Chicago, Illinois-based Tolerant, maker of organic single-ingredient pastas, will exhibit all seven of its dry pasta cuts at the 2019 Food and Nutrition Conference & Expo (FNCE) Oct. 26th- 29th, 2019, at booth 659.
All of Tolerant’s plant-based legume pastas are vegan, kosher, certified organic, high in protein and fiber, grain free, gluten free and non-GMO. The line has no fillers, additives, binders or major allergens. Each serving has more than 20g of protein and provides 44 percent of the recommended daily fiber.
“We’ve perfected the process of turning legumes into pasta, without using fillers or additives like some of our competitors, says Niloo Mirani, director of marketing. “When people taste our pasta, they sometimes wonder how it has a texture so similar to regular pasta—it’s all in the care we take with our production process.”
Aside from showcasing its full line of organic green lentil penne, green lentil rotini, green lentil elbow, red lentil penne, red lentil rotini, chickpea penne and chickpea rotini at FNCE, Tolerant will be sampling three dishes to highlight each pasta’s versatility and amazing flavor: green lentil elbows with vegan pesto, chickpea penne with lemon and rosemary tofu and red lentil rotini with spinach and cherry tomatoes. Full boxes will be distributed to attendees.
“People constantly tell us about how our pasta has changed their lives,” says Mirani. “The addition of a single-ingredient pasta that is organic and affordable, and free from allergens, allows freedom and convenience in the kitchen that wasn’t there before. And that is great to hear, because it’s the reason Tolerant was created in the first place.”