In order to improve the perception of its long-life pestos – from “pesto alla genovese” with basil to the ones based on tomato or other vegetables – Italian leading company Barilla has undertaken a path of innovation that has resulted in an international patent. The document was made public this year by the World Intellectual Property Organization.

The problem to be solved is well known among long-shelf-life pestos producers. It is the tendency of the watery and oily parts of the ingredients to separate over time, causing an unpleasant effect on the eye. For example, it is common experience among consumers to find jars of basil pesto with the oil completely outcropped and divided by the vegetable part.