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YOU CAN’T GO OF COMFORT AND CREATIVITY Whether seeking a thrifty favourite or gourmet delight, consumers continue to turn to hearty Italian dishes. I f there’s one thing that the frequent out-of-stocks during the pandemic taught us, it’s that consumers in Australia love pasta. The versatile staple can be found in pantries and fridges all over the country, whether among the cash-strapped, the time-poor, the flavour-seeking home gourmet chefs, or even those on gluten-free diets – thanks to the rise of products made from pulses instead of wheat. Research from Canstar Blue indicates that one in four Australians pick up multiple packs of pasta during their regular shop, with a third preferring to stick to the same brand, and a similar proportion (37 per cent) resolutely buying different types of pasta from their favourite brand. DiSeb Group General Manager Commercial Sarah Baldwin emphasises that pasta is a quick, easy meal and a “guaranteed crowd pleaser”, pointing to the widespread practice of people creating their “special version of lasagne and spaghetti bolognese that’s a family staple”. Contract for innovation DiSeb Group is a three-generation Italian Australian family firm with more than 20 years of experience manufacturing fresh pasta, largely as a contracted provider. It produces Coles’ private label fresh pasta (as DaVinci Pasta). Through its Coles products, the group recently topped the fresh pasta rankings from Canstar Blue, beating other leading brands across all metrics: taste, texture, variety, value for money, and overall satisfaction. It was also honoured with the Coles Convenience Supplier of the Year Award in November, recognising its innovative ideas for the fresh pasta By Hailey Settineri. PASTA & SAUCE category and the introduction of a fully recyclable tray for Coles Own Brand fresh pasta. Presenting the award, Coles General Manager Health, Beauty and Lifestyle Charlotte Rhodes said: “DaVinci consistently works collaboratively with our category team to scour the globe in search of innovative, first-to-market ideas to bring to the fresh pasta category. This appetite to develop new products has contributed to Coles’ success in leading the market when it comes to home brand fresh pasta ranging.” DiSeb has achieved retail growth of 17 per cent, says Ms Baldwin, comparing a period this year with a corresponding period of 2020. Such achievements are especially impressive given that a major fire destroyed the manufacturer’s factory in June 2018. With the support of its supplier base (“and specifically Coles”, Ms Baldwin says), the family rebuilt the factory on a new greenfield site at Epping in Melbourne’s north, opening production in June of 2019. “The facility is a state-of-the-art high- care factory with all key manufacturing equipment coming straight from Italy,” Ms Baldwin said. “We can manufacture plain or filled pasta. All pasta is made with Australian free-range eggs, all durum wheat is sourced from an area known as the ‘golden durum triangle’ (northern NSW) and our meat and fresh produce are all locally sourced.” Recent NPD from DiSeb includes the launch of new flavours in the family range (Coles Chicken Tortellini 600g and Coles Pumpkin Tortellini 600g), and the serves-two range (Coles Kitchen Spicy Sausage Tortelloni 350g), as well as vegan innovation (Coles Natures Kitchen Lentil Bolognese Ravioli 350g and Spinach Fettuccine 300g) and premium innovation (Coles Finest Angus Beef Ragu and Grana Padano Ravioli 350g). Ms Baldwin says further innovation is in the works. “We’re constantly looking at trends and bringing new ideas to life,” she said. “We’ll continue to invest and grow our business to meet the ever-changing needs of our customers.” TO PAGE 28 JUN, 2021 RETAIL WORLD 27