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 the growing demand for wellness and physical performance, but also the urgent need to combine health, sustainability, and innovation.
Consumers are increasingly seeking functional products that are nutritionally balanced and, above all, capable of telling a new story about everyday food.
Pasta – an iconic symbol of the Mediterranean diet – is no stranger to this evolution. The challenge is no longer merely about reducing carbohydrates or increasing fiber, but about enhancing the nutritional profile without compromising taste, texture, or tradition. In this context, protein pasta embodies the perfect synthesis of scientific research, new technologies, and responsiveness to market needs.
It’s not just about “adding protein.” Today’s consumers are often attentive to protein quality and amino acid profiles. More than a transitory trend, this is a structural transformation involving the entire agri-food supply chain – from agriculture to processing technologies.
New protein pasta recipes highlight isolated plant proteins from peas, legume flours (peas, lentils, fava beans, lupins), and premium by-products like wheat germ. Barilla’s new Protein +, formulated with durum wheat semolina enriched with 10.8% pea protein, delivers 20 g of protein per 100 g of product.
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