Barilla Group; announced that it has acquired US-based Back to Nature, which brings plant-based non-GMO products to consumers in the cookie, cracker, granola and nut mix categories. Acquired from B&G Foods, Inc., Back to Nature has been operating predominantly in the United States since 1960 with the aim of serving good food made with nature-inspired recipes.
Barilla Group, a fourth generation family business that reaches millions of tables in more than 100 countries every day with its products produced in a total of 30 facilities around the world, continues to improve itself in the fields of taste, nutrition and environmental sustainability for a better future. Founded 145 years ago, the Italian-based family business brings together 8,700 people worldwide and a supply chain that shares the same values and passion for quality.
Continuing its activities as the number 1 pasta brand in the United States, where it has been operating since 1996, the Group is also one of the leaders of the European bakery products industry with its expertise in healthy snacks.
With the acquisition of Back to Nature, the Barilla Group solidifies its strategy of creating a strong multi-brand bakery products platform in the US, where it is currently the market leader in the crispbread category with the Wasa brand. In addition, it continues its growth in the dynamic North American bakery products market through this acquisition.
Emphasizing that as Barilla, they aim to establish a long-term and important presence in the US bakery industry, Barilla Group President Guido Barilla said, “This operation reminds me of the first days of our journey in the USA with pasta. After 25 years, we are now the market leader and the acquisition of Back to Nature is an important step in this exciting journey. As part of our commitment to ‘Enjoy Food for a Better Life’, we focus on health and pleasure with all our activities and products. That’s why we believe that incorporating Back to Nature is a natural choice. We look forward to seeing how our efforts will take shape in the future.”