Dry Pasta, Dough, and Flour Mixes Manufacturing from Purchased Flour (U.S. Industry Primer)

NAICS 2022 code 311824. NAICS is the North American Industry Classification System, the standard the U.S. government uses to group businesses.

1. Overview

This is the industry that turns already-milled flour into three shelf staples: dry pasta (spaghetti, macaroni, egg noodles), prepared flour mixes (pancake, cake, brownie, biscuit and bread mixes), and refrigerated or frozen dough (crescent rolls, biscuits, cookie dough, pie crust). The defining trait in the name — "from purchased flour" — matters: these plants buy flour rather than mill their own wheat. Companies that mill their own grain and then make mixes or pasta on the same site are counted in a different industry (see Section 2).[1]

Why an investor should care: this is a low-drama, low-growth, cash-generative corner of packaged food. Demand is inelastic — Americans eat roughly 19–20 pounds of pasta per person per year regardless of the economy, and boxed mixes and dough sell well when households cook at home.[5][6] It is a defensive, staple-goods business, not a growth story. Profits are made on volume and cost control, and the single biggest swing factor is the price of durum wheat.

Ways in:

• Public markets: There is no pure-play public stock here. Exposure comes bundled inside large diversified food companies — General Mills (Pillsbury refrigerated dough, Betty Crocker, Bisquick), Conagra Brands (Duncan Hines), Flowers Foods (Simple Mills baking mixes), Spain's Ebro Foods (Garofalo imports), and micro-cap Bridgford Foods (frozen dough). Details in Section 4.
• Private markets: This is largely a privately owned industry. The biggest names — Barilla America, Richardson International (which acquired the 8th Avenue pasta business including Ronzoni in December 2025), Winland Foods (which owns American Italian Pasta Company, North America's largest dry-pasta producer), The Krusteaz Company, Hometown Food Company (Pillsbury baking mixes), Rich Products, and Philadelphia Macaroni — are family-, agribusiness-, or private-equity-owned.[10][12][15][19]

2. What it is and how it's structured

In scope (three product families):

1. Dry pasta — non-refrigerated wheat pasta and egg noodles, retail and foodservice/industrial.
2. Prepared flour mixes — dry mixes for pancakes, waffles, cakes, brownies, muffins, biscuits, bread and pizza crust; also self-rising or blended flour made from purchased flour.
3. Dough — refrigerated and frozen doughs made from purchased flour, including uncooked pie shells.

Dry pasta is a high-throughput process. A conventional plant mixes durum semolina and water, kneads the mixture under controlled hydration and temperature, extrudes or sheets it into shapes, cuts it, dries it under tightly controlled temperature and humidity, cools it, inspects it and packages it. Drying is the technically critical step because poor moisture control causes cracks, discoloration or weak cooking performance.[20] Flour-mix plants instead dose and blend flour, leaveners, sugar, fats, dairy or egg ingredients and minor additives before packaging; dough plants add mixing and forming followed by refrigeration or freezing.

What it excludes (name the adjacent NAICS codes):

• 311211 Flour Milling — the big one. If a plant mills its own flour and then makes mixes, dough, or pasta on the same premises, the whole operation is classified as flour milling, not here. This is why the "from purchased flour" wording is load-bearing.[1]
• 311991 Perishable Prepared Food Manufacturing — fresh pasta sold in the deli case belongs here, not in 311824.
• 311999 All Other Miscellaneous Food Manufacturing — a packer that buys both dry pasta and dehydrated ingredients and merely combines them generally belongs here.
• 311230 Breakfast Cereal, 311340 Nonchocolate Confectionery — other flour/grain products.
• 311811 Retail Bakeries and 311812 Commercial Bakeries — baking finished bread, rolls and cakes (a baked loaf is a bakery product; a bag of bread mix or a tube of dough is 311824).[1]
• 311813 Frozen Cakes/Pies, 311821 Cookie and Cracker Manufacturing, 311830 Tortilla Manufacturing — sister codes in the same 3118 "Bakeries and Tortilla Manufacturing" group.
• Imported pasta is not domestic 311824 output (imports are a large share of what sits on U.S. shelves — see Sections 7 and 9).

Ownership mix: A handful of large plants dominate; a long tail of smaller regional and specialty makers fills in. Federal data count 344 firms operating 390–402 establishments (the range reflects different federal surveys) — i.e., most firms run a single plant, but output is heavily concentrated in a few multi-plant operators.[2][3] Ownership skews private (family businesses, agribusiness, and private equity) with public exposure only through diversified conglomerates. The dry-pasta portion is tighter still: the USITC's 2024 review identified only seven to ten currently operating U.S. dry-pasta producers.[6]

3. How big it is

Core federal figures (our ground-truth statistics):

Rough unit economics from those numbers: about $39 million of revenue per establishment, roughly $628,000–$667,000 of revenue per employee (capital-intensive, automated lines), and average pay near $59,000 per worker.[2][3] The U.S. Small Business Administration (SBA) treats a plant as "small" only up to 850 employees — high for manufacturing, reflecting that even mid-sized plants run large, mechanized lines.[4]

Concentration. The industry is moderately concentrated, not a monopoly:

• Top 4 firms = 38.3% of revenue; top 8 = 53.2%; top 20 = 75.4%; top 50 = 91.5%.[3]
• Herfindahl-Hirschman Index (HHI, the standard concentration gauge; below 1,500 is "unconcentrated" under federal merger guidelines) = 641.6 — statistically unconcentrated, even though the top handful are large.[3]

The undercount caveat — and it cuts the opposite way from most industries. This is not a cottage industry hidden from the statistics; large firms report cleanly. The distortion is a classification boundary: because vertically integrated flour millers that also make pasta, mixes, or dough are booked under 311211 Flour Milling, a meaningful slice of real U.S. pasta/mix/dough output sits outside the $15.4 billion 311824 figure.[1] So 311824 understates the true domestic footprint of these products. Separately, federal manufacturing data only count domestic production — they miss the large volume of pasta imported from Italy and elsewhere that competes on U.S. shelves. Read the $15.4 billion as "domestic, non-vertically-integrated" output, not the whole pasta-and-mix economy.

4. The investable universe

There is no pure-play public company in NAICS 311824. Public-market investors get exposure only as one line inside a diversified food company; the industry's leaders are private.

Public companies with exposure (all diversified; pasta/mix/dough is a slice, not the whole):

Note: J.M. Smucker (SJM) exited this space in 2018 by selling its Pillsbury shelf-stable baking business; TreeHouse Foods (THS) exited pasta in 2022; Post Holdings (POST) exited in December 2025 when it sold its 8th Avenue pasta business (Ronzoni) to Richardson International for ~$375 million cash plus ~$80 million of assumed leaseback liabilities.[9][10][19] None is a current route in.

Major private / other owners (where the real scale sits):

5. How the money works

These are commodity-staple manufacturing businesses. Owners make money the way any food processor does — buy an agricultural input, convert it at scale, and sell it for more than the all-in cost — but with economics specific to this industry:

• Input cost is the whole game (durum wheat / semolina). Dry pasta is made from durum wheat milled into semolina. Wheat is the largest single cost, so gross margin rises and falls with the durum price. USDA reported a preliminary U.S. durum farm price of $6.40 per bushel in 2025, down from $6.93 in 2024 and $9.70 in 2023 — but USDA's July 2026 outlook forecast total U.S. wheat production down 23% year over year, with durum ending stocks also declining.[14][25] When durum is cheap, pasta makers keep more per box; when it spikes (drought, poor Canadian/U.S. Northern Plains or Italian harvests), margins compress until they can push through price increases. Baking mixes and dough use softer wheat flour and add sugar, leavening and packaging, so they're less exposed to any single commodity.
• Volume and capacity utilization. Pasta lines are highly automated and run best flat-out. Fixed costs (extruders, dryers, ovens, plant labor) are spread over volume, so keeping the lines full is the core lever — utilization, not price, drives unit cost. This is a "pennies per box, millions of boxes" model.
• Branded vs. private-label margin split. Two very different profit profiles live under one NAICS code:
• Branded (Barilla, Ronzoni, Betty Crocker, Duncan Hines, Krusteaz, Pillsbury dough) earns higher margins from shelf presence, marketing and pricing power.
• Private label / store brand (much of Winland's business) earns thin margins on high volume, competing on cost and reliability as a retailer's supplier. The USITC describes domestic and imported pasta as generally substitutable and price as an important purchasing factor.[6]
• Mix matters. Refrigerated dough and branded baking mixes carry richer margins than commodity dry pasta; a company's blend of these categories drives its overall profitability more than headline revenue.
• Pricing lags inputs. Pasta selling-price changes historically lag materials costs, and competitive price reductions can arrive before high-cost inventory has cleared.[26] Durum, packaging, energy and transportation are the central cost risks; excess industry capacity can force aggressive pricing.
• Historical margins (dry pasta only). The USITC's narrower dry-pasta series reported operating margins of 10.0% in 2006 and 14.5% in 2012, but suppressed the 2023 result. Those figures cover dry pasta rather than all of NAICS 311824 and are too old to use as present underwriting assumptions.[6]
• The metrics owners actually watch: durum/flour cost per ton and the spread to selling price; plant capacity utilization; volume (pounds shipped) vs. price/mix; private-label share of the book; and input-cost pass-through lag (how long between a wheat spike and a shelf-price increase). Public parents report these inside a "meals & baking" or "grocery" segment, rarely as a clean 311824 line.

BLS's dedicated output-price index for NAICS 311824 was 259.793 in June 2026 (on a June 1985 base of 100). This measures prices received by domestic producers — not volume, retail price or profitability.[27]

6. What drives demand

• At-home cooking and value-seeking. Pasta, mixes and dough are cheap, filling, and shelf-stable. Demand rises when consumers trade down from restaurants and pricier proteins — a mildly counter-cyclical staple. Volumes jumped during the 2020 pandemic pantry-loading and have since normalized.
• Population and habit. Steady per-capita consumption (~19–20 lb of pasta per person per year) means demand tracks population more than fashion; unit growth is low-single-digit at best.[5][6]
• Convenience and occasions. Refrigerated dough and mixes sell on convenience and seasonality (holiday baking drives cake-mix and dough spikes).
• Health and diet trends cut both ways. Low-carb/keto phases hurt wheat pasta; the current high-protein and gluten-free wave has created fast-growing niches — chickpea and lentil pasta (Banza is now the #5 U.S. pasta brand) and gluten-free mixes — that offset some traditional-pasta softness. Conventional dry-pasta dollar and unit sales have been roughly flat-to-slightly-down recently.[17][18] Circana/SPINS data identified $224 million of shelf-stable pasta carrying 10–15 grams of protein for the year ended June 2025, with particularly strong indexing among millennials.[28]
• Private-label penetration. When branded prices rise, shoppers shift to store brands, which shifts volume (and margin) toward private-label makers like Winland. Retailers can readily compare and switch dry-pasta or mix suppliers.

7. Regulation

• Food safety. Registered food plants fall under the FDA and the Food Safety Modernization Act (FSMA) preventive-controls rule, requiring current good manufacturing practices (cGMP), hazard analysis, preventive controls, monitoring, corrective actions and supplier verification.[29] Products carrying meat or poultry (some frozen dough meals) can fall under USDA oversight.
• Allergens. Wheat and egg are major allergens, making label accuracy, changeovers and cross-contact controls important. Gluten-free products must contain less than 20 parts per million of gluten; shared conventional and gluten-free facilities require validated segregation and cleaning.[30]
• Flour safety. Raw flour is not ready-to-eat and can carry pathogens — especially relevant to cake mixes and refrigerated cookie dough.
• Combustible dust. Flour and starch dust are combustible, creating housekeeping, ventilation and explosion-protection obligations.[31]
• Trade protection is unusually central here. Since 1996 the U.S. has imposed antidumping and countervailing duties (AD/CVD) on certain dry pasta from Italy and Türkiye — extra tariffs to offset foreign subsidies and below-fair-value pricing. The orders cover non-egg dry pasta in retail packages of 5 lb 4 oz or less, and the Commerce Department most recently continued them in September 2024.[13] In March 2026, Commerce finalized antidumping margins of 2.65% for La Molisana, 7.00% for Garofalo, and 5.21% for non-selected reviewed companies.[32] These duties are a structural tailwind for U.S.-based pasta makers, shielding domestic volume from cheaper Italian imports. (Refrigerated, frozen, canned and egg pastas are excluded from the orders.)[13]
• Labeling/marketing rules (FDA "healthy" claims, added-sugar and nutrition labeling) shape mix and dough formulation and packaging.

8. Competitive dynamics and consolidation

• Two-tier structure. A branded tier competes on brand and innovation; a private-label tier competes on cost and scale. Retailer consolidation and the growth of store brands have pushed volume toward the low-cost private-label plants.
• Heavy M&A churn — pasta brands have changed hands repeatedly. The recent map:
• 2020: TreeHouse Foods bought most of Ebro/Riviana's U.S. branded pasta (Creamette, American Beauty, San Giorgio, Prince, Skinner, etc.) for $242.5M.[8]
• 2021: Post Holdings' 8th Avenue unit bought the Ronzoni brand and its Winchester, VA plant from Riviana for ~$95M; Post later bought the rest of 8th Avenue for $880M.[7][11]
• 2022: TreeHouse sold its whole Meal Prep business (including that pasta portfolio plus mixes and syrup) to private-equity firm Investindustrial for $950M, renamed Winland Foods — the entity that now houses AIPC, the largest North American dry-pasta producer.[9][10]
• 2025: Post Holdings sold its 8th Avenue pasta business (Ronzoni brand, Carrington/New Hope/Winchester plants) to Richardson International for ~$375M cash plus ~$80M of assumed leaseback liabilities.[19]
• 2018: J.M. Smucker sold its Pillsbury shelf-stable baking business to Brynwood Partners (Hometown Food Company) for ~$375M, operated under a perpetual license from General Mills.[15]
• Vertical integration. The largest branded players (Barilla) and integrated millers control flour supply, insulating cost; smaller "from purchased flour" makers are more exposed to input swings.
• Consolidation direction (judgment): the industry looks likely to keep consolidating around a few private-equity, agribusiness, and family-controlled platforms in pasta, and around the diversified conglomerates in mixes and dough. In February 2026 Investindustrial — already Winland's owner — agreed to take TreeHouse Foods private for ~$2.9B, a sign the same sponsors keep recombining private-label food assets.[11]

9. Risks

• Durum-wheat cost shocks. A poor harvest in Canada, the U.S. Northern Plains, or Italy can spike semolina prices and squeeze pasta margins faster than shelf prices can be raised. USDA's July 2026 wheat-production outlook shows tightening supply.[14][25]
• Private-label margin pressure. Heavy reliance on store-brand contracts means retailers hold pricing power; margins are structurally thin for the volume players.
• Import competition and trade-policy reversal. Italian imports are a large presence — imports from Italy and Turkey covered by the AD/CVD orders totaled 552.4 million pounds in 2023, while nonsubject imports totaled 462.3 million pounds.[6] If the AD/CVD orders were ever revoked, cheaper imports could take domestic share. Conversely, broad new tariffs could raise imported-flour or ingredient costs.
• Flat-to-declining core volumes. Traditional wheat pasta and cake-mix categories are mature; recent dollar and unit sales have been roughly flat to slightly down, so growth depends on niches (protein/gluten-free) and pricing, not volume.[17][18]
• Diet fashion. Low-carb cycles directly reduce wheat-pasta and baking-mix demand.
• Commodity/energy/freight and labor costs (packaging, natural gas for drying and baking, trucking) compress margins in inflationary periods. Dryers consume significant heat and electricity; refrigerated and frozen dough add cold-chain costs.
• Concentration in customers. A few big grocery and club retailers dominate distribution; losing a private-label contract can hit a plant hard.
• Operational risks. Dryer failures, contamination or recalls, poor harvest quality, packaging shortages, rail and truck disruption, and underutilized lines. Specialty formulations add risks around alternative-flour supply and allergen segregation.

10. How to invest and the outlook

Public routes. Because no pure play exists, public investors buy the parents and accept diluted exposure:

• General Mills (GIS) — the cleanest large-cap read on refrigerated dough and branded baking mixes; a defensive dividend-paying staple.[21]
• Conagra Brands (CAG) — Duncan Hines and grocery staples.[22]
• Flowers Foods (FLO) — Simple Mills baking mixes, though small within a broader bakery portfolio.[23]
• Ebro Foods (Madrid: EBRO) — a European-listed way into imported pasta (Garofalo) plus rice; note that Riviana essentially exited U.S. dry-pasta manufacturing by 2021.[6]
• Bridgford Foods (BRID) — a micro-cap, thinly traded frozen-dough name; niche and illiquid.

Treat these as staple / defensive holdings valued on dividend yield and free-cash-flow, not growth multiples — the pasta/mix/dough slice is a stabilizer inside a bigger food portfolio, not a needle-mover.

Private routes. This is where the actual industry lives:

• Private equity owns the scaled platforms — Investindustrial (Winland/AIPC), Brynwood (Hometown/Pillsbury baking). Access is via PE funds or direct deals, not public shares.
• Agribusiness — Richardson International (Ronzoni, 8th Avenue) offers integrated durum-to-pasta exposure.
• Family/closely held operators — Barilla America, The Krusteaz Company, Rich Products, Philadelphia Macaroni — are generally not for sale.
• Founder-led niches — high-protein and gluten-free pasta (chickpea/lentil brands like Banza) and specialty mixes are the venture/growth-equity end, where most of the category's growth now sits.[17][28]

The Richardson transaction is the clearest recent asset benchmark (~$375M cash for the 8th Avenue pasta business), but no public source disclosed the acquired business's revenue or EBITDA, so a transaction multiple cannot be established.[19]

Near-term drivers (forward-looking judgment): durum-wheat costs have moderated from 2023 highs but USDA's 2026 outlook shows tightening supply;[14][25] continued AD/CVD protection keeps import pressure in check;[13][32] private-label demand stays firm while shoppers hunt value; and the protein/gluten-free niche remains the one genuine growth vector in an otherwise flat, defensive, consolidating industry. Expect steady cash generation and continued private-equity and agribusiness roll-ups rather than category expansion.

Common misreadings to avoid: The Census $15.39 billion figure is not the U.S. dry-pasta market — it includes flour mixes and refrigerated or frozen dough, excludes fresh pasta and several pasta-meal activities, and measures producer shipments rather than retail sales. Do not count imported Italian brands as U.S. manufacturers; only domestic production belongs in the NAICS establishment statistics. Do not compare consolidated margins of vertically integrated or diversified food companies with purchased-flour establishments — those comparisons cross both NAICS boundaries and business models.

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Sources

1. U.S. Census Bureau / NAICS Association, "NAICS Code 311824 — Dry Pasta, Dough, and Flour Mixes Manufacturing from Purchased Flour (definition and exclusions)," 2022. https://www.naics.com/naics-code-description/?code=311824
2. U.S. Census Bureau, County Business Patterns (CBP), NAICS 311824 — establishments, employment, and payroll, 2023. https://www.census.gov/programs-surveys/cbp.html
3. U.S. Census Bureau, 2022 Economic Census — Concentration, receipts, and production-worker data for NAICS 311824 (firms, receipts, CR4/CR8/CR20/CR50, HHI, production workers, wages, hours), 2022. https://www.census.gov/programs-surveys/economic-census.html
4. U.S. Small Business Administration, "Table of Small Business Size Standards" (NAICS 311824 = 850 employees), 2023. https://www.sba.gov/document/support-table-size-standards
5. Fortune Business Insights / IMARC Group, "Pasta Market — size, per-capita consumption (~20 lb/person/yr), Barilla ~35% global share," 2024. https://www.fortunebusinessinsights.com/pasta-market-102284
6. U.S. International Trade Commission, "Certain Pasta from Italy and Turkey: Investigation Nos. 701-TA-365-366 and 731-TA-734-735 (Fifth Review)," Publication 5544, 2024. https://www.usitc.gov/publications/701_731/pub5544.pdf
7. Post Holdings, "8th Avenue Food & Provisions Completes Acquisition of Ronzoni Dry Pasta Brand from Riviana Foods (Ebro)," 2021. https://www.postholdings.com/8th-avenue-food-provisions-inc-announces-completion-of-acquisition-of-ronzoni-dry-pasta-brand-from-riviana-foods-a-subsidiary-of-ebro-foods-s-a/
8. TreeHouse Foods, "TreeHouse Foods to Acquire the Majority of Ebro's Riviana Foods U.S. Branded Pastas for $242.5 Million," 2020. https://www.treehousefoods.com/news-and-media/press-release-details/2020/TreeHouse-Foods-to-Acquire-the-Majority-of-Ebros-Riviana-Foods-U.S.-Branded-Pastas-for-242.5-Million/default.aspx
9. TreeHouse Foods / PR Newswire, "TreeHouse Foods Completes Sale of Significant Portion of its Meal Preparation Business to Investindustrial ($950M; renamed Winland Foods)," 2022. https://www.prnewswire.com/news-releases/treehouse-foods-completes-sale-of-significant-portion-of-its-meal-preparation-business-to-investindustrial-301639354.html
10. Investindustrial, "Windoria / Winland Foods — global private-label platform; American Italian Pasta Company, North America's largest dry-pasta producer," 2023. https://www.investindustrial.com/our-business/portfolio-overview/current-portfolio/Windoria.html
11. FoodNavigator-USA, "Investindustrial buys TreeHouse Foods for $2.9B, taking private-label giant private," 2026. https://www.foodnavigator-usa.com/Article/2026/02/12/investindustrial-buys-treehouse-foods-for-29b-taking-private-label-giant-private/
12. PR Newswire, "Continental Mills Announces Name Change to The Krusteaz Company (portfolio, ~800 employees, four plants)," 2022. https://www.prnewswire.com/news-releases/continental-mills-announces-name-change-to-the-krusteaz-company-in-honor-of-flagship-brands-90th-anniversary-301624540.html
13. U.S. Department of Commerce / Federal Register, "Certain Pasta From Italy and the Republic of Türkiye: Continuation of Antidumping Duty and Countervailing Duty Orders," 2024. https://www.federalregister.gov/documents/2024/09/27/2024-22179/certain-pasta-from-italy-and-the-republic-of-trkiye-continuation-of-antidumping-duty-orders-and
14. USDA NASS, "Crop Values 2025 Summary — durum wheat farm prices," 2026. https://www.nass.usda.gov/Publications/Todays_Reports/reports/cpvl0226.pdf
15. Brynwood Partners / Hometown Food Company, "Brynwood Acquires the Pillsbury Shelf-Stable Baking Business and Hungry Jack from J.M. Smucker (perpetual license from General Mills)," 2018. https://hometownfoodcompany.com/brynwood-partners-agrees-to-acquire-the-pillsbury-shelf-stable-baking-business-the-hungry-jack-brand-and-other-assets-from-the-j-m-smucker-company/
16. Wikipedia, "Pillsbury (brand) — leading U.S. refrigerated dough brand; General Mills acquisition," 2024. https://en.wikipedia.org/wiki/Pillsbury_(brand)
17. Food Dive / market coverage, "Banza chickpea pasta — now the 5th-largest U.S. pasta brand; protein/gluten-free growth," 2024. https://www.fooddive.com/news/banza-chickpea-pasta-raises-20m-to-expand-its-products-people-and-reach/567181/
18. Food Business News / Straits Research, "Dry pasta dollar and unit sales roughly flat-to-down; gluten-free pasta ~$2.1B (2024), 6% CAGR," 2024. https://straitsresearch.com/report/gluten-free-pasta-market
19. Post Holdings, SEC Form 8-K, "Announcement of Sale of 8th Avenue Pasta Business to Richardson International," December 2025. https://www.sec.gov/Archives/edgar/data/1530950/000153095025000238/ex99-1postannouncessaleofp.htm
20. U.S. Environmental Protection Agency, "AP-42 Section 9.9.5 — Pasta Manufacturing," 2020. https://www.epa.gov/sites/default/files/2020-10/documents/c9s09-5.pdf
21. General Mills, 2025 Annual Report (Form 10-K), SEC filing, 2025. https://www.sec.gov/Archives/edgar/data/0000040704/000130817925000583/gis014519-ars.pdf
22. Conagra Brands, 2025 Form 10-K, SEC filing, 2025. https://www.sec.gov/Archives/edgar/data/23217/000155837025009180/tmb-20250525x10k.htm
23. Flowers Foods, 2025 Form 10-K, SEC filing, 2026. https://www.sec.gov/Archives/edgar/data/1128928/000119312526071441/flo-20260103.htm
24. Richardson International, "Pasta" (company profile and capacity), 2025. https://www.richardson.ca/pasta/
25. USDA Economic Research Service, "Wheat Market Outlook — July 2026," 2026. https://www.ers.usda.gov/topics/crops/wheat/market-outlook
26. American Italian Pasta Company, 2009 Form 10-K, SEC filing (historical margin and pricing discussion), 2010. https://www.sec.gov/Archives/edgar/data/849667/000104746909010390/a2195602z10-k.htm
27. Bureau of Labor Statistics / FRED, "Producer Price Index — NAICS 311824," series PCU311824311824, 2026. https://fred.stlouisfed.org/series/PCU311824311824
28. SPINS, "The Next Generation of Consumers — protein pasta shelf-stable data," 2025. https://www.spins.com/wp-content/uploads/2025/09/SPINS_The-Next-Generation-Of-Consumers.pdf
29. U.S. Food and Drug Administration, "FSMA Final Rule for Preventive Controls for Human Food," 2024. https://www.fda.gov/food/food-safety-modernization-act-fsma/fsma-final-rule-preventive-controls-human-food
30. U.S. Food and Drug Administration, "Gluten and Food Labeling," 2024. https://www.fda.gov/food/nutrition-education-resources-materials/gluten-and-food-labeling
31. U.S. Occupational Safety and Health Administration, "Combustible Dust," 2024. https://www.osha.gov/combustible-dust
32. U.S. Department of Commerce, "Final Results of Antidumping Duty Administrative Review: Certain Pasta from Italy," March 2026. https://www.trade.gov/final-results-antidumping-duty-administrative-review-certain-pasta-italy