pasta formulation - Page 1

Items Tagged with 'pasta formulation'

ARTICLES

Bowl of Amy's Kitchen Mushroom Spinach Penne

The Shape of Pasta

Interview with Fred Scarpulla, Chief Culinary Officer for Amy’s Kitchen, Inc.

February 26, 2024

Pasta is always consumer favorite, but when it comes to including it in formulations, product developers must really use their noodle.

Pasta’s Next Great Leap Includes New Global Horizons and Greater Nutrition

Product developers have turned to cuisine cultures ranging from Eastern Europe to Turkey to North Africa to bring greater variety, and nutrition, to the humble noodle dish

Anne-Marie Ramo

October 28, 2021

The next wave of pasta products boasts a world’s worth of influences and a host of new nutritional benefits, all introduced through ingredients novel to noodles and largely nonexistent in the pasta and prepared pasta meal spaces. Exploring beyond Italian and Asian, product developers have turned to cuisine cultures ranging from Eastern Europe to Turkey to North Africa to bring greater variety, and nutrition, to the humble noodle dish.

Formulation of Stuffed & Filled Food Products

Big convenience and flavor sometimes come in small packages.

John Shackelford Liz Chan Kirsten Benneter

February 26, 2019

Stuffed sweet and savory delights, such as pierogi, calzones, pocket pastries, and filled pastas present challenges to processors. The biggest hurdle: Keeping the insides sumptuous—and inside—while having the outsides maintain their texture and integrity, be it fluffy, flaky, or crunchy.

Pasta Makers Are Using Their Noodles to Excite a New Generation of Consumers

Pasta Pasta!

Anne-Marie Ramo

July 23, 2018

Pasta is one of the few dishes that weathers any storm of shifting trends. On the American dinner table—and those of many other nations—there always seems to be room for pasta.

Formulating with flours, grains and pasta

Seed and grain-based flours, refined and whole grains and pasta used to formulate prepared foods.

Malcolm Lowe

January 24, 2014

There is little doubt that the quality of flours, grains and pasta used in food formulation can have dramatic effects on product outcome.

Flours, Grains and Pasta in Product Development

Research and industry trends to bolster your formulations

Malcolm Lowe

April 26, 2013

Flours, grains and pasta. They are the basis of so much of what we consume. Especially, if you're a pasta eater. My goodness! Flour and grains galore!

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.