Ultragrain Pasta Plus qualifies for protein, fiber claims
April 12, 2013
by Jeff Gelski
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NORTH LIBERTY, IOWA – JM Swank has introduced Ultragrain Pasta Plus for school food service programs.
Ultragrain Pasta Plus is made with 51% Ultragrain whole wheat flour, pea protein, egg whites and soluble wheat fiber. It has 28 grams of whole grains in each cooked-cup serving, which qualifies it for the whole grain-rich guidelines under the U.S. Department of Agriculture’s school meal programs. Five grams of fiber per serving qualifies the pasta as an excellent source of fiber. Nine grams of protein per serving qualifies it as a good source of protein. The pasta comes in two forms: spaghetti and elbow shapes.
Just like the original Ultragrain Pasta, Ultragrain Pasta Plus has the same al dente texture, flavor and light, speck-free appearance as traditional pasta, according to JM Swank, part of ConAgra Foods, Inc., Omaha.
JM Swank also has improved its Ultragrain Pasta recipe and offered it in more shapes. Making it with 51% Ultragrain whole wheat flour and enriched durum semolina qualifies Ultragrain Pasta for the whole grain-rich guidelines under the U.S.D.A.’s school meal programs. The original Ultragrain Pasta now comes in the forms of farfalle “bow tie,” fettuccine, orecchiette, spaghetti, elbow macaroni, penne, rotini, lasagna and egg noodle.
“Pasta is a nutritious lunchtime favorite for kids of all ages, and we’ve seen a great response to Ultragrain Pasta – even with students who had negative perceptions of whole grains,” said Millie Feldman, marketing manager for Ultragrain Pasta, ConAgra Foods. “Now schools have even more choices and flexibility in planning their menus with whole grain-rich Ultragrain Pasta and new whole grain-rich Ultragrain Pasta Plus.”
Ultragrain whole wheat flour has the taste, texture and appearance of white flour, according to JM Swank. Omaha-based ConAgra Mills, a food ingredients brand of ConAgra Foods, Inc., makes Ultragrain whole wheat flour.