Barilla has reformulated its Protein+ line which now is made entirely with 100 percent plant-based ingredients, specifically semolina durum wheat mixed with protein from lentils, chickpeas and peas. As today’s consumers are increasingly looking for plant-based products, Barilla identified a new recipe that removes the egg whites from the formula, while maintaining the same taste and “al dente” texture of traditional semolina pasta.
The reformulation of Protein+ can complement a variety of lifestyles, including those that are vegan or are simply looking to incorporate more protein and fiber into their diet. The new formula now includes shorter cook times to achieve al dente texture for all seven 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, headquartered in Northbrook, Illinois. “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/2-oz. serving) as before, now just derived from 100 percent plant-based sources. It is also a source of iron, thiamin, folic acid, riboflavin and niacin, and is non-GMO project certified, vegan-certified and kosher.
Barilla Protein+ is available nationally at most major and independent supermarkets.
Barilla is a family company, not listed on the stock exchange, chaired by brothers Guido, Luca and Paolo Barilla. It was founded by their great-grandfather, Pietro Barilla, who opened a bakery in Parma, Italy, in 1877. Its brands include: Barilla, Vero Gusto, Mulino Bianco, Pan di Stelle, Gran Cereale, Harrys, Pavesi, Wasa, Filiz, Yemina and Vesta, Misko, Voiello and Cucina Barilla.
