Pasta gets another plant-based reboot with ZenB’s yellow pea variety
15 Jun 2022 --- ZenB has launched a new variety of gluten-free spaghetti made with yellow peas including the skins. This comes at a time where there is a renewed R&D and NPD focus in reformulating pasta shapes and flavors, even shape-shifting and morphing varieties.
ZenB’s single-ingredient spaghetti still has the same shape and texture as the original but is pegged as being healthier and is produced more sustainably because the peas are grown using less water.
This process puts nutrients back into the soil. The pasta can also achieve the al-dente consistency that traditional spaghetti does.
“Spaghetti has been highly requested by our customers and so it felt like the natural next step in expanding our yellow pea pasta portfolio. Consumers will never know the difference between traditional spaghetti and our yellow pea spaghetti,” says Hugo Pérez, head of marketing, ZenB.
Pairing of peas
Earlier this year Researchers at Hebrew University, Israel, developed a technique for manufacturing pasta that can be pre-programmed for specific shape-shifting when boiled. The technique helps save packaging space and enhance user engagement and when boiled, the pasta takes on twisty, twirly shapes.
ZenB spaghetti is high in protein (17 g) and fiber (11 g) per 3 ounce serving. The pasta is versatile and can be paired with meatballs, a variety of sauces and holds firm in soups or baked dishes.
The non-GMO, vegan and kosher spaghetti contains no artificial flavors or preservatives.
Plant-based pasta popping up everywhere
In other pasta-related news, researchers developed a variety that packs flat but takes on a 3D form when cooked. This “morphing mechanism” could save an estimated 59% to 86% in packaging space during shipping and storage by reducing the air space, according to the Science Advances-published study.
“Plant-based: The Canvas for Innovation” is Innova Market Insights #2 Top Ten Trend for 2022 as personal health and global sustainability prove to be strong drivers of consumer choice. Plant-based R&D has refocused from mimicking meat, fish and dairy to optimizing and diversifying options.
Consumers consider plant-based alternatives to be healthier and better for the planet. A third reason, the desire for diet variation, is further boosting interest in plant-based beyond the traditional vegan and vegetarian sectors, leading to a 59% increase in launches of new plant-based products in the year to August 2021.
Edited by Inga de Jong
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