Businesses And Innovation


Ebro has always been a step ahead of new consumer trends and an international benchmark in the research and development of products for the food sector. R+D+I is essential for developing our quality and differentiation strategy. Our R+D+I activities are carried out by different research centres in France, USA and Spain. 

R+D+I Centres

1. The Panzani Group's Centers:

  • CEREC, in St. Genis Laval (Lyon, France), focuses on developing the pasta division to improve its fresh pasta, potato, fresh ready-to-serve and sauce ranges.
  • CRECERPAL, in Marseille, focuses its research on developing the durum wheat category, including dry pasta and couscous, and new food processing technologies applied to cereals.

2. Riviana Foods’s Centers:

  • Tech Center, in the United States, develops new products, processes and technologies and adapts them for the US rice and pasta divisions.

3. Centers associated with the Herba Group:

  • Española I+D in Moncada (Valencia, Spain)
  • The San Juan de Aznalfarache plant (Seville, Spain)
  • The ingredients facility in Wormer (Netherlands)
  • The Bruno plant (Italy)

Devoted to the development of new and/or improved product and technologies, the provision of technical assistance with rice and derivative product technology for modern catering: fastfood and catering and the development of ingredients with cereal or pulse bases.

4. Bertagni R&D Center in Arcugnano (Italy). This facility focused on the development of fresh pasta products and technologies.