2012

A large manufacturer of consumer products needs an innovative process to make fast-cooking pasta. Cooking time should be reduced by at least 70%, and thickness/texture of the dry product must be the same as that of the reference shape. Ingredients should be suitable for human consumption. The reduction of cooking time and eventual temperature represents not only a clear advantage for a “time-starving” consumer, but also a lower energy consumption of the cooking process, which reduces impact on the environment.

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