BERTSCHfoodtec takes over Giacomazzi Food Tech after 25 years of cooperation. The focus of the strategic takeover is increased market presence and market penetration in Italy, the home market of Giacomazzi Food Tech, which is also of great importance for BERTSCHfoodtec. At the same time, the core markets of BERTSCHfoodtec in Europe should benefit from the increase in know-how and the products and solutions should be expanded accordingly. In addition, it is planned to open up new markets with combined forces and an associated product portfolio. The competence of BERTSCHfoodtec in plant construction as well as in mechanical engineering for semi-hard and hard cheese is complemented by Giacomazzi’s know-how in the field of pasta filata with systems for whey removal and post-acidification of the cheese curd for pizza cheese and mozzarella as well as for cooling and salting.
BERTSCHfoodtec has been active in the dairy industry since 1925 and has since developed into an international player in plant construction for cheese and dairy plants. In addition to an office in Carpi (Modena), BERTSCHfoodtec’s international locations now also include another production facility in Parma. Giacomazzi Food Tech will continue to operate under its own name and the management will remain with Mauro Giacomazzi as managing director.