{"id":3305,"date":"2025-11-27T14:59:30","date_gmt":"2025-11-27T13:59:30","guid":{"rendered":"https:\/\/www.molinonaldoni.it\/?p=3305"},"modified":"2025-12-01T12:10:59","modified_gmt":"2025-12-01T11:10:59","slug":"were-moving-in-the-right-direction","status":"publish","type":"post","link":"https:\/\/www.molinonaldoni.it\/en\/were-moving-in-the-right-direction\/","title":{"rendered":"We\u2019re moving in the right direction"},"content":{"rendered":"\n

Trends, scenarios, and challenges for the year ahead, as told by Alberto Naldonierformance, elegance, and authenticity. For every dough, a gesture of artistry.
<\/em>In the photo: Walter, Federico, Alberto, and Francesco Naldoni<\/p>\n\n\n\n

Thanks to the launch of Eterea, recognized and awarded internationally, and to the collaboration with master pizzaiolo Luciano Sorbillo, Molino Naldoni closes 2025 confirming the volume growth that has characterised the last five years.<\/p>\n\n\n\n

In a complex and global market such as flour, Alberto Naldoni<\/strong>, CEO, marks the end of the year report and shares his perspective on the evolution of the pizza market and the challenges ahead<\/strong>.<\/p>\n\n\n\n

Performance in the HORECA and Food Service channels has been particularly strong, where pizza continues to play a leading role, especially in international markets.<\/p>\n\n\n\n

\u201cWe\u2019re moving in the right direction, investing in marketing, trade fairs, and technical activities with our specialists. Export is becoming increasingly strategic: in 2026 we\u2019ll take part in numerous international events and trade shows, such as Sigep in Rimini, Gulfood in Dubai, Food & Hospitality in Singapore, and many more.<\/em>\u201d<\/p>\n\n\n\n

\"\"<\/figure>
\n

Eterea \u2013 Type \u20180\u2019 flour with wheat germ<\/strong><\/p>\n\n\n\n

Ideal for next-generation Neapolitan pizza<\/strong><\/p>\n\n\n\n

Product Sheet<\/a><\/p>\n<\/div><\/div>\n\n\n\n

Product innovation: the toasted wheat germ line<\/strong><\/p>\n\n\n\n

Among the latest innovations, Eterea<\/strong><\/a> stands out: a Type \u20180\u2019 flour with W 320 and toasted wheat germ, launched in 2025. It has already won strong approval from professional pizzaioli, thanks in part to the input of Maestro Luciano Sorbillo<\/strong>, who commented on the collaboration: \u201cMolino Naldoni continues to show true vision. We\u2019re bringing the quality of the finest Italian wheat around the world.<\/em>\u201d<\/p>\n\n\n\n

\u201cEterea is giving us great satisfaction,<\/em>\u201d says Alberto Naldoni. \u201cWe\u2019re working to further expand the range, alongside Sci\u00f2re Type \u20182\u2019<\/a> and Eterea Type \u20180\u2019, with a new semi-wholemeal Type \u20181\u2019 and a wholemeal flour. Testing is already underway and confirms our commitment to innovative, high-quality products.<\/em>\u201d<\/p>\n\n\n\n

\"\"<\/figure>
\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/div>\n\n\n\n

Market trends: between tradition and the search for wellbeing<\/strong><\/p>\n\n\n\n

Neapolitan pizza has reached a phase of maturity. According to Alberto\u2019s experience, \u201cthe pizza world continues to grow, but trends are evolving. \u2018Contemporary\u2019 pizza still holds its place, but we\u2019re seeing a return to lower, crispier styles. Roman-style pizza, thin and without a pronounced crust, is gaining renewed interest in several regions and countries.<\/em>\u201d<\/p>\n\n\n\n

At the same time, demand is rising for so-called \u201cbrown\u201d flours: Type 1, Type 2, wholemeal flours, those with wheat germ<\/strong> or other grains. There is strong interest in healthier and protein-rich products. Requests are also increasing for stone-ground flours<\/strong>, multigrain<\/strong> options, and ancient<\/strong> grains<\/strong> (such as spelt or Khorasan), as well as oats<\/strong>, rice<\/strong>, buckwheat<\/strong>, and cracked<\/strong> wheat<\/strong>\u2014although volumes remain limited.<\/p>\n\n\n\n

\u201cMolino Naldoni once again confirms its visionary approach, bringing the quality of the best Italian wheat to the global market<\/em><\/strong>.\u201c
– Luciano Sorbillo
<\/p>\n\n\n\n

In the photo: Luciano Sorbillo, Ambassador of Neapolitan Pizza Worldwide and Brand Ambassador of Molino Naldoni.<\/p>\n<\/div><\/div>\n\n\n\n

<\/p>\n\n\n\n

Technology and quality at the heart of production<\/strong><\/p>\n\n\n\n

Molino Naldoni continues to invest in optimizing every phase of production by adopting state-of-the-art technologies.<\/p>\n\n\n\n

\u201cOur mill is designed with a modern concept and is continuously evolving. We\u2019ve just installed a new packaging for our organic line at Farinaria, our organic mill in Marzeno<\/em>.\u201d<\/p>\n\n\n\n

The Faenza facility will also soon be upgraded with the installation of a second packaging line, to meet growing demand from the HORECA channel for the Molino Naldoni, Molino San Francesco<\/strong>, Molino Mugnaioni<\/strong>, and Molino Stacchiotti <\/strong>brands.<\/p>\n\n\n\n

Formats and markets: responding to local needs<\/strong><\/p>\n\n\n\n

\u201cWe\u2019re focusing on 15 kg and 5 kg formats to better adapt to the needs of different markets. In Northern European countries, 15 kg, 10 kg, or 5 kg formats are in high demand; in other contexts, the 5 kg format is often the only one requested, probably because pizza is still a niche segment.<\/em>\u201d<\/p>\n\n\n\n

Supply chain challenges: raw materials and logistics<\/strong><\/p>\n\n\n\n

\u201cWe\u2019ve been working for years with trusted, certified suppliers. Our plants are at the cutting edge, and we rely on third-party bodies to guarantee the highest standards of safety and transparency. We continue to innovate in this direction.<\/em>\u201d<\/p>\n\n\n\n

In 2025, domestic wheat production saw a good harvest in terms of test weight, though protein levels and gluten content were lower than expected, while still maintaining good rheological performance.<\/p>\n\n\n\n

The most critical issue remains logistics:<\/strong><\/p>\n\n\n\n

\u201cIn Italy, there\u2019s a shortage of around 75,000 drivers, which is causing serious difficulties across the entire supply chain. We manage deliveries internally within a radius of 180\u2013200 km, but beyond that we have to rely on external carriers. Unfortunately, professionalism in the transport sector has declined significantly, and we fear this situation may persist in the coming years<\/em>.\u201d<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Trends, scenarios, and challenges for the year ahead, as told by Alberto Naldonierformance, elegance, and authenticity. For every dough, a gesture of artistry.In the photo: Walter, Federico, Alberto, and Francesco Naldoni Thanks to the launch of Eterea, recognized and awarded internationally, and to the collaboration with master pizzaiolo Luciano Sorbillo, Molino Naldoni closes 2025 confirming […]<\/p>\n","protected":false},"author":2,"featured_media":2469,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[67,66,65],"class_list":["post-3305","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-caridi-en","tag-new-pack","tag-pastry"],"yoast_head":"\nWe\u2019re moving in the right direction - Molino Naldoni<\/title>\n<meta name=\"description\" content=\"Articoli e notizie dal mondo Molino Naldoni, produzione farine per privati, panifici e industrie\" \/>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"We\u2019re moving in the right direction - 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