Fresh Pasta Science: From Formulation to Sustainability and Consumer Perception

Dear Colleagues,

The global fresh pasta market is projected to expand from 1.66 billion in 2026 to 2.24 billion by 2035 (3.34% CAGR). This expansion is supported by high gross margins (60–65%) and strong global trade, alongside demand for "Pasta-to-Go" concepts, meal kits, B2B HoReCa outsourcing, artisanal shapes, gourmet plant-based fillings, and clean-label or gluten-free formulations. Nutritional innovations further enhance market value through low-glycemic-index matrices (e.g., high-amylose flour) and protein fortification (e.g., legume flours).

However, high water activity (a_w: 0.92–0.97) necessitates continuous refrigeration (2–4 °C), driving 63% of the product's life cycle assessment footprint (4.14 kg CO_2e/kg) and causing up to 12% of the product to end up in household waste. While conventional formats depend on cold-chain management and standard plastic packaging, next-generation solutions focus on fully pre-gelatinized pasta for room-temperature ambience storage with passive hot-water rehydration, mitigating the industry's primary energy bottleneck.

This Special Issue of Foods invites original research and review articles addressing sustainable convenience foods across four key themes:

• Functional and Enhanced Formulations: Low-glycemic-index matrices, legume-based protein fortification, bioactive plant-based fillings, and clean-label strategies.
• Rheology and Processing: Alternative flour behavior, gluten-free matrix structuring, pre-gelatinization dynamics, and ambient room-temperature processing.
• Packaging and Decarbonization: Modified atmosphere packaging (MAP), eco-designed bio-based materials, cold-chain energy reduction, and full Product Environmental Footprint (PEF) evaluations.
• Consumer Insights: Texture profile analysis, sensory validation, and consumer acceptance of novel fresh pasta systems.

Prof. Dr. Mauro Moresi
Dr. Alessio Cimini
Guest Editors

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