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Barilla Replaces Eggs With Legumes In Pasta Range To Make It Vegan

Barilla Replaces Eggs With Legumes In Pasta Range To Make It Vegan

by Agi Kaja

Barilla has reformulated its Protein+ pasta recipe to contain 100% vegan ingredients.

The new recipe contains protein from lentils, chickpeas and peas instead of egg whites.

Barilla Protein+ includes spaghetti, angel hair, thin spaghetti, farfalle, penne, elbows and rotini. The new range has the same amount of protein per serving (10g) as before, but all the pastas have shorter cooking time now. 

The company says the new products are suitable for vegans and those who are looking to for products high in protein and fibre.

“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.”

The new range is available now in the US.

Agi Kaja

Agi Kaja

Animal Advocate. Environmentalist. News Editor. Vegan Business Promoter. 

Breaking the news on plant-based food innovation, new vegan products, animal welfare, environment, science, society and the growth of veganism.

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