Considering his training and personality, Raffaele Nicoletti has always pursued a careful search for high-quality solution for the confectionery industry. Accuracy, consistency and technological innovation have enabled the Nicoletti company, producing ingredients on industrial scale, to evolve and progress since the 80s.

The continuous improvement (Kaizen), among the fundamental professional principles of the sole administrator, has made possible the expansion of the production sectors having a range of exclusive and complementary companies as partners, which today add a great value for their industrial food experience.

Considering his training and personality, Raffaele Nicoletti has always pursued a careful search for high-quality solution for the confectionery industry. Accuracy, consistency and technological innovation have enabled the Nicoletti company, producing ingredients on industrial scale, to evolve and progress since the 80s.

The continuous improvement (Kaizen), among the fundamental professional principles of the sole administrator, has made possible the expansion of the production sectors having a range of exclusive and complementary companies as partners, which today add a great value for their industrial food experience.

  • 1989Nicoletti:
    The first brand

    The company was founded by Raffaele Nicoletti as a trade company of functional ingredients for food industry, with Nicoletti brand.
  • 2003Tecnoblend:
    Ingredients for ice cream

    New generation plants to manufacture ingredients for ice cream, pastry shops and bakery, commercialized with Tecnoblend brand
  • 2008Lactosfree:
    Line without lactose

    A new line of products without lactose, milk and derivatives, for those who follow a controlled diet or have particular allergies.
  • 2012Scuolagelato
    FEDERICO II

    Scuolagelato organizes specific courses dedicated to ice cream makers and training for who wants to start to produce ice cream.
  • 2013Biogood:
    Organic range

    The range of ingredients for the production of organic gelato.
  • 2014Intensho:
    Ho.re.ca. range

    Creation of a range of ingredients, specific for the ho.re.ca. market.
  • 2015Vegan:
    Vegan Line

    The full range of vegan products. It is born to foster the culture of respect for life and the environment.
  • 2016 Calo:
    line with no added sugars

    The line with no added sugars and low calorie content is born.
  • 2017 Pastrygold:
    pastry line

    The brand dedicated to the ingredients for the preparation of pastry and bakery products is born.
  • 2018 Supergelato:
    high protein content line

    The line with a high protein content for those who practice sports is born.
  • 2020 Prohibito:
    cocktail line

    A range of syrups and fruit purees is born for the world of cocktails.
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