“New taste for pasta with Venus health”
Professional Pasta interviewed Umberto Rovati and Marcella Cattaneo, respectively head of marketing for rice and pasta dishes and head of...
High amylose pasta, more than an ideotype
While much innovation in recent years has come from whole grain or pulses, certain wheat varieties now offer specific benefits, too....
Breeding for yield potential and stability at CIMMYT
The International Maize and Wheat Improvement Center (CIMMYT) has been improving low-latitude spring durum wheat for more than 6 decades...
Pasta, past and future
Egypt was the cradle of one of the earliest and greatest civilisations ever existed. The complex history of its success starts from a basic...
Pasta made in the USA
De Cecco, Granoro, Cocco, Garofalo. These are just a few Italian pasta factories using raw material from the United States in combination...
Wow! Italian Pasta in US
We interviewed for you Carlo Alberto Bertozzi, President and Founder of Management Resources of America (www.groupmra.com) and descendant...
Creating opportunities from a crisis
Brazil is probably sniffing out a good business opportunity. Since the beginning of the war in Ukraine, the world has been needing more...
No more a rising star
The demand for pasta in large parts of the world is increasing, and it is no wonder. Pasta has always had the characteristic of being...
Pasta with added superfoods
In the absence of a specific European definition, a superfood can be any food that provides exceptional health benefits in addition to its...
Glyphosate-free pasta: the best Italian brands for 2022
A recent food survey, carried out in Switzerland and published in the magazine K-Tipp, analysed 18 pasta brands in a laboratory.