THE ROLE OF FATS IN THE DIET
Lipids, which may be present in the form of solid fats or liquid oils, are substances naturally present in foods and represent an important energy reserve for plants, animals and humans.
Together with carbohydrates, proteins and water, fats are one of the fundamental components of the nutritional profile of foods and provide a source of energy that can be used by the human body over the long term. Like all nutrients, however, it is important to consume them in appropriate amounts.
According to the main nutritional guidelines, a fat intake ranging from 20% to 35% of total energy intake may be considered appropriate as part of a balanced diet, which also includes other macronutrients such as carbohydrates and proteins. For an average adult with a daily energy intake of 2,000 kcal, energy from fats should be lower than 700 kcal.*
VEGETABLE AND ANIMAL SOURCES
Oils and fats used in foods can be derived from either plant or animal sources.
Plant-based fats are obtained from plants or their seeds and are generally liquid at room temperature. Examples include sunflower oil and extra virgin olive oil.
Fats of animal origin, on the other hand, are derived from animal-based raw materials and are generally solid at room temperature. Butter, lard and pork fat are common examples.
Oils and fats also differ in their composition of saturated and unsaturated fatty acids, which contributes to defining their nutritional profile. In general, fats of animal origin contain a higher proportion of saturated fatty acids, while many vegetable oils are richer in unsaturated fatty acids. According to scientific evidence, reducing saturated fatty acids in the diet in favour of mono- and polyunsaturated fatty acids plays an important role in cardiovascular health. For this reason, within the framework of a balanced diet, the consumption of vegetable oils is generally preferred.**
HOW WE SELECT OILS AND FATS FOR OUR RECIPES
The selection of oils and fats is a key element in the development of Barilla Group products. These ingredients contribute both to the nutritional profile and to the sensory characteristics of the products.
For this reason, a variety of oils and fats are used, selected according to their nutritional and technological properties, with the aim of ensuring an appropriate balance between saturated and unsaturated fatty acids while maintaining the overall quality of the recipes. In ingredient labelling, vegetable oils and fats may be grouped under the term “vegetable oils and fats”, followed by an indication of their specific plant origins. The composition of these blends varies depending on the product and on the technological and sensory characteristics intended.
THE INGREDIENTS WE USE AND OUR APPROACH
Barilla Group gives preference to the use of vegetable oils, which are naturally rich in unsaturated fatty acids, including sunflower oil, extra virgin olive oil, soybean oil and rapeseed oil. In some recipes, palm oil sourced from supply chains that adhere to internationally recognized standards may also be used. To ensure a certified supply, the Group is a member of the Roundtable on Sustainable Palm Oil (RSPO) and has obtained Supply Chain Certification under the Segregated (SG) model, whereby palm oil is kept separate from uncertified sources at every stage of the supply chain.
Among fats of animal origin, butter obtained exclusively from fresh cream is used in selected recipes, where it contributes to specific product characteristics.
Over time, the Group has also undertaken a continuous process of nutritional improvement of its recipes.
For example, since 2003, hydrogenated fats, which contain trans fatty acids, have been eliminated from our recipes. In addition, at Group level, between 2010 and 2023, 271 products were reformulated with a reduction in total fat and/or saturated fatty acid content.
We continue to work towards improving the nutritional profile of our recipes by continuously reviewing ingredients and formulations, with the aim of ensuring quality, taste and a balanced nutritional profile.
Sources:
*SINU, Livelli di Assunzione di Riferimento di Nutrienti ed Energia per la popolazione italiana, (Reference Intake Levels of Nutrients and Energy for the Italian Population), V Revisione - 2024
CREA, Linee guida per una sana alimentazione (Guidelines for Healthy Eating) - 2018
EFSA, Scientific opinion on Dietary Reference Values for fats. Including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol. EFSA Journal - 2010
**CREA, Linee guida per una sana alimentazione (Guidelines for Healthy Eating) - 2018
Our durum wheat selection
Quality lies at the core of every choice: we make sure our wheat meets the highest standards of safety and traceability, from the field to the shelf.
Non-GMO ingredients
Barilla has decided to adhere to the precautionary principle and therefore not to use genetically modified ingredients, guaranteeing non-use of GMOs for all its branded products.
Animal Welfare
In line with our only way of doing business, caring for people and the planet, we pay great attention to animal welfare, which is essential for responsible and sustainable supply chains.
Our support to communities
Supporting non-profit organizations close to communities in need is a concrete commitment for Barilla.
Sustainable Packaging
We have always paid close attention to our packaging, both in the design phase of new solutions and in the constant improvement of the packages already developed.