We at Panzani have been practising our craft of semolina and pasta making since 1950, with the same care and enthusiasm as that of Jean Panzani, who was born in France 
to Italian parents. Since then, Panzani has introduced the French to the delights of pasta and sauces.
In 1941, Jean Panzani, descended from an Italian family of Tuscans, produced and sold his first homemade fresh pasta 
in France. Five years later, he opened his first dry pasta factory in Parthenay, in Deux-Sèvres, to introduce the French people to the delights of pasta.
The company changed its name to Panzani in 1950, pioneering transparent cellophane packaging. This revolutionary idea enabled consumers to instantly see the quality and variety of the pasta . Nowadays, this transparency is a hallmark of the Panzani brand. In 1952, Panzani expanded its business by offering tinned tomato 
sauces, a simple and tasty accompaniment to pasta!
“Since its creation nearly 80 years ago, PANZANI, the French company founded by Jean Panzani, has shared its passion for pasta with the French. Our company has become a French icon and is now synonymous with healthy, happy eating.” 
In the 1960s, with the growth of mass distribution, Jean Panzani encouraged the industry to adopt a more structured approach. Several mergers resulted in the creation of Régia-Panzani, which achieved No. 1* ranking with sales of over 90,000 tonnes. Its head office was moved to Lyon in 1967.
Panzani then acquired a new business, namely semolina production, giving it complete control over its durum wheat supply chain and the quality of its products. Since then, all the brand’s expertise as a semolina and pasta maker has been perpetuated by the company’s employees. Real expertise from field to plate! 
*Today, Panzani is the market leader in all its sectors in France. Source IRI, CAM P12: No. 1 national brand by market share – Volume for all pasta, sauces and plain couscous channels – France 2023
Building on its success, Panzani joined the Danone group in 1971. For the brand, this represented a real strategic and industrial shift, with completely modernised factories.
In 1973, Panzani further consolidated its expertise in the quality of durum wheat by creating the first Research Centre for Cereals and Pasta, named CRECERPAL.
Two years later, a cult slogan was born: “Des pâtes oui ! Mais des Panzani ! ” With Don Patillo, Panzani pasta becomes a real sin of gluttony, thanks to the remarkable work carried out on the quality of the products.
The 1980s and 1990s saw the start of the conquest of the international market. Today, our products are sold in 62 countries, accounting for 10% of our sales.
Panzani innovates and diversifies, conquering new markets such as sauces for starchy foods and kitchen staples (Tomacouli). Then there’s the creation of 3-minute pasta in 1996, a real innovation: thinner pasta that cooks faster, quite naturally!
In 2005, Panzani joined the Ebro Foods Group and continues to foster high ambitions in its markets.
The brand is reinventing its markets with several new products: Express pasta, ready in 2 minutes in the microwave, and Mini pasta. In 2015, the brand launched the “Des pâtes sèches aussi bonnes que des pâtes fraîches” (Dry pasta as good as fresh pasta) range, which won the LSA innovation trophy in the savoury grocery category.
A company looking to the future!
Panzani has been an independent French company since 2022. More aware than ever of the new challenges we face, the company is committed to one mission: “offrir à tous une alimentation responsable qui nourrit autant qu’elle réjouit*”.
To this end, the brand offers its consumers the very best, with pasta made in France from 100% French wheat**, and sauces that are increasingly healthy and tasty, such as the Zero*** Pesticide Residue range of kitchen staples or sauces for starchy foods made with 100% natural ingredients****.
*Providing everyone responsible produce to both eat well and be enjoyed
**For products with the 100% French wheat logo
***Pesticide content less than 0.01 mg/kg
****Provençal sauce, cooked tomato sauce, tomato & basil sauce (or “Basil”), olive & basil sauce, mushroom sauce and “fresh tomato” sauce.
