Barilla opens 2026 global startup programme to co-develop food and process innovations
Barilla Group has launched applications for the eighth edition of Good Food Makers, its open innovation programme connecting the pasta and food manufacturer with startups and technology companies for structured industrial co-development. The 2026 call closes on 10 July.
The programme, developed in partnership with Italian open innovation hub Almacube, targets startups and innovative companies seeking to test solutions within real manufacturing environments. Since its launch in 2019, Good Food Makers has engaged more than 1,100 startups from over 50 countries, generating 26 pilot projects, with more than 20 currently active.
From application to proof of concept
Selected participants enter an eight-week co-development cycle beginning with an in-person kick-off at Barilla’s headquarters in Parma. Teams work directly with Barilla’s internal functions to define project scope and objectives before moving into a remote phase focused on developing a Proof of Concept. The programme concludes with a Demo Day at which results are presented to Barilla’s senior leadership.
Startups gain access to operational data, live industrial use cases, and direct collaboration with technical teams across the business.
Laurette Defranco, Head of Open Innovation and IP Rights at Barilla, framed the programme’s purpose in terms of measurable output: “Through Good Food Makers, we continue to invest in an open innovation model capable of generating measurable and scalable impact. Collaboration with startups is a key accelerator to test solutions that create value across our entire value chain, from product development to industrial processes and consumer experience.”
Three technical focus areas for 2026
Barilla has defined three challenge areas for the current edition:
• Next-gen smart onboarding seeks intelligent learning platforms capable of improving technical onboarding through scalable, role-based training pathways applicable across industrial and operational functions.
• Redefining everyday meals targets ready-to-use meal formats, both frozen and chilled, aligned with shifting consumption patterns and new eating occasions.
• Mood boost in motion invites solutions for snacks and mini-meals designed to support emotional well-being and cognitive performance, a category attracting growing research interest in functional food science.
Scaled deployments from previous cohorts
The programme points to several prior collaborations now operating at industrial scale. These include a supply chain traceability solution applied to more than 400 million jars of Barilla pesto, and a digital platform for operational knowledge management deployed across multiple production sites.
Alignment with Barilla’s new innovation centre
The 2026 edition coincides with the launch of BITE (Barilla Innovation and Technology Experience), Barilla’s new dedicated innovation centre for next-generation food product development. Good Food Makers is positioned as a key mechanism feeding into that broader research and development function.
This year’s edition returns to a single-promoter format, with Barilla as sole sponsor, following a 2025 edition that incorporated supply chain partners into the programme structure.
Applications are open at www.goodfoodmakers.it
