Insights: protein and fibre-rich pasta

Pasta can be used in many different recipes and is easy and quick to prepare, making it one of the most popular food items. The pasta market is in constant growth and reached €10.41 billion in 2024. In the period from 2024 to 2029, it is expected to have a CAGR of 12.6% (Statista, Pasta Worldwide). The consumer trend towards healthier food products has also had an impact on the pasta sector, with the introduction of new products based on innovative ingredients, enriched with functional or fortifying ingredients.

The ‘High in Protein’ trend continued to grow between 2022 and 2024, driven by various factors, including increased consumer awareness of health and well-being, a diversification of protein sources, and innovation in food products. In particular, as shown by Mintel in its analysis of trends associated with “healthy eating”, consumers are placing more and more importance on products made with natural ingredients that contribute to both physical and mental health through holistic nutrition. Particular attention is paid to products with added fibre and protein, highlighting the benefits for a healthy microbiome and proper digestion.

Trend in the pasta segment: health as the supreme driver

Within the pasta category itself, trends are also focused on the health of the product, and its improvement through new ingredients and/or production processes. Even so, these products must retain a pleasant texture and taste to be accepted by consumers.

The main trends in the pasta industry include the use of novel ingredients for protein or fibre enrichment, also in the gluten-free sector. In China, for example, one of the countries with the highest consumption of pasta, about 29% of consumers look for instant noodle products with the claim ‘rich in protein’. In the US, 24% of pasta consumers are attracted by products claiming to be high in protein, while 17% pay attention to the product’s fibre content (Mintel, A year of Innovation in Pasta, Rice and Noodles, 2023).

Although they are still a niche in the total pasta market, products enriched in protein and fibre are gaining popularity due to their benefits in terms of satiety, maintaining body weight and supporting muscle growth. According to an analysis conducted on Mintel GNPD, products launched with the claim ‘high in protein’ and ‘high in fibre’ in Europe in the last 5 years each account for about 5% of total launches in the pasta category. Gluten-free products, on the other hand, have overtaken this niche, now accounting for 12% of product launches in the last 5 years. Low-carb‘ products, despite being promising, are still underdeveloped, and account for only 1% of product launches in the last 5 years.

Major plant ingredients in protein-rich, fibre-rich and gluten-free pasta

The use of plant and/or innovative ingredients in these products is both an advantage and a barrier to consumer acceptance. Protein-rich pasta in particular is made primarily from plant-based protein flours. According to research, 21% of these products released in the last five years in Europe are made from red lentil flour, followed by chickpea flour (19.2%), and pea flour (12.0%). Soya and pea protein isolates are used, but to a lesser extent. These products are generally composed solely of these flours and obtained either by extrusion or through a blend of different flours. While they all tend to have a good texture, their taste, which is ‘bean-like’ with earthy notes, may not be appreciated by the palate of all consumers.

Also in fibre-rich pasta, almost the same ingredients are used to enrich the product. A different approach is taken for gluten-free pasta, where products are composed of a mixture of different ingredients aimed at reproducing the texture of traditional pasta, but without gluten. The most commonly used ingredients in Europe for these products are rice flour, which was used in 44% of product launches in the last 5 years, corn (37.6%), chickpea flour (10.0%), and red lentil flour (9.9%).

Pros and Cons of plant protein in pasta

The use of new plant protein ingredients in the pasta category can bring benefits not only in nutritional terms, enriching it with fibre and protein but also with antioxidants or other nutrients, as well as from an organoleptic point of view. In particular, the use of a vegetable protein blend can help improve the texture and elasticity of the pasta; however, the right balance between texture and taste must be found, as the excessive use of protein can deteriorate the consistency of the product and result in flavours that are not appreciated, such as leguminous or herbaceous overtones.

On the other hand, the use of plant-based proteins in gluten-free pasta could lead to an overall improvement in texture, as the addition of proteins can help create a structure similar to that provided by the gluten network. In addition, the use of blends containing vegetable proteins could allow for a cleaner label by eliminating emulsifying agents such as diglycerides and monoglycerides, which are often used in gluten-free pasta.

However, the use of these ingredients also has its drawbacks, such as allergenicity or intolerance to some plant proteins (e.g., soya, pea) and the generally higher price compared to conventional pasta, which can impact product affordability.

As such, the use of new, protein and/or functional ingredients within the pasta category appears to have both benefits, related to the nutritional and sometimes organoleptic improvement of the product, and downsides, related mainly to taste and cost. Innovation in pasta, together with the use of beneficial ingredients, requires the right technological process to create new products that retain their health benefits while keeping their taste, texture, and overall quality to attract consumers. Additionally, the product should evolve to meet growing market trends towards healthier and more sustainable diets.