Our story:
A successful family business venture
The group
Salpa Special Food is an Italian confectionery company that has been a world leader in the production of ice cream biscuits for over 80 years. It has subsequently expanded its business to include breadcrumbs, gluten-free products, chocolate coatings for the ice cream and yogurt industries, and heat-treated micronized flours for food and cosmetics.
In 2007, Cherubini Industries entered the gluten-free sector and began producing private-label gluten-free breakfast biscuits. Given the boom in this sector, in 2014 the company decided to launch two new proprietary brands, Kèlinea and Naturaline, with the aim of offering consumers products that combine health, safety, and deliciousness.
The production facilities cover over 24,000 square meters of covered space within a 72,000 square meter facility and are equipped with innovative, highly technological systems and safety and control systems that track the various stages of the production chain. The company's longstanding corporate policy is primarily one of continuous research into new products. The high-tech systems combined with fully automated production lines ensure maximum product hygiene, which is constantly monitored throughout the production process.
The history of the company
Salpa's history is the story of a successful family business venture: for over half a century, the Cherubini family has contributed to the vibrancy of the Italian food industry with the unique quality of its products. Their solid expertise, developed over the years, has earned the Salpa group the trust of major Italian and international agri-food companies.
1934
Abramo Pasquale Cherubini enters the specialty flour and leavened pizza dough sector, immediately conquering an interesting market segment.
1955
His son Domenico expanded the business, bringing the company to operate in Umbria and Tuscany as well.
ANNI ‘60
The company grows and opens a factory specializing in breading products.
ANNI ‘80
The second ice cream biscuit factory opens. Abramo and Maria Rita Cherubini expand production to include new segments such as heat-treated oats and dermatological oats, supplied exclusively to Johnson & Johnson.
ANNI ‘90
A second plant opens for ice cream biscuits and grated biscuits. The company introduces extruded products: floured cereals and chocolate, designed for the growing market.
2004
Marco and Chiara Cherubini, the fourth generation of the family, join the company.
2006
New headquarters and expansion of ice cream biscuit production. Gluten-free products begin production.
2010
The grated cheese line has been renewed with a new factory and a dedicated gluten-free facility.
2013-14
A new production unit for gluten-free products is born with the Kelinèa (pharmacies) and Naturaline (retail) brands.
2017
A new plant was built in Montone for the Asian and African markets. Francesco Cherubini joined the company.
2019
A fully automated warehouse has been inaugurated.
2020
Opening of the new Cookie Dough department.
Our strong point:
the Research and Development department
The Salpa Group's corporate policy focuses primarily on continuous research into new products.
Innovative systems combined with fully automated lines ensure maximum efficiency and product hygiene, which is subject to continuous checks throughout the production process.
The Research and Development Department never stops, always seeking new ways to expand the product range and improve existing ones.
Thanks to a team of people involved in the production process in the Salpa laboratories, the department works on various projects to continuously offer new products to its diverse customers.
Market leader
We are present worldwide and constantly expanding.
Many major Italian and foreign brands have invested in long-lasting partnerships thanks to the Salpa Group's unique production engineering.
Food certifications:
We protect our product through our commitment
