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Wednesday, May 17, 2017

BARILLA PRESENTS THE 2016 RESULTS “GOOD FOR YOU, GOOD FOR THE PLANET"

Since 2010, the nutritional profile of 360 products has been improved, reducing fat and salt, and increasing the offer of whole grains. In 2016, Barilla reformulated 150 recipes, removing palm oil from all its bakery products.
A strong commitment to sustainable agriculture: Barilla purchased 190,000 tons of “sustainable” durum wheat (+30% vs. 2015) and introduced three-year cultivation contracts in Italy.
Barilla’s commitment to sustainability led to continued growth in economic results (2016 revenues 3,413 million euros, +2% vs. 2015) and the company’s reputation. 
 

Discover more: sustainability17.barillagroup.com

Parma, Italy -- Spreading the joy of the Mediterranean lifestyle in all latitudes, with products that are becoming always better for people and the Planet. Investing in ever more sustainable supply chains.  These are the main goals of the Barilla Group which today, May 17th, presented the results of the 2016 sustainability report “Good for You, Good for the Planet”. And as the future of the company travels on the tracks of sustainability, history reminds us that this year Barilla turns 140 years old. What began in 1877 as a small bakery in downtown Parma today is the leader in the world for pasta, in continental Europe for pasta sauces, in Italy for bakery products and in Nordic countries in the crisp bread business.
 
“We want to plan our future around our mission Good for You, Good for the Planet.” said Guido Barilla, the Chairman of the Barilla Group. “To accomplish this we must disseminate a new culture capable of changing the current lifestyle, beginning with new products and processes that are useful to safeguard the Planet and the future of our children. The goal of our development model is for Barilla to be the preferred brand for people, promoting healthy and joyful eating inspired by the Mediterranean lifestyle”.
 
“GOOD FOR YOU”: THE NUTRITIONAL PROFILE OF 360 PRODUCTS HAS BEEN IMPROVED SINCE 2010
Since 2010, about 360 products have been reformulated by Barilla improving their nutritional profile. The height of this effort was in 2016, a year in which the Group from Parma reformulated 150 recipes by replacing palm oil in all its bakery products with vegetable oils with less saturated fat, in particular sunflower oil. In that same period, Barilla launched 17 new whole grain products or with increased whole grain content, in the soft bread, pasta, biscuit and rusk categories. The gluten free and Protein Plus ranges were also extended through the launch of 11 products that included bread, sauces, flour and pasta. In general, in 2016, the Group invested 40 million euro in research and development activities targeted to improve the nutritional profile of its products.
 
“GOOD FOR THE PLANET”: +30% “SUSTAINIBLE” DURUM WHEAT PURCHASED IN 2016
A high quality and environmentally friendly durum wheat. In 2016 Barilla purchased 190,000 tons of sustainable durum wheat (+30%) cultivated according to the innovative methods of the “Decalogue for Sustainable Cultivation of Durum Wheat ” and with the granoduro.net decisions support system.  The percentage harvested with these advanced systems jumped from 18% in 2015 to 26% in 2016, and about 1,500 Italian farmers (+13% vs. 2015) were involved. Thanks to the combined application of these tools it was possible to reduce greenhouse gas emissions and production costs by up to 30% and increase production yields up to 20%, thus ensuring a higher income for farmers.  For the results obtained in this area, Barilla was given a special mention at “The Procurement Awards 2016”. The goal is to reach at least 250,000 tons of sustainable durum wheat in 2017: about 35% of the total production requirements. In the last six years, Barilla also reduced by as much as 28% its CO2 emissions per ton of product, also decreasing the use of water per ton of product by 21% compared to 2010. The goal is to reach a 30% reduction by 2020. As of today, 52% of the electric power purchased by Barilla comes from renewable sources.
 
CONTINUING WITH DIVERSITY AND INCLUSION
In 2016, the Human Rights Campaign awarded Barilla America for the third time, with a 100% score in the “Corporate Equality Index” developed to measure and assess big companies’ policies and practices on lesbian, gay, bisexual and transgender (LGBT) employees. Barilla intends to reach equality between men and women in leadership positions by 2020. As of today, 35 women every 100 people hold managerial positions.
 
THE COMMITMENT TO SUSTAINABILITY REWARDS BARILLA ON REPUTATION AND BUSINESS GROWTH
Barilla’s way of doing business “Good for You, Good for the Planet” is rewarded by the market, and brings growth to the company also from a business and reputation standpoint.  In 2016 revenues were 3,413 million euro, with a 2% increase vs. 2015 (with constant foreign exchange rates). In particular, 2016 was a year of growth for Region Europe, where the Group achieved an overall 4%  increase in sales volumes and a 3% in turnover, results mainly driven by the pasta and sauce categories. In Italy the most important results were recorded in sauces and Voiello pasta. The “Better for you” segment (with whole grain, Gluten Free, Multi cereal, Mulino Verde and Wasa products), showed double digit growth thanks to the launch of new products. In the United States, Barilla increased its value market share in the pasta sector, bringing it to 31.4%, thanks to a higher consumption of the classic products sold in the iconic Blue Box (Semolina pasta and Pasta Pronto), and to the Barilla Premium Pasta innovative products (including Gluten Free, Collezione and Organic Pasta). In the annual ranking of the top 100 companies in the world for reputation, Barilla gained positions reaching the 23rd place at the global level, and the 2nd place among food companies.
 
BARILLA RESTAURANTS IN THE WORLD: IN 2017 NEW RESTAURANTS OPENING IN LOS ANGELES
In 2016, Barilla Restaurants continued in its mission to offer a dining and Mediterranean lifestyle experience: besides consolidating the business of the three restaurants in Manhattan.  Preparation activities are under way for new venues in Los Angeles on the West Coast. Last year, a franchising agreement was signed with an important local player, which led to the opening of two restaurants in Dubai, offering local people and the many tourists of the United Arab Emirates a chance to taste Italian quality food and particularly pasta, a favourite in this part of the world.
 
BARILLA FOUNDATION PRESENTS THE FOOD SUSTAINABILITY INDEX
In 2016, the Barilla Center for Food & Nutrition Foundation presented, together with the The Economist Group the Food Sustainability Index, a global index on food sustainability, a unique tool to analyse the overall value represented by food.  The index lists the most virtuous countries in food production, distribution and consumption: where agriculture is more sustainable; where food waste is lower (and innovative policies to fight waste are adopted); and where diets are more balanced, without excesses and deficiencies, where attention is paid to people’s health and that of the planet.