GLUTENLESS SELECT semi-fresh pasta packaging

"GLUTENLESS SELECT," a semi-fresh pasta from Sendai with approximately 80% less gluten, has been recognized by a renowned New York restaurant and will be released in January 2027

2026.10.28
Last updated: 2026.10.29

Trinity Energy Co., Ltd., a company within the Furukawa Electric Group located in Sendai City, Miyagi Prefecture, has developed a semi-fresh pasta called"GLUTENLESS SELECT,"which is scheduled to be released on their online store in January 2027.

This product is a semi-fresh noodle made primarily from wheat, but with approximately 80% less gluten than conventional noodles. It was developed for people who want to enjoy the original flavor and texture of wheat while reducing their gluten intake

"Gluten-free" semi-fresh pasta, born in Sendai

"GLUTENLESS SELECT" was specially developed for people who want to reduce their gluten intake while preserving the natural deliciousness and texture of wheat

Image and features of GLUTENLESS SELECT / © Trinity Energy Co., Ltd

The impetus for this project came when Katsuhiro Shigeizumi, CEO of Trinity Energy Co., Ltd., noticed changes in his physical condition after eating too much pasta, which made him want to reduce his gluten intake. However, he was not satisfied with commercially available gluten-free pasta, so he repeatedly experimented with the concept of "pasta that reduces only the gluten while bringing out the original flavor of wheat."

Our proprietary technology reduces gluten by approximately 80%

This glutenless selection is characterized by its ability to "allow you to enjoy the original taste and texture of wheat."

Through our unique ingredient composition, we selectively reduce only the protein (the material that can become gluten) while maintaining the proportion of wheat-derived ingredients. Theoretically, we have achieved a reduction of approximately 80% compared to conventional products

Furthermore, the kneading process, which normally results in gluten formation, has been modified to suppress the formation of the gluten network itself. (The gluten reduction rate is a theoretical value based on the wheat protein content.)

Comparison targets and calculation conditions

- The comparison is with pasta made from 100% durum semolina

Theoretical calculation based on wheat protein content

- Does not include the amount of product suppressed by the manufacturing process

- Actual measurements by external organizations are currently being obtained

New York's top Italian restaurants also give their reviews

In 2026, this pasta was also served to Roberto Pachullo, owner-chef of Roberto's, a long-established Italian restaurant on Arthur Avenue in the Bronx, known as New York's "Little Italy." According to the company's announcement, Roberto Pachullo highly praised it, saying, "The taste is no different from traditional 100% wheat pasta," and "It's excellent even when cooked."

I brought three types of gluten-free noodles — Three types of gluten-free noodles brought in by the customer / © Trinity Energy Co., Ltd

He brought in three different types of pasta, including thin and wide noodles, and Mr. Pachullo cooked each of them in his own kitchen, creating dishes such as carbonara, ragu, and cream sauce

12th generation of development, patent applications filed

The product underwent 12 generations of prototypes before commercialization, and a patent application was filed in September 2026. While details of the formulation and manufacturing process are not publicly disclosed, the key point is that the unique design approaches gluten reduction from both the "formulation" and "manufacturing process" sides