Barilla has expanded its portfolio with Red Lentil Spaghetti following a positive response to its one-ingredient legume pasta.
The Italian company’s one-ingredient legume pasta was launched in 2018 and Barilla’s new format responds to the growing demand for the plant-based range.
Made with one single ingredient, Red Lentil Spaghetti is said to have a nutty taste and an ‘al dente’ texture providing a good source of protein and fibre.
According to the Italian company, all its legume pastas give health-conscious consumers a wholesome way to add variety to their meals, as well as those who follow dietary lifestyles like gluten-free or vegan.
With Barilla’s new launch, the one-ingredient legume range is now available in five varieties: Red Lentil Spaghetti, Chickpea Rotini, Chickpea Casarecce, Red Lentil Penne and Red Lentil Rotini.
Barilla legume pastas are certified gluten free and non-GMO project verified.
“We have been thrilled with the performance of – and peoples’ response to – Legume since its launch, so it was an obvious next step for us to continue to evolve the line to offer consumers new ways to enjoy legume pasta,” said Jean-Pierre Comte, president of Barilla Americas.
Comte added: “Spaghetti is one of the most popular pasta cuts, which made it an easy decision to make it our next offering. We look forward to building on and expanding our legume offerings even further in the near future.”
Red Lentil Spaghetti will be available in most major retailers by summer 2020 for an RRP of $2.89.
Last month, Barilla 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.
© FoodBev Media Ltd 2020