Italian pasta company Barilla Group has released the results of its 2016 sustainability report Good For You, Good For The Planet.
In the report, the food manufacturer says that since 2010 it has improved the nutritional profile of 360 products, reducing fat and salt, and increasing the use of whole grains.
In 2016, Barilla reformulated 150 recipes by replacing palm oil in all its bakery products with vegetable oils which have less saturated fat.
The company also launched 17 new whole grain products, and extended its gluten-free range.
Barilla purchased 190,000 tons of sustainable durum wheat in 2016. The wheat was cultivated by innovative methods which reduced both greenhouse gas emissions and production costs by up to 30%.
The company plans to reach at least 250,000 tons of sustainable wheat in 2017, and see a 30% reduction in its use of water during production by 2020.
“We want to plan our future around our mission Good for You, Good for the Planet,” said Guido Barilla, chairman of Barilla Group.
"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.”
Barilla posted revenues of €3.413 billion in 2016, which represents a 2% increase compared to the previous year.
In Europe, the group experienced a 4% increase in sales and a 3% increase in turnover, driven by its pasta and sauce ranges.
Last year the company invested over €40 million in research and development, which it plans to continue with its sustainability projects.
© 2017 European Supermarket Magazine – your source for the latest retail news. Article by Sarah Harford. Click subscribe to sign up to ESM: The European Supermarket Magazine