At the recent Global Plant Forward conference at the Culinary Institute of America in Napa, we were introduced to the “Future 50 Foods,” a set of food ingredients that are ripe for introduction to American menus. They make the list – curated by the World Wildlife Fund and Unilever – based on sustainability, availability, and […]

The foodservice program at UMASS is legendary, not just for its scale as the largest in the country, but for unrivaled quality, variety and guest satisfaction. You don’t win “Best Campus Food” from Princeton Review for 5 years running without being on top of your game! That takes constant adaptation to the needs of every […]

The judges have made their decision, and we have the top entries in the Barilla Great Bakes competition! The creativity shown by all the entrants was truly inspirational – we saw ideas that drew from Greek and Middle Eastern flavors, regional Italian, and even desserts! We hoped the entries would showcase the versatility of Barilla […]

The data are showing high levels of stress and anxiety among Gen Z, and a desire to eat for wellness and for comfort. But does that line up with what C&U operators are seeing every day on campus? We caught up with a few of the best in the industry to get their take: “Pre-pandemic, […]

Gen Z – generally those born between 1995 and 2008 – are a living case study of the long-term impacts of COVID, and our first opportunity to adjust foodservice offerings to meet their evolving needs. Here are a few insights and implications we’ve gathered together from the experts at Mintel and Datassential as 2022 takes […]

The close of 2021 comes with a sense of relief and hope for a new year…and also a slew of trend predictions for the new year. We always love to see what the experts at Flavor & the Menu magazine are predicting for the year to come. Even better, Chef Jamie Simpson at Chef’s Garden […]

Meet the People’s Pasta

A recent online poll we conducted on social media during national pasta month resulted in lasagne bolognese being chosen as the overall “People’s Pasta Award” winner, beating out spaghetti and meatballs (voted family favorite). One chef not surprised by the news was Kevin Felice of 40North Restaurant Group. “Everyone loves the classic meat lasagne, there […]

The best dishes are built with layers of flavor, texture and story. It’s why a dish like lasagne can be a classic comfort food the world over! Now is your chance to show the levels and layers of your culinary skill in an exclusive culinary competition with new Barilla Lasagna Chef. Are you ready to […]

It’s not too late! While National Pasta Month is already underway, there’s still time to access our proven resources to help you celebrate one of America’s favorite foods, and attract the attention of patrons new and loyal alike. Whether your operation is fine dining, a college campus, or a K-12 school, National Pasta Month can […]

We were excited to be at the Flavor Experience conference last month in Monterey, CA, an event that always delivers fresh insights from leading experts and top operators from multi-unit foodservice. In case you missed it, we’ve gathered our top takeaways below, and have our culinary team weighing in from the Test Kitchen. Pasta (and […]

Greetings from the Barilla Test Kitchen! Seeing our partners and colleagues at the Flavor Experience in Monterey last month was a refreshing return to “normal” and a chance to get our creative juices flowing. There’s more on the trends we saw at Flavor Experience here, and what follows are a few ideas we are inspired […]

Today we’re thrilled to announce the launch of the latest innovation from Barilla, pre-cooked and frozen pasta from Barilla. We have been seeing the need for reduced-labor and cook-anywhere products growing in foodservice, including during our work with dark kitchen pilot projects and hearing from our valued customers. Now, thanks to our high-quality semolina and […]