Product description GI Pasta 38 – innovative pasta with a low glycemic index GI Pasta is a pasta with a low glycemic index (38), developed for people who strive for a balanced and healthy diet. It was created in collaboration with scientists from the University of Life Sciences in Lublin and Pol-Mak, combining the authentic taste of traditional durum wheat pasta with a significantly lower glycemic index. GI Pasta 38 was designed for individuals who monitor their blood sugar levels, for athletes, and for all health-conscious consumers, offering a true alternative with steady energy release and excellent flavor. 2026 Most Innovative Product POLMAK Low Glycemic Index GI Pasta has been honored with the Mintel Most Innovative 2026 title – a prestigious distinction awarded to the world’s most groundbreaking food products. This recognition highlights not only exceptional quality, but also true innovation that responds to evolving consumer needs. Each year, Mintel analyzes thousands of new product launches from across the globe, carefully selecting those that stand out for their originality, functionality, and impact on the market. Products receiving this award are recognized for redefining their categories and setting new standards within the food industry. This achievement confirms POLMAK’s commitment to innovation, offering modern solutions for conscious consumers seeking both great taste and smarter nutritional choices. Who is GI Pasta made for? GI Pasta 38 is suitable for diabetics as well as for individuals following weight-loss diets, low-carbohydrate diets, or even ketogenic diets. Its high protein and fiber content makes it a popular choice among athletes and active people seeking a fiber-rich pasta that delivers slow and steady energy. It is the perfect option for anyone who aims for a healthy and balanced lifestyle without giving up the taste of traditional pasta. Comparison to 100% durum pasta This innovative low-glycemic pasta doesn't cause sudden energy spikes and naturally contains higher levels of protein and fiber, giving it a greater nutritional value than conventional pasta. The recipe is based on a blend of durum wheat flour, lupin flour, oat fiber rich in β-glucan, and wheat gluten. These ingredients create a product with a low glycemic index (GI<40) and a low glycemic load (GL<10), while maintaining the classic texture and taste of Italian pasta. Thanks to this composition, GI Pasta offers more balanced nutritional profile than traditional pasta made from 100% durum wheat semolina. A 100g of cooked pasta provides approximately 151kcal, 22g of digestible carbohydrates, 8.8g of protein, and 6.6g of fiber. It contains about 10g fewer carbohydrates per 100g of cooked pasta, 146% more fiber, and about 45% more protein than conventional pasta. These proportions help ensure longer-lasting satiety and make it easier to maintain steady energy levels throughout the day. A large selection and dynamic growth - meet the 4 most popular forms As a growing brand, GI Pasta 38 meets modern nutritional needs and is available in four popular shapes: Spaghetti, Fusilli, Penne, and Fillini. Each variety has a low glycemic index, more fiber, more protein, and fewer carbohydrates, while still offering the familiar taste and light color of classic pasta. Summary In summary, GI Pasta is an innovative low-glycemic pasta that combines the authentic taste of traditional wheat pasta with the benefits of modern nutrition: high protein content, high fiber content, low carbohydrate content, and a balanced glycemic response. It is the smart and healthy choice for diabetics, athletes, and anyone who values long-lasting energy and excellent flavor.
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