Pasta is evolving to fit consumer preferences for convenient and accessible cooking at home, while creating improved taste, texture and packaging, according to category players showcasing at the Summer Fancy Food Show in New York City last month.
Plant-based pasta brand Zenb is expanding its distribution to Sprouts Farmer Markets nationwide, as it pushes into more retail stores with the help of its mobile kitchen and product innovation, the company’s senior VP of marketing Hugo Perez told FoodNavigator-USA....
The Pasta Noodle Company is shaking up the ready-to-eat (RTE) space with a trio of options inspired by classic Italian dishes, created with natural ingredients and ready to eat within two minutes, company founder Paolo Internicola told FoodNavigator-USA....
After being demonized as high-carb and maligned with foggy grain-brains and gluten sensitivities, pasta consumption, which had been flat and declining for years pre-COVID, bounced back during the pandemic with unprecedented growth as consumers looked...
Currently dominated by the duopoly of Kraft and Annie's, the macaroni and cheese category is in need for disruption, say the founders of GOODLES, a new 'adultified', better-for-you mac and cheese brand that gives adults the permission to...
Canadian chickpea pasta brand Chickapea has closed a CAD$9.3m Series C funding round co-led by District Ventures Capital, InvestEco Capital, and Export Development Canada (EDC) to support new product innovation and the brand's distribution growth...
Three Farm Daughters, a pasta and flour brand launched by three sisters, features Arcadia Biosciences' GoodWheat, a specialty durum wheat variety with significantly more dietary fiber and fewer calories per serving than traditional wheat.
Pasta is often passed over by consumers who perceive it as having ‘too many carbs,’ or not being nutritionally dense or simply taking too long to prepare – but Barilla is making it a snap to make as part of a healthy meal with its new Ready Pasta pouches.
When you start out, it’s tempting to say yes to everything, observes Banza co-founder Brian Rudolph (who admits ‘shiny object syndrome’ can also kick in once your brand gains traction and you start wondering where it could extend). But one of the reasons...
On the menu for this edition of Taste Test Friday is a blind sampling of a classic American-Italian meal: pasta with Bolognese sauce – but with a twist.
A team of young Italian entrepreneurs wants to bring lesser-known classic Italian goods, made by small producers for generations, to the US for the first time.
Pasta is a low fat, low-sodium, low glycemic, complex carbohydrate, and a good source of thiamin, folic acid, iron, riboflavin, and niacin. So why do many consumers – and some health professionals – still see it as a source of ‘empty carbs’ to be avoided,...
Flour is typically one of the main ingredients in dough- or batter-based foods and often a major contributor to overall calorie content. In a patent application published Dec. 5, 2013, General Mills outlines the composition of a dough-based food product...
Advanced Food Systems aims to ease the impact of rising wheat
prices with the launch of an ingredient system to reduce semolina,
thereby saving costs on pasta production.
