Pasta made from grain and stalk flour
Pasta made from wheat grain and stalk flour is crossing the pond to launch in Cambridge this month. Branded Supplant, the pasta uses more of the wheat plant than conventional pasta.
This means the flour can boost agricultural output per acre by 33% and reduce land use by 25%. From a nutrition perspective, there are also benefits: Supplant pasta contains 40% less carbohydrates and six times more fibre compared to regular pasta.
At Magdalene College Cambridge, where the pasta will make it UK debut, the staff say they are constantly on the look out for ways to improve the health and environmental impact of the food its serves.
“Working with Supplant pasta allows us to do both in ways that until now haven't been possible. The really amazing thing about their innovation is that we can't taste the difference,” said Magdalene College head chef Wayne Johnson.
Image: Supplant
