Pasta News and Research

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Shoppers valued healthier, greener foods, but still chose meat

In a discrete choice experiment involving 272 Dutch adults, researchers examined how people valued meat, meat replacers, and legumes across pasta and traditional potatoes-meat-vegetables meals. Health and sustainability labels ranked highly, but participants still tended to favor meat when measured product attributes were held constant, with only modest differences across meal settings.

28 Sep 2026

Study reveals why consumers mistake short shelf life for naturalness of food

For years nutrition experts have warned about the many risks of eating ultra-processed foods: among them obesity, cardiovascular disease and diabetes. Instead, they advise that consumers opt for more natural offerings.

28 Sep 2026

Researchers develop new tool to estimate a cell's biological age

Researchers at Karolinska Institutet and Stockholm University have developed a new tool that estimates a cell's biological age by analyzing its gene activity.

18 Aug 2026

A Mediterranean ingredient gave gluten-free pasta an unexpected upgrade

Researchers developed carob-enriched gluten-free tagliatelle that increased dietary fiber and antioxidant activity while reducing starch digestibility and improving pasta structure. A 20% carob substitution provided the best overall balance of functional properties, texture, and consumer acceptance, although clinical health benefits remain to be established.

17 Aug 2026

Sustainable algae protein enhances ketchup's nutritional value and quality

Added protein is showing up in foods from breakfast cereal to pasta, but not many condiments … yet. Researchers reporting in ACS Food Science & Technology have now developed an enriched tomato ketchup by incorporating protein extracted from algae.

7 Aug 2026

This edible flower could do more than brighten a plate

A review of 76 publications finds that pot marigold contains more than 500 reported secondary metabolites, along with natural pigments, antioxidants, and substantial dietary fiber. Early food studies report promising results in yogurt, bread, pasta, and edible oils, but limited product trials and no clinical evidence currently prevent human health claims.

28 Jul 2026

Drinking more water with meals may lead people to eat more

In two randomized crossover studies involving 86 adults, greater water consumption and more frequent switching between bites and sips were associated with higher food and energy intake during beef chili and chicken tikka masala meals. The exploratory secondary analysis cannot establish causality, but it challenges the assumption that drinking water during a meal necessarily curbs eating.

20 Jul 2026

Study links chronic xanthan gum consumption to colon inflammation

Xanthan gum is found almost everywhere. This food additive has thickening, stabilizing, and gelling properties and is one of the most widely used by the food industry to adjust the consistency of ice cream, yogurt, cakes, sauces, and gluten-free pasta.

13 Jul 2026

Modest changes to diet could deliver environmental and health benefits

Modest changes to meat and dairy consumption could help Scotland meet climate goals while improving health and nutrition, research shows.

3 Jul 2026

Selective eating in autism linked to inflammatory gut bacteria

Eating habits shape gut bacteria in children with autism, with potential dietary interventions offering hope for improving gut health and inflammation.

13 May 2026

Specific foods linked to autism risk via immune pathways

Genetic and clinical data suggest dietary factors may influence autism risk via immune pathways, highlighting the need for further research in this area.

14 Jan 2026

School canteen meals fall short on nutrition and sustainability

An EHU study reveals that the food served to children in canteens exceeds fat, protein and sodium recommendations.

16 Dec 2025

Unnecessary gluten-free diets may put children at risk

Understanding gluten-related disorders is crucial for pediatric nutrition, as gluten-free diets can pose health risks without appropriate medical supervision.

15 Dec 2025

Insect flour could boost gut health and cut environmental impact

Chitin-rich insect flours show promise as functional foods, boosting beneficial gut bacteria while addressing allergenicity and consumer trust issues.

3 Dec 2025

Ultra-processed foods make up one-fifth of Italian calories - here’s who's most affected

Italian researchers found that ultra-processed foods make up about 20 percent of daily calories in adults, with younger, single, and Northern residents consuming the most. Higher adherence to the Mediterranean Diet was strongly linked to lower UPF intake across all sociodemographic groups.

24 Nov 2025

Are mushrooms more than a low-calorie food? New analysis explains their hidden advantages

Whole mushroom consumption shows consistent benefits for cardiometabolic health, lowering triglycerides in self-chosen diets and improving fasting glucose in a single healthy dietary pattern trial. Early evidence also suggests increases in salivary IgA and possible blood pressure improvements, with no adverse biomarker effects reported.

16 Nov 2025

High protein breakfasts help you feel fuller but do not change how much you eat later

High protein breakfasts, whether plant or animal-based, boosted GLP-1 and PYY and modestly reduced appetite compared with a low protein, high carbohydrate meal. Despite these hormonal and appetite changes, lunchtime energy intake remained unchanged in both younger and older adults.

13 Nov 2025

Scientists explore why black rice deserves a bigger place in modern diets

Researchers reviewed the nutritional composition, therapeutic benefits, and industrial uses of black rice, highlighting its potential as a functional food. The study highlights the role of black rice in managing blood sugar, cholesterol, and inflammation, while also advocating for more robust human trials and sustainable cultivation methods.

2 Nov 2025

How gluten harms some people but helps others

New insights reveal gluten's health potential, highlighting beneficial peptides and innovative methods to enhance wheat safety for sensitive individuals.

3 Oct 2025

Omega-3 rich diet linked to lower risk of childhood myopia

A diet rich in omega-3 fatty acids, found predominantly in fish oils, may help ward off the development of short sightedness (myopia) in children, while a high intake of saturated fats, found in foods such as butter, palm oil, and red meat, may boost the risk of the condition, finds research published online in the British Journal of Ophthalmology.

20 Aug 2025