Solutions - Protein fortified pasta

INTRODUCTION

Evolving consumer demand for high-protein pasta

Consumers are searching for healthier, high-protein alternatives that still deliver the familiar eating experience they expect. Food manufacturers are increasingly exploring plant-based proteins to meet this market pull while ensuring strong nutritional profiles and clean labelling.

Potato protein is gaining attention because it delivers complete essential amino acids and strong DIAAS and BCAA values, supporting products positioned for muscle recovery, sports nutrition, and flexitarian diets. Its neutral taste and light colour make it particularly suitable for pasta applications, where maintaining flavour and appearance is essential.

PROTEIN FORTIFICATION

Technical and nutritional advantages for pasta production

Potato protein delivers a combination of nutritional strength and processing convenience that fits seamlessly into pasta formulation. Its mild taste, light brown colour, and non-allergen positioning allow manufacturers to enrich pasta without introducing off-flavours or unwanted functional interactions.

As a non-functional protein concentrate, it integrates easily into existing production setups and helps achieve high protein levels while maintaining dough handling and cooking stability.

Together, these qualities create a reliable foundation for high-protein pasta products targeted at health-conscious consumers and sports-focused segments.

PROTEIN FORTIFIED PASTA

Industry requirements and formulation considerations

Protein-enriched pasta must balance nutritional enhancement with the textural and sensory qualities consumers recognise as essential. Manufacturers often face formulation complexity when integrating plant-based proteins, particularly regarding dough elasticity, hydration behaviour, colour uniformity, and cooking stability.

Potato protein offers a practical pathway to reach high protein targets without these common drawbacks. Its neutral flavour profile supports predictable recipe development, and its stable composition reduces process variation often linked to other plant proteins. The non-allergen status is especially valuable for teams aiming to broaden consumer appeal and simplify regulatory workflows.

Lata Menon

Regional sales director

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SHARING OUR EXPERTISE

Sharing our know-how

KMC supports pasta manufacturers with a collaborative approach designed to streamline development, reduce formulation uncertainty, and accelerate market entry. Our team works closely with your organisation to ensure Protafy integrates smoothly into existing processes while meeting your nutritional and performance targets.

Together, we ensure your high-protein pasta concepts deliver the quality, nutrition, and consumer appeal required in a competitive market.