Reser's 2025 Corporate Sustainability Report - Flipbook - Page 26
Ingredient Innovations
A few years ago, we identified an
opportunity to transition from purchasing
dried pasta to producing fresh macaroni
pasta in-house. We developed this
capability through close collaboration
among our Research & Development,
Operations, and Procurement teams. In
2025, we officially shifted much of our
macaroni production to fresh pasta made
directly in our facilities.
To support this transition, we partnered
with North Dakota State University
and a key supplier to develop our pasta
extruder dies, facilitate pilot production,
and deepen our understanding of the
process. Our supplier also delivered
extensive training to our production teams
on pasta chemistry, equipment use, and
maintenance. Today, we have dedicated
pasta extruder operators who manage the
process with precision and consistency.
Producing fresh pasta in-house gives us
greater control over ingredients, texture,
and freshness. The use of bronze dies
creates a textured surface that helps
sauces cling better to the pasta, resulting
in improved product performance and
customer satisfaction.
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The shift to fresh pasta also delivers
meaningful environmental and operational
benefits. By consolidating sourcing and
shortening ingredient transport distances,
we’ve improved transportation efficiency and
reduced the number of truckloads needed.
Fresh pasta also requires significantly less
storage space, easing strain on warehouse
capacity. Producing pasta daily allows us to
make only what is needed, reducing food
waste and eliminating packaging previously
required for dried pasta shipments. In
addition, the fresh pasta process uses less
energy and water, as it avoids the extended
drying and cooling cycles required for
shelf-stable dried pasta.
This initiative reflects how Reser’s blends
innovation with tradition to continually
improve the foods we make.
MAKING FRESH PASTA IN OUR
PLANTS ELIMINATES THREE
RESOURCE-INTENSIVE STEPS:
NO DRYING AND COOLING
NO PACKAGING
NO TRANSPORT
THE CARBON FOOTPRINT OF
FRESH PASTA CAN BE UP TO 20%
LOWER THAN DRIED PASTA
(Source: CarbonCloud)
