When Giuseppe Andriani first traveled to southwestern Ontario five years ago, the third-generation pasta maker didn’t just see farmland—he saw opportunity. This week, that vision materialized as Andriani S.p.A, the Italian gluten-free food processor, officially opened its first North American production facility in London, Ontario.
The 50,000-square-foot plant represents a $40 million investment and creates approximately 50 new jobs in the region. But the significance extends beyond the immediate economic impact. This facility marks the first time the family-owned company has expanded production outside its home base in Gravina, Italy, where it has operated since 1979.
“London offers exactly what we needed—agricultural proximity, logistics infrastructure, and a skilled workforce familiar with food processing,” explains Marco Andriani, CEO and son of the company’s founder. “We’re not just building a factory; we’re establishing our North American headquarters.”
The decision comes as Canada’s specialty food sector experiences substantial growth. According to Statistics Canada, the gluten-free food segment has grown at an average rate of 12% annually since 2019, outpacing conventional food categories. This trend aligns with Andriani’s specialization in gluten-free pasta, flour, and baking products made from ingredients like rice, corn, quinoa, and legumes.
London wasn’t chosen by accident. The southwestern Ontario city has strategically positioned itself as an agri-food hub, with over 90 food and beverage processing facilities already operating in the region. The London Economic Development Corporation (LEDC) has actively recruited international food processors, highlighting the region’s access to agricultural resources and proximity to major North American markets.
“This investment validates our strategy,” says Kapil Lakhotia, President and CEO of LEDC. “When international companies like Andriani choose London, it sends a powerful message about our competitive advantages in the food processing sector.”
The plant’s operations will initially focus on producing gluten-free pasta for the North American market. Currently, Andriani products reach Canadian consumers primarily through specialty retailers like Whole Foods and independent health food stores. The local production capability will allow the company to expand distribution to conventional grocery chains like Loblaw and Metro while reducing carbon footprint and transportation costs.
Mayor Josh Morgan, who attended the ribbon-cutting ceremony, emphasized the broader economic benefits. “Beyond the immediate jobs, this plant creates opportunities throughout our agricultural supply chain. We’re seeing the beginning of what could become a specialty food processing corridor in southwestern Ontario.”
The facility incorporates several technological innovations, including automated quality control systems that use computer vision to inspect each pasta piece for consistency. Energy recovery systems and water recycling technology make the plant 30% more energy-efficient than conventional pasta production facilities.
For Canadian farmers, the facility represents new market opportunities. Andriani has already begun contracting with local producers to supply ingredients like corn and rice, with plans to incorporate more regionally grown crops as operations scale up.
“We’re exploring partnerships with Ontario agricultural research stations to develop crop varieties specifically suited for gluten-free production,” notes Daniele Andriani, the company’s Chief Innovation Officer. “The goal is to eventually source 80% of our raw materials from within a 200-kilometer radius.”
The plant’s opening comes amid challenging economic conditions. Rising interest rates have dampened capital investment across many sectors, while inflation has squeezed consumer spending on premium food products. Yet specialty food categories, particularly those addressing dietary restrictions, have shown resilience.
According to RBC Economics, food manufacturing investments in Ontario increased 7.2% in 2023 despite broader economic headwinds. The province’s food and beverage processing sector generated $47.8 billion in sales last year, with specialty food categories growing at twice the rate of conventional products.
For employees like Sarah Townsend, who previously worked at a conventional pasta manufacturer that closed during the pandemic, the new facility represents more than just employment.
“The training they’ve provided in specialized production techniques gives me marketable skills,” she explains during a tour of the facility. “And there’s something satisfying about making products that help people with dietary restrictions enjoy foods they thought they’d given up.”
The company has partnered with Fanshawe College to develop specialized training programs for food processing techniques specific to allergen-free manufacturing. This collaboration includes internship opportunities for students in food science and quality assurance programs.
Provincial officials view the investment as validation of Ontario’s economic development strategy. The province contributed $3.5 million through its Regional Development Program, while the federal government provided additional support through the Strategic Innovation Fund.
“Food processing represents an ideal manufacturing sector for Ontario,” notes Vic Fedeli, Minister of Economic Development, Job Creation and Trade. “It’s resilient to economic cycles, builds on our agricultural strengths, and creates stable employment opportunities.”
Looking ahead, Andriani has secured additional land adjacent to the current facility for potential expansion. The company’s five-year plan includes introducing new product lines and potentially doubling production capacity if North American demand meets projections.
As consumers increasingly seek specialized food options that address health concerns without compromising taste or quality, Andriani’s London facility positions the company to capitalize on changing market dynamics while bringing a touch of Italian culinary heritage to Canadian food production.
Whether this Italian-Canadian partnership represents the beginning of a larger trend remains to be seen, but it certainly adds a distinctive flavor to London’s evolving economic recipe.
