Even in a macroeconomic context marked by market tensions and high interest rates, FoodLab continues its growth path. The Parma-based company, specializing in artisanal smoked salmon processing and a leading player in the high-end segment, closed the 2024/2025 financial year with results that confirm the solidity of its industrial model and market positioning.
Production value reached €53 million, while turnover reached €52 million, a 20% increase over the previous year. This figure nearly doubles turnover compared to 2019, when revenues stood at approximately €27 million, an overall increase of 89% in six years.
Revenue growth outpaced raw material costs, which rose 11%, thanks to more efficient procurement policies and a progressive streamlining of production processes. Improved profitability is accompanied by a solid financial structure, with approximately 90% of invested capital covered by equity and positive cash flow.
"We also achieved very satisfactory results in 2024/25, with capital strengthening and cash generation," explains CEO Gianpaolo Ghilardotti. "In a complex environment, our focus on quality and reliability has proven to be a key competitive factor."
Performance is also supported by the structural evolution of the smoked salmon market, which is increasingly less dependent on seasonality. FoodLab has responded to this trend by investing in expanding production capacity, particularly with the second plant opened in 2022, which is now operational year-round.
At the same time, the company has focused on industrial efficiency and sustainability: investments in plants, machinery, and processes have been accompanied by self-generation of energy through photovoltaic systems, which have exceeded 1 MW of installed power, reducing the electricity requirement from the grid by approximately a third.
On the commercial front, FoodLab has strengthened its presence in large-scale retail outlets, both with the Fumara brand and through private label projects, maintaining a strong artisanal identity even in the face of increasing volumes. Product innovation remains central, with new sizes, flavors, and the introduction of products such as the newly developed Antarctica salmon.
For 2025/26, the strategy remains prudent, with the aim of replicating volumes, consolidating the range, and further strengthening its presence in the large-scale retail, Horeca, and food service channels, with a view to continuity and long-term development.
