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Now Healthier and Tastier Pasta, Noodles, vermicelli, Macaroni and Spaghetti New Product formulation

Food Research Lab Your Innovation Starts Here! Now Healthier and Tastier Pasta, Noodles, Vermicelli, Macaroni and Spaghetti New Product Formulation – Balancing Nutrition and Sensory Properties Tags: Ready to drink, beverage development company, beverage formulation Introduction Pasta, Noodles, Macaroni, Spaghetti, the very names themselves, gives a mouth-watering feeling, More... Marketing Strategies Extruded products made from whole wheat flour or all-purpose whole wheat flour along with fat, More... Nutritional Composition While the nutritional requirement needs to be fulfilled in them, it is also necessary, More... Recent Research Trends In a study conducted by the Department of Plant Food Technology and Gastronomy, More... Conclusion The intention of using the by-products is to form more eco-friendly, diet-friendly and environment-friendly, More... UK : +44- 74248 10299 India : +91 9566299022 [email protected] www.foodresearchlab.com

Now Healthier and Tastier Pasta, Noodles, vermicelli, Macaroni and Spaghetti New Product formulation

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Pasta, Noodles, Macaroni, Spaghetti, the very names themselves, gives a mouth-watering feeling. It reminds one of all the tasty sauces and spices like oregano and rosemary, and cheese that go into mak... ing them. It is considered a staple food in a lot of countries around the world. Due to the current pandemic situation, it is expected to rise in the upcoming years due to changing lifestyles and people turning to more home cooking and buying less from the outside. The extruded food market in Asia-Pacific, mainly in India and China, is expected to see growth, though not so much development in North America compared to other regions. The use of food industry by-products such as fruit and vegetable pomace and bagasse, oilseed cakes, oregano, carrot leaf, einkorn, tritordeum brewers spent grains, black mulberry extract-enriched pasta, finger millet pasta, fava-bean, green-pea, yellow pea, olive oil, grape marc powder in fettuccini pasta, amaranth leaves flour, Quinoa, quinoa flour, elderberry juice concentrate, green banana pulp, peel flour, buckwheat, cereal brans, and whey is seen as a potential source of nutritionally enhancing and eco-friendly pasta. What is the food market share(%) What is the nutritional composition of some of these extruded products? Food Research Lab can help you solve these problems. FRL is for food and nutraceutical manufacturers as well as those companies involved in NPD and developing spec without manufacturing. FRL gives you the ability to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life. Additionally, you can get them out to market quicker than ever before. Want to know more: https://bit.ly/3hw24hJ Are you stuck in developing a new food product! Contact us for queries and guidance Website: https://www.foodresearchlab.com/ Contact no: UK- +44- 161 818 4656, INDIA- +91 9566299022 Email: [email protected]