SA 42799(2015/X) The object of the project is the implementation of an innovative product: Pasta for IG40 diabetics. As a result of the work carried out, R & D has been developed an innovative international formula that allows the production of pasta with a very low glycemic index using the method of low temperature extrusion and the use of raw materials, which will be used to enrich it with valuable compounds and nutrients. The research work aimed at eliminating the basic constraints of the currently available pasta products specifically for diabetics. There are noodles available on the market with a lower index than traditional products (current state of the art), but they do not resemble traditional wheat noodles. As a result of the project, a product innovation will be introduced, thanks to which the company will expand its assortment structure and increase the level of sales on the international market.