Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Has Barilla Pasta Been Ripping Off Customers?

    Reviewed and edited by a celiac disease expert.

    Pasta giant Barilla sued for "substantially" underfilling boxes of some pastas.

    Has Barilla Pasta Been Ripping Off Customers? - Has Barilla Pasta Been Ripping Off Customers? Photo: CC--Creative Tools
    Caption: Has Barilla Pasta Been Ripping Off Customers? Photo: CC--Creative Tools

    Celiac.com 10/06/2016 - If you've bought pasta in a box, or if you've even strolled your boxed pasta aisle at the supermarket, you've likely come across Barilla, and their famous blue box. Well, it turns out that the world's largest pasta-maker might have been ripping off customers by routinely under filling their boxes. In fact, Barilla is being sued for 'substantially' under-filling boxes and, as a result, cheating customers out of as much as a quarter of their noodles.

    Plaintiffs Alessandro Berni, Domenico Salvata, Mossimo Simioli, and Giuseppe Santochirico, have filed a class-action lawsuit alleging that Barilla deceptively packages certain pastas in order to deceive consumers. They claim extra-protein, whole-grain, and gluten-free pastas are placed in the standard-size boxes used for plain old penne or farfalle — only these specialty boxes are "substantially under-filled."

    Celiac.com Sponsor (A12):
    According to the plaintiffs' math, a box of Protein Plus contains 9.4 percent less pasta, the whole-grain variety is under-filled by 17.4 percent, and the gluten-free shorts buyers a full 25 percent. At the heart of the dispute is a practice commonly known as "slack-fill," the practice of leaving empty space at the top of packaged goods.

    Now, many consumers complaint about the practice, but if the contents are measured by weight, and the weight on the label matches the weight of the contents in the box, then there's no problem with slack-filling the package. Often it's done to prevent breakage. However, the plaintiffs argue that Barilla manipulated consumer familiarity with the size and look of the box, familiarity built by decades of marketing, to mislead consumers into thinking they were receiving the same quantity of pasta, even though that quantity, sold in that same familiar blue box, was up to 25% less than usual.

    The plaintiffs admit that the boxes do include a vague reference to a "new reduced net weight," but it was placed so that most customers would never notice it. Customers were otherwise uninformed that any change has been made to the amount of pasts in the box.

    Previously, Barilla has found themselves in hot water for funding a health study that "found" people didn't get fat eating pasta, which might have proven true had the study relied on under-filled boxes of Barilla. Oh, and then there was that time Barilla publicly suggested that people who are gay should "eat pasta from another manufacturer."

    So, will Barilla be forced to change its ways? Stay tuned to learn how this and related cases resolve.

    Read more at: Open Original Shared Link



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    Celiac.com 02/27/2006 - Gluten Intolerance Group (GIG) applauds McDonald’s for providing proof that their French fries are safe for persons with celiac disease and gluten intolerances, states Cynthia Kupper, RD, Executive Director of GIG. Kupper, who has worked with large corporate chain restaurants for many years to provide gluten-free menu options, states McDonald’s took the best action possible by having the fries tested by one of the leading independent laboratories in food allergens. McDonald’s has provided the reassurance those persons with celiac disease need, to feel confident they can eat the fries without getting sick. Outback Steak House was the first large restaurant chain Kupper worked with to develop gluten-free menus. “We definitely made some new friends!” state...


    Dyani Barber
    Paul Seelig Found Guilty of Selling Fake Gluten-Free Bread Gets 11 Years
    Celiac.com 04/12/2011 - Paul Seelig was found guilty today of 23 counts of obtaining property by false pretense after a two-week trial in Durham, NC. The jury found that he illegally represented baked goods as gluten-free, but they actually contained gluten. Mr. Seelig received an 11 year prison sentence for his crimes, which included the sickening of more than two dozen customers, one of whom had a premature delivery that was possibly caused by her involuntary gluten consumption.
    Seelig's company, Great Specialty Products, purchased regular gluten-containing items from companies in New Jersey such as Costco, and then repackaged them in his home kitchen and sold them as "gluten-free" at the NC State Fair, various street fairs and via home delivery. Seelig claimed that his baked items...


    Scott Adams
    Domino's Pizza Now Offers
    I have a big issue with what I believe to be a misleading headline in a recent joint press release by Domino's Pizza and the National Foundation for Celiac Awareness (NFCA)...here is the headline:
    "Domino’s Pizza Becomes First National Pizza Delivery Chain to Offer Gluten Free Crust"
    When you read the release further, starting at the 5th paragraph, which many people will never get to, it says:
    "While Domino’s new Gluten Free Crust is appropriate for those with mild gluten sensitivity, Domino’s and the NFCA do not recommend it for those with celiac disease. Domino’s and the NFCA found that while the crust is certified as gluten free, current store operations at Domino’s cannot guarantee that each handcrafted pizza will be completely free from gluten."
    So my...


    Jefferson Adams
    The High Price of Gluten-free Food
    Celiac.com 02/20/2014 - There's a new study confirming the high price of gluten-free foods that is making waves beyond the shores of the UK, where it was conducted.
    The study, by the food info app canieatit.co.uk, found that about 12 million consumers in Britain bought gluten-free products in the past year, a rise of 120 per cent in just five years.
    The study also found that people who cut gluten from their diet pay double or triple for gluten-free versions of ordinary food.
    Source:
    Open Original Shared Link


  • Recent Activity

    1. - RMJ replied to Jean Shifrin's topic in Traveling with Celiac Disease
      1

      Implications of glutening after repairing villi

    2. - Jean Shifrin posted a topic in Traveling with Celiac Disease
      1

      Implications of glutening after repairing villi

    3. - Scott Adams replied to Patrick-Tyler's topic in Gluten-Free Restaurants
      5

      Is McDonald's Safe for Gluten-Free Orders?

    4. - trents replied to Patrick-Tyler's topic in Gluten-Free Restaurants
      5

      Is McDonald's Safe for Gluten-Free Orders?

    5. - Scott Adams replied to GeordieGeezer's topic in Food Intolerance & Leaky Gut
      17

      Anybody else have a similar experience...theories welcome as its something which i dont really understand.....


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,803
    • Most Online (within 30 mins)
      7,748

    Emeraeld
    Newest Member
    Emeraeld
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      69k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Patrick-Tyler
    • Elliebee
    • mswhis
    • Dhruv
      20
    • GeordieGeezer
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...