Learn More About Macaroni Snacks
Jun 04, 2025
Smart Manufacturing: The Efficiency Revolution in Pasta Production
In major macaroni production centers such as Italy and the United States, automated production lines are reshaping the manufacturing process of this traditional food. Take the Barilla Group in Bologna, Italy as an example. Its newly introduced twin-screw extruder uses AI algorithms to accurately control dough moisture and temperature, increasing macaroni molding efficiency by 30% while reducing raw material loss by 30%.
Upgraded raw material adaptability: The new machine is compatible with high-protein or gluten-free raw materials such as whole wheat, quinoa, and chickpea flour to meet the needs of a healthy diet.
Energy saving and consumption reduction: The low-temperature drying technology launched by BECK of Germany reduces the energy consumption of traditional hot air drying by 45% and retains more nutrients.
Customized production: The 3D printing macaroni equipment has entered the trial stage, and in the future it will be possible to achieve personalized customization of special-shaped structures such as spirals and waves.
Innovation in eating habits: from traditional Italian cuisine to cross-border fusion
Instant food market booms
Freeze-drying technology enables macaroni to be "rehydrated and ready to eat in 3 minutes", and the "Nissin macaroni cup" launched by Japan's Nissin Foods has seen an annual sales growth of 67% in the North American market. The domestic brand "Zi Hai Guo" has also launched spicy crayfish flavored instant macaroni to seize the late-night snack economy.
Healthy eating innovation
High-protein version: Canadian brand PastaFit launched pea protein macaroni with 25 grams of protein per 100 grams, targeting fitness people.
Functional addition: American brand Barilla ProteinPLUS incorporates chia seeds and flax seeds into the noodles, focusing on dietary fiber and Omega-3 supplementation.
Regional fusion dishes
Chinese innovation: Guangdong tea restaurant launches "sweet and sour pork with macaroni and pineapple", replacing the traditional pasta bowl with crispy pineapple buns;
Southeast Asian flavor: Thai Tom Yum soup base combined with macaroni has become a popular takeaway item;
Middle Eastern fusion: Lebanese barbecue restaurants use macaroni instead of pita bread to make "grilled meat macaroni rolls".
