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Copyright Academia Barilla 2005
Living the Art of Italian Gastronomy
Copyright Academia Barilla 2005
Barilla G. e R. Fratelli S.p.A.
GranMilano S.p.A. Kamps AG Harry’s SCA
TURNOVER 2004
4.68 (€ billion)
STRUCTUREBarilla Holding S.p.A
Copyright Academia Barilla 2005
COMMERCIAL LOGISTICS
SERVICES
SEMOLINA PASTA
EGG PASTA
PASTA SAUCES
FROZEN READY-
MEALS
BREAD SUBSTITUTES,
COOKIES, SNACKS,
MINICAKES, CAKES
ITALIANGASTRONOMY
Product Brands and Services
Copyright Academia Barilla 2005
Food styles and models: the role of food in the world today
Structured mealsand treats
Grazing ‘anytimeanywhere’
Structured mealsand snack
Mini meals and snacks
Italy
Belgium
Germany
Japan
SOCIAL FOCUS
FOOD AS A NEED
FOOD AS A WANT
PRODUCT FOCUS
Spain
UK
US
France
SwedenHolland
& Denmark
Copyright Academia Barilla 2005
Evolution of consumption in Italy
14,4%
85,6%
2004
Food
Non Food
819.590Mln Euro
Vs. ‘85 22.9%
Vs. ‘85 77.1%
Source:Istat, elaboration ACNielsen
Copyright Academia Barilla 2005
Coffe, tea, cocoa 1,6%
Meat23,5%
Fruit/Vegetables19,8%Other Foods
7,5%
Milk,cheeses, eggs15,0%
Oils and Fats5,3%
Bread & Cereals19,4%
Fish7,9%
Evolution of food consumption in Italy in value 1985 vs 2004
Source: Istat, eleboration ACNielsen
1985 2004
•From protein to diversification•Importance of cereals•Potential for fruit vegetables and fish•Switch from animal fats to olive oil
Coffe, tea, cocoa 2,1%
Meat31,2%
Fruit/Vegetables14,6%
Other Foods6,8%
Milk,cheeses, eggs15,3%
Oils and Fats6,8%
Bread & Cereals17,3%
Fish5,8%
Copyright Academia Barilla 2005
Evolution of the retail formats in Europe
18,2% 19,5% 21,0% 22,7% 24,0% 25,8% 26,6% 28,0% 28,8% 29,6% 31,1% 31,5% 32,0% 33,0% 34,1% 35,1% 35,4% 35,8% 36,0% 36,1%
16,6% 18,0% 18,8% 19,6% 19,9% 20,2% 21,1% 21,6% 21,8% 22,1% 22,0% 22,4% 22,7% 22,9% 22,7% 23,0% 23,4% 23,4% 23,4% 23,8%24,2% 23,8% 23,7% 22,8% 22,9% 22,9% 24,2% 23,9% 24,5% 24,7% 24,9% 25,1% 25,4% 25,5% 25,2% 24,7% 24,7% 24,9% 25,8% 25,9%
41,1% 38,8% 36,5% 34,9% 33,2% 31,1% 28,2% 26,5% 24,8% 23,6% 22,0% 21,0% 20,0% 18,6% 18,1% 17,3% 16,5% 15,9% 14,8% 14,2%
1985 1986 1987 1988 1989 1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004
Hypermarkets Large superM Small SuperM Remaining
ACNielsen European Universe Jan 2005
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Trend – Dominance and growth of Private Label
USA
Canada
Spain
France
BelgiumGermany Switzerland
UK
0%10%20%30%40%50%60%70%80%90%
100%
0% 10% 20% 30% 40% 50%Store Brand Penetration
Shar
e of
Top
5 R
etai
lers
Retail consolidation has driven private label growth
38%
31%
27%
24%
23%
21%
20%
19%
15%
13%
12%
11%
11%
11%
11%
0% 5% 10% 15% 20% 25% 30% 35% 40%
Switzerland
Great Britain
Germany
Belgium
Spain
France
Canada
Netherlands
United States
Denmark
Austria
New Zealand
Australia
Portugal
Sweden
PL share in all product categories 2003
Top 5 Retailers Private Label Penetration
Source: McBride, PLC
Source: ACNilesn
Copyright Academia Barilla 2005
In a wider market a STRONG IDENTITY is the only mean to distinguish ourselves
IDENTITYIDENTITY
ORIGIN PRODUCT COMMUNICATION
HISTORY
CULTURE
KNOW HOW
CHARACTERISTICS(taste & experience)
VALUE(quality / price)
INTEREST
INFORM
EDUCATE
Copyright Academia Barilla 2005
To protect, to develop and to promote the Italian gastronomy and culture worldwide
THROUGH:1. Selection and distribution of authentic Italian food products2. Culinary courses in Parma, Italy3. Cultural initiatives around the world
INTENDED FOR:Professional ChefsFood Lovers
Academia Barilla Mission
Copyright Academia Barilla 2005
Culture
Experiencesof Italian
GastronomicCulture
ProductsProducts
CoursesCourses
Our Fields of Activities
Copyright Academia Barilla 2005
Matured CheesesParmigiano ReggianoPecorino ToscanoPecorino Gran Cru
Balsamic Vinegar of Modena
Prosciutto di Parma
Extra Virgin Olive Oil
Our Products
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P.D.O. guarantee
Regionality as focus
Expert panel selects the products
Products’ Advantage
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Types
LanguageItalian
English
Professional
Food Lovers
Custom courses.
Scheduled in yearly calendar
Students
Duration: 1 to 14 days
Our Culinary School
Copyright Academia Barilla 2005
Superior training equipment
Expert instructors from Italy; international visiting chefs
Academia Barilla Gastronomic Library
Located in Parma, the heart of Food Valley
Culinary School Advantages
Copyright Academia Barilla 2005
Events that educate about Italian food and gastronomic traditions
Publishing that celebrates and promotes Italianculinary arts and culture
- ZagatSurvey Guide to America’s Top ItalianRestaurants.
- Parma, a Gastronomic Capital, by Giuliano Bugialli
Cultural Initiatives
Copyright Academia Barilla 2005
A world class collection of books and materials on Italian and world cuisine
30,000 items7,500 booksdating back to the 16th century.
Testifies to the history and tradition that Academia Barilla carries in its DNA.
Gastronomic library
Copyright Academia Barilla 2005
“Thank you for your attention”
G. Zenti Ancona 15 Dicembre, 2005