Just three years later, TNA evolves and launches its own production of blends, semi-finished products, technological aids, enzyme complexes, and flour correctors. This is also when research begins on liposomal emulsifiers, designed to guarantee naturalness, functionality, and healthiness, while also improving workability and flavor in baked goods.

After years of research on plant extracts, ANTIOX is created: a natural antioxidant made from rosemary extract that enhances the stability of baked goods and extends their freshness.

NATURplus emulsifiers obtain organic certification, perfectly in line with TNA’s philosophy, increasingly focused on natural and sustainable solutions.

For the first time, TNA participates as an exhibitor at two of the most important industry events: SIGEP and HOST, bringing its innovations to the heart of the pastry and hospitality industries.

TNA exhibits at both SIGEP and HOST, further increasing brand visibility and promoting its natural solutions to a wider and more qualified audience.

After nearly twenty years of growth and innovation, a crucial milestone is reached: Marco Boccaccini takes over the leadership of the company. The new generation brings energy, vision, and determination, strengthening TNA’s identity as a family-driven, solid, and future-oriented business. Under his guidance, TNA consolidates its market position and continues to invest in research, with the same pioneering spirit that has defined it from the very beginning.