Slideshow: new versions of traditional pasta

KANSAS CITY – A steady stream of pasta innovations has hit the market over the past year. The ingredients used to differentiate the products range from brewer’s grains to brown rice, cauliflower, chickpea and lupine. The products are formulated to be a healthier version of traditional wheat-based pasta and, in some cases, add an attribute of sustainability.

For example, Tribe 9 Foods has partnered with Beyond Meat to offer a ravioli made with meat and plant-based pasta formulated with brown rice flour.

“Fresh, great-tasting ravioli should be available to everyone,” said Brian Durst, general manager of Tribe 9 Foods, the parent company of Taste Republic. “Beyond Meat has done for meat what we did for pasta – to create an option comparable to its traditional counterparts.”

Earlier this year, Caulipower burst into the alternative pasta category with a cauliflower-based variety. Caulipower Cauliflower Pasta contains 48% more fiber than traditional pasta and half the amount of sugar of leading gluten-free pasta, according to the company.

“They look, cook and taste like fresh pasta, with fewer calories than anything else on the market – fresh, frozen or dry,” said Gail Becker, Founder and CEO of Caulipower. “Our mission is to make America’s favorite delicious comfort foods healthier using the power of plants. We made it with pizza. We made it with chicken fillets. Now we do it with pasta.

Watch the slideshow to see what other companies are looking to disrupt the pasta market.