Conchiglie

Rice flour is a common gluten-free alternative used in pasta products. It is minimally processed and provides a neutral taste and texture. However, it lacks significant nutritional benefits compared to whole grain flours.

White maize flour is a refined flour made from corn, often used in gluten-free products. It is processed to remove the germ and bran, resulting in a loss of fiber and nutrients. It serves as a neutral base in pasta products.

Yellow maize flour is similar to white maize flour but retains a slightly higher nutrient content due to its natural pigments. It is also refined, which reduces its fiber and nutrient levels. It is commonly used in gluten-free pasta formulations.

Mono- and di-glycerides of fatty acids are emulsifiers used to improve texture and shelf life in processed foods. They are synthetic additives derived from fats and can contribute to the ultra-processed nature of the product. Excessive use of emulsifiers may impact gut health negatively.