GI Pasta 38 – Innovative Low Glycaemic Index Pasta

GI Pasta 38 is an innovative pasta developed by Pol-Mak in cooperation with scientists from the University of Life Sciences in Lublin.

Created for people looking to manage their diet and reduce blood glucose spikes, GI Pasta 38 delivers the taste, colour and texture of traditional pasta, while offering a significantly lower glycaemic index.

The recipe combines durum wheat flour, lupin flour, oat fibre rich in beta-glucans, and wheat gluten.

This results in pasta with a low glycaemic index of 38, a low glycaemic load, and naturally higher levels of protein and fibre compared with standard pasta.

GI Pasta 38 is ideal for health-conscious consumers, athletes, and those seeking a slower-release carbohydrate option as part of a balanced diet.

Comparison with Traditional 100% Durum Wheat Pasta

Thanks to its unique recipe, GI Pasta 38 offers significantly improved nutritional values compared with traditional 100% durum wheat pasta.

Per 100 g cooked serving, GI Pasta 38 provides approximately: 151 kcal, 22 g digestible carbohydrates, 8.8 g protein, 6.6 g fibre

Compared with standard durum wheat pasta, GI Pasta 38 contains: 10 g fewer carbohydrates, 145% more fibre, 45% more protein

These nutritional benefits help support longer-lasting fullness and a slower release of carbohydrates, resulting in a reduced impact on blood glucose levels compared with traditional pasta. This makes GI Pasta 38 an ideal choice for consumers seeking a more balanced carbohydrate option with a low glycaemic index, without compromising on the taste and texture of traditional pasta.

Who is GI Pasta 38 For?

GI Pasta 38 has been developed for consumers looking to better manage their carbohydrate intake and blood glucose response as part of a balanced diet.

With its low glycaemic index and higher protein and fibre content, GI Pasta 38 is particularly suited to people seeking slower-release carbohydrates and more balanced nutrition. This includes consumers looking to reduce blood glucose spikes, health-conscious shoppers seeking higher protein and fibre alternatives to standard pasta, active individuals and athletes wanting sustained energy release, and those following calorie-controlled or lower carbohydrate lifestyles. GI Pasta 38 may also appeal to consumers following GLP-1 supported weight management programmes who are seeking foods that help support fullness and steadier energy release.

By combining the taste, appearance and texture of traditional “yellow” pasta with improved nutritional values, GI Pasta 38 offers a more balanced pasta option without compromising on eating experience.

Wide range of the most popular pasta shapes

GI Pasta 38 is available in the four most popular pasta shapes, helping consumers easily switch from traditional pasta without changing eating habits or meal occasions. The range has been developed to combine everyday versatility with the nutritional benefits of a low glycaemic index, higher protein and higher fibre pasta.

With growing consumer interest in blood sugar management, higher protein foods, fibre intake and GLP-1 supported lifestyles, GI Pasta 38 is well positioned within one of the fastest-growing areas of the grocery market.

Pasta that loves you back

GI Pasta 38 is an innovative low glycaemic index pasta that delivers the taste, texture and appearance of traditional white pasta, while offering improved nutritional benefits. Thanks to the addition of lupin flour and oat fibre, GI Pasta 38 contains significantly higher levels of protein and fibre, alongside a lower level of digestible carbohydrates compared with standard pasta.

With a clinically tested GI of 38, GI Pasta 38 is designed to support a slower release of carbohydrates and a reduced impact on blood glucose levels compared with traditional pasta. This makes it particularly appealing to consumers seeking more balanced carbohydrate options, including health-conscious shoppers, active individuals, and those looking to manage blood sugar response as part of a balanced diet