Innovations in fresh pasta are booming. Following various visits to main players in the industry we see a series of innovations.

-FLAVOURS & COLOURS: Mushroom and Truffle are the fast growth market tastes and bright (but natural) colours (Spinach, Radicchio).
-VEGAN: A wide range of plain and filled fresh pasta is growing in this segment, all soya free
-ORGANIC: Is now mainstream on the shelves for both plain and filled and it can be mixed with other characteristics (ORGANIC+GLUTEN FREE for example).
-GLUTEN FREE: Sustained growth in both plain and filled fresh formats as celiac diets look for more rewarding products.
-PRESERVATIVE FREE: A basic requirement this is common to many producers
-PREMIUM FLOUR: Ideally only using 100% Durum wheat for the traditional recipes
-FREE RANGE EGGS: Essential for animal welfare
-BRONZE EXTRUDED: Popular as it gives pasta a porous finish ideal for holding the sauce

The question is, can all this be found from just one producer? We say yes!