Pasta of the future: what we will eat in 2050

Pasta makers and food experts reflected on the occasion of World Pasta Day 2019: they have identified six trends, including ever more simplicity and sustainability (and reduced portions)

Always simpler, seasoned with tomatoes and vegetables, but also “glocal”, contaminated and adapted to the different cultural traditions of the world, and sustainable. Pasta is increasingly popular (in 10 years consumption has almost doubled, going from 9 to about 15 million tons per year) and is destined to remain a staple of daily nutrition.

But at the same time, it will change along with our lifestyles. “If we think about how we ate pasta 30 or 60 years ago, we realize how many recipes, consumption occasions, formats, and portions have changed,” explains Luigi Cristiano Laurenza, pasta secretary of Unione Italiana Food. “The fortune of pasta in the world is due precisely to how it manages to intercept food, cultural and social trends. At the same time, its production process has also evolved, with increasing attention to environmental impact and health trends “.

So what will the pasta that we bring to the table in thirty years, in 2050? Pasta makers and food experts reflected on the occasion of World Pasta Day 2019 and “Al Dente“, an event that involves the best Italian and international chefs who for 7 days, from 18 to 25 October, will offer their restaurants’ menus. a recipe inspired by the # pasta2050 theme.

Here are the six trends they have identified:


Spaghetti with tomato sauce has become, especially for the Millennials, the symbol of the theater-tainment, the desire to have fun eating. They are a lifestyle that Italy will continue to export all over the world, a standard-bearer of the Mediterranean diet.

Ethical and sustainable

Pasta will tend to meet vegetables from the garden more and more often and many traditional recipes, such as ragù and carbonara, can also be reinterpreted from a vegetable, bio and anti-waste point of view, to the advantage of health and the environment.

Global and glocal

Pasta will have to accept the challenges of the globalization of taste and Ego Food. And we will have to learn not to be surprised if in the Arab countries we will not use the pillow for the carbonara (but we can continue to prefer a good pasta “al dente”).


Whole wheat pasta and legume pasta with spelled, Kamut will already be a thing of the past: someone imagines tagliatelle with spirulina or penne with insects, why not, printed in 3D. Even pasta, in the coming decades, will have to deal with increasingly advanced consumer demands.


The healthy is destined to win over the gourmet: the pasta of the future will be seasoned with simple and elementary sauces, the portions will be reduced and the list of ingredients will shorten. For a new balance between taste and health.


Announcement to the fake news that confuses: the consumer will want information more and more correct and clear from who produces the foods, to be able to choose them with greater knowledge.

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