BIORINA launches buckwheat fusilli for gluten-free pasta lovers

BIORINA has rolled out a buckwheat fusilli built on a two-ingredient formula, buckwheat flour and water, and it is pitching the shape as a gluten-free pasta with real texture. The June 26 launch leans hard on the practical complaint every gluten-free buyer knows: too many pastas cook up fragile, bland, or soft under sauce.

The company says the fusilli is organic, rich in fiber and a source of plant protein, with a rich texture and a nutty flavor. On BIORINA’s own product page, the pasta is described as preserving buckwheat’s nutritional properties, being easy to digest, and containing nutritive fiber. The page also says the buckwheat is ecological and grown without fertilizers, a claim that fits the clean-label pitch but also keeps the ingredient list plain enough to read at a glance.

BIORINA lists the fusilli in a 250 g package, a familiar retail size for shoppers testing a new gluten-free staple rather than committing to a bulk pantry buy. The pasta is positioned for people who do not tolerate gluten, and the company says it works with spices, sauces and vegetables, which is exactly where shape matters. Fusilli has the spirals to catch a creamy mushroom sauce, hold onto tomato pieces, and keep a little structure when tossed with roasted vegetables.

The brand sits inside JSC Lasu duona, based in Rokiškis, Lithuania, and the producer says it was born in 2001. BIORINA’s international push also includes retail and private-label partnerships, which suggests this is not being treated as a one-off specialty shelf item but as something the company wants to scale beyond a single market.

The broader case for buckwheat pasta is stronger than the usual wellness-label chatter. A 2020 study found buckwheat flour could be used successfully in gluten-free dietetic pasta, and that buckwheat, maize and rice blends improved texture and cooking quality. Another study found buckwheat gluten-free pasta reached protein levels of 8.9% to 11.2% dry weight and dietary fiber levels of 8.9% to 14.4% dry weight. A 2024 journal study also found that fresh pasta made with teff, rice and buckwheat could be optimized for texture, water absorption and cooking loss.

That matters under U.S. labeling rules, where the Food and Drug Administration requires gluten-free foods to contain less than 20 parts per million of gluten. BIORINA still has to meet that standard like any other gluten-free pasta maker, but the actual product pitch is clearer than most: a familiar shape, a short ingredient list, and enough buckwheat character to make the fusilli feel like dinner, not a substitute.