ReGrained and Semolina Artisanal Pasta teamed up to create an upcycled pasta product that puts spent grain from California breweries to good use. Strozzapreti takes the form of a scroll-like pasta and it's made from a blend of durum semolina and ReGrained SuperGrain+ flour. As such, the pasta product boasts more than three times the fiber and two times the protein of traditional whole grain flours, as well as the benefits of prebiotics to support digestion.
In terms of taste, the addition of the ReGrained SuperGrain+ flour is said to add a "nutty, toasted flavor" that works well with the artisanal pasta.
This upcycled pasta is set to be available to consumers and foodservice operators beginning in October.
Fiber-Rich Upcycled Pastas
ReGrained & Semolina Artisanal Pasta Repurposed Brewer’s Spent Grain
Trend Themes
1. Upcycled Food - Creating sustainable food products using discarded ingredients presents an opportunity for disruptive innovation in food industry.
2. Functional Food - Functional foods that provide additional health benefits such as increased fiber and protein present an opportunity for innovation in food and health industries.
3. Sustainable Agriculture - Upcycling spent grain from breweries has the potential to promote sustainable agricultural practices and reduce waste in both the food and brewing industries.
Industry Implications
1. Food Manufacturing - The food manufacturing industry can explore ways to upcycle food waste and create products with added nutritional value.
2. Brewing - The brewing industry can collaborate with food manufacturers to reduce waste and explore alternative uses for spent grain.
3. Health & Wellness - Functional foods that promote digestive health may present an opportunity for innovation in the health and wellness industry.