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DSM-Firmenich has broken ground on a new production facility in Parma, Italy, aimed at expanding its global capacity for concentrated powder flavours, reaction flavours, culinary blends and functional blends.

The investment is part of the company’s Taste, Texture & Health business unit strategy to meet growing demand in segments such as sweet goods and savory products, and to advance sustainable technologies.

The facility will incorporate next-generation technology, including an encapsulation process to integrate liquid flavours into dry blends. It will also feature automated packaging lines, a modern warehouse, quality control lab and expanded production capacity to support applications such as plant-based products and ready-to-eat meals.

Located in Parma’s 'Food Valley', the new site will be situated near Campus Italy, DSM-Firmenich’s centre for innovative food ingredients, enabling collaboration across flavour, plant protein and ingredient development.

Maurizio Clementi, EVP of Taste at DSM-Firmenich, said: “Our investment in another facility in Parma, Italy, is a great example of the value we place in proactively monitoring market growth to prepare for higher demand".

"We are expanding now and increasing our capacity, and are investing in advanced, sustainable technologies so we can continue to serve customers in Europe, India, and the Middle East with the agility these fast-growing markets need.”

Albert Plans, senior VP of operations, Taste at DSM-Firmenich, added: “Our decision to build in Parma is no coincidence. The region is a nexus of food industry talent, home to leading universities with promising talent, and is a strategic location for many of our key customers. It’s an ideal environment to grow our team, contribute to the local economy and deliver even more value to our customers.”

The plant is expected to be completed in the first quarter of 2027 and is set to create over 100 jobs.