In our everyday lives as savvy shoppers, we like to believe that a box of pasta remains a safe bet: simple, quick, and inexpensive. Yet a recent investigation by the magazine 60 Millions de Consommateurs, reported by Top Santé, shakes up this belief a little…
According to them, two well-known brands deserve to be pulled from our shelves due to a questionable value-for-money ratio. The worst part? This problematic data would be readable only by professionals, not the average consumer. Indeed, these brands push arguments that, in practice, do not deliver nutrition gains, but justify higher prices.
So, when you take a closer look: composition, the percentage of “real” ingredients, cooking time, actual nutritional value… we are far from the promised nutritional benefits! So with our tips, choose your pasta at the supermarket wisely. The goal? To give you the keys to eating without getting taken for a ride!
What the survey reveals: brands that stand out, but not for the right reasons
The 60 Millions de Consommateurs survey criticizes certain brands for their marketing-driven overpricing:
- adding eggs,
- offering fresh pasta,
- inventing more sophisticated formats…
Nothing here guarantees a better nutritional profile. Moreover, for some references, the price per pound is significantly higher than for dry pasta, without a meaningful nutritional gain.
For example, Barilla is called out for its egg pasta, sold at a clearly higher price… while the nutritional contributions remain very close to those of regular pasta. Likewise, some brands such as Carrefour market fresh pasta at a premium price, but the study finds their added value to be low.
How to choose pasta wisely: the criteria that count
First rule: don’t be swayed by marketing alone. A package labeled “egg pasta,” “fresh,” or “ready in 3 minutes” doesn’t automatically justify a higher price. Always check the price per pound and compare across options.
Second criterion to watch: the ingredients. The fewer ingredients, the better. If the list is long, packed with additives or obscure ingredients, be wary. Favor pastas whose main ingredients are durum wheat and, if possible, eggs, with no hidden artifices.
Third point: cooking time. “Quick” pastas (3 minutes, express cooking) tend to have a higher glycemic index and are often less filling. Pasta that holds up well to cooking (al dente) is better for your health.
The 60 Millions de Consommateurs study reminds us that even “everyday” foods aren’t equal. The two brands named aren’t necessarily to be avoided outright, but should be approached with caution. Their price, largely driven by marketing, isn’t always justified by real added value. It’s a timely reminder: healthy eating doesn’t have to go hand in hand with prestige brands.
The solution? Look beyond the packaging, compare price per pound, read the ingredients, and opt for simple pasta shapes!
Karla Miller RADIO
EN DIRECT
