Italian-based pasta pioneer Andriani is cooking up something big in London, Ont., with the completion of its multi-million-dollar factory.
Its first North American factory is nearing completion in Innovation Park, just north of the 401, costing $33.6-million and covering over 55,000 square feet. The factory is expected to employ over 42 workers in well-paying positions when it begins production later this year.
In a previous press conference, Andriani CEO of operations, Michelle Di Paolo, thanked London for having all the right ingredients to build the success of the company locally. Government officials recently toured the new state-of-the-art facility, and a grand opening is anticipated in September 2025.
Andriani’s decision to set up shop in London highlights the city’s growing reputation in manufacturing and food processing. The London Economic Development Corporation (LEDC) supported the company through a thoughtful site-selection process, helping connect them with the right local resources. Mayor Josh Morgan called the new facility a “huge win” for the city’s food and beverage sector. Andriani joins a network of more than 90 food processors in London, employing nearly 10,000 people.
The completion of Andriani’s factory highlights why London is a magnet for foodpreneurs. Regional farms in Southwestern Ontario can supply brown rice, corn, lentils and have shown interest in adapting to other non-GMO ingredients for Andriani’s gluten-free pasta. The city offers excellent transport links to the United States and provides a skilled workforce from local postsecondary institutions.
Additionally, Fanshawe College's English Language Institute has partnered with Andriani to provide tailored ESL training programs for employees relocating from Italy, aiding in their integration into the local community and workforce.
London is already recognized as one of North America’s strongest hubs for food and beverage processing, and the new factory will sit in Innovation Park alongside other major food companies, such as Germany’s Dr. Oetker and The Cakerie.
This investment also brings innovation and scale. The factory will use advanced extrusion and drying technology to ensure all products are gluten-free and non-GMO under Andriani’s Felicia and Biori brands. Andriani plans to make products in Canada instead of importing from Italy to ensure a fresher product and smaller carbon footprint.
Crucially, the plant strengthens London’s support network for foodpreneurs. The city already offers incubators and programs like The Grove and the London Small Business Centre’s Foodpreneur Advantage programs. Having a world-class factory raises the profile of the entire community as a whole. In short, Andriani’s success stirs confidence in the ecosystem nurturing small food innovators as well as big brands.
With support from LEDC and Ontario’s incentive programs, Andriani found a strong business case for choosing London. When the facility opens in September 2025, the city will mark more than just new jobs—it will welcome a global company bringing innovation, international experience, and a new addition to London’s expanding food processing sector.
