Barilla Protein+ Rigatoni is being added to the pasta range at just the right time to coincide with the lineup's 20th anniversary and is expected to be a great addition to a wide range of recipes. The pasta boasts a large, tubular shape that has a corkscrew texture on the exterior to give it enhanced bite, but also offer a spot for sauce and meat to stick to. The rigatoni cooks to a perfect al dente in nine to 11-minutes to allow for easy customization according to preferences or recipe requirements.
Barilla Protein+ Rigatoni is crafted with grains and legumes, and thus has 17-grams of protein per serving that will work well in a variety of recipes with or without meat.
Image Credit: Allrecipes / Barilla
Why This Trend Is Growing
- Protein-enriched Foods
- Increasing consumer demand for high-protein diets supports innovation in creating protein-enriched food products like pastas that cater to health-conscious individuals.
- Functional Food Ingredients
- The use of grains and legumes in products such as Barilla Protein+ Rigatoni highlights a shift towards functional ingredients that provide nutritional benefits beyond basic sustenance.
- Texture-enhancing Techniques
- Innovative texture-enhancing techniques, like the use of corkscrew textures in pasta, are revolutionizing product appeal by improving the taste experience and sauce adherence.
Industries Being Reshaped
- Health and Wellness Foods
- The health and wellness food sector is evolving with new offerings that incorporate high-protein ingredients to meet the dietary preferences of fitness enthusiasts and health-conscious consumers.
- Plant-based Protein Industry
- The plant-based protein industry is benefiting from increased interest in alternatives that offer similar nutritional benefits to traditional animal proteins found in popular food products.
- Gourmet Grocery Sector
- The gourmet grocery sector is diversifying with premium pasta offerings that appeal to culinary enthusiasts seeking high-quality ingredients that enhance their home cooking experiences.
