Italian pasta and sauces company Barilla has reformulated 219 products in the last five years, reducing the levels of sugar, fat and salt, while increasing fibres and wholegrain flours.
Barilla reduced the level of total fats and saturated fats in 73 products and salt in 15 products. Since 2012, the company has introduced 28 new wholegrain products.
Currently, 85 per cent of Barilla products are in line with the nutritional recommendations from the scientific community.
According to the company’s most recent Sustainability report, last year Barilla tripled the share of strategic raw materials purchased from responsible supply chains (from 6 per cent to 18 per cent) and it is committed to reach 100 per cent by 2020.
In 2015, Barilla involved more than 1,300 farms in the 'Sustainable Durum Wheat' Project, purchasing as much as 140,000 tonnes of sustainable durum wheat (+50 per cent y/y). This ambitious project is aimed at reducing greenhouse gas emissions and production costs by up to 30 per cent, and increasing production yields by up to 20 per cent.
Water consumption has been reduced by 19 per cent, while greenhouse gas emissions per tonme of product have decreased 23 per cent.
© 2016 European Supermarket Magazine – your source for the latest retail news. Article by Branislav Pekic. To subscribe to ESM: The European Supermarket Magazine, click here.
