The pasta market in Argentina: strong demand and an excellent reputation
UIFRA is Argentina’s only national chamber of pasta producers, founded in 1902. It currently represents the main players and most of the...
Resilient wheat and quality of pasta: how new technologies will change the wheat supply chain
A vast wheat field sways golden under the warm embrace of the wind and the full light of the sun. The wheat ears move gently, telling an...
Perennial grains are within reach
The vast majority of grains, which includes cereals, pulses, and oilseed crops – are annuals. That is, they are grown from seed every...
Protein pasta: the 2025 trend
In the fast-evolving world of food, protein pasta is emerging as one of the major trends of 2025. Driving this transformation is not only...
Global whole grain policies: labeling, certifications, and dietary guidance
Around the globe, public health advocates are working to shift diets toward healthier patterns – and whole grains are a vital part of...
What’s new in the Italian pasta value chain
The modern and Italian model of making pasta was born with law 580 of 1967 which established that to make pasta you need semolina, obtained...
Pasta in Switzerland: a steady growth
An Italian entrepreneur originally from Matino, in the province of Lecce, with a multifaceted career combining passion, craftsmanship, and...
New year, new projects, same goals: manufacturing the most-advanced technologies to produce the best pasta!
Year after year, AXOR has been able to keep its real good purpose: create advanced equipment so that the customers spread all over the...
The development of our pasta is connected to innovation
Association of Turkish Pasta Manufacturers (TMSD), which started its activities on October 25, 1993, continues to successfully represent...
Enriched semolina pasta
The daily consumption of pasta is included in the guidelines of the Mediterranean diet, positioned at the base of the food pyramid (Italian...