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June 21, 2019 - The Washington Post

Why America is embracing the widening world of non-wheat pastas

Why America is embracing the widening world of non-wheat pastas
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As more brown rice, beans, quinoa and lentils are transformed into cavatappi, spaghetti and farfalle, pasta’s reputation seems to be evolving from “empty carb” to “superfood.”

“I think when we look at the growth in the category — which is about 30 to 35 percent at the moment — it’s really driven by this broader acceptance by a much broader group of people who are just looking to try something different, looking at plant-based food, looking at reduction in red meat consumption and looking to find alternative proteins,” Explore Cuisine chief executive Greg Forbes said.

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