Cybele's Free to Eat Makes Free-From Pasta with Lentils
Laura McQuarrie — September 28, 2019 — Lifestyle
References: cybelesfreetoeat & newhope
Cybele's Free to Eat makes superfood, free-from pasta that's made with a base of lentils and other vegetables, which provide great color as well as nutritional benefits. The allergy-friendly, vegetable-based noodles boast four ingredients or less and are always free from dairy, eggs, wheat, soy and other top allergens, yet are packed with protein, potassium, iron and fiber.
The brand's Superfood Green variety can easily be identified by its vibrant green color, which comes from a combination of green lentils, kale, broccoli and spinach. Cybele's Free to Eat also makes Superfood Red, Superfood Orange and Superfood Purple varieties with other veggies like squash, tomato, peppers and beets. There's also a fairly traditional-lookingSuperfood White pasta from the brand that is less colorful but no less nutritious, thanks to its base of green lentils combined with cauliflower and parsnip.
The brand's Superfood Green variety can easily be identified by its vibrant green color, which comes from a combination of green lentils, kale, broccoli and spinach. Cybele's Free to Eat also makes Superfood Red, Superfood Orange and Superfood Purple varieties with other veggies like squash, tomato, peppers and beets. There's also a fairly traditional-lookingSuperfood White pasta from the brand that is less colorful but no less nutritious, thanks to its base of green lentils combined with cauliflower and parsnip.
Trend Themes
1. Superfood Pastas - Disruptive innovation opportunity: Expand into the growing market of health-conscious consumers by offering a wide variety of nutritious, allergy-friendly pasta options made with alternative ingredients like lentils and vegetables.
2. Allergy-friendly Foods - Disruptive innovation opportunity: Develop a range of food products specifically tailored for individuals with allergies, ensuring they are free from common allergens while still being nutritious and flavorful.
3. Plant-based Alternatives - Disruptive innovation opportunity: Capitalize on the increasing demand for plant-based foods by creating innovative meat and dairy alternatives using lentils and vegetables as the main ingredients.
Industry Implications
1. Food Manufacturers - Disruptive innovation opportunity: Collaborate with food manufacturers to create innovative and nutritious pasta products that cater to consumers with allergies and dietary restrictions.
2. Health Food Retailers - Disruptive innovation opportunity: Stock and promote a variety of nutritious, allergy-friendly pasta options in health food stores to meet the growing demand from health-conscious consumers.
3. Alternative Protein Industry - Disruptive innovation opportunity: Invest in research and development to create plant-based protein alternatives using lentils and vegetables as a base ingredient, offering consumers a sustainable and allergen-free option.
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