KANSAS CITY – Conventional dry pasta is often produced from unleavened dough produced from floor durum wheat and water or eggs, which is then fashioned into sheets or numerous shapes.
And whereas grocery retailer cabinets proceed to be full of conventional pasta merchandise, pasta makers have not too long ago stepped up innovation that makes use of different components and purposes to fulfill altering shopper consuming behaviors.
One such software comes from researchers on the Hebrew College of Jerusalem, who final week unveiled a pasta-making method that may be “pre-programmed” for a selected form change when boiled. As a part of the method, the researchers mentioned the pasta begins out as flat sheets and will be packed into small-volume bins. When boiling, the product takes the type of bigger pasta shapes, resembling elbow and bow tie. Flat-packed pasta permits producers to pack extra effectively whereas minimizing empty area, the researchers mentioned.
“Our shape-changing paste know-how has the potential to rework the manufacturing, transportation and storage course of,” mentioned Professor Eran Sharon of the Racah Institute of Physics, School of Science.
leaning on lentils
Additionally final week, International Meals and Elements Inc., a Canadian plant-based meals and components firm, introduced that it had acquired Bentilia, a full-line lentil pasta model. gluten free.
Based in 2014 by Alnoor Sheriff, Bentilia’s merchandise are all produced from lentil flour. Bentilia additionally provides a line of “Zimmunity” pasta merchandise that embody proprietary nutrient-dense components resembling shiitake mushrooms, kale, broccoli and spinach. Bentilia is bought via a number of specialty well being and wellness chains in Canada and america, in addition to via its on-line direct-to-consumer web site.
“We consider that our acquisition of the Bentilia model will place us extraordinarily nicely to seize vital market share in what’s a excessive development class for retailers within the US and Canadian markets,” mentioned David Hanna, President and CEO. from GFI. “The Bentilia product line not solely has well-established benchmarks for well being and wellness on this area, however we additionally consider it is going to be in a position to meet the excessive style expectations as nicely.”
Following the acquisition, GFI mentioned it can give attention to constructing Bentilia’s distribution platform by increasing to different well being and wellness-focused brick-and-mortar retailers, significantly within the states. -United.
GFI mentioned it can supply and course of crimson lentil flour – the important thing ingredient within the Bentilia product portfolio – at one in every of its 4 processing crops in western Canada. The flour will then be milled utilizing GFI’s pea splitting and milling capabilities, the corporate mentioned.
Patagonia Provisions, the meals model of Patagonia, Inc., introduced in February that it was including natural fusilli pasta made with Kernza, a perennial grain derived from intermediate wheatgrass. Fusilli pasta is made with a mix of semolina and Kernza flours.
In accordance with the corporate, Patagonia Provisions, based mostly in Sausalito, Calif., selected to make use of Kernza for its climate-friendly properties. Since Kernza is a perennial cereal, its roots stay alive in the identical place all year long and it doesn’t must be planted yearly. Grain additionally makes use of much less water than wheat and requires no tillage.
“We’re excited to proceed discovering scrumptious, revolutionary methods to assist evolve Kernza,” mentioned Birgit Cameron, co-founder and head of Patagonia Provisions. “Full of heat, nutty taste and a pleasing springy texture, our new pasta is appropriate for nearly any plant-based or meat-based recipe, together with comforting baked pasta and pasta salads.”
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Additionally in February, Banza, a maker of chickpea-based consolation meals, launched Sporkful’s Banza Cascatelli, a better-for-you, gluten-free model of the brand new cascatelli pasta form.
The corporate has teamed up with Dan Pashman, creator and host of The Sporkful podcast, who spent a number of years researching and designing the brand new pasta form. Cascatelli has gravy-containing crevices and a barely tough texture. Taking inspiration from present bucatini and mafaldine pastas, it has a half-tube form with ruffled edges.
The brand new cascatelli product provides the identical dietary advantages as Banza’s different pasta shapes, with 20 grams of protein and eight grams of fiber per serving.
“It was superb to see the joy round cascatelli when it launched final 12 months, and it made us wish to create a model based mostly on components that every one pasta lovers may take pleasure in, it doesn’t matter what. dietary restrictions,” Pashman mentioned.