Pasta is flying at full consumption, followed by a gluten-free bio – Business

ROME – The consumption of special pasta, ranging from organic products to gluten-free preparations, kamut, spelled, spices and legumes, has increased in one year by 12%, with peaks of 18% in the case of the integral. The merit of the Italian pasta manufacturers who invest in innovation, research and development 500 million euros per year, or 10% of the turnover of the sector, to improve the quality, knowing understand the market trends. This is the framework established by Aidepi (Association of Italian Pasta and Fruit Industries) stating that, according to a survey of Iri, one in two Italians is interested in new ingredients and new types pasta.

Today, 57% of consumers orient their choices by taking into account new or existing products, but with renewed tastes. Pasta is a typical traditional food consumed by 99% of Italians, about 5 times a week on average, which manages to remain the protagonist of spending, including its ability to interpret trends, lifestyle changes, new boundaries of taste. and nutrition.

"In an increasingly competitive market, we can only win by focusing on quality that goes hand-in-hand with research and innovation," explains the secretary general of Pasta manufacturers Aidepi, Luigi Cristiano Laurenza, "we respond to a consumer who is increasingly attentive to taste and health, and sustainability with more and more personalized pasta, from the most complete to the gluten-free, through spices, legumes and legumes. superfoods or even those created with the 3D printer ". According to the survey, pasta change is, according to 48% of consumers, gluten-free, while that on protein (eg chickpeas and legumes) is enriched with vegetables in two out of ten. Finally, the Internet is the main channel for those looking for novelty and information on pasta. The most knowledgeable are the Millennials (33% of the sample).

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