South America Pasta and Noodles Market Trends

The increase in demand for gluten-free, clean-label products has boosted the marketplace for gluten-free pasta and noodles. It has been stated that a majority of consumers are choosing the "free-from" idea to include a balanced lifestyle. Millions of people in South America have commenced ingesting gluten-free products not only because of celiac disease but also due to a trendy notion of retaining or maintaining good health. Thus, companies involved in pasta and noodles production have taken initiatives to invest in the development of native technologies in order to gain consumers' attention. For instance, in June 2021, Argentina's National University of Patagonia San Juan Bosco, after obtaining financing of USD 740,000, developed noodles made of algae that shall taste like squid. These are noodles with a 30% substitution of wheat flour for algae, which achieves the manufacture of 'pasta' with 14% fewer calories, 16% fewer lipids, 23% fewer carbohydrates, 65% more minerals, 12% more proteins, and 158% more fiber than traditional ones.

Consumption of packaged meals amongst millennials and Gen-Zs in South America is one of the key elements facilitating the boom of gluten-free pasta. With the developing fitness consciousness, the demand for food products with nutritional benefits is increasing, which is propelling the growth of gluten-free pasta in South America.