Solutions - Gluten-free pasta

INTRODUCTION

Gluten-free pasta that delivers on texture, taste, and quality

The market for gluten-free pasta is expanding rapidly as consumers with coeliac disease, gluten intolerance, or lifestyle-driven preferences look for alternatives to traditional wheat-based products. At the same time, they expect the same al dente bite, clean label declarations, and consistent cooking quality. KMC’s potato-based ingredient solutions help manufacturers bridge this gap.

Our gluten-free starch systems act as functional dough improvers in the pasta base, supporting optimal dough handling, shape retention, and stable texture after cooking and reheating. By combining starch functionality with plant-based protein such as Protafy, producers can also upgrade the nutritional profile of their formulations while keeping the label simple and familiar.

The result is gluten-free pasta that meets consumer expectations for eating experience, transparency, and reliability – and supports manufacturers in differentiating their product portfolio in a competitive, fast-growing category.

GLUTEN-FREE PASTA

Know-how is something we share

Potato starch offers a unique functionality profile for gluten-free pasta applications. Its neutral taste, high clarity, and strong binding capacity support an elastic, cohesive dough that runs efficiently on existing production lines.

As a gluten-free dough improver, KMC’s starch solutions enhance bite and firmness, reduce stickiness, and secure stable cooking – even in demanding process conditions such as high-shear mixing or long drying cycles.

GLUTEN-FREE PASTA

Practical support for reliable formulation and processing results

Developing gluten-free pasta requires precise coordination between formulation design and process control. Without gluten, incorrect hydration, mixing, or extrusion parameters can result in brittle dough, breakage, or inconsistent cooking performance. Our experts help optimise water ratios, dough handling conditions, and drying profiles to ensure smooth production flow and stable product quality.

We also provide guidance for projects involving allergen reduction, nutritional improvement, or cost optimisation, ensuring that ingredient strategies remain aligned with market and regulatory expectations.

With deep expertise in potato-based technologies and plant-based functionality, we support customers in developing gluten-free pasta formulations that are robust, scalable, and tailored to the performance needs of modern processing lines.