POWERPasta™ helps maintain the eating, cooking and serving qualities and authentic color of durum pastas from pack to plate, while helping food companies realize the significant raw material cost saving potential of less expensive locally or regionally sourced wheat. This range of enzymes helps to reduce stickiness after cooking, helps prevent overcooking and improve the shape and appearance of pasta.
POWERPasta™ helps maintain the eating, cooking and serving qualities and authentic color of durum pastas from pack to plate, while helping food companies realize the significant raw material cost saving potential of less expensive locally or regionally sourced wheat. This range of enzymes helps to reduce stickiness after cooking, helps prevent overcooking and improve the shape and appearance of pasta.
If your goal is improved profitability, the POWERPasta™ range of enzymes may help you overcome a number of production challenges:
Color & appearance: The appearance of pasta is very important both in the pack and in the cooked phase. Pasta with a more yellow appearance in the pack is more appealing to consumers in many regions. Once cooked and served – the pasta ideally sustains its shape on the plate due to its optimal strength and elasticity.
Pasta with an excellent ‘bite’: Consumers want pasta that has a firm bite after cooking. However, not all consumers adhere to the suggested cooking times as recommended on the package. The outcome of overcooking can be a very sticky pasta, with hardly any ‘bite’ in the cooked result.
Cost considerations: To reduce overall ingredient cost, there is the option to reduce durum wheat and add e.g. soft wheat (Triticum aestivum), typically of local/regional origin. However, this will affect the color of the uncooked pasta which will become more greyish rather than yellow.
our POWERPasta™ Range:
Product | Benefit | Application |
|---|---|---|
POWERPasta™ 2000 Our most cost-competitive solution | Excellent bite firmness Reduces stickiness after cooking Tolerance towards overcooking Lower CIU versus market benchmark Allow cost savings by using less expensive grist | Dry Pasta |
POWERPasta™ 3000 Our premium solution with added benefits of color enhancement and eating experience | Reveals/enhances the natural yellowness from Durum without adding colour No need for colour labelling Opens up new market opportunities due to overcoming regulatory restrictions (still promote it as pasta) Improves mouthfeel and eating experience More elastic texture with good bite firmness Allow cost savings by using less expensive grist | Dry Pasta |
Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.
Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.
At IFF, we’re pioneering technologies and ingredients to advance culinary innovation with an unmatched portfolio of solutions for natural and clean label ingredients, healthier options, and authentic taste experiences.
