From May 11–14 at Tuttofood in Rho Fiera (Hall 5, Stand H26), Farmo marks over 25 years of innovation in the free-from segment, presenting new products aligned with its mission: making high-quality, safe, inclusive food accessible without compromise. The Milan-based group positions the trade show as a strategic platform to engage buyers, distributors, and foodservice operators while showcasing a rapidly expanding, innovation-led portfolio.
“Farmo is at the fair to strengthen dialogue with Italian and international buyers, distributors, and partners. We expect new commercial opportunities and direct insight into trends reshaping the ‘free from’ market,” said Marketing Director Francesca Rognoni. “We present innovations reflecting continuous investment in R&D, aimed at a more inclusive offer—not only gluten-free but increasingly lactose-free.”
Rognoni highlighted key launches: “Significant focus will be on the bakery segment, with new single-serve crackers and breadsticks, suited to multiple channels. Savoiardi, following success at PLMA Chicago 2025, also stands out for quality and versatility. The new Green Pasta Line—based on brown rice and chickpeas—expands the range alongside the Blue Line, offering balanced nutrition, protein, and fibre. Its cooking performance and next-day texture make it ideal for both consumers and Horeca.” Rognoni added, “We aim to strengthen our presence in international markets while continuing to invest in innovation and production capacity, combining taste, technical performance, and nutritional value.”
GLOBAL GROWTH AND U.S. EXPANSION
Farmo exports to more than 30 countries, with over 50% of revenue generated abroad. The 2025 launch of its Farmo Five plant near Chicago enhances North American operations, enabling local production and faster distribution aligned with premium quality standards. The facility supports direct production of gluten-free Mac & Cheese, targeting rising U.S. demand, and reinforces Farmo’s positioning as a global reference in certified free-from foods.
STRATEGY: INCLUSION, SUSTAINABILITY, DISTRIBUTION
Farmo continues to invest heavily in R&D, focusing on expanding lactose-free offerings and improving pasta production technologies, without forgetting sustainable packaging (plastic replaced with paper where possible).
Founded in 2000 by Remo Giai, the Italian company anticipated the gluten-free trend, transforming a niche into a global premium segment. Its Casorezzo production hub (near Milan) includes four advanced facilities and the Farmo Gluten Free Academy.
“For over25 years, we have produced gluten-free foods; today our goal is to offer increasingly inclusive products,” the company states. “An expanding lactose-free range, balanced recipes, and continuous focus on quality and taste allow us to meet diverse needs—from intolerant consumers to those pursuing healthier diets.”
Farmo concludes: “Tuttofood is a global benchmark for the agri-food sector—the ideal place to present innovations and engage with professionals and consumers.”
L’articolo Farmo Unveils 25+ Years of “Free From” Innovation at TuttoFood 2026 proviene da Italianfood.net.