adjustments to its facility and distribution center strategically located in Texas, in order to take care of its product from the selection of excellent quality raw materials, to guarantee the highest standards in the manufacturing process and to have an adequate distribution to offer to the market its emblematic P.A.N. flour and the rest of its portfolio, as a bet to continue conquering customers and consumers in the United States.
To stay on top of P.A.N.’s news in the United States, the brand invites you to visit its Instagram accounts @pan_us, and @allofpan.