According to the National Pasta Association, the average American consumes approximately 20 pounds of pasta annually. That’s a lot of carbohydrates that many consumers today are looking to reduce or avoid entirely.

Katey Alden, founder of Carbe Diem, is one of those consumers who wanted to eat healthier but longed for those traditional, carb-heavy dishes like pasta. That set Alden on a path towards a pasta that resembled the taste, texture, and preparation of conventional pasta but was lower in carbohydrates and higher in fiber. Carbe Diem achieves this by using wheat’s isolated protein and fibers and bumping up the percentage of both.