Napolina is unveiling its collection of '50-50' flour pasta noodles that contain half whole wheat and half regular. The split between the two offers a happy medium for consumers looking to slowly transition to healthier options.
The new line of noodles ensures that consumers aren't thrown off by the different taste of whole wheat pasta by incorporating regular flour -- at a reduced rate. This makes the pasta range a healthier option, while introducing consumers to new, healthier options. The pasta comes in an array of styles including spaghetti, penne and fusilli.
Napolina is also offering consumers a way to reduce sugar intake in their diet without compromising the convenience of prepackaged meals thanks to its line of sugar-free pasta sauces. The sauces am to provide great taste and simplified meal-making without adding sweeteners to improve the flavor.
Hybrid Flour Pastas
Napolina's '50-50' Pasta is Half Whole Wheat and Regular For Easy Transition
Trend Themes
1. Hybrid Flour - Hybrid flour products that combine healthier options with regular products for easier consumer transitions.
2. Reduced Sugar Sauces - Pre-packaged food products with sugar-free options allow for easy and healthy meal-making without sacrificing convenience.
3. Healthier Pasta - Consumer demand for healthier alternatives presents an opportunity for pasta companies to create new and innovative products.
Industry Implications
1. Food Manufacturing - Food manufacturers can innovate by developing hybrid flour products and sugar-free sauces to meet consumer demand for healthier options.
2. Retail - Retailers can capitalize on the demand for healthier pasta products by offering a variety of hybrid flour options and sugar-free pasta sauces to appeal to health-conscious consumers.
3. Restaurant - Restaurants can innovate by adding hybrid flour pastas and sugar-free pasta sauces to their menus to offer healthier options without sacrificing convenience or flavor.