dsm-firmenich expands flavour production with new high-tech facility in Italy 

ITALY – dsm-firmenich has officially broken ground on a new state-of-the-art production facility in Parma, Italy, aimed at expanding its global capabilities in flavour and blend manufacturing.  

The project aligns with the company’s Taste, Texture & Health business strategy, which focuses on meeting growing demand for sweet and savoury goods while advancing sustainable production technologies. 

Set to be completed in the first quarter of 2027, the facility will produce concentrated powder flavours, reaction flavours, culinary blends, and functional blends.  

Designed with cutting-edge features, the plant will incorporate advanced encapsulation technology to integrate liquid flavours into dry products seamlessly.  

It will also include automated packaging lines, a quality control laboratory, a modern warehouse, and increased capacity to support plant-based and ready-to-eat meal applications. 

Located in the heart of Parma’s renowned “Food Valley,” the facility will benefit from proximity to DSM-Firmenich’s Campus Italy, a research hub for food ingredient innovation.  

This closeness is expected to enhance collaboration across various food innovation disciplines, including flavour, plant protein, and functional ingredient development. 

Maurizio Clementi, Executive Vice President of Taste at DSM-Firmenich, stated, “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 Vice President of Operations, Taste, 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.” 

The new plant is expected to create over 100 new jobs and contribute to the local economy while enhancing DSM-Firmenich’s operational agility. 

Recently, the company also unveiled its new savory taste hub in Wageningen, focusing on research and development.

According to the company, the new facility will help build on the global capabilities in taste-related R&D, application and flavour creation science.

It will also help to co-develop new savory solutions with customers and partners across the Dutch Food Valley and beyond.

Patrick Niels, President Taste, Texture & Health, said, “Expanding our innovation capabilities at this key strategic location will allow us to enhance our portfolio of solutions for alternative proteins, soups and sauces, mini-meals, and more.”

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