Foundation of CerealVeneta
The company was founded in 1992 with the passion of its two founders, Vanna and Livio, for healthy and genuine food, and for the qualification of the raw materials used.
Based on the family’s hundred years of experience in agriculture, and demands for quality, Livio added something unique: “gentle” heat treatment of the grain, and subsequent milling of the whole grain to create whole-grain semi-finished products that protected the raw materials’ original properties.
A new factory
In 2001, with its growing collaboration with numerous companies operating in the pasta, bakery and snack sectors, CerealVeneta moved to a new plant to expand its semi-finished products production capacity. Production remained artisanal, and processes were followed with scrupulous attention and dexterity, to guarantee a product of absolute quality.
The company’s approach to customer requests evolved, focussing on direct collaboration with the customer’s R&D, participating actively in the production of finished products, understanding peculiarities and criticalities in detail, becoming a key partner, and no longer just a supplier of semi-finished products.
New technologies: cryomilling
Through its collaboration with customers, the company discovered various critical elements in the use of wholemeal products arising mainly from the difficulties in storing the semi-finished products and curbing oxidation to preserve the products’ properties.
An idea was born: following a careful analysis of the process, the company designed cold mills in house and had a partner manufacturing them, becoming the first company in the milling sector to use nitrogen in the raw materials processing.
CerealVeneta doubles in size
In 2011, the company grew to increase production, creating two totally separate divisions: one for gluten-free products, and one for those containing gluten.
Alongside production, the internal research and development department continued to grow with the introduction of an internal production analysis and testing laboratory to further enhance understanding of the production processes of the finished products in order to offer better support to its customers.
New external silos
In 2017, the company designed and developed two mixing and tank loader silos for both the gluten-free and gluten departments in order to meet customer demand for greater volumes. With these systems, CerealVeneta can now not only customise recipes to customer needs, but also deliver them in large volumes to accelerate production and loading/unloading operations.
FSSC 22000 certification and new corporate form
In 2018, CerealVeneta obtained FSSC 22000 certification because of demands from large multinational food companies and in the interests of greater expansion toward the foreign market.
The company continued to grow, both in production and turnover, but maintained its family-run business nature. CerealVeneta was transformed from a sole-ownership to a limited liability company, with the official arrival in the company of the founders’ children, Valentina and Stefano, who joined their parents in running the undertaking.
A new facility dedicated exclusively to gluten-free products
In 2019, to meet the supply demands of its business customers, CerealVeneta began building a new 3000 m2 plant a few kilometres from the current one, in order to fully separate the gluten-free and gluten departments, more than doubling capacity and offering customers a further guarantee of quality.