Barilla replaces egg with pulses in Protein+ pasta reformulation
21 Feb 2020 --- Barilla has reformulated its Protein+ line, now made entirely with 100 percent plant-based ingredients for the US market. The pasta, which used to tout extra protein content from egg whites is now made from semolina durum wheat mixed with protein from lentils, chickpeas and peas. In response to increased consumer interest in plant-based sources of protein, Barilla’s new recipe is vegan-certified, while maintaining the taste and texture of traditional semolina pasta.
“We are always monitoring trends and looking to offer products that fit our consumers’ needs, and in this case, we focused on those that lead a completely plant-based lifestyle, but want more protein,” says Jean-Pierre Comte, President of Barilla Americas.
Vegan diets are inspiring innovative reformulations and protein is a trending fortification ingredient with functional benefits. Innova Market Insights has highlighted a 68 percent average annual growth in food and beverage launches with a “plant-based” claim (Global, CAGR 2014 to 2018). In addition, the market researcher has also found a 19 percent annual growth of food and beverage launches with a “high/source of protein” claim (Global, CAGR 2014 to 2018).
Barilla’s new formula
The new formula now includes shorter cook times to achieve al dente pasta for all seven varieties: Spaghetti, Angel Hair, Thin Spaghetti, Farfalle, Penne, Elbows and Rotini. It is also a good source of iron, thiamin, folic acid, riboflavin and niacin and is non-GMO project certified, vegan-certified and kosher.
Pulses can be used to enrich protein and replace eggs.Barilla Protein+ includes the same amount of ten grams of protein per two-ounce serving as before. The reformulation of Protein+ is positioned to complement a variety of lifestyles, including vegans or those who are simply looking to incorporate more protein and fiber into their diet.The market for egg replacement in bakery items is expected to grow, fueled by changing eating habits. Solutions in bakery are growing as ingredient suppliers develop replacements that mimic the multifunctions of eggs, including foaming, emulsification stabilization and moistening properties.
Mung beans are another plant-based protein being used to replicate the qualities of an egg. The US food tech start-up behind the egg replacers also boosts a sustainability claim in addition to their appeal to the vegan market. “The production of the plant-based egg requires 70 percent less surface and groundwater and has a 40 percent lower carbon footprint than chicken egg production, the start-up highlights.”
Last year Renmatix revealed an egg replacer that is allergen-free, created from the botanical building blocks of plants – cellulose and lignin The company debuted the product last year at IFT as “breakthrough” that could be produced at a “fraction of the cost of current ingredients.”
Furthermore, Wacker unveiled its latest egg replacement solution at Fi Europe 2019 using alpha-dextrin. Marketed under the brand Cavamax W6, it is used as a substitute for eggs in fine baked goods, thereby enabling vegan recipes.
Edited by Missy Green
