Traditional pasta in its dry state has a protein content of cca 12% and normal rice has about 6%. The high-protein pasta we have developed has a minimum of 33% protein and can be made to have up to 60-65%. In addition to being able to tailor the protein content, we can, as with ordinary pasta, make our high-protein variety in many different shapes according to the needs of a particular situation or client. It is also possible to fortify the pasta with vitamins and minerals as required.

The rice-shaped pasta we have just developed is a product that could be very attractive to organizations looking to solve protein delivery problems in areas where people are more accustomed to eating rice than typcial pasta noodles. This type of pasta might be useful in places hit by natural disasters where delivery of other traditional sources of protein was logistically difficult, where there was resistance to the appearance of non-traditional foodstuffs, and where other food sources were not able to provide a proper nutritional balance. High-protein pasta is also advantageous in comparison with regular rice in that it absorbs much less water in preparation and requires less cooking time, both of which reduce delivery costs and are important when trying to get food quickly to large numbers of people.

We have a total monthly production capacity of cca 1400 tons.