Empresa - Santa María Productos sin gluten


Our History

Santa María gluten-free food is an Argentine company based in the city of La Plata with more than 50 years of experience in food processing.

In 1995, with the purpose of satisfying the needs of a large part of the population, he decided to start preparing gluten-free foods. Accompanied by the celiac associations of the country, personnel specialized in new free ingredients of TACC and the experience of their pastry chefs; Santa María begins to elaborate products in one of its elaboration plants prepared for this purpose.

The first products were the ones already known for all sweet cookies of chocolate, coconut, vanilla, lemon, scons, and pips, which were commercialized in our stores in the city of La Plata. Thanks to the response of our new customers, Santa María began to expand its line of products that extended to confectionery, bread products, premixes and flours. In 1998, thanks to the marketing efforts of its founder, Mr. Juan E. Gambarotta, all Santa María products were already commercialized in the most important dietetics in the country.

In the year 2000, the company decided to expand its processing plant along with the implementation of quality standards, the incorporation of new technology and care for the environment began to market its products in large stores in the country. For the year 2005 the company is strongly positioned in its sector with a modern processing plant in accordance with international regulations.

We currently have the IRAM 9001:2015 quality management standard certification, to ensure the quality of its products and suitability of the staff, providing training and training in the subjects of its competence.

In the 2005-2010 period, Santa María products are sold in all the big stores and dietetics in the country. In this same period they begin to be seen in foreign stores. During this last period the company has focused on continuing to offer products of the highest quality, according to the needs of its customers, for this the research and development area has been working on the search for new ingredients and production processes in order to develop healthier foods and according to global trends.