Protein-Rich Whole-Grain Pasta For Schools

NORTH LIBERTY, IowaJM Swank introduced its new protein-rich line of whole grain pasta, Ultragrain® Pasta Plus, for the K-12 school foodservice industry offering great taste, texture and menu flexibility while meeting students' nutritional needs.

Available in spaghetti and elbow shapes, the pasta is made with 51% Ultragrain whole-wheat flour, pea protein, egg whites and soluble wheat fiber. Ultragrain Pasta Plus has 28 grams of whole grains in each cooked-cup serving, as well as 5 grams of fiber and 9 grams of protein, qualifying it as an "excellent source of fiber and "good source" of protein. One cup of the cooked pasta satisfies the Child Nutrition Meal Pattern requirements for one grain and one meat or meat alternate when served with one ounce of creditable meat or meat alternate.

Ultragrain whole wheat flour is milled from selected white wheat to the texture of white flour using a patented grinding process. All-natural Ultragrain offers whole grain nutrition with the taste, texture and mainstream appeal of white flour.

Ultragrain flours and blends are available to bakeries and schools that scratch-bake. This includes the All-Purpose Flour Blend T-2, a blend of 55% Ultragrain and 45% enriched white flour. Ultragrain flour can be found in various products from food companies like Domino's Pizza®, Smart Slice, Azteca Foods®, Ultragrain® Tortillas and Pepperidge Farm Made with Whole Grain Goldfish® Crackers, Giant Grahams and Bread.

The company also updated its existing line of Ultragrain Pasta and added new shapes. The recipe includes the 51% Ultragrain whole wheat flour and is now made with enriched durum semolina qualifying it for the whole grain-rich guidelines. New shapes, farfalle "bow tie," fettuccine and orecchiette were added to current shapes, spaghetti, elbow macaroni, penne, rotini, lasagna and egg noodle.