Spain

While the pasta unit has been profitable and has benefited from recent capital investment, Cerealto indicated that the business would be better positioned under a dedicated pasta operator.

This is a key strategy for maintaining its leadership in silo manufacturing and includes significant improvements in automation and logistics.

The pea protein texturizer improves aeration, helps create a softer crumb, and slows staling in bakery and pastry products.

The celebration brought together clients, suppliers, partners, media representatives, and friends from Spain and around the world.

The expansion is scheduled to begin in the fourth quarter of 2025 and is expected to be completed by the end of 2027.