ZENB, a direct-to-consumer (DTC) plant-based food brand, is expanding its offerings with the launch of spaghetti made with 100 percent yellow peas. The single-ingredient pasta features the classic thin spaghetti texture with a subtle taste and nutrient-packed benefits. ZENB Spaghetti is the latest addition to the brand’s growing pasta portfolio that takes advantage of this better-for-you ingredient.
ZENB Spaghetti contains 17 grams of protein and 11 grams of fiber per three-ounce serving and it is also gluten-free, non-GMO, vegan, kosher and has no artificial flavors or preservatives. ZENB Spaghetti joins the brand’s short pasta products, including Penne, Rotini, Elbows, as well as its complementing range of ZENB Gourmet Sauces.
All ZENB pastas are made entirely from yellow peas, including the skin, to add fiber, create a mild flavor, achieve an al-dente consistency like that of traditional spaghetti and support food waste reduction. The products also have 30 percent fewer net carbs than traditional pasta and contain around 300 calories per serving.
“At ZENB, we want consumers to enjoy nature’s goodness without sacrificing flavor or giving up the classic pasta texture they love,” said Hugo Pérez, head of marketing at ZENB U.S., Inc, in a press release. “Spaghetti has been highly requested by our customers and so it felt like the natural next step in expanding our Yellow Pea Pasta portfolio.”
Founded in 2018, the Chicago-based company manufactures and sells plant-based food products on its e-commerce DTC website. In 2020, ZENB’s yellow pea pastas joined the company’s line of Veggie & Fruit Bites, including its Mexican Cocoa Beet Bites, Coconut Lime Zucchini Bites and Tropical Carrot Bites, all made with whole fruits and vegetables.
While ZENB is the first to launch a line of pastas made with yellow peas, the hero ingredient shows promise for other plant-based alternatives. New research from the University of Copenhagen highlights the ingredient’s high nutritional content and sustainable cultivation attributes, making it a perfect functional base for plant-based cheeses.
“Pea proteins have shown promising results for plant-based cheese production,” said Carmen Masiá, an Industrial PhD researcher and co-author of the study. “We know how dairy protein behaves, but now we must become familiar with the nature of plant proteins and the way they perform under fermentation conditions, which is what cheese production is about.”
With an abundance of potential, the global pea protein market is estimated to grow to $1.7 billion in 2022 and is expected to reach $2.9 billion by 2027 at a compound annual growth rate (CAGR) of 11.9 percent. Notably, according to MarketsandMarkets, yellow split peas are projected to account for the fastest growth in the pea protein market.
Due to the functionality and adaptability of yellow peas into different product types, demand for the ingredient is growing across different products, including plant-based meat, beverages, functional foods and performance nutrition. The high protein content offered by yellow peas makes it ideal for manufacturing pea protein isolates.
The launch of ZENB Spaghetti comes after the company announced the formation of a Plant Council Advisory Board, which will support the brand in its product innovation, trend forecasting and nutrition. The board includes industry experts such as celebrity chef Hunter Fieri, registered dietician and nutritionist Keri Glassman and functional food and dietary supplements expert Risa Schulman.