We have been considering entering the gluten free organic pasta business.
But unlike the “traditional white flour” (semolina) pasta business, there are all sorts of different kinds of gluten free pasta with different ingredients.
Here are some of the ingredient listings for various types I found:
Organic Brown Rice Flour, Water.
Organic Brown Rice Flour, Organic Corn Flour, Organic Quinoa Flour, Organic Amaranth Flour
Organic rice flour, organic rice starch, organic potato starch and organic soy flour.
Organic Corn flour and Organic quinoa flour.
Organic Rice, Organic Quinoa.
So we do our own brand of market research – we ask our customers what they are looking for.
What we heard back was along the lines of…
Corn – no – don’t do anything with corn, even if it’s Organic and Non-GMO…. consumers don’t trust corn
Rice – no – don’t do a rice pasta….rice doesn’t make a good cold dish, like in cold salads
Quinoa – yes – do quinoa… but price it like it’s corn
This is part of the dilemma. We always want our products to be value priced – it’s part of our name.
So we are mulling over which way to go.
I don’t eat much pasta anymore. When I used to cook, I had a 16-quart pot and would happily make enough pasta to feed the neighborhood…even though it was only Jody and me. And Jody doesn’t like to eat leftovers (I do).
What should we do?
Comments are welcome!!