Pasta, Noodles, Macaroni, Spaghetti, the very names themselves, gives a mouth-watering feeling. It reminds one of all the tasty sauces and spices like oregano and rosemary, and cheese that go into making them. It is considered a staple food in a lot of countries around the world. Due to the current pandemic situation, it is expected to rise in the upcoming years due to changing lifestyles and people turning to more home cooking and buying less from the outside. The extruded food market in Asia-Pacific, mainly in India and China, is expected to see growth, though not so much development in North America compared to other regions.

The major players are some of the big names like Nestle, Nissin Foods, and Unilever. Extruded products are made from whole wheat flour or all-purpose whole wheat flour along with fat, sugar, and salt. In short, they are a great source of carbohydrates. But at the same time, it does not include many proteins and dietary fibre making it less healthy if too much is consumed.

Excessive consumption of these products is leading to health problems, mainly obesity. While the nutritional requirement needs to be fulfilled in them, it is also necessary t to be appealing and tasty enough for people to consume. There has to be a balance between both the nutritional and sensory properties. This is often a challenge because there is a possibility of not getting the same sensory parameters as the ordinarily available pasta.

The use of food industry by-products such as fruit and vegetable pomace and bagasse, oilseed cakes, oregano, carrot leaf, einkorn, tritordeum brewers spent grains, black mulberry extract-enriched pasta, finger millet pasta, fava-bean, green-pea, yellow pea, olive oil, grape marc powder in fettuccini pasta, amaranth leaves flour, Quinoa, quinoa flour, elderberry juice concentrate, green banana pulp, peel flour, buckwheat, cereal brans and whey is seen as a potential source of nutritionally enhancing and eco-friendly pasta.

What are the food market shares (%)

What is the nutritional composition of some of these extruded products.

Food Research Lab can help you solve these problems. FRL is for food and nutraceutical manufacturers as well as those companies involved in NPD and developing spec without manufacturing. FRL gives you the ability to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life. Additionally, you can get them out to market quicker than ever before.

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