In the 80s and 90s, while the range of products for consumption outside the home continued to expand, the company’s strategy abroad followed two parallel paths, both looking for product distribution partners and, where necessary, investing in the market directly.

With the increasing popularity of the brand through marketing, Fabbri continued efforts to diversify production, adding products for restaurants, cafés and bars to its compounds for gelato, amarena cherries, and syrups. Fabbri also introduced new forms of consumption that enabled industry professionals to enhance their own offerings and increase their business opportunities. Thus came Mixybar and MixyFruit, fruit concentrates for mixed drinks, which were soon joined by flavorings for coffee, cappuccino, hot chocolate and tea.
But quality products were also accompanied by professional training. Indeed, the UNI-certified school Scuola Permanente Internazionale di Gelateria e Pasticceria Artigianale was founded in 1996. A few years later, on the back of the success of the school, Fabbri Master Class was created. This new trademark was to be used to identify the training centers located with Fabbri offices and importers throughout the world.
The first steps abroad were actually made by Italian immigrants who took the Fabbri brand with pride throughout the world. When selecting distribution partners, Fabbri ensures that the partners possess extensive knowledge of the local market concerned. As a result, today Fabbri is able to produce ingredients used in traditional desserts in a wide variety of cultures. The network of foreign branches, however, is almost exclusively for sales purposes, with the exception of Argentina, where production is also done.
In 1999, the company changed its name to “Fabbri 1905 SpA”, commemorating the year in which it was founded.