The protein food tech startup EQUII has just unveiled a new look and announced the launch of two new products: Mac & Cheese and Rigatoni.
Joining the brand's existing portfolio of Complete Protein Breads, EQUII's new pasta range gives consumers a new way to get some extra protein in their diets. In fact, the brand created the first protein flour using fermentation, and now that technology is being used in its new Mac & Cheese and Rigatoni products. EQUII Mac & Cheese boasts an impressive 19 grams of protein, six grams of fiber, and 33% less net carbs. Meanwhile, EQUII Rigatoni delivers 28 grams of protein per serving, 10 grams of fiber, and 30% less net carbs.
Image Credit: EQUII
What's Driving This Trend
- Protein-enhanced Convenience Foods
- EQUII's innovative protein flour is transforming traditional pasta into a high-protein food option, meeting the growing demand for convenient but nutritious meals.
- Fermentation-based Food Innovations
- The use of fermentation technology to create protein flour represents a breakthrough in food science, offering new ways to enhance the nutritional value of everyday foods.
- Healthy Comfort Foods
- EQUII's Mac & Cheese and Rigatoni products are part of a broader trend toward making comfort foods healthier without sacrificing taste or texture.
Who This Affects Most
- Food Technology
- EQUII's advancements in fermentation processes for protein flour highlight the potential for food tech companies to develop novel products that meet nutritional needs.
- Health and Wellness Foods
- The introduction of high-protein, reduced carb pasta options by EQUII showcases the intersection of health and convenience in modern food products.
- Consumer Packaged Goods
- EQUII's new product line represents a significant opportunity for the consumer packaged goods industry to adapt traditional items to contemporary dietary preferences.
