Introduction

At Pastisart, we are excited to share our latest advancements in innovation and market expansion. This year, we have solidified our position in the whipped dough products category while emphasizing open innovation and sustainability. Here’s a detailed look at our recent developments and future plans.

Embracing Open Innovation

In the dynamic bakery and pastry industry, open innovation is crucial for developing new ingredients, techniques, and sustainable practices. At Pastisart, we exemplify this trend through our collaboration with Agrosingularity, a startup focused on upcycling food ingredients. By incorporating dietary fibers and natural flavors from Agrosingularity into our whipped dough formulations (including products like plum cakes and muffins), we not only enhance product quality but also reduce our carbon footprint.

Our commitment to open innovation extends to our membership in Indpuls, a hub founded in 2022 that brings together ten Catalan companies to foster innovation across the sector.

New Product Launches

We are thrilled to introduce several exciting new products to the market in 2024, focusing on convenience and taste without compromising nutrition. Our “on the go” and “ready to eat” offerings cater to the growing demand for quick yet wholesome food options.

In the savory pastry segment, we are launching “sneckens” — cheese-filled pastries available in pizza and barbecue flavors. For those with a sweet tooth, a new range of muffins with diverse fillings such as pistachio, dulce de leche, white chocolate, and salted caramel is set to impress. Additionally, new products inspired by angel cake, castella, and chiffon cake textures are in the pipeline.

Among our most innovative offerings is a high-protein croissant, rich in natural fibers and low in sugars, alongside a new pistachio cream-filled croissant, tapping into the latest flavor trends.

Strategic Market Positioning

Our goal is to lead the national whipped dough products market. As our CEO, Núria Betriu, states, “We are investing heavily in enhancing the quality of our whipped dough products, prioritizing ingredient quality and leveraging the latest technology to maintain product freshness and fluffiness without artificial preservatives.”

Financial Growth and Sustainability

In 2023, we produced 36,040 tons of product and achieved a revenue of €107.4 million, marking a 4% increase from the previous year. We reported an EBITDA of €6 million and net profits exceeding €2 million. This growth is attributed to our investments in digitalization, AI for quality control, sustainability through solar panel installations, and automation.

Looking ahead, we plan to install a new fermentation line at our Roda de Berá plant in Tarragona. Despite concerns over rising cocoa prices, we are optimistic about a 5% growth in 2024, supported by our strengthened R&D and export teams, with a particular focus on markets in Italy, France, and the United States.

Conclusion

Our dedication to innovation, quality, and sustainability is paving the way for continued success in the competitive bakery industry. With new product launches and strategic investments, we are poised to become a leader in the whipped dough products segment while also expanding our international presence.