Italiano
The Italian pasta industry, a gastronomic symbol of the country, is undergoing a profound transformation. Driven by the growing demand for high-protein foods, pasta is evolving to meet new consumers’ nutritional needs without abandoning tradition.
A growing market
According to Niq data, the protein product market in Italy has grown by 6.2% in the past year, reaching a value of over 2.1 billion euros. Despite this, traditional pasta — with an average protein content of 13–14% — remains marginal in this segment. Legume-based variants account for about 5% of the semolina pasta market, while high-protein pastas represent an even smaller share.
Innovation from major Italian brands
To fill this gap, leading Italian producers are investing in new recipes and production processes: Barilla has introduced the Protein+ line, a semolina pasta enriched with pea protein, featuring a protein content of 20%. After two years of research and more than 660 tests, the company managed to maintain the traditional taste and texture. The line was awarded the Better Future Award at Tuttofood. De Cecco has launched six products made from durum wheat and legumes (lentils, fava beans, and peas), with a protein content of 30%. The result is a pasta also rich in fiber and micronutrients such as phosphorus, manganese, zinc, and selenium.
Protein pasta: Italian innovation between health, taste, and sustainability
Garofalo presents Strapasta, a pasta with 38% more protein and 50% more fiber than average, made with Altograno (25% defatted wheat germ), with no legumes or additives. This innovation reduces environmental impact by 25%. Sgambaro, in collaboration with Cereal Docks, has developed Pastasole, the first Italian pasta made from durum wheat semolina and sunflower seed flour. With a 28% protein content and a balanced nutritional profile, it uses sustainable raw materials grown without deforestation.
The Italian pasta landscape is expanding with new healthy and sustainable solutions. The balance between nutritional innovation, respect for tradition, and environmental responsibility is key to competing in a constantly evolving food market.
Source: Il Sole 24 Ore