Living the Art of Italian Gastronomy...Title Microsoft PowerPoint - zenti Author scocco Created Date...

Copyright Academia Barilla 2005

Living the Art of Italian Gastronomy


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


COMMERCIAL LOGISTICS

SERVICES

SEMOLINA PASTA

EGG PASTA

PASTA SAUCES

FROZEN READY-

MEALS

BREAD SUBSTITUTES,

COOKIES, SNACKS,

MINICAKES, CAKES

ITALIANGASTRONOMY

Product Brands and Services


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


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


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%


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


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


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


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


Culture

Experiencesof Italian

GastronomicCulture

ProductsProducts

CoursesCourses

Our Fields of Activities


Matured CheesesParmigiano ReggianoPecorino ToscanoPecorino Gran Cru

Balsamic Vinegar of Modena

Prosciutto di Parma

Extra Virgin Olive Oil

Our Products


P.D.O. guarantee

Regionality as focus

Expert panel selects the products

Products’ Advantage


Types

LanguageItalian

English

Professional

Food Lovers

Custom courses.

Scheduled in yearly calendar

Students

Duration: 1 to 14 days

Our Culinary School


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


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


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


“Thank you for your attention”

G. Zenti Ancona 15 Dicembre, 2005

Living the Art of Italian Gastronomy...Title Microsoft PowerPoint - zenti Author scocco Created Date...

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