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A pasta product, typically made from pasta flours such as semolina, that has been blended into a dough, enriched with soy nutrients derived from processed soybeans, and produced in some form of a pasata noodle.

A method used to identify a variety of information regarding the contents of a package, bottle, carton, container or bag of food, such as ingredients, weight or nutritional information.

A type of pasta product made with quinoa flour, which is a type of flour ground from the seeds of the quinoa plant: a plant cultivated mainly in South America as a major grain-like crop.

Pasta made from corn flour, which is wheat and gluten free. Corn pasta is a product that can be used by consumers that have an intolerance to wheat products.

A term used to describe a key ingredient processed from soybeans for use in food products and nutrition, often referred to as soyfoods or soy nutrients.

A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals.

A plant that is a member of the grass family bearing a fruiting head that yields a grain that is most often ground into flour or meal.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A term used to describe a variety of food tastes, methods of preparation, food products, food dishes, wines, and liqueurs that come from the Abruzzo region of Italy.

A nutritious legume that is round in shape, small in size, and very versitile as an ingredient for a variety of foods and food dishes.

A kitchen tool that extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

An ingredient often used in Italian cooking that consists of crushed tomato that are processed through a sieve to create a slightly chunky mixture.

An ingredient often used in Italian cooking that consists of crushed tomato that are processed through a sieve to create a slightly chunky mixture.

Crushed tomato blends that are used often as ingredients for Italian cooking. Passata is made from straining crushed ripe tomatoes with either a fine or coarse strainer to create a smooth or somewhat chunky blend, depending on the strainer texture.

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.

An ancient cereal grain that originated in southern Europe, which is related to modern wheat. Many people think of spelt as a type of wheat and although they are of the same family, spelt is of a different species.

One of three main categories of basic nutrients (the others are protein and fat) that are used by the body for energy.

An Italian meat, which is traditionally air-dried up to four months and cured with salt, pepper, sugar, and other seasonings such as herbs, cinnamon, nutmeg, and cloves.