To reduce the impact on pasta producers of semolina prices, which have quadrupled in the past year, Advanced Food Systems has developed an effective, cost-saving semolina replacement, Actobind PCI. This ingredient system when added to an existing pasta formula, improves the cooked yield by as much as 15 percent, while maintaining the traditional cooked texture. This allows a reduction in the amount of semolina needed and thus a significant annual savings to the producer. For use in fresh or frozen pasta, Actobind PCI also improves freeze/thaw stability, maintaining firmness and improved texture, with less retrogradation compared to pasta made from 100 percent semolina, even in repeated freeze/thaw cycles. Advanced Food Systems provides complete technical support and formulation assistance.