Category: Trending Now

At Barilla, health and sustainability are a core value that directs everything we do. As part of that focus, we are proud sponsors of the Culinary Institute of America’s Menus of Change (MOC) and Menus of Change University Research Collaborative (MCURC)  programs, among others. MOC recently convened with a 6-week series of Zoom-style sessions and […]

Here at Barilla we pay close attention to what’s happening with our category of pasta on the menu. Even though we’ve been doing this for 143 years, there’s always something new to learn! We recently checked in with our partners at the research firm Datassential to take the pulse of the industry, and share the […]

Just last month, we brought a select group of chefs from all over the country and all sorts of foodservice operations together at our North American headquarters in Chicago. The event was an immersion into the latest culinary trends, from regional Italian to sustainable and delicious cuisine. It’s all in keeping with our mission to […]

Here at Barilla, we spend a good deal of time watching the menu and consumers to stay on top of what’s happening with pasta. Overall, pasta on the menu is up 4% since 2015, showing just how durable pasta’s appeal is with consumers and operators alike. While Italian cuisine is definitely a driver of many […]

We mentioned it in the last issue, but with all the activity around the plant-forward movement, it bears further exploration in this edition. Consumers are what’s keeping the plant-forward engine running, and they consider increasing their vegetable consumption an ongoing lifestyle choice and some even a necessity for their health. According to a 2018 trendspotting […]

With the new year now underway, it’s a good time to take stock of all those pundit and expert predictions for food and flavor trends in 2019. Here in the Barilla Test Kitchen, we look a little more closely and try to divide the wild and crazy from the real as we look ahead. First, […]