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In 2005, Barilla launched Barilla PLUS, a first of its kind multigrain pasta, rich in protein, fiber and Omega-3. “As more research and information emerges about the health benefits of eating more fiber, and with the new Dietary Guidelines, Americans are looking for more nutritious products to incorporate into everyday meals” says Kamal Dagher, former Vice President of Research & Development for Barilla.
This is even truer for students. “Students are provided with information on how to make sound decisions about their food” says Eric Montell, Senior Associate Director for Student Dining and Catering at Stanford. “Barilla PLUS is superior because it has higher protein, Omega-3 and interesting nutritional aspects: it is much more than carbs. The students are interested in Barilla PLUS because it is nutrient dense for the calories. Most importantly, it has great taste, consistency and texture which students really appreciate. Barilla and Barilla PLUS are an integral part of our pasta menus."
Jeanette Hayden, residential dining manager at Stanford states: “Vegetarian students also really like Barilla PLUS. It is a great source of protein”.
Planning an elegant dinner for a world renowned personality, catering to executives from top companies, or featuring fresh and healthy meals for students, no challenge is too big for Stanford Dining.
