Pasta and noodles, are wheat-based extruded products generally prepared from T.durum wheat. However, they differ depending on the country of origin, raw materials, formulations and manufacturing procedure as their consumption patterns. Pasta was considered as Italian dish. Moreover, they are one of the most staple foods consumed in most of the countries. Global market for pasta and noodle expected to reach USD 81.7 billion by 2025. Launch of newer variants of pasta, noodles and instant food for different populations such as working professionals, diseased populations, growing kids etc., are the key factors that are driving the market growth. In 2018, revenue generation in the pasta and noodles sector in India accounts to US$702 million. Market for pasta and noodles industries are expected to grow annually by 11.8% (CAGR 2018-2021). The pasta and noodles market growth is anticipated to increase due to launch of wide variety of new products. Recently many variants of pasta such as fiber enriches, fortified, vegetable enriched etc., were launched by different companies around the world. Pasta and noodles are most suitable vehicles to incorporate any nutrients/health ingredients for development of different functional and health based foods to cater needs of targeted population. In this direction, CSIR-CFTRI developed many variants of pasta formulations such as chocolate pasta, legume pasta, fortified whole wheat pasta, gluten free pasta, vegetable pulp incorporated pasta, multigrain pasta, low glycemic index noodles and gluten free noodles to cater needs of Food Processing Industries. CSIR-CFTRI also have capabilities to provide technological service/assistance in the form of sponsored projects for custom based pasta and noodle formulations required by various Food Processing Industries.
Pasta and Noodles – Future Prospects
- Posted on:
- Total edits:
- 1 ( View all edits)
- Viewed 37154 times
SME CORNER Expert column
Dr. Prabhasankar P, Principal Scientist, Department of Flour Milling, Baking and Confectionery Technology, CSIR-CFTRI