Nevada State University President DeRionne Pollard is stepping down, telling The Nevada Independent that she is taking a new role leading a national community colleges organization just a month after her four-year contract was renewed.

Pollard’s last day as president will be July 31. Nevada State University (NSU) Chief of Staff and Strategy Amber Lopez Lasater will take over as the officer in charge. 

Pollard’s announcement comes about a month after the Nevada System of Higher Education (NSHE) voted to renew her four-year contract and four months after former UNLV President Keith Whitfield announced he was stepping down. 

“It has been an honor and a privilege to have led this institution for four years, and to see that perhaps Nevada State University is no longer the best kept secret in Nevada,” she said in an interview. “It is an institution that is worthy of the recognition for the impact that it makes, the students it serves and most importantly, our future is so bright.” 

NSHE Chancellor Matt McNair said in a statement that Pollard’s leadership has “elevated the university’s role in the state and country.”

During a Monday interview, Pollard said she had not been hired for the position leading the American Association of Community Colleges when NSHE renewed her contract. She said she signed the contract for her new position Friday.

Pollard will be the first woman to lead the 105-year-old organization that advocates on behalf of more than 1,000 institutions and 10 million students across the country when she starts in September. 

“This is a once-in-a-lifetime opportunity to pursue a role that, I think, will have [a] very broad-based impact on the higher education space,” she said. “It’s an opportunity, I think, to advocate in a space that will also hopefully benefit Nevada as well as the rest of the country.” 

She also shared her concerns on how the Trump administration’s policies will affect the university and its students, as well as her hopes for NSU’s future as it looks to expand its footprint outside of Henderson. 

Pollard’s legacy

In 2021, Pollard became eighth president of Nevada State University, the Henderson-based institution founded in 2002 that serves more than 7,000 students. She became the first Black woman to permanently lead any institution within the Nevada System of Higher Education.

Pollard took over from Bart Patterson, the institution’s longest-serving president, who announced he would not seek a contract renewal after leading the college for nearly 10 years. Prior to coming to Nevada, Pollard led Maryland’s largest community college, Montgomery College, for about nine years. 

One of Pollard’s most notable accomplishments was successfully transitioning Nevada State from a college to university, but she said not much has changed for her students and staff since the conversion two years ago. 

She said the change was more about making sure Nevada State’s name reflected its mission as a four-year institution that offers more than 40 programs of study for undergraduates and graduate students and is engaged in workforce development. The change, she said, helped eliminate any confusion about the campus being seen as a two-year institution or private college but rather as a “mid-tier institution,” separate from the state’s community colleges and UNLV and UNR, both of which have been recognized as R1 institutions for their high level of research. 

“I think we used this as an opportunity to reintroduce ourselves to the community in a way that was very intentional, and I’d like to say that it has resonated deeply,” she said. 

Trump administration

Earlier this year, the Trump administration cut about 40 grants totaling nearly $40 million at UNLV and UNR. 

A university spokesperson said in a statement that had a federal grant terminated resulting in the loss of one full-time position and an hourly position. 

“We will continue to evaluate the potential impacts of the most recent federal spending bill as well as other federal actions,” the spokesperson said in a statement.

Pollard nonetheless said she’s worried about  how the administration’s recently approved spending bill, which included significant cuts to health care and nutrition programs, could affect the state’s ability to fund higher education.

“We know that that will trickle to the states, and oftentimes states, when they happen to make very difficult decisions around insurance for underserved or vulnerable populations … where they typically also have some concerns and look to draw money from would be from higher education,” she said. 

Historically, higher education budget cuts result in tuition increases, decrease in state and instructional financial aid for students and sacrificing support services such as food pantries, transportation and child care. 

NSU’s future

Nevada State University is embarking on a new chapter this year with the launch of its athletics department, which will include women’s flag football and men’s track and field — programs not currently offered in Nevada at the collegiate level. She said there’s a number of high schools in the area that already have girls flag football programs. The Scorpions will be able to cheer for their new teams as early as spring 2026. 

“We know our niche,” Pollard said. “We’re not going to be a D1. We’re not trying to replicate what you see at UNLV or UNR.” 

Leading the new department will be the university’s inaugural athletics director, Yvonne Wade, who served as an athletics director and assistant athletic director at the College of Southern Nevada and director of track and field and cross-country at UNLV. She started earlier this month. 

Pollard said NSU leadership and alumni have long been asking for an athletics department. It also made sense to keep up with the rest of the region as it becomes more sports-centric. 

“If we were not active in sports, that means that we’re being left behind and we don’t want our students to be left behind,” she said. “We want to be an active participant in the economy of our region.”

Aside from sports, NSU is setting its sights on expanding its footprint and working to develop a three-story, 30,000-square-foot satellite campus in North Las Vegas’ downtown area.

The university is still deciding what programs will be offered there, but Lopez Lasater said the new building will include student support services such as financial aid, enrollment and tutoring. 

North Las Vegas Mayor Pamela Goynes-Brown said in a statement that the partnership “will leave a lasting legacy that will open doors for generations.”

The university is also partnering with the City of Las Vegas to establish a center in the medical district that would be focused on juvenile health care education and provide clinical services to youth. 

“We’re looking to continue all of the good work that has already been done, and then to build on it,” Lopez Lasater said. 

Updated at 12 p.m. on 7/16/25 to add statements from chancellor and North Las Vegas mayor and at 5:45 p.m. to note federal cut impact.

VESTAL, N.Y. (binghamtonbearcats.com) –  Binghamton Volleyball welcomes Jaidan Degear to the 2025 coaching staff, announced Head Coach Allie Yaeger Thursday afternoon. Degear joins Chris Weathers as the Bearcats’ assistant coaches for the 2025 season. 

“I’m excited to announce the addition of Jaidan to our coaching staff,” said Yaeger. “She will help assist in all aspects of our program, from on court instruction to team travel. It will be nice to have another voice in the gym and help towards our future success.”

Degear brings experience in collegiate and club volleyball to Vestal, with a strong emphasis on athlete development, team culture and strategic growth. 

She most recently served as a student assistant coach with the SUNY Cortland women’s volleyball team from 2022 to 2024. There, Degear played a key role in practice planning, skill development, and game strategy, helping guide the Red Dragons through multiple competitive seasons.

Additionally, Degear coached U16 and U18 teams at KODA Volleyball Club, leading high-level training sessions focused on technical skill advancement and fostering a positive team environment. Her experience also includes a stint as a student manager for the Alfred University women’s volleyball team in 2021.

A native of DeRuyter, N.Y., Degear received her Bachelor of Science in Coaching at SUNY Cortland in January 2025. She is certified as an Emergency Medical Technician and holds CPR/AED credentials.

For updates on all things Binghamton Volleyball, follow us on Instagram and X.

 

MIAMI — FIU Athletics announced its five members of the 2025 Hall of Fame Class on Thursday, welcoming Munga Eketebi ’88 (men’s soccer), T.Y. Hilton ’13 (football), Karl Kremser ’87 (men’s soccer), Tayna Lawrence ’98 (women’s track) and Cindy Russo ’93 (women’s basketball) into the second-ever induction class.
 
This year’s induction ceremonies will take place Friday-Saturday, Sept. 12-13, on campus, with the public welcome to attend. The induction banquet will kick off the weekend festivities on the evening of Sept. 12 from the Graham Center Ballroom before concluding with the class being recognized at the FIU football team’s game versus Florida Atlantic the night of Sept. 13.
 
Tables and individual seats are available to purchase for the induction banquet via FIUTickets.com. Tables seat eight (8) and are $800, while individual seats are $125. Attendees will receive a three-course dinner, drinks, will hear from all five inductees and can interact with FIU Athletics and University dignitaries.
 
“We are excited to celebrate the return of the FIU Athletics Hall of Fame with an extraordinary class,” said FIU Athletics Director Scott Carr. “These five individuals exemplify the highest standards of athletic achievement and Panther pride. Each has left a lasting legacy on their respective program and on FIU Athletics as a whole. It will be a pleasure welcoming them back to campus, and we’re looking forward to a fantastic weekend honoring them.”
 

Munga Eketebi ’88 – Men’s Soccer (1983-86)
Eketebi, a three-time All-American forward from 1984-86, enjoyed an incredible career on the pitch as a Panther, winning the NCAA Division II National Championship with FIU in 1984. Eketebi racked up 50 career goals and had 124 career points, graduating as the school-record holder in both categories.
 
Born in the Democratic Republic of the Congo, Eketebi scored six postseason goals, helping FIU to the National Championship Game in both 1984 and 1985 under legendary head coach and fellow 2025 Class member Karl Kremser. The forward was honored with three-straight All-South selections and All-State honors in all four of his collegiate seasons. He also led the Panthers in points and goals in his final three seasons and is still the program leader for hat tricks with four in his career. 
 
Additionally, he served as a long-time assistant for the men’s soccer program for 18 years before being promoted to the head coaching role from 2007-11. During his time on FIU’s coaching staff, the Panthers went to five NCAA Tournaments, finishing as the Division I runner-up in 1996. The program had 16 players go on to play in MLS, four of whom were selected to the U.S. Men’s National Team.
 
Eketebi: “I am honored, grateful and blessed to be the first soccer player inducted in the FIU Athletics Hall of Fame. I would not have made it without my teammates, who became lifelong friends. The program was very successful before I got there and there are plenty of candidates who should have received this honor before me.”
 
T.Y. Hilton ’13 – Football (2008-11)
Hilton, a native of Miami Springs, electrified Panther Nation during his four seasons in Miami as a wide receiver and kick returner. Selected in the third round of the 2012 NFL Draft, Hilton went on to star for the Indianapolis Colts, being named to four-straight Pro Bowls from 2014-17. The 5-10 wide receiver also led the NFL in receiving yards in 2016, racking up 1,448 yards. 
 
Hilton made an instant impact at FIU, scoring a touchdown on his first collegiate touch as a kick returner and earning 2008 Sun Belt Conference Freshman of the Year honors. He was named First Team All-Sun Belt all four of his seasons as a Panther and was the Sun Belt Player of the Year in 2010 after a stellar junior campaign. He had a career-high 11 total touchdowns that season; five receiving, four rushing and two kick-return. Hilton totaled 1,963 yards in 2010 with 1,130 from scrimmage and 833 return yards. 
 
For his FIU career, Hilton amassed 3,531 receiving yards and had 24 touchdowns, averaging 15.4 yards per catch and 70.6 yards per game. He also set several school records during his career, holding the marks for career receptions, receiving yards and receiving touchdowns. Additionally, he established program single-game and single-season marks for receptions and receiving yards.
 
Hilton: “This moment means everything. Football is the game I loved. My teammates through my years here (at FIU) are bonds that will be forever kept, and being the first football player inducted to the FIU Athletics Hall of Fame at a prestigious college gives the journey a forever meaning.”
 
Karl Kremser ’87 – Men’s Soccer (Head Coach: 1980-2006)
Kremser built the FIU men’s soccer program into a national powerhouse, leading the Panthers to unprecedented success over his 27 years as head coach. He won two NCAA Division II National Championships in 1982 and 1984, which remain the only national titles in school history. 
 
In total, Kremser’s teams went to five National Championship games overall, including securing a runner-up finish at the 1996 NCAA Division I National Championship. He is the winningest coach in program history with 324 career victories and posted a winning record in 24-of-27 seasons on the sidelines. Under Kremser, FIU made 13 NCAA Tournament appearances and won five overall conference titles. 
 
Kremser’s reign produced many successful professional players with 43 going on to play in the professional ranks, including MLS legends Robin Fraser and Steve Ralston. Kremser was named Coach of the Year ten times during his tenure and helped the Panthers produce more than 70 all-conference players. 
 
Prior to his coaching career, Kremser was a standout collegiate soccer player at Army before becoming a decorated placekicker for the football team at the University of Tennessee. He went on to be drafted by the Miami Dolphins in the fifth round of the 1969 NFL Draft. Kremser then got his start in coaching soccer in the Sunshine State, first at Palm Springs Junior High School and then at nearby Miami Killian High School. He also earned a postgraduate degree at FIU, completing his degree in 1987 during his coaching tenure.
 
Kremser: “Though I am grateful and honored to be selected for induction into the FIU Athletics Hall of Fame, it is my personal belief that the great individuals and teams that enabled my success should have been honored before me.”
 
Tayna Lawrence ’98 – Women’s Track (1994-98)
Lawrence is FIU’s most-decorated Olympian in school history and enjoyed an illustrious collegiate and professional career as a world-renowned sprinter. While at FIU, the Jamaican and North Miami Beach native re-wrote the record books, graduating as the school-record holder in 10 different events.
 
Following her time as a Panther, Lawrence burst onto the international scene as one of the top sprinters in the world, representing Jamaica in both the 2000 and 2004 Olympics. At the 2000 Sydney Summer Olympics, she took the silver medal in the 100m and was a part of the silver-medal winning 4x100m meter relay team. In 2004, Lawrence’s Jamaican 4×100 meter relay team claimed gold in Athens, making history as FIU’s first-ever Olympic gold medalist.
 
Lawrence also claimed three medals on the world track circuit at the World Continental Cups, garnering silvers in the 4x100m meter relay in 1998 and in the 100m in 2002. As part of Team Jamaica, she also anchored the 2002 gold-medal-winning 4x100m relay team.
 
More than 25 years later, Lawrence still holds the FIU indoor records in the 60m, 200m and as part of the 4×400 relay team (list time). She also has the outdoor records in the 100m and was a member of the record-holding 4x100m, 4x200m and 4x400m relay teams.
 
Lawrence: “Being inducted into the FIU Athletics Hall of Fame is an honor that reflects not only my journey, but the incredible mentors, teammates and supporters who believed in me every step of the way. FIU helped shaped the athlete – and the woman – I became, and I carry this recognition with deep gratitude and pride. This moment belongs to everyone who lifted me up and reminded me that no dream is ever too big.”
 
Cindy Russo ’93 – Women’s Basketball (Head Coach: 1977-78, 1980-2015)
Russo established the FIU women’s basketball program as one of the nation’s best during her 36 years at the helm. The Panthers racked up a program-record 667 wins under Russo and had 18 seasons of 20-plus victories. In total, Russo accumulated 707 career wins, putting her in the top 50 all-time for coaching wins in the history of NCAA women’s basketball.
 
With a groundbreaking emphasis on recruiting international players, she led the Panthers to nine overall NCAA Tournament appearances and 15 conference titles. An eight-time Coach of the Year, Russo’s teams made a total of 16 postseason appearances and racked up an incredible 22 consecutive winning seasons.
 
Most notably, FIU’s historic 1997-98 campaign featured a 29-2 overall record as the Panthers secured both the regular-season and postseason titles. FIU then defeated Marquette, 59-45, in the opening round of the NCAA Tournament. Russo coached the Panthers to three NCAA Tournament victories, defeating Old Dominion in 1995 and Creighton in 2002. The Panthers earned their highest-ever NCAA Tournament seed in 2002 under Russo, seeded fifth in their region.
 
She coached five student-athletes who went on to play in the WNBA and had seven players who earned Associated Press All-American honors. She was inducted into the ASUN Conference Hall of Fame in 2016. Prior to coaching, Russo played basketball at Old Dominion from 1972-75. During her FIU coaching career, Russo earned a postgraduate degree from FIU in 1993.
 
Russo: “I am deeply honored and incredibly excited to be inducted into the FIU Athletics Hall of Fame. When I began my journey as a very young head coach, FIU was also a young and growing university — we truly grew up together! I want to extend my sincere gratitude to the FIU administrators for their unwavering support of the women’s basketball program throughout my 36-year tenure. A special thank you to all my assistant coaches, and especially to Associate Head Coach Inge Nissen, for your dedication, loyalty and hard work over the years. I look forward to celebrating this special moment at the FIU Athletics Hall of Fame Induction Banquet on Sept. 12 on campus.”
 

This second FIU Athletics Hall of Fame class was voted in by a committee of five members who account for more than 125 years of FIU Athletics experience. None of the committee members are current FIU employees, and they range from former student-athletes to past faculty/staff members to distinguished alumni.
 
Each of the members of the 2025 Class were nominated – a requirement for all FIU Athletics Hall of Fame members – and accepted their induction. Nominations can be submitted by clicking here or the link at the top of this release. For a complete list of criteria, please review the FIU Athletics Hall of Fame Constitution by clicking here.
 
The Hall of Fame nomination form will remain available for submissions year-round on FIUSports.com, but the deadline for consideration to be voted into that year’s class will be Feb. 15.
 
Originally created in 2005, the FIU Athletics Hall of Fame welcomed its inaugural class in November of 2006, but since then has had no new members. Beginning with the 2025 Class, a new group will be voted in regularly to recognize those who have been instrumental in forging the history of FIU Athletics.
 
Class of 2006
Pat Bradley – Women’s Golf

• World Golf Hall of Famer, 6x LPGA Major Champion 

Mike Lowell – Baseball

• 4x MLB All-Star, 2x World Series Champion 

Andrea Nagy – Women’s Basketball

• 2x All-American, 2x NCAA Season Assist Leader 

Dwight Stewart – Men’s Basketball

• FIU’s Only 2,000-Point Scorer 

Judy Blucker – Coach/Administrator

• Established Women’s Athletics at FIU

NEW YORK – In a move that links up leaders in the sports media landscape, FOX Sports and Barstool Sports have agreed to a wide-ranging collaboration – bringing together the industry’s most prominent voices and high-profile influence to bolster coverage around college football, college basketball and other FOX Sports properties, including creating unique content with a new daily studio show on FS1.

“We’re excited to welcome Dave Portnoy and Barstool Sports to the FOX Sports family. Dave has built a one-of-a-kind brand that connects with a new generation of sports fans – authentic, bold, and original. Their unique voice and loyal fanbase makes them a natural fit for our evolving multiplatform content strategy,” said Eric Shanks, CEO & Executive Producer, FOX Sports.

“Everybody at Barstool is super excited to partner with the FOX Sports Family,” said Dave Portnoy, Barstool Sports Owner and Founder. “In our two-decade history, we’ve never had the chance to work with so much talent and resources.  We can’t wait to collab and bring our voice to FOX Sports’ airwaves. See ya soon in Columbus.”

COLLEGE FOOTBALL AND BASKETBALL

Saturdays are for BIG NOON KICKOFF (BNK) and the BARSTOOL COLLEGE FOOTBALL SHOW. Starting this Fall, Barstool Sports owner and founder Dave Portnoy becomes a regular contributor to BIG NOON KICKOFF, bringing a deep-rooted passion for the game and keen understanding of its culture, rivalries and fanbases to his weekly segments at the desk.

BIG NOON KICKOFF will also feature appearances from a variety of Barstool personalities – including Dan Katz, widely known as “Big Cat.”

Additionally, BARSTOOL COLLEGE FOOTBALL SHOW, the Barstool-produced program will join BNK on-location for select games throughout the college football season. BARSTOOL COLLEGE FOOTBALL SHOW is set to air across Barstool-owned channels from 9:00-9:45 AM ET as well as across FOX platforms including Tubi, the FOX Sports App and Foxsports.com, and will feature appearances from FOX Sports BNK talent.

Ahead of the 2025-26 season, Barstool Sports is also set to contribute to FOX Sports’ college basketball coverage, including the College Basketball Crown – a postseason tournament launched by the network last year, coming off its successful debut in April 2025.

FS1 DAILY STUDIO PROGRAMMING

At the heart of both FS1 and Barstool are bold shows that drive the current sports news cycle.

As part of this relationship, Barstool will produce and deliver a live two-hour program set to air Monday-Friday on FS1, which will feature popular Barstool personalities and FOX Sports talent guest appearances – creating opportunity for both brands to grow their reach, deepen engagement and deliver even more to viewers.

Further details, including launch date and window, will be announced at a later date.

DIGITAL CONTENT

Sitting at the intersection of sports, lifestyle and internet culture, FOX Sports Digital and Barstool Sports have been able to cut through online conversations and tap into what fans are talking about by leveraging star power and authentic voices.

The digital juggernauts will continue to push the envelope with co-produced shows and content featuring talent from both companies. 

Further details will be announced at a later date.

Overview of the Market

The global Bean Pasta Market is valued at USD 3.7 billion in 2024 and is projected to reach a value of USD 10.55 billion by 2035 at a CAGR (Compound Annual Growth Rate) of 10.00% between 2025 and 2035.

The bean pasta market has gained remarkable traction in recent years, driven by growing consumer interest in plant-based nutrition, gluten-free diets, and high-protein alternatives to traditional wheat pasta. Made from legumes such as black beans, chickpeas, lentils, and edamame, bean-based pasta offers enhanced nutritional benefits, including higher fiber content and lower glycemic indexes. Consumers seeking healthier lifestyles, particularly millennials, athletes, and individuals with specific dietary needs, have embraced bean pasta as a clean-label, functional food choice. The global demand is being further fueled by the rise in health awareness, the increasing prevalence of celiac disease and gluten intolerance, and a significant shift towards sustainable eating. Food innovation, retail expansion, and targeted marketing campaigns are also playing vital roles in driving the adoption of alternative pasta products, making bean pasta one of the fastest-growing segments in the global health food market.

Our comprehensive Bean Pasta Market report is ready with the latest trends, growth opportunities, and strategic analysis- View Sample Report PDF.

Market Segmentation & Key Players

Segment Covered

By Nature

By Product Type

• Black Bean Pasta
• Chickpea Pasta
• Lentil Pasta
• Soybean Pasta
• Edamame

By Distribution Channel

• Store-based Retailing
• Online Store
• Supermarkets/Hypermarkets
• Specialty Stores
• Convenience Stores

By Region

• North America (U.S., Canada, Mexico)
• Europe (Germany, France, U.K., Italy, Spain, Nordic Countries, Benelux Union, Rest of Europe)
• Asia Pacific (China, Japan, India, New Zealand, Australia, South Korea, South-East Asia, Rest of Asia Pacific)
• Latin America (Brazil, Argentina, Rest of Latin America)
• Middle East & Africa

Companies Covered  

• Banza (U.S.)
• Tolerant Foods (U.S.)
• Explore Cuisine (U.S.)
• Barilla Group (Italy)
• POW! Pasta (U.S.)
• Ancient Harvest (U.S.)
• Miracle Noodle (U.S.)
• Bgreen Food (U.S.)
• Viveri Food (U.S.)

Market Dynamics

The market dynamics in the bean pasta market are primarily governed by shifting consumer preferences, health consciousness, and evolving food consumption patterns. With consumers becoming more aware of the potential health risks associated with regular white or refined wheat pasta, they are increasingly turning toward better-for-you options. Bean pasta, made from pulses like chickpeas, lentils, black beans, or mung beans, provides superior nutritional content and appeals to those on vegan, paleo, keto, and gluten-free diets. This health-forward movement is encouraging manufacturers and food producers to experiment with new blends and hybrid versions to enhance both nutritional value and taste.

In addition to dietary preferences, environmental concerns are also influencing market dynamics. Pulses require fewer resources to grow compared to animal proteins and even some grains, making bean pasta a more sustainable option. Major food brands have started capitalizing on this trend by launching private-label products and entering into partnerships with plant-based ingredient suppliers.

Furthermore, e-commerce platforms and direct-to-consumer delivery models have allowed manufacturers to penetrate more niche markets and offer convenient purchase options. Marketing has also matured, focusing less on aggressive promotion and more on transparency, where nutritional benefits and source information are front and center.

However, factors such as price sensitivity, regional culinary preferences, and product awareness continue to influence the pace of growth. Competitive pricing strategies and education campaigns are becoming vital for market expansion, particularly in emerging economies where traditional pasta still dominates.

Top Trends

The bean pasta market is currently shaped by a number of transformative trends that are pushing it beyond the realm of novelty and into mainstream adoption. One of the leading trends is the proliferation of hybrid pasta products that blend bean flour with ancient grains like quinoa, amaranth, or brown rice to balance nutrition and improve taste and texture. These products are helping attract a more diverse consumer base, particularly those who may not fully enjoy the dense texture or earthy flavor of 100% bean pasta.

Another major trend is the increased popularity of single-ingredient, clean-label packaging, which appeals to health-conscious shoppers seeking transparency in ingredients and nutritional content.

Colorful, vegetable-infused options are also trending, with black bean, beetroot, spinach, and turmeric pastas offering both visual appeal and functional benefits. Additionally, ready-to-eat and meal-kit versions of bean pasta are gaining traction, especially in busy households and among young professionals seeking healthy convenience. Growing interest in plant-based diets and sustainability is leading to a surge in demand for legume-based foods, and bean pasta sits squarely at this intersection. Functional food trends are pushing companies to include pasta fortified with omega-3s, fiber, calcium, or probiotics.

Retailers are responding by dedicating more shelf space to alternative pastas not only in health food aisles but also in mainstream grocery sections. The rise of influencer marketing and digital wellness platforms has been instrumental in increasing product visibility. Social media platforms are full of food creators demonstrating recipes that include nutritious and flavorful bean pasta dishes, making it a lifestyle product rather than just a dietary substitute.

Lastly, innovation in eco-conscious packaging solutions, such as compostable or recyclable bags, has rounded out the trends, aligning brand values with consumer demand for sustainable practices.

Recent Market Developments

• February 2021: Barilla launched a new range of bean-based gluten-free pasta called “Legume Pasta” in the United States. This pasta is made from a combination of red lentils, chickpeas, and green peas.
• April 2021: Banza expanded its Bean Pasta product line in the United States by introducing a new shape called “Wheels.” This addition gives consumers more options to choose from in their Bean Pasta selection.
• June 2021: Explore Cuisine launched a new variety of bean-based pasta called “Elbow Macaroni” in the United States. This product is made from a blend of organic edamame and mung bean flour, providing a healthier alternative to traditional macaroni products.

Top Report Findings

• The global Bean Pasta Market is valued at USD 3.7 billion in 2024 and is projected to reach a value of USD 10.55 billion by 2035 at a CAGR (Compound Annual Growth Rate) of 10.00% between 2025 and 2035.
• The demand for traditional Bean Pasta will increase significantly as a result of worries about food adulteration,
• A significant contributor will be the online retail sector, which is expected to grow by 18% by the year 2035,
• With 90% of the market share, store-based retail will continue to be the market leader,
• As a result of growth prospects in China and India, Asia Pacific is expected to experience a significant 16% CAGR.
• Hybrid bean pasta flavors and multi-legume blends are gaining popularity in the premium health food category.
• Private-label and direct-to-consumer (DTC) brands are expanding their portfolios to cater to changing dietary needs.
• Millennials and Gen Z collectively represent more than 60% of bean pasta purchasers globally.

Challenges

Despite its strong growth orientation, the bean pasta market is not without its share of challenges. First and foremost is the issue of taste and texture, which not all consumers find palatable. Bean pasta often has a denser texture and earthy flavor profile, making it harder to replicate the familiar experience of traditional wheat-based pasta. This sensory limitation can hinder adoption among new users or those seeking comfort food.

Another substantial challenge lies in price sensitivity—bean pasta, especially organic or specialty variants, tends to be significantly more expensive than regular pasta. This price disparity limits accessibility, particularly for price-conscious consumers in developing regions.

There’s also the issue of limited consumer awareness and education, especially in markets where bean-based products are still relatively unknown. Many consumers are unaware of the nutritional advantages or are skeptical about the cooking process and outcomes. Supply chain volatility, particularly in the organic legumes market, leads to inconsistent quality and availability, further hampering consistent market penetration.

Additionally, shorter shelf life due to fewer preservatives in clean-label bean pasta products poses logistical challenges for retailers and distributors. Regulatory hurdles regarding organic certification and labeling standards across different regions also create complexity for manufacturers looking to scale globally.

Opportunities

In contrast, the bean pasta market is brimming with exciting opportunities for growth, innovation, and market disruption. The most promising lies in the functional food space, where bean pasta could be enhanced with added nutrients such as fiber, calcium, or plant-based proteins to target specific health issues like diabetes, heart health, or gut wellness. Consumer appetite for personalized nutrition is also growing, and AI-driven meal planners or diet platforms can integrate fortified bean pasta products designed for individual health goals.

The expansion into emerging global markets, particularly in Southeast Asia, Latin America, and Africa, presents immense potential. These regions are experiencing rising middle-class populations, increasing urbanization, and greater health awareness, setting the stage for adoption. A unique opportunity also lies in culinary fusion and co-branding with popular chefs, athletes, or nutritionists to create buzzworthy, limited-edition products. Incorporating culturally relevant ingredients into regional recipes will help localized versions resonate better with native populations.

Another high-growth opportunity exists in foodservice partnerships, where health-focused cafés, school lunch programs, or corporate cafeterias could incorporate bean pasta into their menus. Collaborating with educational campaigns and corporate wellness programs could also boost trial and long-term adoption. Moreover, demand for clean-label, allergen-free, and eco-conscious food products creates space for bean pasta brands to shine, especially when paired with storytelling around health benefits, sourcing transparency, and sustainability.

Key Questions Answered in the Market Report

1. What is the projected market size for the bean pasta industry by 2035?
2. What are the major factors driving demand for bean-based pasta products?
3. Which types of beans are most commonly used in alternative pasta manufacturing?
4. How are health trends and dietary restrictions impacting consumer purchasing behavior?
5. What are the primary challenges facing manufacturers and suppliers in the bean pasta segment?
6. How are e-commerce and digital platforms shaping the growth of bean pasta brands?
7. What regional markets show the highest potential for expansion and penetration?
8. How are companies addressing sustainability and ethical sourcing in this market?

Regional Analysis – North America

The North American market plays a dominant role in the global bean pasta landscape, representing both the largest consumer base and the most significant revenue generator. The United States leads in terms of market penetration, followed closely by Canada, where wellness and sustainable diets are rapidly being incorporated into mainstream lifestyles. Consumer trends in North America lean heavily towards health-conscious food choices, and bean pasta has found favor among individuals focused on gluten-free, high-protein, and allergen-free eating. Growing concerns about lifestyle diseases such as obesity, diabetes, and heart disease have driven consumers to explore alternatives to traditional refined carbohydrates, and bean pasta naturally fits within this dietary transition.

Retailers in North America have also expanded their healthy food aisles to include a variety of legume-based pastas, from chickpea spirals to black bean linguine and red lentil penne. Popular grocery chains such as Whole Foods Market, Trader Joe’s, and even mainstream outlets like Walmart and Target are dedicating increased shelf space to this category. E-commerce also plays a huge role in reaching wide audiences, with Amazon, Thrive Market, and regional organic food platforms offering an extensive range of bean pasta options. North American consumers are more receptive to trying new products, especially when accompanied by influencer endorsements, third-party certifications (USDA Organic, Non-GMO Project Verified), and positive nutritional claims.

The region also sees frequent product innovation and launch events, such as pop-up pasta tastings or bean pasta recipes promoted through fitness and meal-prep communities. As plant-based dieting continues to rise, North America is likely to remain a critical hub for R&D investment, product diversity, and trendsetting in the global bean pasta sector.

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The Bean Pasta Market stands at the vibrant crossroads of modern health trends, sustainability concerns, and innovative food technology. As an alternative to traditional pasta, it offers a dynamic solution for consumers seeking nutrition without compromise. While there are hurdles in taste, pricing, and consumer education, the overwhelming opportunities across functional food niches, emerging markets, and health-focused distribution channels make this a viable and profitable area for continued investment. North America’s leadership in adoption and innovation sets the tone for global expansion and evolution. From chickpeas to black beans, the path forward for bean pasta is as varied as it is promising, and its presence on store shelves and dinner tables worldwide is only set to grow between 2025 and 2035.