Transcript Why eat pasta every day?

Why eat pasta
every day?
Pasta as a way to better
eating habits
Ing. Renzo Rizzo, Pasta Meal Global R&D
Director Barilla G. e R. F.lli. S.p.A
How do they get full?
Pasta with tomato-olive
oil, parmigiano, and glass
of red wine
444 Kcal
240 g (1:1) + 125 ml
© Barilla G. e R. F.lli
One small hamburger,
medium fries and Coke
872 Kcal
224 g + 330 ml
There is pasta and pasta
445
410
Expressed as same volume
340
portion: 1 cup cooked
200
170
180
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100
© Barilla G. e R. F.lli
Eat better: a simple model
GOOD FOOD
JUNK FOOD
High calory density
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High nurients density
Low nutrients density
Low calory density
How many calories and
nutrients?
Kcal
Ratio
Nutrients • Sat. fat
density
• cholesterol
Pasta pomodoro, 150
oil, parmigiano
59-15-26
High
micronutrients
Fettuccine
Alfredo
220
35-10-55
Low
micronutrients
Hamburger and
fries
590
45-10-45
High protein,
low
picronutrients
(100gr)
© Barilla G. e R. F.lli
(carb-protfats)
4.2g
3 mg
13.5g
66 mg
7.5g
28 mg
Pasta has low energy density
ENERGY DENSITY
Kcal/gr
Tomatoes, no dressing
0.21
Strawberries
0.30
Milk, low-fat (1%) + vit A
0.42
Apple juice
0.47
skinless chicken breast (stwd)
1.5
Pasta with tomato (1:1), oil, parmesan
1.5
Ham, eggs & cheese sandwich
2.43
Bread, 7 grains
Beef, T-bone steak (ckd)
2.5
2.65
Rolls, hamburger or hot-dogs, plain
2.9
Pepperoni pizza, frozen
2.9
Fast food hamburger, reg, single patty, plain
3.05
Complete wheat bran flakes, Kelloggs
3.27
Special K, Kellogg’s
Walnuts, black, dried
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3.7
6.07
What characterizes a good
“everyday” product?
1.
2.
3.
4.
5.
6.
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Satiating
Nutritious
Pleasurable
Simple
Accessible
Desireable
Ways to eat grain food:
what “everyday” choice?
Comparison of 3
grains alternatives
per se
Pasta
Bread
Cereals
Regular
White and whole
Special K
Satiating
++
+
+
Nutritious
+
++
++
Pleasurable
++
+
+
Simple
++
++
++
Accessible
+++
++
+
Desireable
++
+
+
© Barilla G. e R. F.lli
Ways to eat grain food:
what “everyday” choice?
Pasta
Bread
Cereals
Regular
White and whole
Special K
Slow carbs
40 GI
70 GI
69 GI
Caloric density
1.7
2.5
3.7
Micronutrients
105
144
716
© Barilla G. e R. F.lli
Low glycemic index
GLUCOSE 100
Whole wheat Bread (69)
Potatoes (93)
White Bread (70)
Oat, Bread and Porridge (65)
Basmati Rice (58)
Pumpernickel, whole grain (51)
Whole grain Rice (55)
All BranTM (51)
Orange, apple and pear (38-44)
Lentils (30)
Dried Chickpeas (10)
© Barilla G. e R. F.lli
PASTA (40)
Barley, coarse kernel bread (27)
Cherry (22)
GI database: www.glycemicindex.com University of Sidney
What obstacles to everyday
use?
1.
2.
3.
4.
“Makes you fat”
“It’s empty calories”
“Needs work to be turned into a meal”
Low novelty, innovation vs. bread, cereals!
These are the obstacles we need to
remove in order to promote the use
of pasta everyday: for one, we need
to teach people how to eat pasta (low
cal, nutrients, variety)
© Barilla G. e R. F.lli
It is key to help people to
make the best of pasta
Recipes can make
pasta the very best
everday grain food
Pasta
Bread
Cereals
With vegetables
White and whole
Cornflakes enriched
Satiating
+++
+
+
Nutritious
+++
++
++
Pleasurable
+++
+
+
Simple
++
++
++
Accessible
+++
++
+
Desireable
+++
+
++
© Barilla G. e R. F.lli
Can we improve on pasta
itself?
PASTA
JUNK FOOD
High calory density
© Barilla G. e R. F.lli
High nurients density
Low nutrients density
Low calory density
How can we do this without
betraying pasta nature?
Kcal
Protein
- PDCAAS
Fats
Fibre
Classic Pasta
New Pasta
(1 cup raw: 56gr.)
(1 cup raw: 56gr.)
New Pasta
with tomato (1:1),
olive oil (5gr.) and
parmigiano (10gr.)
Hamburger
and fries
(1 reg. hamburger +
1 medium portion of
fries)
200
200
355
590
7
10
15
29
33
88
90
92
1
1
10
30
2
© Barilla G. e R. F.lli
(0.36gr. Linolenic)
(0.36gr Linolenic)
4
6
0
Barilla PLUS
“The pasta has a remarkable resemblance and taste to regular pasta,
so much so that I was able to use my own secret barometer – my
teenage son – to measure the taste. He didn’t have a clue that I
hadn’t used a ‘regular’ pasta and ate heartily…..Barilla’s new line is a
winner.” - Chicago Sun-Times, June 8, 2005
“Not your average bowl of noodles, this new multigrain pasta offers
more than just a good dose of carbs”
- Runners World, June 2005
“They’ve wedged in 10g protein and 4 g fiber by using bean flour
instead of wheat, but you’ll never notice the difference. Promise.” Men’s Health, June 2005-07-28
“…it has a great nutty flavor that we love.” - Parents Magazine, May
2005
“This is one multigrain pasta you won’t have to trick yourself into
eating….Did we mention that it tastes pretty darn good, too?” Health Magazine, May 2005
“A 2-oz. serving provides 1 g of fat, 10 g of protein, 4 g of fiber and
only 200 calories … The familiar comfort meal for the family can now
be easily transformed into a meal providing significant health
benefits. And nobody needs to know” – Food Processing, August
2005
© Barilla G. e R. F.lli
Barilla PLUS
• Excellent reception
from nutritionists
community
• Over 2.5% value share
of US national market
in 8 months
• Positive consumer
feedback and buzz
• Competitive copies?
© Barilla G. e R. F.lli
Summation
• Pasta is the best grain staple food
• We must communicate the
benefits of pasta, relentlessly
• We must help people turn pasta
into a meal
• We have opportunities to make
pasta even better
© Barilla G. e R. F.lli