Co-operate on a human intervention study to evaluate the effect of a low GI diet on sleep and quality of life
17 May 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 fats and salt, and increasing the offer of whole grain products. Just in 2016 Barilla reformulated 150 recipes, removing palm oil from all its bakery products.
7 September 2021
Harrys, fifty years of tenderness in our history
“C’est si fort d’être tendre”, says Harrys’ new payoff: a tenderness that is not only that of its...
26 October 2018
Carolina Diaz of the United States Becomes Barilla’s First Female Master of Pasta at the 2018 Pasta World Championship
Her reinvented Spaghetti al Pomodoro was inspired by the wholesome and joyful pasta habits of Italy and received an emotional response from the Michelin-starred judges
21 May 2018
Barilla announces its launch of a responsible french wheat
To illustrate the legislative bill following recent negotiations with the agricultural sector, the minister of Agriculture and Nutrition Stéphane Travert visited Harrys’ production site in Châteauroux in the Indre region. On this occasion, Barilla announced the launch of a responsible wheat chain for its brand Harrys.
26 October 2022
Wasa: simplicity and authenticity to nourish a better future
We imagine and work towards a future where our products represent opportunities for flavor, joy a...
5 June 2018
Barilla presents its new sustainability report: around EUR 1.0 billion investments
On World Environment Day, Barilla presents its 'Good for You, Good for the Planet' Sustainability Report. Raw materials from responsible supply chains and products with less sugar and salt - and more fibers. A commitment that has reaped good economic results, with 2017 revenues at EUR 3.47M (+3% vs 2016).
6 April 2019
6 april 2019: #carbonaraday. Never was there a more debated recipe...
It is cited for the first time in an Italian film from 1951 starring Aldo Fabrizi. And three years later, it appears in the literary work “Racconti Romani” (Roman Tales) by Alberto Moravia. But the first recipe for pasta alla carbonara was published – strangerly enough – in a restaurant guide for a district in Chicago.
23 March 2018
A journey among "Mulino Bianco" snacks: product innovation, quality and continuous nutritional improvement
Product innovation, top quality ingredients, continuous nutritional improvement and care about animal welfare and environmental impact. Conscious consumer education and recycling. These are the cornerstones of innovation in the world of snacks that the Barilla Group talked about today, March 23, in its main Bakery in Cremona. The initiative is part of the journey in the snack industry organized by AIDEPI (Association of the pastries and pasta industries) to talk about innovation in the confectionery sector.
14 April 2020
Coronavirus, Barilla supports The Cure Alliance for research on COVID-19
The Barilla Family, together with the Barilla Group, has made a total donation of 500,000 US Dollars to The Cure Alliance, a non-profit association of scientists and innovators whose mission is to find faster and more effective cures for all diseases.
27 April 2023
Four generations of good food: when pasta turns into art
The food we make tells a story that began in 1877 and encompasses tradition and innovation, care ...
11 April 2024
Barilla ranks as the first food company in the world for reputation in the 2024 Global RepTrak® 100
Barilla has secured the 29th position overall, gaining four positions compared to 2023
19 October 2023
Good Food Makers 2023: here are the winning startups of the food innovators program
Barilla and Plug and Play present awards to Waybetter (digital solutions for people's well-being), Bocoloco (sustainable packaging), Nosh (fermentations and clean label) and Dori (A.I. for logistics)