Dried Whole Wheat Pasta Monthly Update 2026-02

Fontana, a European premium pasta brand, has introduced 'Organic Whole Wheat Spaghetti,' a 100% Italian product made from durum wheat that meets stringent European organic quality standards. The pasta undergoes meticulous wheat cleaning and a slow drying process to preserve its savory flavor and elastic texture. With 13g of protein and 7g of fiber per 100g, it caters to health-conscious consumers seeking nutritious pasta options. Fontana has also expanded its product range with varieties like Linguine and Penne Rigate, designed to complement different sauces. The brand recommends pairing its pasta with its highly rated pasta sauces to enhance the authentic Italian dining experience.

Condalia, a local agroecological food project in General Acha, La Pampa, produces whole wheat and rye flours through an integrated process from grain cultivation to artisanal stone milling, preserving nutritional quality. Founded by agronomists Mateo Gutiérrez and Josefina Neira, the venture operates on about 70 hectares and emphasizes Grade 1 bakery-quality wheat to ensure superior protein and gluten content. Despite challenges in agroecological management without agrochemicals, Condalia achieved a positive second harvest sufficient for 2026 production and secured national authorization for federal transit, enabling market expansion beyond La Pampa. The company also began diversifying its product line with whole wheat dry pasta and plans to add more items like pie crusts and other cereals, targeting health-conscious consumers through dietetic stores and digital channels.

La Molisana is set to invest more than €230 million in expanding its production facilities and new product lines for sauces and gnocchi, aiming to exceed €550 million in revenues by 2026. The company, which has grown from a €16 million turnover in 2009 to a 10.8% market share in Italy's dry and whole wheat pasta segment, recently launched a new short pasta line contributing an additional €40 million in turnover. With half of its current turnover generated abroad, La Molisana targets increasing exports to 70%, focusing on markets in Europe, Australia, South America, and the US despite ongoing anti-dumping investigations. The investment includes over €100 million for a new mill and pasta factory in Molise, reinforcing the company’s commitment to local production and zero debt financing. Expansion into related product categories such as gnocchi, sauces, and biscuits is also planned, either through direct production or acquisitions.

Grupo Gallo, historically known for its pasta products, is diversifying its portfolio by investing heavily in prepared dishes and broths, aiming to become a global food company. Despite a 3% sales decline in 2024 due to rising raw material costs and competitive pressures, the group has increased revenue by 50% since 2019 under ProA Capital's ownership. The company specializes its four factories to enhance product diversification, producing dry pasta, broths, gluten-free, fresh pasta, and Asian prepared dishes, with a commitment to using 100% national wheat. Prepared dishes, particularly in partnership with Lidl in Europe, are a key growth area, supported by the acquisition of the Asian brand Ta Tung. Grupo Gallo also innovates within pasta by introducing high-protein and single-ingredient varieties and adjusting packaging sizes and prices to compete with supermarket brands, maintaining a 19.6% market share in dry pasta in 2024.