The Field Day Organic Fusilli superfood pasta is a healthy alternative to bleached versions that offers a blend of quinoa and brown rice for added nutrients, proteins and much healthier complex carbs. The pasta tastes very similar to generic varieties making it an easy switch for consumers to make without too much of a taste or textural difference.
The pasta is made from organic ingredients that are conveniently gluten-free for consumers with dietary restrictions. The blend of quinoa and brown rice helps bind the pasta together so it retains its shape, while providing a healthy substitute to grain versions.
Adding nutrients to foods consumers already enjoy and use on a daily basis is a way brands can facilitate healthier products without pushing the consumer too far out of their comfort zone.
Hybrid Superfood Pastas
The Field Day Organic Fusilli Contains a Fusion of Brown Rice and Quinoa
Trend Themes
1. Superfood Pastas - Incorporating nutrient-rich ingredients into pasta can be a way to create healthier versions of a familiar product.
2. Gluten-free Foods - Brands can cater to consumers with dietary restrictions by offering gluten-free options such as the organic fusilli pasta.
3. Alternative Grain Products - Using alternative grains such as quinoa and brown rice in pasta production can provide a healthier and more sustainable option.
Industry Implications
1. Food Manufacturing Industry - The incorporation of nutrient-rich ingredients into pasta production can create a new market for healthy and sustainable food products.
2. Health Food Retail Industry - Retailers can capitalize on the trend of healthier and sustainable food products by offering a variety of options such as organic and gluten-free pastas.
3. Agriculture Industry - The demand for alternative grain products such as quinoa and brown rice may provide opportunities for farmers to grow and supply these crops.