New versions of traditional pasta

KANSAS CITY – Traditional dry pasta is usually made from unleavened dough made from ground durum wheat and water or eggs, which is then formed into sheets or various shapes.

And while grocery store shelves continue to be filled with traditional pasta products, pasta makers have recently stepped up innovation that uses alternative ingredients and applications to meet changing consumer eating behaviors.

One such application comes from researchers at the Hebrew University of Jerusalem, who last week unveiled a technique for making pasta that can be “pre-programmed” for a specific shape change when boiled. As part of the technique, the researchers said the pasta starts out as flat sheets and can be packed into small-volume boxes. When boiling, the product takes the form of larger pasta shapes, such as elbow and bow tie. Flat-packed pasta allows manufacturers to pack more efficiently while minimizing empty space, the researchers said.

“Our shape-changing paste technology has the potential to transform the process of manufacturing, transportation and storage,” said Professor Eran Sharon of the Racah Institute of Physics, Faculty of Science.

leaning on lentils

Also last week, Global Food and Ingredients Inc., a Canadian plant-based foods and ingredients company, announced that it had acquired Bentilia, a full-line lentil pasta brand. gluten free.

bentilia pasta

Founded in 2014 by Alnoor Sheriff, Bentilia’s products are all made from lentil flour. Bentilia also offers a line of “Zimmunity” pasta products that include proprietary nutrient-dense ingredients such as shiitake mushrooms, kale, broccoli and spinach. Bentilia is sold through several health and wellness specialty chains in Canada and the United States, as well as through its online direct-to-consumer website.

“We believe our acquisition of the Bentilia brand will position us extremely well to capture significant market share in what is a high growth category for retailers in the United States and Canada,” said David Hanna, President and CEO. General of GFI. “The Bentilia product line not only has well-established benchmarks for health and wellness in this space, but we also believe it will be able to meet the high taste expectations as well.”

Following the acquisition, GFI said it will focus on building Bentilia’s distribution platform by expanding to other health and wellness-focused brick-and-mortar retailers, particularly in the states. -United.

GFI said it will source and process red lentil flour – the key ingredient in the Bentilia product portfolio – at one of its four processing plants in western Canada. The flour will then be milled using GFI’s pea splitting and milling capabilities, the company said.

Kernza Fool

Patagonia Provisions kernza pastaPatagonia Provisions, the food brand of Patagonia, Inc., announced in February that it was adding organic fusilli pasta made with Kernza, a perennial grain derived from intermediate wheatgrass. Fusilli pasta is made with a combination of semolina and Kernza flours.

According to the company, Patagonia Provisions, based in Sausalito, Calif., chose to use Kernza for its climate-friendly properties. Since Kernza is a perennial cereal, its roots remain alive in the same place throughout the year and it does not need to be planted every year. Grain also uses less water than wheat and requires no tillage.

“We’re excited to continue finding delicious, innovative ways to help evolve Kernza,” said Birgit Cameron, co-founder and head of Patagonia Provisions. “Packed with warm, nutty flavor and a pleasant springy texture, our new pasta is suitable for almost any plant-based or meat-based recipe, including comforting baked pasta and pasta salads.”

Get in shape

Also in February, Banza, a maker of chickpea-based comfort foods, launched Sporkful’s Banza Cascatelli, a better-for-you, gluten-free version of the new cascatelli pasta shape.

Banza Cascatelli

The company has teamed up with Dan Pashman, creator and host of The Sporkful podcast, who spent several years researching and designing the new pasta shape. Cascatelli has gravy-containing crevices and a slightly rough texture. Taking inspiration from existing bucatini and mafaldine pastas, it has a half-tube shape with ruffled edges.

The new cascatelli product offers the same nutritional benefits as Banza’s other pasta shapes, with 20 grams of protein and 8 grams of fiber per serving.

“It was amazing to see the excitement around cascatelli when it launched last year, and it made us want to create a version based on ingredients that all pasta lovers could enjoy, no matter what. dietary restrictions,” Pashman said.