Barilla is one of the leading Italian food groups, a leader in the markets for pasta worldwide, for ready-made sauces in Europe, for bakery products in Italy and for crisp breads in Scandinavia.
For almost 140 years the Company has been run by a family that now, under the leadership of the brothers Guido, Luca and Paolo, has reached its fourth generation.
With a hand in all the product categories that are at the heart of the Mediterranean nutritional model, Barilla creates products for everyday consumption, searching for excellence in taste and paying constant attention to nutritional balance.
Barilla’s turnover is generated in the area of the Italian first course (pasta and ready-made sauces) and bakery products (biscuits, bakery products, cakes, snacks, soft breads, crispbreads, and cereals).
The Group employs over 8,000 people and owns 30 production sites. Barilla owns 13 brands.
Every year its factories produce 1,7 million tons of products, under the brands of Barilla, Mulino Bianco, Voiello, Pavesi, Gran Cereale, Pan di Stelle, Wasa, Harry’s (France and Russia), Academia Barilla, Misko (Greece), Filiz (Turkey), Yemina and Vesta (Mexico). Over one thousand products, matching different moments of everyday consumption, are distributed to 100 countries.
We help People live better by bringing wellbeing and the joy of eating into their everyday lives.
Sensory Science and Consumer Research in Barilla
The Tasting Center is an internal business function directed by RDQ Barilla that provides support for new product development and monitoring of existing products. It does this in various ways and from different perspectives.
It provides an objective assessment of the product through sensory analysis.
The Panel of experts – people who are trained to identify and measure product characteristics and create an identity report for each – are the leaders of this analysis.
It is responsible for analyzing and measuring consumer preferences and the preferences of potential customers users of a particular product category, through researches that are held in the geographical areas of interest.
Combining these two types of research, we are able to build guidelines for new recipes development and can help optimize existing ones, minimize the risk related to new launches and monitor the performance of products currently on the market – all with the goal of being the preferred product among consumers.
Tasting Science TEAM