The Italian ‘lactose-free’ market continues to expand. In modern distribution, it accounts for more than 2.4 billion euros and is growing at an annual rate of 4.9% against 3% for the average food market (source: Niq). Lactose-free products are purchased by 81% of families and in one out of three cases those who choose them do not have an established lactose intolerance.
The lion’s share is accounted for by dairy products: milk, yoghurt, dairy products and cheese develop three quarters of the receipts and, above all, contribute 60% of the sales growth. Benefiting from this trend are above all the companies that have decisively focused on this market. Such as the Treviso-based Nonno Nanni, founded in 1947 and with a consolidated turnover of EUR 160 million (and EUR 21 million ebitda). The Lazzarin family group wants to become the reference brand in lactose-free. And not only in fresh cheese, where it is already a leader in robiola and where it has just launched stracchino, but also in fresh pasta.
Since a few days Nonno Nanni delactose cheeses also ‘sign’ the fillings of the new line of Nonna Rina, another jewel of the group. This is a historic brand that, after rebranding in 2021 and the introduction of plain and filled pastas, now has a turnover of 6 million euro and is experiencing double-digit annual growth. “The one between Nonno Nanni and Nonna Rina is not a simple co-branding, but a project that exploits industrial, commercial and distribution synergies,” emphasises the managing director, Silvia Lazzarin, one of the founder’s eight grandchildren working in the company.
The fresh pasta business is performing very well and the group wants to ride the success also through the launch of new recipes and surprising combinations, thus opening a new chapter in the group’s growth path, until now focused on dairy products, to which 92.5% of turnover is owed. The flagship brand is Nonno Nanni, which in ten years has risen from 28% to 39% of spontaneous awareness and is the top of mind for 14% of consumers (compared to 5% in 2015). The brand, chosen in memory of its founder Giovanni Lazzarin, offers some thirty fresh cheeses, with which it recorded over EUR 134 million in revenue in 2024, and continues to grow at rates above the market (+10% in volume and +6% in value). Driving it are the performances of Robiola, Squaquerello and especially Stracchino, the most important product and the market leader with a 19.5% volume share.
In the last three years, the Group has invested 15 million euro in the production departments and the start-up of new lines to expand the product range, especially in pasta filata cheeses. “The demand for mozzarella, burrata and stracciatella is growing strongly and we want to meet it, while maintaining our high quality standards,” emphasises Lazzarin. A further EUR 5 million was earmarked to support the growth of the group’s other company, Caseificio Tonon (EUR 25 million in revenues), which specialises in mozzarella for pizza destined for the professional channel.
Dining and Cooking