A Novonesis webinar on 22 October will examine how variability in wheat and flour quality affects pasta production and how manufacturers can increase their flexibility in sourcing raw materials. Live subtitles will also be available in Turkish.

Climate pressures, changing growing conditions, supply chain disruptions and market volatility are making wheat production and flour performance less predictable. For pasta producers, this variability raises a challenge beyond raw material costs: maintaining consistency throughout production and in the finished product.

Novonesis will address the issue with its experts in a webinar titled “Building Resilient Pasta Production in a Changing Wheat Landscape” on 22 October 2026 at 14:00 CET. The session will examine how differences in flour functionality affect dough handling, process efficiency, pasta texture and firmness, and cooking tolerance.

The webinar will also focus on manufacturers’ ability to work with flours of varying characteristics. Novonesis experts will discuss approaches to maintaining product quality as raw material conditions change, including the role of biosolutions in increasing flexibility.

The speakers will be Agostina Casasco Bonafina, Business Development Manager, Baking; Gonca Celik, Industrial Technology Specialist, Baking; and Camilla Varming, Senior Research Scientist, all from Novonesis. Participants can submit questions for the speakers when registering. AI-generated live subtitles will be available in several languages, including Turkish. Click here for details.