Healthy food doesn't have to suck

"The EAT-Lancet Commission gives us a clear roadmap: If we want to feed 10 billion people without destroying the planet, we need to radically transform our diets by eating more whole grains, more legumes, and fewer ultra-processed foods. The problem? We're asking consumers to overhaul their eating habits while competing against an entire industry that has spent decades-and billions of dollars-engineering products to be scientifically irresistible."

"Consumers shouldn't have to sacrifice the planet for great taste, and that's where the food industry has failed us. The pasta category represents a promising opportunity to change this narrative. It's a universal comfort food beloved across cultures, income levels, and palates. Pasta is uniquely positioned to lead this shift, not just because it's loved, but because it can naturally carry whole grains, legumes, and nutrient-dense ingredients without disrupting the eating experience consumers value most."

"Yet most "better-for-you" pastas have disappointed consumers. Grainy textures, chalky aftertastes, mushy mouthfeel-the category has trained people to expect compromise. Nutritious ingredients shouldn't disrupt expectations. Creating more nutritious pasta that delivers the taste consumers expect requires studying how different plant proteins behave during extrusion, how hydration affects structure, and how to preserve the al dente bite that defines great pasta."

The EAT-Lancet roadmap calls for radical dietary shifts toward whole grains, legumes, and far fewer ultra-processed foods to sustainably feed 10 billion people. Ultra-processed products are engineered for addictive taste and shelf stability, which undermines whole-food uptake. Sustainable food must also be delicious to achieve consumer adoption. Pasta presents a strategic opportunity because it is universally loved and can carry nutrient-dense ingredients without disrupting the eating experience. Many better-for-you pastas fail due to poor texture and taste, so product development must focus on plant protein behavior, hydration, extrusion, and preserving an al dente bite while celebrating legume flavors.

Read at Fast Company