Oi Wayworn,
While not copletely done, I have decided to post what I have. Thank
you for being patient, as I did not post last night as I had planned.
Pease have your friend read over this material and let me know where
to add more.
It?s really difficult to provide complete nutritional values for the
numerous pastas, worldwide, taking into account the different types -
Fresh, precooked, frozen, dry, and instant. I have attempted to
provide as much information as I can. As far as negative results, so
far I can?t provide those, as they can?t be found. These are the
countries I have found so far. Some sites list nutritional content,
and some don?t. Some claim their products are enriched, others don?t.
?International Relief and Development (IRD) has developed and is
now marketing the world?s first soy-enriched wheat noodles in an
innovative project in Indonesia that also helps to put local food
producers back to work. USDA is funding this collaborative effort
between IRD-Indonesia, a not-for-profit organization based in
Arlington, Virginia, the American Soybean Association, and U.S. Wheat
Associates. Begun in March 2002, the project has already produced 563
million packages of soy-enriched noodles, which have been purchased by
an estimated three million low-income consumers.
These noodles, which are steam-dried and take three minutes to cook,
are made from fortified wheat flour and contain 11 percent defatted
soy flour. IRD-Indonesia has also developed a ready-to-eat
soy-enriched snack noodle with 20 percent defatted soy flour that is
being distributed on a daily basis, free-of-charge, to 75,000 children
in 510 primary schools. IRD-Indonesia also has plans to develop, in
collaboration with the USA Rice Federation, a soy-enriched rice noodle
that would, likewise, be the first of its kind in the world.?
http://www.ird.or.id/
?The nutritional value of pasta basically depends on that of the
flour mix used in its production.
And however this original value undergoes so deep and so many
modifications in this way from the package bought in the supermarket
to the meal presented on the table that any and whatever generic
assessment on the role played by pasta in feeding diets become
improper and void.
In fact, and considering that pasta changes considerably already while
cooking, (in some limit cases approximately 20% of its original
caloric contents is washed down by boiling water along with the
mineral salts, aminoacids and vitamins), we should keep in mind that
pasta is never eaten alone, it is to say with no seasoning at all.
Pasta should then be considered a real semi-processed product, a base
on which fantasy, creativeness and even dietary sciences may have
their own way.
From a nutritional point of view pasta always features:
? high energetic value chiefly derived from glucides
? fair protein value
? low or very low lipids content
? easy digestibility
? limited presence of waste matter
http://www.professionalpasta.it/dir_1/1_nutr01.htm
Nutritional content of some pasta
http://www.professionalpasta.it/dir_1/1_tabl01.htm
?Pasta is a universally enjoyed food, and almost every country
serves a type of noodle. In China, it is mein; Japan, udon; Poland,
pierogi; Germany, spaetzle. The popularity of pasta can be attributed
to several factors: it is easily manufactured, it takes up little
storage space, it is easy to cook, and it is rich in complex
carbohydrates.
Ancient Etruscan meals of gruel and porridge were eventually replaced
with more appetizing unleavened bread cakes. Food historians believe
these cakes may have been the precursor to pasta. Opinions about where
the noodle originated vary. The Italian explorer Marco Polo has been
commonly credited with bringing the noodle back to Italy from his
travels in the Orient during the 1300s. However, some contend that a
close examination of Polo's papers reveals that he reported enjoying a
certain type of noodle in China, comparing it favorably to the pasta
he was accustomed to eating in Italy.
Nevertheless, it is true that Chinese noodles have been around for
centuries. The vermicelli-like transparent noodles are made from the
paste of germinated mung beans and are usually soaked in water before
they are boiled or fried. (Pasta has not always been prepared by
boiling. In fact, boiled noodles were once considered a relatively
bland meal. Frying or grilling were the preferred preparations.)
Koreans claim to have taught the Japanese how to make soba noodles in
the 12th century, using Chinese buckwheat grown in the northern
regions where rice paddies could not survive.?
http://www.madehow.com/Volume-2/Pasta.html
World Pasta Production (in tons)
================================
Italy
3,121,598
Portugal
69,228
United States *
1,165,000
Hungary
65,000
Brazil
1,001,000
Romania
52,600
Russia
858,400
Switzerland
50,942
Turkey
512,000
Australia
50,000
Egypt
400,000
Czech Republic
48,755
Venezuela
325,000
Bolivia
43,000
Germany
290,000
Dominican Republic
40,000
Mexico
257,744
Austria
37,803
Spain
247,000
Guatemala
36,000
France
243,596
Ecuador
32,000
Peru
226,931
United Kingdom
31,000
Canada
170,000
El Salvador
25,000
Argentina
160,000
Slovak Rep.
22,000
Poland
150,000
Jordan
20,000
Greece
145,000
Sweden
19,150
Japan
144,500
Costa Rica
14,000
Chile
129,426
Syria
9,005
Colombia
115,000
Panama
7,000
Tunisia
110,000
Lithuania
5,976
India
100,000
Latvia
1,845
Belgium - Luxembourg
99,500
Estonia
1,400
?Estimate of world pasta production
Approximately 11,4 million tons of pasta produced worldwide?
http://www.pasta-unafpa.org/ingstatistics5.htm
World Pasta Consumption
http://www.pasta-unafpa.org/ingstatistics4.htm
Members of the UNAFPA
http://www.pasta-unafpa.org/ing-members.htm
This page includes documents from many countries regarding the
legislation concerning pasta. The ones I skimmed contained nothing,
however about enrichments. Some of them called for only fresh
vegetables, such as spinach or tomatoes when making vegetable pasta.
http://www.pasta-unafpa.org/ing-documents1.htm
Africa
======
Seems like Africa is looking to buy/import pasta:
?We are a south african company looking for supply of instant egg noodle ...
we need makaroni for Africa?
http://www.worldbid.com/tradeleads/view.htm?type=Buy&subcat=248
http://www.worldbid.com/tradeleads/details.htm?session=&searchwords=&latest=&country=&stars=&all=&bodies=&subcat=248&bidID=1709771&type=Buy&m=0
Heinz manufactures pasta in Eastern Europe, Southern Europe, Africa,
the UK, and Ireland.
?Soups, Beans and Pasta
In many nations, Heinz means soups, beans and pasta ? a vigorous
category in which Heinz serves up an enormous portion.
In the U.K., the company?s advertising is so memorable that most
Britons think Heinz is an English firm.
Thanks to breakthrough advertising and innovations, Heinz is a leader
in the growing soup category in Europe and is tops in the U.K.
Worldwide, Heinz beans and pastas offer nutrition and fun for not only
youngsters but parents, too. As far as Venezuela, South Africa and New
Zealand, Heinz power brands lead the way.
Recent acquisitions in Europe added Honig® dry soup, the best name
brand in the Netherlands and KDR® spreads and sprinkles, a traditional
Dutch topping for breakfast toast.?
http://www.heinz.com/di_new/corp_pro2005/corpProfile7.html
?Couscous is yellow granules of semolina made from durum wheat, the
ideal pasta wheat, which are precooked and then dried. Actually, the
word can mean the pasta itself, as well as North African stews
("tangines") traditionally served over it.?
Durum wheat is indigenous to North Africa, so it serves as the main
cereal grain for many of the food preparations in these countries. The
Portuguese introduced couscous to other parts of the world more than
400 years ago, although the grain has been around for nearly a 1,000
years. It remains a staple in Morocco, Algeria, Tunisia, Libya and
Egypt. Because the process of making couscous can be done in the home,
it is more common than pasta in these regions, and the ability to make
it is an admired skill.
Nutritional Value
-----------------
Couscous is a good low-fat source of complex carbohydrates. One
serving (1 ounce, about 3 tablespoons dry) contains:
Calories 95.0
Carbohydrate 20.0g
Cholesterol 0.0mg
Dietary Fiber 1.0g
Fat (Total) 0.1g
Potassium 49.5mg
Protein 3.2g
Sodium 4.3mg
Selenium 3.4mcg
Zinc .2mg
Calories from:
Carbohydrates 85%
Fat 1%
Protein 14%
http://www.bellybytes.com/recipes/couscous.shtml
Cous Cous
http://www.answers.com/topic/couscous
?It is a common misconception that couscous is a grain - like
bulgur wheat, but it is actually processed, like pasta, from tiny
hand-rolled balls of semolina flour, which is a derivative when wheat
is milled (ground). Traditionally it is made in the homes, often with
many women gathered together, a sort of "couscous party". The wheat
semolina and flour is rolled by hand with a small amount of cold water
. Once small "grains" are achieved, a little oil is added.
Households in North Africa make up large quantities of couscous, which
is dried and stored and can be used over a period of several weeks.
However for most of us, this method has been replaced by industrial
manufacture and couscous is now available worldwide. Much of the
couscous sold in stores now is quick cooking or instant.?
http://www.recipes4us.co.uk/Cooking%20by%20Country/Couscous.htm
?Made of carefully selected durum wheat, couscous is a natural source of :
? Vegetable proteins, indispensible for our bodies to function well.
? Vitamin B3 (=PP), useful for the production of energy
? Phosphorus, necessary for the body?s general balance.
With its complex carbohydrates, it provides the energy you need
throughout the day.?
http://www.ferrero.tm.fr/tout_b.php?version=en.php
African Bush doctors says slow down on pasta consumption
?Reduce your carbs, especially bread and pasta. Obesity and many of
the health problems that go with it like diabetes were virtually
unknown until we started consuming such large quantities of bread,
pasta and baked goods. I recommend not eating bread or pasta more than
3-4 times per week and substituting beans and dishes like hummous as a
replacement.?
http://tribes.tribe.net/pagans_of_the_earth/thread/4d4a69a7-2fa5-4a30-a06d-de02c1c6be51
?The South African legislation controls the use of these colouring
agents in food products.
Advertising for packaged food in South Africa
The South African code of Advertising is once again in the process of
being updated. This is done to reflect societal changes within South
Africa while keeping pace with changes to world advertising practice.?
13. PASTA RETAIL SALES
13.1 Sector Performance
Summary 7 Pasta: New Product Launches 2003-2004
Table 190 Retail Sales of Pasta by Subsector: Value 1999-2004
Table 191 Retail Sales of Pasta by Subsector: Volume 1999-2004
Table 192 Retail Sales of Pasta by Subsector: % Value Growth 1999-2004
Table 193 Retail Sales of Pasta by Subsector: % Volume Growth 1999-2004
Table 194 Pasta Company Shares 2001-2003
Table 195 Pasta Brand Shares 2001-2003
Published : 2005
Price : US$ 5315
http://www.bharatbook.com/bookdetail.asp?bookid=6960&publisher=
Paid Report:
http://www.euromonitor.com/reportsummary.aspx?folder=Pasta_in_South_Africa&industryfolder=Packaged_food
Another paid report
http://www.researchandmarkets.com/reports/65861/
Israel
======
?Israeli Couscous - deserves a place on the American diner table.
You may well find tastier, easier to cook and with a better texture
than the long available North Africa version of this versatile
semolina product. The major innovation is "pieces" of couscous
resembling small tapioca. They don't clump up and the rich nutty
flavor and chewy texture resulting from unique toasting process
provide a smooth buttery mouth feel. This toasting process seals in
the starch of each pearl, reinforces the exterior layer allowing it to
absorb liquids without falling apart.?
http://www.thecmccompany.com/item6.htm
?Couscous is now made virtually everywhere in the Mediterranean
basin. In France, Italy, Greece, Israel and probably in Germany. All
are quite good but we have a hunch that Couscous from its homeland,
North Africa, just might be the best. So, we offer Miriam brand from
Tunisia. This is the moyen or medium pellet size and is the "quick"
version as are all the rest today. This couscous requires no special
pot or long preparation. It's ready to go in a few minutes. Made from
pure durum semolina like a fine Italian pasta. Aside from the
traditional recipes from Africa, it is an excellent side dish for any
meat or chicken presentation.?
http://www.thecmccompany.com/item6.htm#Couscous
Iran
====
Anapasta (No nutritional content given)
"ANA food manufacturer factory , produces premium quality pasta in
various shapes and with high nutritional value because they are
enriched with nutrient substances. producer
We are a leading producer and exporter of pasta , spaghetti and macaroni in Iran.
http://www.anapasta.com/
Dubai
=====
Emirates Macaroni
http://www.emiratesmacaroni.ae/
Japan
=====
?NFM serves household tables with "Oh'my"Products---the brand well
established amd favored by Japanese. Our full line-ups of "Oh'my"brand
Products are served in answer to every need at family table. Our
Products include a number of quality Pasta and Pasta Sauces, which
have helped us to build our popularity firmly in the market. Among
other items are Wheat Flour Products with our "Heart"and
"Eagle"brands, Tempura and Kara-age(deep fry)Mixes, Hot Cake and other
Mixes which make it easier for the consumers to cook their own at
home.
Moreover, we have lines developed in echo to the demands from today's
gourmet-oriented people and those who have special interests over raw
materials. To name some of them , we have Pasta Sauces made with
specially selected raw materials and Fresh Flavored Pasta Sauces. We
also have convenient Pre-cooked Spaghetti.?
http://www.nippn.co.jp/eng/consumer.shtml
?Nippon Flour Mills (NFM), founded in Tokyo more than 100 years
ago, employs 1,300 at seven flour mills, two premix plants, and three
pasta plants including one in Montana. In addition, the company has
affiliated plants in Thailand (a flour mill) and California (a premix
facility). Production activities include flour milling, consumer
foods, and frozen foods. Product lines include wheat flours; donut,
cake, and bread mixes; pasta; dried noodles; wheat flour and premixes
for home use such as for tempura flour; and specialty deli foods?
http://www.wmcinc.org/food.html
Cooked Japanese noodle content:
http://www.elook.org/nutrition/grains/6812.html
Carbohydrate content of noodles
http://www.annecollins.com/dietary-carbs/carbs-noodles.htm
Hibachi-san noodles
http://www.dietfacts.com/html/items/17976.htm
Soba Noodles
-------------
Nutritional Highlights
Soba is a Japanese noodle made from buckwheat (?soba? means
?buckwheat?) and wheat flour, which gives it a dark brownish-gray
color. It?s a noodle of medium thickness that?s used in a variety of
Asian dishes.
Soba noodles, 1 cup (75g) (cooked)
Calories: 113
Protein: 5.8g
Carbohydrate: 24.4g
Total Fat: 0.114g
Fiber: 0.0g
http://www.wildoats.com/redesign/hn.php?org=wildoats&ContentID=1936003#Nutrition-Highlights
1 cup soba noodles, nutritional content
http://www.elook.org/nutrition/grains/6810-1.html
Japanese soben
http://www.elook.org/nutrition/grains/6811.html
Noodles are a popular item in Japanese cuisine. Varieties include
? Udon ? thick, wheat-based.
? Somen ? very thin, wheat-based.
? Ramen. thin, wheat-based with soda water. The dough is set to rise
before being pulled.
? Soba ? medium, buckwheat-based.
http://en.wikipedia.org/wiki/Japanese_noodles
Europe
======
Charts showing quantities and destination of European exports of pasta:
http://www.pasta-unafpa.org/ingstatistics3.htm
?From a nutritional point of view, pasta is a good food for diabetics,
as it has the following properties:
? Good Glycemic Value
? Easy to Digest
? Low Fat
? A good source of phosphorous and iron
Nutritional Information on Pasta
A 2 ounce (approx. 50 gram) portion of Pasta has the following nutritional values:
Calories 75
Calories from Fat 5
Total Fat 0.60 g
Saturated Fat 0.09 g
Cholesterol 19 mg
Sodium 3.4 mg
Total Carbohydrate 14g
Protein 2.94 g
Calcium 0.3 % Daily Requirement
Iron 3.6 % Daily Requirement
Niacin 2.8 % Daily Requirement
http://www.eurofooddirect.co.uk/articles/pasta/nutrition.shtml
?Eurofood Direct are the sole suppliers of Tigri quality dried Pasta,
Introducing over 70 varieties of the best durum wheat pasta, and...
Coming Soon ... an exclusive range of Tigri Organic Pasta !?
http://www.eurofooddirect.co.uk/
IshidaEurope
http://www.ishidaeurope.com/your_market/dry_foods/pasta/
?As Italy continues its conquest of lucrative pasta markets, its
`pasta war' with North America is heating up as both the United States
and Canada have levelled pasta `dumping' charges against Italy. The
fresh accusations come on the heels of reports in the US that pasta,
despite popular belief, may cause obesity. Italians - the world's
leading pasta producers, exporters and eaters - were quick to deny
both allegations and were backed up by the EU on the pasta dumping
charges. Italians claim the real reason behind Canada's objections is
the booming Italian pasta exports to Canada, ...?
http://www.highbeam.com/doc/1G1:17035236/Italys+pasta+war+with+US+and+Canada+heats+up.html
United Kingdom
===============
?Production and export of organic pasta, enriched pasta (with milk,
with vitamins, with bran, with tomato, with spinach, chili, active
pasta), egg pasta, plain pasta, food service pasta, semolina and
cracked wheat.
Organic pasta is produced from organic wheat semolina and doesn't
contain any chemical ingredients or anything forbidden by organic
agricultural rules. Raw materials, production process and final
product are controlled and certified by ECO-CERT.?
http://www.igeme.org.tr/ORGANEX2005/filizgida.htm
Sleaford Quality Foods Ltd
Woodbridge Rd.
East Road Ind. Estate
Sleaford
Lincolnshire
NG34 7JX
Tel: 01529 305000
Fax: 01529 413720
Contact: Mr G Arnold
Euro Food Brands Ltd
3 Dencora Bus. Pk
Park Farm, Wellingborough
Northants
Northamptonshire
NN8 6GR
Tel: 01604 821200
Fax: 01604 848667
Contact: Stephen Barlow
http://www.pizzapastanet.co.uk/0122.htm#start
Petty, Wood & Co
P O Box 66
Livingstone Rd
Andover
Hampshire
SP10 5LA
Tel: 01264 345577
Fax: 01264 332025
Contact: Faizal Fulat
http://www.pizzapastanet.co.uk/0294.htm#start
Nestle? UK
(Brand: Buitoni) St George's House
Park Street
Croydon
Surrey
CR9 1NR
Tel: 020 8686 3333
Fax: 020 8667 5031
Contact: G. D. Muir
Betamore Foods Ltd
P O Box 5
Farnborough
Hampshire
GU14 7AX
Tel: 01252 540121
Fax: 01252 541447
Contact: Malcolm Carter
FMX Food Merchants Co.
Unit 2
Leeside Industrial Estate, 60 Garman Roa
London
N17 0UN
Tel: 020 8801 9966
Fax: 020 8365 0754
Contact: Mr Franco
Mamma Roma
377 Holloway Road
London
N7 0RN
Tel: 020 7609 1903
Fax: 020 7700 0345
Contact: Tony De Marco
Carrs Foodtech
Old Croft
Stanwix
Carlisle
Cumbria
CA3 9BA
Tel: 01228 28291
Fax: 01228 511293
Contact: Tony Iles
Puglisi Pasta UK Ltd
Flat 7 I Grosvenor Hill
London
SW19 4RU
Tel: 020 8947 7036
Fax: 020 8946 7987
Contact: Ms. Puglisi
Pasta Foods Ltd
Pasteur Road
Great Yarmouth
Norfolk
NR31 0DW
Tel: 01493 416276
Fax: 01493 416209
Contact: R Butcher
Cottage Delight
Brooklands Way
Leekbrook
Leek
Staffordshire
ST13 7QF
Tel: 01538 398839
Fax: 01538 398801
Contact: Nigel Cope
Moore Ingredients
Moore House
Royal Dock
Grimsby
Humberside
DN31 3LN
Tel: 01472 267007
Fax: 01472 267006
Contact: Marie Moore
John Lusty PLC
Chase Road
Northern Way
Bury St Edmunds
Suffolk
IP32 6NT
Tel: 01284 766265
Fax: 01284 760816
Contact: Chris Mann
Honig Food Ingredients (UK)
50-54 St. Paul's Square
Birmingham
West Midlands
B3 1QS
Tel: 01212 333055
Fax: 01212 333056
Contact: Ing. Jakob de Jonge
Germany
=======
Birkel
?110,000 tons of pasta are produced every year by Birkel Teigwaren
GmbH. That makes it the largest specialist pasta producer in Germany.
The ingredient quantities are formidable: 420 tons of flour and
500,000 eggs per day. Meanwhile the company also owns the traditional
western German brand 3 Glocken and the eastern German brand Möwe. The
130-year-old company not only cultivates the tradition of egg noodles
especially popular in Germany, in such shapes as spirals, letters,
shells or flat bands. The pasta-makers from Waiblingen in Swabia also
keep in step with modern trends and invent new products, such as wood
garlic or lemon pasta, noodles with added oats roughage, or ?gourmet
pasta? for ambitious amateur chefs.?
http://www.magazine-deutschland.de/issue/Essmarken_5-05_ENG_E1.php
?With their brands 'Birkel', '3 Glocken', 'Schüle Gold' and 'Möwe',
'Birkel Teigwaren GmbH', Weinheim, is the undisputed No. 1 pasta
manufacturer in Germany. In terms of value, the Birkel Group accounts
for a market share of 20%, in terms of turnover, every fourth noodle
sold in the food retail trade is produced by Birkel (without
discounters). Looking at the different brands in the market, Barilla
ranks first with a market share of 10.4% (ACNielsen), followed by
Buitoni (Nestlé-Group) with 8.9%.?
http://atn-riae.agr.ca/eu/3627007_e.htm
http://www.barillaus.com/The_Barilla_Group.aspx
Spain
=====
?Spain ? During 2002, the launch of new pasta products into the
Spanish market was consistent with a maturing industry seeking to
segment the consumer base, add value and expand market share - with a
particular emphasis on fresh pasta products. Pasta is starting to be
regarded as a meal in its own right, particularly amongst the
urbanised young who value the convenience of the product. How
successful have manufactures been in segmenting their consumer base??
http://reports.mintel.com/sinatra/reports/index/&letter=16/display/id=1334&anchor=a1334
Italy
======
?Italian Law established since 1967 that dry pasta - and egg pasta
- must be exclusively produced with durum wheat. Pasta obtained with
Triticum turgidum durum-wheat semolina (obtained from durum wheat)
possesses the characteristics of having a high resistance (owing to
the presence of glutens), which we do not have in soft wheat flour
pasta (Triticun aestivum), which is suitable, for its highly
stretching properties, for the production of leaven products.
The short growing cycles of durum wheat make it perfect also for
cultivations in areas with a dry climate, such as in the Mediterranean
basin.?
http://int.primopiatto.barilla.com/piacereebenessere/pensatoperte/htm/9687_awContent.htm
Buitoni
http://www.buitoni.com/PubAbout/Default.aspx
Angel Hair Pasta
Amount Per Serving Calories 230 Calories From Fat 25 % Daily Value*
Total Fat 2.5g 3% Saturated Fat 1g 5% Trans Fat 0g Cholesterol 45mg
15% Sodium 20mg 1% Total Carb 43g 14% Dietary Fiber 2g 7% Sugars 1g
Protein 10g Vitamin A 0% Vitamin C 0% Calcium 2% Iron 10%.
Ingredients: EXTRA FANCY ENRICHED DURUM FLOUR (DURUM WHEAT FLOUR,
NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC
ACID), EGGS, WATER.
Linguine
Calories 240 Calories From Fat 25 % Daily Value* Total Fat 2.5g 4%
Saturated Fat 1g 5% Trans Fat 0g Cholesterol 50mg 17% Sodium 20mg 1%
Total Carb 45g 15% Dietary Fiber 2g 8% Sugars 1g Protein 10g Vitamin
A 0% Vitamin C 0% Calcium 2% Iron 10%. Ingredients: EXTRA FANCY
ENRICHED DURUM FLOUR (DURUM WHEAT FLOUR, NIACIN, FERROUS SULFATE,
THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGGS, WATER.
Buitoni also sells pasta to Germany, Japan, France, and the UK.
http://www.buitoni.com/PubAbout/International.aspx
Torino (sorry for the re-do of the Macarena!)
http://www.pasta.com/
Angel Hair Pasta
Nutritional Facts - Angel Hair
Serving Size 3/4 cup (65g dry)
Servings Per Container ABOUT 3,5
Amount Per Serving
Calories 250 Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 50mg 17%
Sodium 290mg 12%
Total Carbohydrates 39g 13%
Dietary Fiber 2g 8%
Sugars 1g
Protein 9g
Vitamin A 0% Vitamin C 0%
Calcium 8% Iron 6%
*Percentage (%) of a Daily Value are based on a 2,000 calorie diet.
Your Daily Values may vary higher or lower depending on your calorie needs:
Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrates 300g 375g
Dietary Fiber 25g 30g
Calories Per Gram:
Fat 9 - Carbohydrate 4 - Protein 4
Clicking onto the products will open a new window. Click on
?Nutritional Content? to see the values of other products.
http://www.pastacatalog.com/product_line.aspx?category=-20123&parent=-20122
Belgium
========
?For example, back in April 2003 Mintel reported on the Belgian
launch of boil-in-the-bag Soubry Kids Pasta animal-shaped pasta
enriched with vitamins, calcium and iron. Now, another pasta maker,
Lustucru has done the same in France with single-serve La Bande à
Lustucru boil-in-the-bag pasta for kids in assorted shape varieties
(e.g. bears, alphabets, shells). The Lustucru line also has a healthy
positioning claiming to be a good source of calcium as the pasta is
made with milk.?
http://www.bakeryandsnacks.com/news/ng.asp?id=14033-snack-happy
Turkey
=======
?Published by the US Ministry of Agriculture in 1991 and recognized
by all nutritionists today as the main rule of healthy diet, "The
Nutrition Pyramid" has been built on the base comprising bread, grain,
rice and pasta - the carbohydrates group advised to be consumed most
commonly.?
http://www.piyale.com.tr/eng/piyale_makarnalar03.asp
Plain Pasta:
http://www.piyale.com.tr/eng/piyale_makarnalar03.asp#1
Enriched Pasta
http://www.piyale.com.tr/eng/piyale_makarnalar03.asp#4
These are Barilla subsidiaries. (More on Barilla below)
http://www.filizgida.com/anasayfa.asp
http://www.barilla.com.tr/
GAP
http://www.gappazarlama.com.tr/
Nutritional Content
http://www.gappazarlama.com.tr/devam_besin_en.asp
India
=====
?Pasta is generally made from semolina
Pasta comes in nearly 600 shapes and sizes, and probably just as many
flavours. Spaghetti, fettuccine or linguine are long stringy forms;
elbow, rotini, penne and ziti are shorter forms, and lasagne is pasta
in flat and wide strips.
Nutrition: Six to eleven servings of carbohydrate-rich cereals and
cereal products should form the bulk of daily calorie intake, and
pasta is a healthful form of carbohydrate. One serving (half cup) of
cooked and enriched pasta contains nearly 100 Calorie, with nearly
four-fifths of the calories coming from healthful complex carbohydrate
that delivers glucose to the blood stream at a slow and steady rate.
It is also low in sodium and cholesterol, and is rich in folic acid
and vital micronutrients like selenium and zinc.
The protein in pasta is deficient in some essential amino acids that
the body cannot manufacture by itself and must have in the diet.
However, eating pasta with dairy products, beans, tofu or meat makes
up for these absent amino acids.?
http://www.hinduonnet.com/thehindu/mp/2005/01/20/stories/2005012000870200.htm
?Most of the production of pasta in India is in the unorganised
sectors and there are only about 10 organised players in the market
and the entire output of the organised sector is only 35,000 tonnes.
Most of the processing plants are imported.
There are no Indian manufacturers for pasta plants. The main dealers
in pasta processing machinery are from Italy.?
http://www.timesb2b.com/foodprocessing/june_july03/cover06.html
?But pastas are not equal to all countries; there is the Italian
pasta, the oriental pasta known also as noodles and other types of
pasta of various raw materials. The Italian pastas as they are known,
are produced with durum semolina. The other pastas available in
Europe, particularly in the northern hemisphere, are made with soft
wheat flour. The pastas in the Orient (most of Asian countries) are
prevalently made of soft wheat but are processed in a different way
from the pastas available in the Occident (Europe and the Americas).
Pastas of other raw materials such as buckwheat (soba), rice flour
(beehoon) and green mungbean starch (tanghoon) also exist. The desire
to increase the nutritional value of food and also to face and find
solutions to the diffusion of various allergies and diseases such as
the celiac disease have also helped the development of the new types
of pasta as for example pasta made from "kamut", pasta made of farro
and gluten-free pasta particularly those without gliadin. These raw
materials used for the latter are corn, quinoa, cassava, rice and
potato.?
http://www.pavan.com/r&d.asp
This company seems happy to share, if you need further information!
http://www.pavan.com/contatto.asp
Pavan also has a plant in Russia
http://www.pavan.ru/
This pasta product combines high quality standards (best quality
durum semolina) and Italian tradition with very modern, patented
technology that makes lasagna an easy product for many applications:
- retail market (VALIN can pack the product in retail size with
personalized packing materials and complete your pasta range with a
very special product)
- food service and catering
- frozen food preparation
- prepared meals (pasteurized, sterilized, refrigerated)
- packaged dinners (lasagna + sauce + trays)
VALIN lasagna is also available with spinach (green) and tomato (red)
dry powder. Addition of other powders and natural ingredients
(mushroom, carrot, herbs and spices) is possible.
Size varies from single portion to catering.
?VALIN lasagna contains no eggs: it is cholesterol-free and very safe
from the bacteriological point of view.
It is a dry pasta product; which means:
- long shelf life ( 24 months from production date)
- easy storage (same as dry pasta, it does not require freezing or refrigeration)
- easy utilization (no boiling, no pre-cooking, no thawing)
- perfect texture "al dente" (the lasagna stops its rehydration
process and remains "al dente" without getting too soft even hours
after preparation).
Year after year, VALIN has built up a reputation as a reliable
supplier and accomplished very successful results. As a matter of
fact, we can count on a number of established, market-leading
customers all over the world. VALIN products are exported to the
following countries:
Austria, Belgium, Brazil, Canada, Chile, Costa Rica, China, Denmark,
Estonia, Finland, France, Germany, Greece, Holland, Italy, Japan,
Kenya, South Korea, Lebanon, Malta, Norway, Panama, Paraguay, Poland,
Russia, Switzerland, Syria, Taiwan, Czech Republic, UK, UAE, USA.?
http://www.valin.net/lasagna.htm
Greece
======
Agean Foods makes pasta for Greece and exports to Australia.
http://aegeanfoods.alphalink.com.au/korona_pasta.htm
United States and Canada
=========================
?For example, a standard serving of cooked pasta (125 mL - ½ cup)
contains a mere 99 calories, less than have a gram of fat and less
than 5 milligrams of sodium. Pasta is high in complex carbohydrates
and provides a "time release" of energy.?
?Since 1999, Health Canada has required pastacanada.com members to
fortify our pasta with folic acid (also known as folate and folacin),
an important B vitamin. Folic acid plays an important role in the
body's central nervous system and may reduce a woman's risk of having
a child with brain or spinal cord defects. As well, major studies
point to folate and B6 playing an important role in metabolism and
increasing intake above currently recommended levels may help women
from developing coronary heart disease.?
http://www.pastacanada.com/english/healthypasta/nutritionfacts.html
?Canadian durum wheat is grown in the western prairie provinces of
Saskatchewan, Alberta and Manitoba. It is the semolina from this wheat
that makes 100% Canadian pasta so unique in the world.?
?Pasta lovers around the world demand Canadian durum. The climate and
growing conditions in the Canadian prairies are ideal for growing
high-protein, low-starch wheat. 100% Canadian pasta delivers
top-quality flavour, texture and a golden yellow colour.?
http://www.pastacanada.com/english/100canadianpasta/100canadianpasta.html
?Each class of wheat has its own unique kernel appearance that
enables grain handlers to segregate one class from another. This is
called kernel visual distinguishability (KVD). Varieties of wheat
within each class conform to certain end-use quality characteristics.
Only those varieties that meet the requirements for kernel appearance
and end-use quality are registered. Thus, wheat classes are kept
intact and separate from each other, and quality is assured by class
and grade.
But things are changing. Within the next few years, DNA
fingerprinting, used in medicine and forensics, will revolutionize
Canada's grain handling and quality assurance systems and enhance our
ability to meet customers' quality requirements.?
http://www.grainscanada.gc.ca/qualit_matter/dna-e.htm
Other wheat quality control issues in Canada:
http://www.grainscanada.gc.ca/qualit_matter/qmmenu-e.htm
Other quality testing sites:
http://www.grainscanada.gc.ca/Quality/Wheat/methods_tests/wheat_menu1-e.htm
http://www.grainscanada.gc.ca/Quality/methods_tests-e.htm
http://www.grainscanada.gc.ca/main-e.htm
?Protein content (N (nitrogen) x 5.7) of the composite samples is
determined by combustion nitrogen analysis (CNA). Samples are ground
on a UDY cyclone sample mill fitted with a 1.0-millimetre screen.
Sample size is 250-milligrams and samples are not dried before
analysis. Protein content is calculated from total nitrogen as
determined on a LECO Model FP-528 CNA analyzer calibrated with EDTA
and reported on a constant moisture basis. Moisture content is
determined by the AACC Method No. 44-15A, following the procedure for
one-stage air-oven.?
http://www.grainscanada.gc.ca/Quality/Wheat/methods_tests/protein_mthd2-e.htm
?Italian pasta makers are among the top buyers of Canadian durum.
Other valuable customers are in North Africa (Algeria, Morocco,
Tunisia), South America (Venezuela, Chile, Peru) and the United
States. Canada's own domestic pasta industry purchases roughly 300 000
tonnes of durum a year and is usually among the top five buyers.
Global buyers value Canadian durum for its consistent high quality and
for the ease of supply that results from our superior marketing and
grain handling systems. International durum customers are regular
visitors to downtown Winnipeg, where a pilot pasta plant is operated
by the Canadian International Grains Institute (supported by the CWB
and the Government of Canada). Here, customers gain first-hand
knowledge of the quality of pasta products made from our durum wheat.
Visitors also stop by the CWB's Main Street office to enhance their
relationship with our durum marketers.?
http://www.cwb.ca/en/growing/durum/durum_brochure2004.jsp
Canadian Pasta Makers
Catelli
http://www.catelli.com/index_frame.htm
ItalPasta (Warning-loud music!)
http://www.italpasta.com/
Dry Pasta nutritive values per serving:
ENERGY 307 CAL
PROTEIN 11 g
FAT 1.4 g
POLYUNSATURATED 0.8 g
MONOUNSATURATES 0.2 g
SATURATES 0.3 g
CHOLESTEROL 0 mg
CARBOHYDRATES 63 g
SUGARS 3.7 g
STARCH 5.2 g
DIETARY FIBRE 3.1 g
SODIUM 4 mg
POTASSIUM 196 mg
Percentage of recommended daily intake (RDI):
Thiamine 41%
Riboflavin 6%
Niacin 22%
Folacin 22%
Iron 18%
http://www.italpasta.com/nutritional_info/nutritional_facts.html
Primo Pasta/Kraft
http://www.kraftcanada.com/en/primo/
Grisspasta
http://www.grisspasta.com/english/index.html
About Pasta
http://www.pastacanada.com/english/pastafacts/pastafacts.html
US
==
?In 1996, the Food and Drug Administration (FDA) published
regulations requiring the addition of folic acid to enriched breads,
cereals, flours, corn meals, pastas, rice, and other grain products.
This ruling took effect January 1, 1998, and was specifically targeted
to reduce the risk of neural tube birth defects in newborns. Since the
folic acid fortification program took effect, fortified foods have
become a major source of folic acid in the American diet. Synthetic
folic acid that is added to fortified foods and dietary supplements
has a simpler chemical structure than the natural form of folate, and
is absorbed more easily by the body. After digestion and absorption
however, the two forms are identical and function in exactly the same
manner.?
http://www.world-marathon.com/Health_Aug01.html
?Fresh Pasta
Fresh pasta is available in a variety of sizes and shapes but not to
the extent of dried pasta. It is, however, available in a greater
variety of flavors. Fresh pasta most often contains eggs and has high
water content, making it necessary to refrigerate or freeze the pasta
to keep it from spoiling. The eggs in the pasta brighten its color,
add flavor, and give the pasta more nutritional value. Fresh pasta is
made daily in Italian specialty stores and is found commercially in
food stores both refrigerated and frozen. If refrigerated, it should
be used within 3 to 4 days of purchasing it and within approximately
one to two months if frozen. Fresh pasta can be dried and stored at
room temperature, but it is important that the pasta is completely
dried before storing. Fresh pasta is more delicate than dried pasta,
making it more difficult to store.
Fresh pasta has a softer texture than dried pasta and requires only a
short cooking time. Testing often for doneness is required to prevent
pasta from overcooking. Fresh pasta does not swell in the same manner
as dried pasta when cooked. It will swell only slightly.
Because fresh pasta does not swell in the same manner as dried pasta
you will need approximately 50 percent more fresh pasta to equal the
same amount of dried pasta. Fresh pasta's softer texture goes well
with lighter sauces, such as tomato sauces, cream sauces and simple
sauces made from oil or butter that is flavored with herbs.?
http://www.hormel.com/templates/knowledge/knowledge.asp?id=171&catitemid=3
Prince Pasta
Pasta is:
? An excellent source of Thiamin and Folic Acid
? A good source of Iron, Riboflavin and Niacin
? A Low Fat Food (it contains 3 g or less of fat)
? A Sodium Free Food (contains less than 5 mg of sodium)
? A Cholesterol Free Food (contains less than 2 mg of cholesterol and
2 g or less of saturated fat
Egg Noodles Are:
? An excellent source of Thiamin and Folic Acid
? A good source of Iron, Riboflavin and Niacin
? A Low Fat Food (it contains 3 g or less of fat)
? A Very Low Sodium Food (it contains 35 mg or less of sodium)
Click on ?Nutrition?
http://www.princepasta.com/Nutritional.htm
Unenriched spelt pasta
http://www.americanspice.com/catalog/20033/search/Organically_Grown_Spelt_Pasta.html?SEARCH=3&WORDS=pasta%2B%2B%2B%2Bafrica&orig=30&PAGE=0&_ssess_=ff15e58b5a5b13d9a2b5f664a3bd5ba7
Another example of ?nutraceuticals? being added to pasta for added
nutritional value:
?The new Dietary Guidelines arrived just as low-carb dieting was on
the decline. With the new guides came increased emphasis on (and
growing consumer awareness of) grains, fiber and omega-3 fatty acids
for heart health. Barilla has created a product with multi-grains,
fiber, protein and omega-3s to entice the consumer to consider pasta
again. The result is Barilla Plus Rotini.?
http://www.foodprocessing.com/articles/2005/452.html
OB Pasta, Texas
http://www.obpasta.com/index.htm
http://www.obpasta.com/history.htm
Latin America
=============
?Now, eating healthfully is even easier with new Barilla PLUS, a
premium, multi-grain pasta that provides a strong foundation for a
nutritionally-balanced meal and has the taste your whole family will
enjoy. Barilla PLUS is the next generation of pasta because it offers
people a new way of enjoying pasta as part of a healthy, balanced
diet. Made with wholesome ingredients that are naturally rich in
protein, fiber and ALA omega-3 fatty acids, delicious Barilla PLUS
meets the growing challenges of a family desiring a healthy lifestyle
while still providing the great taste they expect from their favorite
pasta meals. The best news is that Barilla PLUS can easily be
incorporated into your family?s favorite pasta recipes, using many of
their favorite pasta shapes .?
http://www.barillaus.com/PLUS_information.aspx
Brasil
-------
?Brazil is currently the third largest macaroni producer in the
world, producing one million tons a year. The country only loses to
Italy, with over three million tons, and to the United States, with
around 1.6 million.
In 2004, the sector had revenues of approximately US$ 1.2 billion.
Exports generated US$ 2.7 million, to the sector, at current exchange
rates, and shipping totaled around 6,600 tons.
The main destinations were Angola and Mozambique, in Africa, and
Chile, Venezuela and Paraguay, in South America. With the sector
partnership with the government, the target is to increase exports to
US$ 5.7 million in the next 12 months.
According to Eliane, the first part of the program will be the
identification of potential markets. "We have a list of countries and,
now, want to check if they may really be worked," she said.
Apart from the countries that already import Brazilian macaroni, the
United States, Portugal, Panama, the Dominican Republic and Uruguay
will also be worked on. Arab countries, like Iraq and Tunisia, will be
prospected in the second phase.
Tunisia is in the third place in terms of pasta consumption per person
in the world, with 11.7 kilograms a year per inhabitant. The country
only loses to Italy, with 28 kilograms per head and Venezuela, with
12.7 kilograms. In Brazil, the current annual consumption is 5.5
kilograms per inhabitant.?
http://www.brazzilmag.com/content/view/3907/53/
Mexico
======
Yemina and Vesta are Mexican brands, owned by Barilla
?Yemina, founded in 1952, and Vesta, founded in 1996, are leading
brands in Mexico. They became part of Barilla in 2002 following an
agreement with Grupo Herdez.?
?Soy-enriched pasta. This new product contains 40% more protein than
traditional wheat pasta. Intended in particular for the poorest
families, the product contains 20% micronised soy flour and 80% wheat
flour. The protein quality of the combination is better thanks to a
good balance of essential amino acids. Both production and preparation
are easy and this pasta can be used as alternative food in schools,
crèches and hospitals.?
http://www.agropolis.fr/pdf/partnerships/Agropolis_EMBRAPA_oct2002_Eng.pdf
PastaCora
No nutritional content on site
http://www.pastascora.com/Index.htm
Thailand
=========
?Because Thailand was facing problems with deficiencies of iodine,
iron, and vitamin A, in 1994 a committee of the Ministry of Public
Health proposed a feasibility study of fortification of instant noodle
seasoning powder. This project was undertaken by universities,
government, and the private sector. Micronutrient dosages per serving
were set at 5 mg for iron, 50 ?g for iodine, and 267 ?g for vitamin A,
all of which represent one-third of the Thai recommended daily intake
(RDI). The results showed that a premix containing potassium iodide,
encapsulated reduced iron, and vitamin A remained stable under
accelerated storage conditions, with no adverse effects on the sensory
qualities of most products. Information concerning the fortified
nutrients as well as the types and brands of the fortified product was
publicized through the media with support from manufacturers of
instant noodles and a ministerial committee. The products were
marketed at the end of 1996.?
?Selection of the fortificants
A premix of potassium iodide, ferrous fumarate, and vitamin A
palmitate was initially tested in several flavours of instant noodles.
The manufacturers found that some seasoning ingredients containing
Chinese five-spice powder, especially nutmeg, reacted adversely with
ferrous fumarate, resulting in an unacceptably black-coloured soup.
Iron EDTA was also tested, with the same result. Finally, encapsulated
iron, which is a reduced iron encapsulated with partially hydrogenated
oil as the coating material, did not react with those spices or with
any other seasoning powders. Therefore, the premix used for
fortification contained potassium iodide, encapsulated iron, and
vitamin A palmitate. The premix was used at 20 mg per package of
instant noodles.?
http://www.unu.edu/Unupress/food/V192e/ch12.htm
?U.S. soybean grower efforts played a key role in building this
market. With grower dollars invested by the Minnesota Soybean Research
and Promotion Council, the American Soybean Association?s
International Marketing Program helped develop the soy-enriched
noodles at Singapore Polytechnic?s Noodle Development Research Center.
Starting in 2000, IRD worked with these products with funding from the
U.S. Department of Agriculture (USDA). Initial shipments of soy flour
were under USDA?s Food for Progress program, thanks to efforts from
the World Initiative for Soy in Human Health (WISHH) Program. IRD also
utilized soy-enriched biscuits and snack noodles in its Student Health
Improvement Project in approximately 500 Indonesian schools. The soy
flour used in the program was supplied by Cargill from its plant in
Cedar Rapids, Iowa.
IRD has also recently initiated two other soy-based efforts in
Indonesia. In August 2005, USDA provided 2000 metric tons of U.S. No.
1 grade soybeans for production of an iron and iodine fortified soy
sauce. For this program five Indonesian soy sauce manufacturers based
in Java have been selected to produce 20 million liters of soy sauce
that will aim to improve nutritional benefits but will be sold at a
competitive price with non-fortified products.
The second IRD effort continues their work with Indonesian companies
to sell soy-enriched rice noodles. IRD?s initial Indonesian project
with wheat noodle manufacturers began in 2000 and ended in March 2004.
It allowed two factories to find a sustainable market for soy-enriched
wheat noodles. The food aid work resulted in sustainable businesses
and ongoing sales from the United States. To expand the success, USDA
provided 1,700 metric tons of soy flour from Cargill?s Cedar Rapids
facility and 25,000 metric tons of wheat in November 2005 for IRD?s
program with four companies in Central Java.
The noodle manufacturers helped to feed more than 4 million consumers
who have purchased the soy-enriched noodles. They also created jobs
for more than 1,000 workers at the noodle factories themselves. One of
the noodle manufacturers stated that, ?this program has helped us not
only to survive but has given us the opportunity to expand.?
Prior to the December 2004 devastation, the U.S. already held close to
90 percent share of the more than 1 million ton market for imported
soybeans, mostly used to produce tempeh, according to Lindblom. The
soy-enriched noodles represented a newer commercial opportunity. More
than 60 percent of the wheat consumed in Indonesia is eaten in the
form of noodles, so this represented a potential market of 50,000
metric tons of additional exports for U.S. soybean producers, if only
30 percent of the existing noodles incorporate soy.?
http://www.wishh.org/news/Dec05tsunami.htm
China
=====
Calories in Noodles, Chinese, Cellophane Or Long Rice (Mung Beans), Dehydrated
http://www.calorie-count.com/calories/item/16082.html
?Chinese noodles, known collectively as mien, fall into three main
categories. The most common are wheat flour noodles, which can be made
with or without eggs. While today wheat flour noodles are enjoyed
throughout China, they originated in the north, where wheat is a
staple crop. Depending on the remaining ingredients, wheat noodles can
be white or yellow, thin as spaghetti or thick as fettucine, stiff or
extremely elastic.
Made from rice flour, water, and salt, rice noodles can also be thick
or very thin, the latter almost resembling long strings of coconut.
The same is true of rice sticks. There are also rice paper wrappers
which come in either circular or triangular shape. Finally, cellophane
noodles are clear noodles made from ground mung bean paste.
In China, making "hand-pulled" noodles is an art involving holding the
stretched out paste in both hands and whirling it around several
times. Then the paste is laid out on a board and folded and refolded
repeatedly. Eventually the paste is transformed into long, thin,
noodles. While in China it is still possible to watch vendors make
hand-pulled noodles, today most noodles are made by machine.?
http://chinesefood.about.com/od/chinesecookingbasics/a/chinesenoodles.htm
?China
Translucent cellophane noodles are known by a variety of names,
including bean threads, Chinese vermicelli, glass noodles, and bai
fun. Unlike most "pastas," cellophane noodles are made from the starch
of mung beans rather than wheat. Instead of boiling, soak them briefly
in hot water before serving.?
http://www.cookinglight.com/cooking/cs/worldcuisine/article/0,13803,232390,00.html
?Sweetpotato noodle consumption is investigated on the basis of a
consumer behaviour model. It is assumed that consumer choice is
influenced by three sets of characteristics: individual
characteristics, product-related characteristics and environmental
characteristics. A series of variables are defined for each of the
three sets and a number of hypotheses based on the specified variables
are formulated. Is noodle consumption significantly influenced by
attitude and by relevant demographic variables? The test result shows
a significant relationship between attitude and noodle consumption.?
http://library.wur.nl/wda/abstracts/ab2658.html
Chow mein noodles
http://www.elook.org/nutrition/grains/6808.html
Rice noodles, dry
http://www.elook.org/nutrition/grains/6825.html
Phillipines
===========
Pancit noodle nutrition label
http://www.dietfacts.com/html/items/36255.htm
http://www.asianfoodgrocer.com/browseproducts/Pancit-Canton-Noodles.html
Miscellaneous
=============
?Morocco
Actually, couscous does qualify as pasta. To create the fine pellets,
coarse semolina flour is mixed with water to create a paste, then
sieved. Common in North African and Middle Eastern cuisines, couscous
can be steamed or soaked in hot water, and served cold as a salad
component or warm beneath a saucy stew.?
http://www.cookinglight.com/cooking/cs/worldcuisine/article/0,13803,232390,00.html
Nepal
Wai Wai
http://www.rediff.com/money/2005/nov/05spec3.htm
http://en.wikipedia.org/wiki/Wai-Wai_(food)
Maylasia
?Full of vitamins and Minerals including Vitamin B6, Folacin, Thiamin,
Zinc, Iron, Riboflavin, Niacin, and Magnesium?
http://www.malaysianoodle.com/contents.htm
?No Preservative, nutritious, high-fibre noodles made with
high-fibre wheat flour and then frozen. Full of Vitamins and Minerals,
including Vitamin B6, Folacin, Thiamin, Riboflavin, Niacin, Iron,
Magnesium and Zinc.?
http://www.malaysianoodle.com/broad.wanton.noodle.htm
Low Digestible Pasta
http://www.netrition.com/dreamfields_pasta_page.html
?Pasta is an inexpensive food with a long shelf life. As a result,
pasta consumption will expand from traditional markets to new market
segments," he stated. "It is needless to say that we plan to be a
major player also when it comes to developing these new markets. But
we must also open up new market segments if we want to sustain healthy
growth over the next few years.?
The increasing consumer demand for more nutritional products is one
area the company hopes to continue expanding into. The company
recently developed a process allowing glutenfree pasta to be produced
from corn or rice. Corn and rice allows people suffering from celiac
disease, those with an inability to absorb gluten, to enjoy the pasta
despite their disorder.?
There are over 198 companies in Europe producing pasta! (Data includes
Austria, France, Germany, Greece, Italy, Portugal, Spain, Sweden
(2003) and the United Kingdom)
http://www.foodproductiondaily.com/news/ng.asp?id=66424-buhler-pasta-gluten
Additional interesting sites:
History of Pasta
http://www.geocities.com/napavalley/6454/pasta_hist.html
http://www.geocities.com/napavalley/6454/pasta.html
http://www.ticaret.iso.org.tr/dokumanlar/abm/bilgibankasi/ulkeler/sektorler/dokumanlar/survey_food-ingr-industrial-use.pdf
Q. Why is American-made pasta the best you can buy?
A. Because American manufacturers have to follow strict ingredient and
manufacturing standards that comply with stringent government
regulations, making American-made pasta the highest-quality pasta
available. American-made pasta is enriched with B vitamins, iron and
folic acid, making it one of the most healthful foods you can buy.
American pasta plants are technologically advanced, with
state-of-the-art equipment and highly skilled personnel.
In addition, most American-made pasta is made with durum wheat grown
in the heartland of America. Durum wheat's hardness is perfect for
making pasta, because it produces a firm product with a consistent
cooking quality. The yellow heart of the durum kernel also gives pasta
its pleasing golden color.
http://www.ilovepasta.org/faqs.html
Market reports can be purchased fro 264 Euros per report.
http://www.researchandmarkets.com/categories.asp?cat_id=200
Japanese Noodles
http://www.nutraingredients.com/marketreport/results.asp?catName=507&productID=1219923&detail=abstract
This report is even more costly!
http://www.foodinfonet.com/infoservice/product.asp?productid=1105630&categoryid=84
Greek market report
http://www.euromonitor.com/reportsummary.aspx?folder=Pasta_in_Greece&industryfolder=Packaged_food
Pasta Museum, Italy
http://www.museodellapasta.it/
World Directory of Pasta Producers and Exporters
Have your friend fill out this form, in order to have access to the
Pasta Database in the near future. It is currently unavailable while
updating and moving to a new server.
http://www.professionalpasta.it/dir_0/0_dida00.htm
?A tapioca-based speciality starch promises noodle manufacturers
increased cooking yields, improved processability, and better control
over end-product parameters, according to the UK-based manufacturer
National Starch.
The product, Elastitex 1, can be used to replace 10 to 15 per cent of
the wheat flour in traditional oriental noodle formulations, resulting
in a highly elastic texture for easy handling and improved eating
quality.
Specially modified to hydrate rapidly during cooking, the company
claims that the superior water absorption capacity of Elastitex
starches ensures that cooking yield and bowl-life are increased.
Reconstitution cooking times can be reduced by up to a minute.?
http://www.bakeryandsnacks.com/news/ng.asp?id=13867-oodles-of-noodles
A list of Chinese noodles
http://en.wikipedia.org/wiki/Chinese_noodles
A list of 68 companies, worldwide that distribute or deal with pasta and noodles.
http://www.wand.com/english/queries/w_mfglist.asp?stype=172665&sfrom=wandtypes&SearchLanguage=1
?In St. Lucia, pasta makers and beer brewers fear they will lose local
business because of cheaper imports from other Caribbean countries. In
Barbados, locals fear they will lose their jobs to an even bigger
number of Guyanese migrants.
Sixteen years after the Caribbean Community (CARICOM) envisioned
allowing the free movement of goods, services, capital and workers
across the region, observers say the real challenge lies not with
governments -- where lawmakers are rushing to meet a Dec. 31 deadline
-- but with public opinion.?
Beware of an annoying camera click sound from an ad on this page!
http://www.miami.com/mld/miamiherald/business/international/latin_america/12725811.htm
I will post more when I hear back form you!
Sincerely, Crabcakes
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