The new Barilla pasta is made from chickpeas and lentils, providing the benefits of legumes. There are significant changes in global food trends with developed countries moving towards plant-based diets. Legume consumption has increased globally due to more health-conscious individuals.

Barilla in Parma has created legume pasta for health conscious individuals

The new pasta adheres to the strict manufacturing standards from Barilla, to create new delicious tastes with an ‘al dente’ texture with all the nutritional benefits of legumes. The pasta is an excellent source of protein and pasta.

Barilla prides itself in doing business which is ‘Good for You, Good for the Planet'(GYGP). This means they continue to produce healthy and environmentally sustainable food inspired by the Mediterranean diet and Italian lifestyle.

The four new varieties of pasta available are Red Lentil Rotini, Red Lentil Penne, Chickpea Rotini and Chickpea Casarecce. They are certified gluten free.

The four new legume varieties by Barilla-Photocredit to Kim Brown

Such products could drive a new food industry in Africa as African markets are characterised by low levels of processing. Products such as rapoko, sorghum and millet could also work as new novel pasta ingredients. #AfricanFoodRevolution


Makhosi Mahlangu

I love everything about FOOD... The transformation of natures elements into the most succulent flavours and textures pushes my inquisitiveness for new Food Dimensions. Whether on the farm, in the laboratory or in the kitchen, I am one with FOOD... The African food industry will never be the same.

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