At the bi-annual Cibus food exhibition that takes place in Italy, La Fabbrica della di Grangnano showed off a unique pasta product it created in collaboration with Caffe Kimbo—a coffee flour pasta.
The Pasta with Kimbo Coffee Flour is made with a base of durum wheat semolina flour and coffee flour and as such, the product offers a distinctive dark color, flavor, fiber content and naturally, an added caffeine content. The unique pasta product is being made available to consumers in several different shapes, including Fusilloni (a large, corkscrew-shaped version of fusilli), the thick, tube-shaped Paccheri Rigati and Mezzi Paccheri Rigati.
Many health-conscious consumers are now seeking out pasta products made with alternative kinds of flour—especially those that are gluten-free—as well as products that are enriched with added functional benefits.
What's Driving This Trend
- Alternative Flour Pasta
- The trend of using alternative flour in pasta products opens up opportunities for creating unique flavors, colors, and functional benefits.
- Functional Food Pasta
- The demand for pasta products enriched with added functional benefits provides opportunities to incorporate ingredients that offer health benefits.
- Health-conscious Pasta
- The growing interest in gluten-free and nutritious pasta options creates a market for innovative pasta products that cater to health-conscious consumers.
Who This Affects Most
- Food Manufacturing
- Food manufacturers can explore the production of alternative flour pastas to diversify their product offerings and attract health-conscious consumers.
- Gluten-free Food Industry
- The gluten-free food industry can seize the opportunity to expand its product range by incorporating alternative flour pastas that cater to gluten-free consumers.
- Functional Food Industry
- The functional food industry can innovate by incorporating ingredients with functional benefits into pasta products to meet the demands of health-conscious consumers.
