Divella is the second largest player in the pasta market in Italy for volume sales and they are betting on the health craze with their dried pasta and baked goods selections. The Pugliese group is headed by Vincenzo and Francesco Divella, who are its CEOs. In 2015, they had a turnover of 326 million Euros, 35% of which was obtained from foreign markets. Today they are in the position to offer both worldwide retail and foodservice buyers a complete range of products which is in line with new global trends. Divella’s selection of baked goods, both sweet and savoury, does cover the segments of whole wheat, gluten free, and grain based. In fact the pasta market’s focus is now being oriented towards gluten free, whole-wheat, and enriched dough, with new innovations being released at the beginning of 2017.
PASTA PRODUCTION PROCESS – The investment plan put in place by Divella not only includes R&D but also the automation of the production process for pasta. The goal is to increase production capability, which is currently set at 250,000 tonnes a year, and also to meet the growing requests from international markets. In order to increase volume and turnover in 2017, our focus is on export, CEO Francesco Divella told Italianfood.net. Our objective is to take control of the new emerging markets in Asia such as Indonesia, Vietnam, Taiwan and India, where the request for western food is on the rise. We also want to reinforce our position in the Usa, Oceania, and Europe, and confirm our brand as the ambassador for Italian food in our industry. Divella, which has chosen not to produce for private labels, is building up a brand selection for international markets that is placing it as a key player in several retail and foodservice chains, such as CORA (Belgium and Luxembourg), Carrefour (Spain), Pizza Hut (China), and Starbucks (South-East Asia), just to name a few. Italian food and healthy food seem to go hand in hand like never before.
