Barilla Became the Most Reputable in the Food Industry | HORECA TREND
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Food Producers

Barilla Became the Most Reputable in the Food Industry 

Barilla Group became the most reputable company in the food industry in the "100 Global RepTrak 2024" list, where the 100 most reputable companies in the world are determined every year. Barilla ranked 4th in the general list of all sectors worldwide, rising 29 places compared to the previous year.

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The food leader that reaches millions of tables in more than 29 countries every day with the products produced in a total of 100 facilities around the world, including the Bolu factory in Turkey. Barillacontinues to achieve new successes with its innovative and pioneering work. The company was selected as the most reputable food company of the year on a global scale in the "2024 Global RepTrak 100" list, one of the world's leading corporate reputation research. As a result of the research conducted across all sectors, Barilla ranked 100th in the general list of the 4 most reputable companies of the year, rising 29 places compared to the previous year.

Behind this success achieved by Barilla; While a determined commitment to excellence, innovation and sustainability lies in all of the company's operations, the value given and contribution to the local communities in which it operates also stands out as an important element.

Barilla, which made significant investments in the fields of production capacity, operational efficiency and environmental sustainability in 2023, also announced its new investment plan for the next 5 years. Within the scope of this plan, which covers the company's investment of 1 billion Euros; These include expansions in production facilities such as the Rubbiano sauce factory in Parma, Italy, and the Celle factory in Germany, as well as significant improvements in packaging and production lines in various locations around the world. The photovoltaic system installed in the Rubbiano facility, known as the largest sauce factory in Europe, and similar investments that have started in facilities in other countries stand out among some examples that further the group's commitment to renewable energy.

The company also aims to set a new standard for transparent and quality choices in the food industry by utilizing the latest technology and continues to make many investments for this purpose. Thanks to the QR code, which has started to appear on pesto jars on sale in Italy since June 2023, consumers can follow the production process with unprecedented visibility with the blockchain traceability system. The company has also reformulated 2010 products since 491. In line with the aim of meeting the different nutritional needs of consumers and developing products accordingly, 40 new products of the company took their place on the shelves. Among these; These include products that do not contain added sugar, are rich in fiber and whole wheat, contain legumes, nuts, or products in single-portion packages.

Operating in more than 100 countries and 29 production facilities around the world, Barilla continues to take important steps in promoting inclusion and diversity both within its own organization and in its global supply chain. Company; While advocating gender equality, it implements important practices that eliminate gender pay inequality and encourage cultural change in the supply chain. In this way, the company creates a positive change and provides a more inclusive working environment. In 2018, the company also launched a Global Supplier Diversity Program to encourage cultural change in the supply chain. In addition, Barilla enacted the Global Maternity Leave Corporate Policy on January 1, 2024. With this new policy, in addition to the legal maternity leave for working mothers, at least 12 weeks of special leave for fathers was provided to help fathers adapt to this process and support mothers. Adoptive parents were also included in the scope of the application.

Source: HORECA Trend and Barilla

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Food Producers

Turkey's Most Popular Noodle, Indomie, Sets Standards in the Noodle Category

Indomie, one of the world's first instant noodle brands and offered for sale in more than 106 countries, continues its operations focusing on taste without slowing down as a global food company that cares about people and nature. Indomie, which carries out its production at the best quality standards in its factory in Çerkezköy, Tekirdağ, stands out from its competitors with its flavors adapted to the Turkish palate as a result of the research conducted in its R&D department.

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Offering fast, practical and satisfying meals to consumers with the motto of “Turkey’s most popular noodle”, Indomie met with consumers as Turkey’s first ready-to-eat noodle with flavors that suit Turkish tastes, which it introduced to the Turkish market in 2010. Employing hundreds of people with the factory it opened in Turkey in 2014, Indomie continues to support the country’s economy by preferring local producers in its raw material purchases.

Inspired by Local Materials

Indomie develops recipes in its R&D department by giving importance to the culinary culture and local tastes of the countries it operates in, inspired by the local and popular ingredients of that country. Believing that everyone has the right to access taste, Indomie takes its place in the Turkish market with 7 different varieties and 40 products.

Türkiye Factory in the Top 5

Indomie, which employs 950 people in its factory in Çerkezköy, Tekirdağ, also supports gender equality and ensures that the female employee ratio in its factory is around 60%. With its factory in Turkey, which is in the top 50 of 5 Indomie factories worldwide, Indomie also offers different career opportunities to young people with internship programs for high school and university students. Indomie also welcomes everyone who wants to experience the Indomie quality in its factory.

Quality and Sustainability Focused Production

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Focusing on sustainability and quality, Indomie includes its quality control team in the entire process in order to maintain quality standards in its products manufactured with first-class raw materials without touching. The Indomie Turkey factory, where production and packaging processes are carried out with great care, has ISO 9001 Quality Management System, ISO 22000 Food Safety Management System, ISO 14001 Environmental Management System, ISO 45001 Occupational Health and Safety Management System, ISO 50001 Energy Management System and OIC/SMIIC 1:2019 Halal Certificate certificates. In addition to all these documents, Indomie sends edible waste generated after production to animal feed companies and waste oils to oil recycling companies for reuse in order to support sustainability and recycling. Indomie also contributes to nature by saving up to 22% of water and gas through its efforts to reduce the use of natural resources.

Indomie; Filling, Practical and Delicious 

Offering consumers main meals that are satisfying in terms of content and practical in terms of preparation, and setting quality standards with its production, Indomie continues its efforts to raise the bar in the noodle category with its most popular flavors.

Source: HORECA TREND and Indomie Türkiye

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Food Producers

Puratos Announces the Freshest Bakery, Pastry and Chocolate Trends for 2025

Puratos announced consumer trends every year according to the results of the Taste Tomorrow research, which analyzes global and local consumption habits, expectations and changing trends. The research revealed that sourdough maintains its popularity and grows globally, and that consumers are increasingly interested in healthy, nutritious products produced with sustainable agricultural practices. It also showed that desserts with flavors and textures inspired by different culinary cultures are increasingly preferred by consumers.

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Puratos, the global leader in its field with quality products and solutions offered to the bakery, pastry and chocolate sectors, has announced its consumer trend forecasts for the coming year, as it does every year. The company, which has been following searches and online conversations about bread, pastry and chocolate products in seven different languages ​​and more than 50 markets with its Taste Tomorrow research, which has been carried out for more than a decade, combines this data with the sector's largest global consumer survey conducted with more than 20.000 participants to obtain comprehensive results about the present and future of the food industry and shares these results with the sector.

According to the latest analysis of Taste Tomorrow data, which combines continuously updated social media conversations, search engine queries and systematic consumer surveys, the top three trends in 2025 are:

Sourdough – 40% increase

Sourdough is a trend that will stay. Taste Tomorrow data shows that sourdough will remain the biggest and fastest-growing trend in the bakery industry by 2025, with a 40% increase in consumer interest globally. This growth is driven by different factors by region. In many countries where sourdough is already part of the local food culture, its popularity extends beyond traditional breads. In these regions, sourdough is being incorporated into products such as croissants, bagels and donuts, offering consumers new visual and sensory experiences. This trend is particularly striking in French-speaking countries, where the artisanal aspect of sourdough is already well-known. The depth of knowledge in these markets includes the appreciation of sourdough’s unique flavor profiles and gut health benefits. In other parts of the world, sourdough is more of a novelty or associated with Western cuisine. This new interest is driving its rapid growth, increasing its popularity.

Meeting of Different Cuisines – 10% Increase

Culinary fusions, the coming together of flavors, textures, and formats from different cuisines, will be one of the prominent trends in the field of pastry, cakes, and desserts in 2025. This trend aims to create hybrid desserts that combine ingredients and techniques from different cultures to offer consumers exciting, innovative flavors. Prominent examples include viral creations such as Crookie and Dubai chocolate.

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With the increasing interest in technology and AI-inspired innovations, confectioners are using AI to create new flavor combinations, designs, and formats. Consumers are showing great interest in the aspects of these technology-enabled innovations that combine traditional methods with the future. Social media also plays a big role in reaching a wide audience with these creative flavors going viral. Unexpected combinations such as sweet and spicy, sweet and salty, and new flavors such as sweet and sour, known as “sour touch,” are also attracting consumers, increasing the demand for more adventurous and unconventional flavor experiences.

This trend is not limited to flavors; textures and formats are also part of the combinations. Hybrid creations that combine the crunch of one dessert with the softness of another, or combine different formats in a single innovative dessert, are capturing consumer interest. Combining Eastern and Western flavors, incorporating Latin American influences, or playing with texture contrasts are fueling creativity and excitement in the world of pastry. This trend is expected to grow steadily in English- and Portuguese-speaking countries, with a 2025% increase in China, 13% in Spain, and 11% in German-speaking regions by 7.

Nutritional Balance – 30% Increase

Nutritional balance is emerging as one of the biggest trends in the chocolate industry. While not a new concept, its rise to prominence marks a significant shift in an industry where chocolate is often seen as a pleasure-focused product. This trend is expected to grow by a whopping 30% in the coming year. Taste Tomorrow research reveals that consumers are increasingly looking for chocolate products with health-supporting ingredients such as turmeric, botanical extracts, nuts, seeds and protein. These chocolates are increasingly finding a place in consumers’ health-focused diets thanks to their functional benefits such as improving sleep and boosting immunity. At the same time, consumers who see chocolate as more of a pleasure are also contributing to the growth of this trend by looking for healthier alternatives. Chocolates that are low in sugar and enriched with nutritious ingredients both enhance the taste experience and enable small steps towards a healthier diet.

“With over a decade of data, Taste Tomorrow has become a trusted source of information for the bakery, pastry and chocolate industries. Staying informed about these trend forecasts is essential for industry professionals to stay competitive and innovative. At Puratos, we are committed to helping our partners use this information to continuously innovate and meet the changing demands of consumers,” said Laurence Herbert, Puratos Global CMO.

About Puratos

Puratos is a global company headquartered in Belgium that offers innovative products and solutions in the food industry. Operating in over 100 countries, Puratos offers application expertise and a wide range of products to customers in the bakery, pastry and chocolate sectors. Operating in Turkey for over 30 years, Puratos leads the sector with its products based on local heritage.

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Source: HORECA TREND and Puratos

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Food Producers

The Good Wild, the Food of the Future, Can't Get Enough of Awards!

Drawing its inspiration from the traditional innovation methods of sprouting and fermentation, as well as the rich culture of Anatolia, The Good Wild is rapidly advancing towards becoming the food of the future by winning two more important awards in the international arena.

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Working with passion and determination in the food field for years Dilara KocakHe is the founding partner of The Good Wild, is a pioneer in the “upgraded food” category not only in Turkey but also worldwide with plant-based protein and sprouted fermented legumes. The brand is proud to have won a total of 8 international awards as it leaves its first year behind.

The Good Wild, which set out with the mission of creating a radical change in nutrition culture for the future of food, is a world first and with this success, it is turning our country into a global example. The brand, which was founded by taking inspiration from the cultural richness of Anatolia, was first awarded the “Certificate of Excellence” for its creative works designed by Eda Gündüz at the International Typography Awards 2024 (ISTD) held in London. As The Good Wild enters its second year, it continues to consolidate its success by winning awards at the palace table in England. The brand received the “Most Innovative Diet Product of 3” award with its “Sprouted Crispy Snacks” at the “2024rd Food Innovation Summit” held at Boğaziçi University.

In July, The Good Wild completed its first round of investment led by Founder One, the first impact investment fund in Germany, Switzerland and Turkey. Now, the brand, which is on its way to becoming a global player and preparing for export, continues its R&D studies as a role model of TÜBİTAK's EU-supported Turkey Food Innovation Platform (TUGİP).

The Good Wild Co-Founder Dilara Koçak, who crowned her success with these awards on her journey to find a solution to hunger in the world, said: “As we prepare to celebrate the 101st anniversary of our Republic, I am happy to share the success news of The Good Wild, a local brand. As a nutritionist who was educated in the schools of this country and learned a lot from its culture, it is a great source of pride for me to turn the brand I dreamed of into reality and introduce it to the world in a short time. As a woman, I know how much I owe to our republic and I will continue to pay my debt by working, producing and sharing.”

Dilara Koçak, who not only produces but also continues her marketing activities with a global vision, is preparing to bring The Good Wild to the shelves of the most important gourmet markets, especially in Europe, in the near future.

Source: HORECA TREND and The Good Wild

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