Research: New High Tech Pasta With 90 % Fewer Calories

Berlin, June 25, 2015. Filling, low-calorie and 100 % natural? Researchers at nu3 present for the first time ever a new kind of high tech pasta under the nu3 brand. One serving of the new low-carb spaghetti contains only 14 kilocalories.

For the first time ever, nu3 – Europe’s market leader for intelligent nutrition – has presented its own private label diet spaghetti that is made in Germany. The development team, consisting of health professionals and scientists specialized in sport nutrition, has created this innovation with an ingredient that can be found in nature: The main component of the pasta is made up of what is known as konjac Glucomannan, an ingredient harvested from the Amorphophallus konjac plant. Also known as the “devil’s tongue”, this plant is part of the arum family (Araceae) and is the subject of recent food research.

“As a result of our nutrition experts’ breakthrough, we are able to offer consumers a natural and reduced calorie product that can be substituted for classic high carb guilty pleasures such as pasta“, explains Michael Divé, Head of Corporate Communications at nu3. “The next step for nu3 researchers may soon be zero-calorie foods.”

This pasta contains fewer calories due to its high percentage of indigestible fiber: When the product comes into contact with water, it expands in size while still providing only little energy.

During launch, the nu3 Low Carb Spaghetti is available exclusively online at nu3.com. Each 200-gram serving size is shipped suspended in a sealed alkaline water solution.

About nu3

nu3 is a Berlin-based start-up that stands for intelligent nutrition that is easily incorporated into daily life. The company was built with the vision to enable healthy, active and happy lives by offering healthy, innovative products at the highest quality possible. nu3’s selection of product ranges from natural foods like superfoods, low-carb products and sport nutrition to health products. The company was founded in 2011 by Dr. Robert Sünderhauf and Kassian Ortner and has since grown to employ about 100 people.

 

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