T
he pasta category is definitely changing.
According to global researcher Mintel's January 2017 "Pasta, Rice and Noodles" report, in many
parts of the world, 'carbophobia' is impacting traditional pasta sales. The CAGR (compound annual
growth rate) for pasta between 2011 and 2015 was -2 percent in the U.K., and completely flat in
Australia, Canada, France, and the U.S. Only a slight growth to $3.97 billion from 2011's actual $3.8
billion is projected for the U.S. by 2020, according to Mintel.
Why you may be rethinking your pasta offerings.
BY NICOLE POTENZA DENIS
PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI;
PROPS STYLING: FRANCINE MATALON–DEGNI
Photos (opposite page from left to right): Seapoint Farms Organic Edamame
Fettuccine; Sfoglini Pasta Shop Organic Hemp Rigatoni; Pasta Lensi Yellow
Lentil Penne Rigate; Pastabilities Sprouted Organic Pasta; Italian Food
Corp./Alimentitalia La Piana Tortellini with Sundried Tomato and Oregano
Filling; Marco Giacosa Tagliolini; Field Day Organic Spaghetti (above).
The Evolving
Pasta Bowl
Pasta Bowl
FALL 2017 67
