Health, sustainability and ethical choices are now decisive criteria that guide consumer preferences in the food sector as well. Allergies, intolerances, celiac disease and environmental sensitivities are redefining the offerings and skills required of industry operators. The talk proposes a discussion between professionals and companies in the confectionery supply chain to outline a catering model capable of combining well-being, taste and values, guaranteeing each customer a safe, authentic and accessible experience.
Organized by: FIPE
19 January
, 13:00 - 13:45
Language
Italian
Category
Foodservice
Type
Talks
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