Functional pasta rich in fiber and protein, excellent for gut health

Altograno® represents a new generation of high-protein flour, designed to revolutionize the very concept of pasta. It's a flour with less gluten and fewer carbohydrates, developed to offer more fiber, more plant proteins and an advanced nutritional profile. Thanks to our exclusive Lavorazione Circolare®, we recover the most nutritious components of the wheat grain - such as high biological value proteins, lysine and soluble fibers - which are often lost in traditional processes. We thus combine centuries of milling tradition with the most recent studies and needs of functional nutrition.

And what better food to lead this change than pasta, symbol of the Mediterranean diet?

Scientifically validated pasta: two university studies compared

The pasta made with Altograno® has been the subject of in-depth research by authoritative scientific institutions:

  • University of Molise, CREA, Campus Bio-Medico University of Rome (under the guidance of Prof. Messia and Prof. Marconi): conducted an in-depth comparative analysis of Altograno® pasta with traditional semolina pasta and whole wheat pasta, examining in detail its nutritional composition, functional characteristics and cooking performance;
  • University of Bari "Aldo Moro", Department of Precision and Regenerative Medicine (team of Prof. Dr. Portincasa): conducted a complete clinical study on 70 healthy subjects to evaluate the gastrointestinal impact of pasta. Participants consumed different types of pasta, including Altograno®, evaluating the impact on gastrointestinal response and intestinal microbiota.

Altograno®: the new pasta with high protein and fiber

The University of Molise study demonstrates that Altograno® pasta (identified in the research as FF30) presents significantly superior nutritional characteristics and performance advantages:

  • +50% protein compared to traditional pasta: 19g/100g versus 12.3g/100g of traditional pasta and 13.1g/100g of whole semolina pasta, an increase that makes it an excellent source of plant protein.
  • Superior protein quality: chemical score of 68 compared to 44 of traditional semolina pasta and 50 of whole wheat pasta, indicating a more complete and biologically available amino acid profile.
  • More lysine: the amino acid generally limited in traditional flours and semolinas is substantially higher both compared to semolina pasta (3.2 g/100g of protein vs 2.1g/100g) and whole semolina pasta (3.2 g/100g of protein vs 2.4g/100g).
  • Fiber tripled compared to traditional pasta: 11.6g/100g compared to 3.8g/100g of conventional pasta and 9.2g/100g of whole wheat pasta, with a higher concentration of arabinoxylans.
  • Excellent pasta cooking quality: cooking resistance, consistency, starch release and overcooking performance improved compared to semolina and whole semolina pasta, with organoleptic performance.

These characteristics make Altograno® the new alternative for those seeking healthy and balanced nutrition: athletes, more controlled dietary regimens and beyond.

Digestion, microbiota and antioxidants: what clinical research says

The University of Bari study revealed in a statistically significant manner that Altograno® pasta (identified in the research as EP1) offers the following physiological advantages: Greater antioxidant activity: presents a significantly higher content of total polyphenols and a greater capacity for neutralizing free radicals compared to control pasta.

  • Stimulation of Bifidobacterium proliferation, beneficial bacteria for intestinal microbiota balance.
  • Unchanged digestive tolerability, without bloating or discomfort.
  • Above-average taste and consistency: pasta made with Altograno® obtained appreciation scores comparable to control pasta during sensory analysis conducted on study participants.

Why more fiber and more plant proteins make a difference?

The benefits of higher consumption of proteins and fiber from whole grains are supported by scientific literature:

  • Greater satiety: research indicates that fiber-rich foods contribute to better appetite control.
  • More stable glycemic response: studies show that similar compositions favor a more balanced glycemic response.
  • Healthier intestinal microbiota: data suggest a positive influence on intestinal bacterial flora composition.
  • Improved digestive health: positive effects on overall gastrointestinal wellness have been highlighted.
  • Reduced risk of metabolic diseases: scientific literature notes correlations with lower incidence of metabolic diseases.
  • Altograno® is the new alternative to traditional pasta because it's designed to offer taste and real nutritional functionality.

Altograno® is the new alternative to traditional pasta because it's designed to offer taste and real nutritional functionality.

Only wheat, less gluten and more nutrients: what is Altograno®?

Altograno® represents the perfect combination of Italian culinary tradition and innovation: using the most nutritious components of wheat, reducing gluten and carbohydrate content, improving the amino acid profile of proteins and fiber quality, Altograno® proposes a new standard for pasta of the future. And this is just the beginning: the R&D team is already working with the best research departments and hospitals to further investigate these preliminary data with additional in vivo clinical studies.

This innovation finally allows us to reconcile the pleasure of the table with modern requirements for balanced and functional nutrition. Because food is life, and with Altograno® we can savor every moment more consciously and healthily.

Learn more about the results of university studies on pasta made with Altograno® flour for free:

Frequently asked questions about Altograno®

Is Altograno® suitable for a balanced diet? Yes, thanks to its high fiber and protein content. Is Altograno® pasta whole wheat? No, it's better: it combines the benefits of bran and germ without the heaviness of classic whole wheat flour.

Why choose Altograno® pasta?

✔️ More protein and fiber, fewer carbohydrates without sacrificing taste

✔️ Functional pasta for athletes, vegetarians and those seeking wellness

✔️ Excellent cooking performance even for professional use

✔️ Developed with patented and sustainable process, with results available for free in EPD