67 Gallo has evolved from a pioneer in the production of durum wheat pasta in Spain to a modern, innovative, and versatile food group. The company has adapted to market changes and new consumer demands, expanding its product portfolio while always maintaining its commitment to quality. A clear example was the launch of the "Gluten-Free" range in 2004 and the transformation of our Esparreguera factory in 2015 into the only plant dedicated exclusively to gluten-free pasta on the Iberian Peninsula. Ten years later, it remains the only one of its kind on the Iberian Peninsula. In addition, we have entered new categories with the acquisition of the Ta-Tung brand, specializing in Asian dishes, and our foray into the 100% natural broth market in 2022. With the support of ProA Capital, we continue to drive a strategy focused on quality, innovation, and sustainability, consolidating our position as a leader in food for all audiences. The core of our business remains pasta, but we are expanding our value proposition. We want to be recognized not only as a pasta company but as a food group that offers products adapted to all types of consumption habits. ➡ The Gallo Group is a leader in pasta. What is its position in Spain? Pasta remains the core of our business, and we are continually innovating to offer new varieties of this healthy Mediterranean food to adapt it to all types of consumption habits and nutritional needs. However, sales of other types of products, such as sauces and natural broths, are growing. These adapt to the fast-paced lifestyles of today's consumers, who prioritize speed and convenience in the kitchen (and are also closely associated with the world of pasta). ➡ What are your best-selling pastas? Our best-selling pastas continue to be our classic pastas, which represent the company's origins and are the core of our catalog, reflecting the traditional consumption habits of Spanish households. Varieties such as Plumas No. 6, Spaghetti No. 3, and Noodle No. 0 occupy the top spots in sales, as they are the most common options in everyday cooking and are a versatile base for many recipes. This category remains the broadest in our portfolio due to the large number of varieties it offers. Our salad pasta, which Gallo introduced in Spain, is also among our best-selling products, thanks to the many shapes and flavors we offer. However, we have seen sales of new varieties grow in recent years, responding to the growing interest in health, quality, and convenience. For example, our Premium Bronze Pasta, launched last year, as well as our 3-minute quick-cooking pasta and our 100% legume varieties. ➡ How do you combat competition from private label brands? Competing with private label brands is a constant challenge for all brands, but at Gallo, we are firmly committed to differentiation through three fundamental principles: quality, proximity, and innovation. We work primarily with raw materials from local suppliers, which allows us to guarantee a sustainable, top-quality product. We also continually invest in innovation to adapt to new market needs and trends: from our Gluten-Free range to more recent offerings such as Disney character pasta, designed for children. This combination of tradition, proximity, and innovation allows us to offer added value that goes beyond price and remain the trusted brand for millions of homes. ➡ Gallo has four factories in Spain. What is the roadmap you are following for sustainable production? At Gallo, we understand sustainability as a fundamental pillar of our way of working. It's part of our identity and our commitment to doing things well, not only considering the present, but also the longterm impact we generate. Beyond meeting minimum environmental standards, our goal at the Gallo Group is to be a benchmark among food companies. Indeed, we have four production centers in Spain, three of which are located in Catalonia: Granollers, Esparreguera, Sant Vicenç dels Horts (Ta-Tung), and one in El Carpio, Córdoba. In all of them, we are promoting practices that allow us to minimize our environmental footprint by optimizing processes, investing in local raw materials and working with suppliers who share our values. We are committed to reducing our environmental impact from all angles: energy efficiency, responsible water management, waste reduction, process optimization, and selection of local raw materials. We are investing in new technologies such as aseptic packaging, recently implemented at our Granollers plant with an investment of more than €15 million, which allows us to develop new categories such as 100% natural wines with greater guarantees of safety, efficiency, and sustainability. Our approach is to move forward consistently, maintaining the quality that defines us, but with an ever-stronger commitment to responsible production. ➡ How do you contribute to promoting the circular economy? We promote the circular economy and approach it from various perspectives. One of the most innovative is the pilot project we launched last year with Fertiberia to promote the use of low-emission "Impact Zero" fertilizers, made with green hydrogen. Its application in the cultivation of durum wheat, our main raw material, allows us to reduce CO2 emissions by more than half compared to conventional fertilizers. We also collaborate with the University of Córdoba and Agrovegetal on initiatives seeking wheat varieties that are more resistant to drought and climate change, which are key to more sustainable and resilient agriculture. At the same time, we invest resources to manufacture increasingly recyclable and lower-impact packaging, applying eco-design principles Estamos implementando nuestra política de Ecodiseño Packaging, con el objetivo de incorporar criterios de sostenibilidad a las decisiones relativas a packaging en todos nuestros proyectos We are implementing our Packaging Ecodesign policy, with the aim of incorporating sustainability criteria into packaging decisions in all our projects NPFOOD
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