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A new type of low-energy, protein pasta

01-Jul-2010

A new type of low-energy, protein pasta could be a substitute for standard varieties, says the Food Research Institute, Prague.

It conducted a research study that found that over 65% of consumers said that they preferred the protein noodles to standard varieties. They were made with egg white, potato starch, as well as soluble and insoluble fibre.

The noodles have around 50% less energy than traditional pasta, with an energy value of 270kJ/100g. The institute used a panel of 43 non-trained members. Nine out of 10 said they would buy the product and over two-thirds preferred it to standard alternatives.