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Assoc. Prof. Dr. İlkay Gök, Head of the Department of Gastronomy and Culinary Arts at Istanbul Okan University, says that the future of pasta will be shaped not only by production technologies, but also by changing consumer expectations, functional ingredients, sustainability and effective communication strategies. According to Gök, communicating scientific facts accurately to consumers could position pasta as one of the most powerful functional foods of the future.

Entering 2026, the baking, pasta and biscuit industry stands at a pivotal crossroads where traditional growth models are being questioned and the rules of competition are being redefined.

Richardson International Limited, one of Canada’s leading agriculture and food companies, has announced the completion of its acquisition of the pasta business owned by 8th Avenue Food & Provisions.

At AgroFoodSummit 2025 in Mersin, Areté’s Filippo Bertuzzi warned that while global durum supplies are recovering and prices are easing, a potential US tariff shock on Italian pasta could become the next disruptive force for the market.