Barilla has unveiled a broad portfolio of innovative pasta and bakery products at Tuttofood 2026 in Milan, positioning the launches as a response to evolving consumer lifestyles focused on taste, nutrition, and sustainability.
The Italian food multinational says the new products reflect a business model that has placed Barilla ninth overall in the Global RepTrak 100 ranking and made it the world’s highest-rated food company for corporate reputation for the third consecutive year. At the exhibition, Barilla is presenting a 300-square-metre experiential stand combining live cooking, product tastings, and storytelling around ingredients, research, and supply chains.
The company highlights its sustainability credentials across the value chain, stating that 48% of its global electricity consumption is already covered by renewable energy sources, supported by ongoing photovoltaic investments. More than 70% of Barilla’s packaging materials are bio-based, and over 95% come from certified supply chains. The group continues to expand regenerative agriculture projects through initiatives such as Carta del Mulino. At the close of the event, all unused displayed products will be donated to the Banco Alimentare food bank network.
PASTA INNOVATION
Barilla expanded its premium Barilla Al Bronzo range with Riccioli, a new pasta shape made from 100% Italian durum wheat and designed to maximize sauce retention through deep ridges and bronze-drawn micro-textures.
The company also launched Gran Ruote Racing Edition to celebrate its Formula 1 partnership. Produced at the Pedrignano plant near Parma, the pasta features a wheel-inspired structure aimed at combining visual impact with cooking performance. The product cooks in six minutes while maintaining firmness, Barilla says.
PROTEIN AND FUNCTIONAL NUTRITION
In the bakery segment, Barilla recently introduced several products aimed at consumers seeking convenient, higher-protein, and plant-based snacks.
The Grancereale Protein+ range now includes two vegan biscuit varieties — Chocolate & Orange and Fig & Almond — both containing 16% protein and high fibre content. The line also expands into snack bars with Coconut, Chocolate & Peanut, Blueberry, and Pumpkin Seed & Quinoa variants based on plant proteins.
Barilla also launched Gran Pavesi Sfogline Pizza Flavour, a single-serve crunchy snack positioned for aperitivo and on-the-go consumption occasions.
Mulino Bianco expanded its Fisarmoniche range with a chocolate-filled brioche featuring gianduia notes. Despite its indulgent positioning, Barilla says the product contains 35% less sugar than the market average. The Fisarmoniche project has been under development since 2018 and includes a dedicated manufacturing process currently under patent application.
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