(Finance) – SIGEP World 2025 – The World Expo for Foodservice Excellencethe manifestation of Italian Exhibition Group scheduled from 18 to 22 January at the Rimini Fair, will put technology at center stage as a key element for development and innovation in all the supply chains represented: Ice Cream, Pastry, Chocolate, Coffee, Bakery, and Pizza. SIGEP World positions itself in this sense as an international hub for technological innovation in the Foodservice. Latest generation technologies and innovative machinery increasingly oriented towards reducing environmental impact will be at the center of the event to respond to the challenges of the global market.
NEW PARTNERSHIPS FOR A SIGEP WORLD FOCUSED ON TECHNOLOGY
The strategic orientation towards technologies is strengthened thanks to two collaborations launched with the main Italian associations in the sector: EFCEM Italia – Association of Manufacturers of Catering and Hospitality Equipment, whose contribution will be fundamental to explore the evolution of technologies dedicated to professional catering and to the reception; and Assofoodtec, an association of ANIMA – Confindustria Meccanica Varia, which represents Italian manufacturers of machines, systems and equipment for the food industry, with also the UCIMAC – Union of Coffee Machine Manufacturers section, which will offer a specific focus on innovations linked to the world of coffee. According to data released by EFCEM Italia, the global demand for catering equipment reached 99.7 billion euros in 2022 with a growth of over 30% compared to 2020. Although in 2023 and 2024 there was a slight contraction (-4% and -5% respectively), the market remains solid, with stable volume forecasts for 2025. From a production point of view, Italy ranks fourth place, after the United States, China and Germany, confirming the competitiveness of the Italian industry at a global level. With respect to technology, the market is facing the phase-out of gas-powered machines in favor of electric ones, a trend destined to take hold in all the main world markets. This is a technological upgrade viewed favorably by manufacturers which finds application especially in the field of ovens and blast chillers, increasingly capable of interacting during the food preparation and cooking process and which paves the way for AI applications, designed to improve the operator experience and optimize the management of information relating to the cooking process.
TECHNOLOGIES AND ENVIRONMENT AT THE HEART OF SIGEP WORLD WITH TALKS AND COMPARISON TABLES
Numerous talks and round tables will offer food for thought on the environment and technologies, with particular attention to reducing environmental impact. Among the hottest topics in the world of Foodservice, for example, refrigeration emerges, the protagonist of the conference “The future of refrigeration: how innovation can reduce costs and carbon footprint” which will be held on Saturday 18 January at 1pm :30. During the event, innovative solutions such as “solid state technologies” will be presented, which could eliminate the use of refrigerant gases and drastically reduce energy consumption, marking a fundamental step forward towards more sustainable refrigeration.
TECHNOLOGICAL INNOVATION IN FOODSERVICE: FROM ICE CREAM TO PIZZA
From ice cream making, with the debut of the Taste of Tomorrow project dedicated to the restaurant of the future and new machines with low energy impact, to bread making, with the presentation of latest generation ovens designed to improve quality and efficiency, technological innovation will be expressed in each supply chain. In the coffee sector, for example, technology will be the protagonist with the most cutting-edge packaging solutions and automatic processing equipment, thanks to the space dedicated to Fully Automatic Coffee Machines; while sectors such as Pizza will see the launch of innovative equipment for faster and more sustainable processing, with a focus on cutting-edge technologies for the creation of the most loved made in Italy product in the world, from flours to cooking techniques, through frozen ingredients , ready-made condiments, ovens and furnishing solutions.
INNOVATION & START-UP AWARD 2025
To confirm the innovative DNA of SIGEP World, the Innovation & Start-Up Award returns, the prestigious recognition organized by IEG in partnership with ANGI – National Association of Young Innovators and ICE-Agency. Innovation Award is dedicated to companies that represent the SIGEP World supply chains with the most advanced and innovative solutions in the Ice Cream, Pastry, Bakery, Coffee, Chocolate and Pizza sectors and compete in seven categories: Best Organic / Free From Product, Digital Innovation and AI, Equipment, Technology & Kitchen Materials, Frozen & Ready-made Products, Ingredients & Semi-finished Goods, Packaging Solutions & Machinery and Sustainability. The Start-Up Award is reserved for start-ups that present innovative projects capable of revolutionizing the world of foodservice. There are 22 companies present at the fair: among the most curious proposals are plant-based alternatives to cheeses and natural sweeteners for foods and drinks and supplements for food intolerances. On the technological front, advanced software solutions for business management and job search tools through artificial intelligence are appearing. There is no shortage of creative ideas such as edible cutlery, soot-free wood-fired ovens and digital platforms for interactive menus and sensory analysis.