In an increasingly segmented and competitive healthy snack market, Fiorentini is accelerating its production specialization and choosing to transform its Trofarello site into a totally gluten-free poloThe decision is part of a broader industrial plan aimed at increasing capacity, optimizing flows between the two Piedmontese plants and strengthening the company's leadership in the market. better-for-you, where demand continues to grow in Italy and abroad. Starting in 2026, all gluten-containing processes will be moved to the historic site in northern Turin, currently undergoing renovation and redevelopment to house lines dedicated to high-potential products, including peanut spreads, already among the best-performing products in the portfolio.
The decision follows the path begun in 2019-2020, when the company—a family-run business founded in 1918 and specializing in bread substitutes and healthy snacks—relocated production to the state-of-the-art Trofarello facility to increase competitiveness, efficiency, and presence on international markets. A few years after the move, growing volumes necessitated a new round of investments. Over the past ten years, Fiorentini has more than doubled its turnover, going from 57 million in 2014 to 133 million in 2024, with approximately 10% from exports and a strong private label presence in 52 countries.
Recent improvements have increased snack production capacity by 30% thanks to a new line, while an additional warehouse has allowed the covered biscuits department to be increased by 50%. The fully automated warehouse has also been upgraded, reaching over 18.000 pallet spaces (+ 40%).
Today the Trofarello plant reaches 56.000 m², of which 15.000 are dedicated to production and 20.000 to green areas. Together with the Turin site, Fiorentini employs approximately 300 Guests, with 27 production lines and an annual output of 170 millions of piecesThe Turin site already has 2.000 square meters of production space and 1.500 square meters of warehouse space, primarily dedicated to the raw materials for peanut butter. All gluten-containing products will be brought here, allowing Trofarello to become a facility entirely dedicated to gluten-free products.
“Let's democratize healthy eating without limiting ourselves to the needs of intolerances” he comments Simona Fiorentini, at the helm with his sister Fabrizia and his parents Roberto and Adriana. The portfolio currently includes 300 branded products and over 1.000 private label products, including free from, low in e rich in, all of plant origin.
In parallel, the company released its first Sustainability Report, which details energy efficiency measures, technological investments, and local initiatives. An urban regeneration project promoted by the Municipality of Trofarello is also being evaluated. This project, linked to the expansion of the production area and aimed at creating new green spaces, cycle paths, parking, and community areas, will be implemented. By choosing to make Trofarello 100% gluten-free, Fiorentini is consolidating its industrial development plan and preparing the necessary capacity to sustain a new phase of growth in Italy and international markets.
