Baking & Snack - March 2005 - 122

NEW PRODUCT

SPOTLIGHT

PastaPower
Monterey
Gourmet
Foods
joins the
whole-grain
groove with
its new
pasta line.

n response to growing awareness of whole grains,
Monterey Gourmet Foods developed a line of wholewheat pastas that is generating much interest from
both traditional supermarkets and warehouse club
stores, according to the Salinas, CA-based company.
"Whole-grain products are very much in demand as
health-conscious consumers become increasingly aware
of their dietary benefits," said Jim Williams, president and
c.e.o. "Monterey Gourmet Foods is again the innovative
leader in capitalizing on a new trend for the fresh pasta
category. Our new line is made with whole-wheat flour,
is low in saturated fat, has no trans fats and is a delicious
source of dietary fiber. We are seeing a lot of broad-based
excitement for whole-grain products, and our company
is happy to report a very strong initial acceptance of our
Monterey Pasta whole-wheat line."
Introduced under the Monterey Pasta Co. brand, the
new line of fresh refrigerated pastas took just six weeks
to develop. "Because we're a smaller, entrepreneurial
and innovative company, we were able to jump on this
whole-grain trend that we have been tracking for some
time," Mr. Williams said.
Four varieties - three ravioli and a tortellini - were
developed by the company's two chefs. "They started
with the dough and paid special attention to overcome
the dry or grainy perception often associated with
whole-grain products," said Mr. Williams. "Next we
chose flavor combinations that complement the
whole-wheat flavor."
The Vegetable and Cheese
ravioli is filled with

a combination of roasted zucchini, green and red bell
peppers, celery and carrots with mozzarella and parmesan
cheeses, oregano, basil and thyme. The Tomato, Basil and
Mozzarella variety is based on the classic Margarhita pizza
flavor with a blend fresh mozzarella and parmesan cheeses,
tomatoes and basil. Roasted Chicken and Sundried Tomato
ravioli combines roasted chicken breast, julienne sundried
tomatoes, thyme and ricotta cheese. Classic Italian Cheese
tortellini is filled with six cheeses: ricotta, mozzarella,
parmesan, provolone, asiago and fontinella.
Targeted to the health-conscious consumer looking for
gourmet meal options, the pasta contains 4 to 5 g of fiber
and 5 to 7 g of fat per 1-cup serving, depending on variety.
The 9-oz packages don a heart-healthy emblem that
touts whole grains, zero trans fat and claims "great
source of dietary fiber." The backs of the packages also
call attention to these key health benefits. "Our packages
are designed to be our billboard," Mr. Williams said. "The
power of the package and the quality of the product is
our No. 1 marketing tool."
Initial response to the product line has exceeded
company expectations. Within the first six weeks of
introduction, 11 retail chains representing more than
2,500 stores, have committed to carry the whole-wheat
items, according to Mr. Williams. Also, a major retail
supermarket chain in the Southeast recently committed to
adding all of the whole-wheat items in its 800-plus stores.
The products are now shipping to retail supermarkets.
Two of the ravioli varieties, Vegetable and
Cheese and Basil, Tomato and Mozzarella,
are shipping to warehouse club stores.
Four additional whole-wheat products
are in the planning stages now, and the
company anticipates introducing the
new items soon.
Ⅲ
- Holly Bradley

Baking & Snack - March 2005

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