Barilla has reformulated its Protein+ pasta range in the US to include 100% plant-based ingredients.
The new recipe doesn’t feature egg whites and is made from semolina durum wheat mixed with protein from lentils, chickpeas and peas.
Barilla said the updated products are suitable for vegans as well as consumers simply looking to incorporate more protein and fibre into their diets.
The new formula now includes shorter cook times for all seven Protein+ varieties: spaghetti, angel hair, thin spaghetti, farfalle, penne, elbows and rotini.
“We are always monitoring trends and looking to offer products that fit our consumers’ needs, and in this case, we focused on those that lead a completely plant-based lifestyle, but want more protein,” said Jean-Pierre Comte, president of Barilla Americas.
“The Protein+ reformulation is a perfect example of our commitment to innovation and our dedication to providing pasta products that are made from simple, healthy ingredients.”
Barilla Protein+ includes the same amount of protein per serving (10g) as before. The updated range is available now in the US.
© FoodBev Media Ltd 2019