Product line managers and commercial buyers are asking for new ideas for pan and ready-to-serve meals and especially for interesting sauces, diversified components made from meat, poultry, and fish and attractive side dishes.
Depending on the dish, pasta is on the plan, side dishes, as well as main components. For both, the trade analysts have been increasingly requesting spaghetti, tagliatelle, linguine & co, such as those common in gastronomy.
There are 600 different kinds of pasta worldwide. The oldest noodle recipe is about 4,000 years old and comes from China. The Greeks and Romans got to know pasta in the 4 century BC. Today, it is popular all over the world; its sales areas are focused on Central and Southern Europe, the entire American continent as well as Turkey. It has been the most important side dish for decades in many countries; according to one of the statistics of the European Association of Pasta Manu-facturers UN.A.F.P.A. Italians consume, for instance 26 kg/year, Greeks 11, US Americans 8.8, Germans 8, and Russians 6 kg per person a year.
The status with pan meals
Even if the Association doesn’t differentiate between the figures, it can be assumed that the larg-est part of the 3.2 million tons of pasta, which is produced all over the EU, can be allocated to dried goods. It is the most important ingredient for snacks in beakers or bags, dried products in folding cardboard boxes (often with a sauce packed separately), deep-frozen resp. cooled pan meals or lon...