To overcome the problems associated with producing gluten-free pasta – such as stickiness of the final product after cooking and the inclusion of additives such as modified starches or gums – Limagrain Céréales Ingrédients (LCI) collaborated with the Italian University of Foggia to create Westhove Maize 23.

The gluten-free functional maize flour promises sensorial properties close to durum wheat pasta and is a 100 per cent clean label solution.

In addition, LCI also offers a wide range of nutritional ingredients without gluten. Westhove Chickpea, for example, is a debittered functional flour made from chickpea, which allows users to incorporate more protein and dietary fibre, while increasing pasta stability.