JaziLupini recently kicked off a crowdfunding campaign for its protein-rich, grain-free pasta, which is prepared with lupin flour as a key ingredient. Thanks to the use of this ingredient, the grain-free pasta boasts more protein per ounce than steak, chicken, salmon or tofu.
As founder Jazz Sanchez describes, "Unlike veggie noodles and shirataki noodles, which if we’re being honest kind of tastes like rubber bands, JaziLupini cooks and looks like regular pasta. It can be boiled, baked and fried." Sanchez began experimenting with different kinds of alternative flours as part of a pandemic project and worked with artisanal pasta makers to formulate a product with organic lupin beans grown in the United States. This part is set to be the first keto-friendly option of its kind that can be used for meal prepping, reheating, baking and freezing.
Protein-Packed Legume Pastas
JaziLupini Makes Grain-Free Pasta from Lupin Flour
Trend Themes
1. Grain-free Pastas - Developing grain-free pastas with protein-rich ingredients like lupin flour presents an opportunity to appeal to health-conscious consumers who are looking for alternative options in the pasta aisle.
2. Alternative Flours - Exploring alternative flours, like lupin flour, can lead to an innovative product that aligns with current food trends and caters to dietary restrictions or preferences.
3. Protein-packed Vegan Foods - Developing protein-packed vegan foods, like JaziLupini's legume pasta, aligns with growing consumer demand for plant-based options in the food industry.
Industry Implications
1. Food Manufacturing - Incorporating alternative protein sources, like lupin flour, into pasta products could be an opportunity for food manufacturers to differentiate themselves in the market and appeal to health-conscious consumers.
2. Health and Wellness Retail - Carrying and promoting grain-free and high-protein pasta options may attract consumers looking for healthier food choices in health and wellness retail.
3. Plant-based Food Manufacturing - Plant-based food manufacturers can benefit from incorporating high protein ingredients, such as lupin flour, into pasta products as demand for plant-based protein alternatives grows.