Pasta Flavoring Options Still a Hit
While pasta sauces tend to get all of the attention, there is a lot of room for a flavorist to explore when it comes to the heart and soul of a pasta dish – namely, the noodle itself. Whether it’s spaghetti, vermicelli, macaroni, rigatoni, or any of the many other variants of pasta that have been made available for store shelves, dried pasta represents one of the most diverse types of grocery store ingredient available.
However, it’s only in recent years that many flavorists began to explore their options and examine the ways that they could add flavor to the pasta itself. There’s quite a few reasons why flavored pasta, which has been around for centuries, has only recently become a culinary hit. In part, it may have to do with the fact that more consumers than ever are looking for a way to cut back on the sauce – namely, to reduce the extra calories they get from the other components of pasta and to focus on the heart and soul of the dish.
Spinach flavored pasta, tomato flavored pasta, and even squash-flavored pastas have all begun to appear. With just a dash of olive oil, a pinch of salt and a sprinkling of cheese these products can offer a buyer an entire meal on the go. Even filled pastas such as tortellini have been made available on store shelves with the use of cheese flavor ingredients such as Advanced Biotech’s Natural Isobutyraldehyde.
Flavored pastas are set to continue to rise in popularity, especially as more companies begin to offer these delicious products to their consumers. Whether a pasta is flavored with Advanced Biotech’s Natural Garlic Oil, or with Natural Dimethyl Sulfide for the flavor of tomato, and whether a product is being made ready for the restaurant or for a prepackaged food dish, there are many ways to innovate.