Story of a passion

BonassisaLab was founded by entrepreneur Lucia Bonassisa in 2007. Born in Foggia and having a degree in Biology from the University of Bologna (1994), she decided not to work in the family business, but devoted herself to “what I felt I was born to do”: the scientific observation of what cannot be seen, the study and analysis of what characterizes our lives yet often goes unnoticed. This may sound rhetoric, but with-out understanding the reasons for this choice, we risk missing the true reasons for BonassisaLab’ s success.

Start-up

Starting from a modern facility, located in the centre of Foggia, BonassisaLab immediately developed what would later become its main characteristic: ambition. Even during its start-up phase, the reliability of the scientific data provided to Clients was a key guiding principle, the distinctive feature that helped build and strengthen BonassisaLab’s reputation.

Investment

By acquiring a facility of over 12,000 square meters in the industrial area of Foggia, BonassisaLab made a significant improvement, establishing itself as one of the largest independent laboratories in Italy specializing in food safety. This step was achieved in 2010, although the move to the former Corial-Barilla premises took place the following year. Today, BonassisaLab occupies nearly 9,000 square meters of the total area.

Consolidation

BonassisaLab holds 19 accreditations and certifications—official recognitions that earned it the trust of leading Italian and international agri-food companies. BonassisaLab has also become a partner of large-scale retail groups, as well as a reference point for the system ensuring the analysis, control and quality of the food products sold in Germany (QS). With over 100 employees and collaborators, BonassisaLab stands among the most important Italian companies in the sector.

2 sedi in Italia