Spain

The new formula combines 95% wheat and 5% pea protein.

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.