Specialty Food Magazine

FALL 2017

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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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

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