Interview
What’s your analysis of the gluten-free market in Italy?

It’s growing, and in our opinion, will continue to grow in the coming years, thanks to new diagnoses, the increasing attention being given to gluten sensitivity, and the growing interest that the non-celiac public is showing towards gluten-free pasta. Moreover, in Italy there are an estimated 400,000 undiagnosed coeliacs. However, we anticipate that growth will be at lower rates than in the past.

What are the most important new trends?

We expect beans and ancient gluten-free cereals to increase in importance. The selection of natural ingredients will then be key.

How is Dialcos responding to these trends?

Our mission at Dialcos is to supply our increasingly demanding customers with natural quality products without additives: just water and flour, with special attention to excellent taste. We aim to continue to develop healthy and balanced products that respect culinary traditions while being open to innovation.

What challenges need to be overcome in 2019?

As always, the challenge is to provide our end customers with innovative products that respect the typical traditional tastes. Dialcos aims to do this through new recipes and new formats, always without additives and with the high quality that distinguishes our products.

What is your most important distribution channel and why?

Category killer stores and pharmacies fit our strategy since they enable us to reach our customers with a wide product range. Volume-wise they equate with the mainstream retail channel where we are also present.

Is Dialcos exhibiting new FF/F products in Barcelona?

In 2019 we will launch new pasta recipes with indica rice and quinoa as well as new formulas with ancient cereals which we will also present during the fair in Barcelona. In addition, we will expand existing product ranges with new formats.

 


Dialcos, Davide Scettro,

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