At PLMA 2026 in Amsterdam, DalterFood Group is presenting its latest range of private-label dairy solutions, reinforcing its role as a leading European supplier of Italian cheeses, customized cuts, and packaging for retailers and food manufacturers.
The company showcased a broad portfolio spanning Parmigiano Reggiano PDO, Grana Padano PDO, Pecorino Romano PDO, mozzarella, burrata, and grated cheese blends, alongside innovative formats developed specifically for the growing private-label market.
According to Nielsen 2025 data, private-label products reached an average 38.8% market share across Europe in 2025, with total sales climbing to €258 billion, up €15.3 billion year-on-year. DalterFood Group positioned this growth as evidence of rising consumer demand for quality, convenience, and sustainability in retailer-owned brands.
“PLMA is an important opportunity for direct dialogue with retailers and food industry players operating in private label,” said Antonio Gizzi, General Manager of DalterFood Group. “Today, private labels are far more than an alternative to national brands: they are a key driver for growth and differentiation in an increasingly competitive market. Consumers are paying close attention to quality, affordability, and sustainability, and private labels can meet all these expectations.”
Gizzi added that the Italian group’s exhibition offering includes Parmigiano Reggiano produced in its own dairies, a wide range of fresh Italian cheeses, and multiple cut formats tailored to private-label manufacturers and retailers. He also highlighted strategic investments, including the new Parma production facility and the acquisition of French distributor For Food France, as steps designed to strengthen international operations and support rising demand for Italian cheese globally.
At the center of the company’s portfolio is Parmigiano Reggiano PDO produced in DalterFood Group’s mountain dairies, available in aging profiles from 12 to over 40 months and in conventional, organic, and “Mountain Product” certified versions. The company also highlighted its premium Parmigiano Reggiano made exclusively from Italian Red Cow milk, certified both organic and mountain-produced.
Alongside aged cheeses, the group offers fresh mozzarella and burrata made from both cow and buffalo milk, including gourmet variants such as basil and truffle burrata. Its portfolio also includes six grated cheese blends developed for industrial food preparation, optimized for flavor performance and texture consistency.
A major launch at the exhibition is “Ondine,” a new cheese-cut format developed by the company’s R&D team. Defined by its irregular shape and wavy surface, the cut is designed to create a handcrafted visual appeal while improving product distinction in ready meals, salads, sandwiches, charcuterie pairings, and snacking applications.
DalterFood Group also emphasized its customized approach to private-label production. For foodservice and industrial clients, the company develops formats such as single-serve flakes in fully recyclable plastic packaging and grated cheese solutions engineered for sauces, fillings, and complex recipes. Retail offerings include thermoformed trays, vacuum-packed wedges, cubes, flakes, and doypack grated cheese formats aimed at improving shelf visibility and home consumption convenience.
The Italian dairy company closed 2025 with record revenue of €200 million, underlining what it described as the strength of its business model.