KANSAS CITY — Innovation is popping in the pasta category.
The Kraft Heinz Co. is adding an extra layer of nutrition to its Kraft Macaroni & Cheese Dinner with new varieties that include white beans and cauliflower in the pasta.
New Kraft Macaroni & Cheese Dinner White Bean features white bean added to the pasta to deliver nine grams of protein per serving.
New Kraft Macaroni & Cheese Dinner with Cauliflower adds cauliflower to the pasta to provide ¼ cup of vegetables per serving. The cauliflower blended pasta comes in original and white cheddar varieties.
Cappello’s grain-free portfolio is gaining new Sweet Potato Gnocchi and almond flour Spaghetti.
The Sweet Potato Gnocchi are made with a blend of sweet potatoes, almond flour, tapioca flour and cage-free egg whites.
Cappello’s new Spaghetti is a grain-free pasta made with almond flour, cage-free eggs and tapioca flour.
“At Cappello’s we are passionate about ensuring that uncompromisingly great tasting, nutritionally relevant foods are accessible to all that are seeking a gourmet eating experience, regardless of dietary restrictions,” said Ben Frohlichstein, co-founder and co-chief executive officer of Cappello’s. “As fervent believers in a grain-free lifestyle, we want all of our consumers to experience the benefits these types of foods can have on our health, including reducing inflammation, increasing energy and cognitive function, reducing symptoms of auto-immune disorders and nurturing a healthy gut.”
A new gluten-free option is debuting in the pasta aisle. Veggiecraft Farms’ new gluten-free Cauliflower Pasta comes in penne and spaghetti varieties and is made with three ethically sourced ingredients: lentil flour, cauliflower flour and pea flour. Made in Italy, Veggiecraft Farms pastas contain 14 grams of protein and 9 grams of fat per serving and are vegan, kosher, certified gluten-free and Non-GMO Project verified.
“Veggiecraft Farms is finally bringing great tasting pasta back into the lives of ingredient and gluten conscious consumers,” said Oliver Bogner, founder and chief executive officer of Veggiecraft Farms. “With nearly 25% of Americans opting for gluten-free or plant-based diets, we wanted to address a big gap in the market for a gluten-free pasta that tastes like traditional pasta. Parents can also rejoice: we are offering an easy, no-fuss way of getting kids to eat vegetables.”
