“Our main interest is the B2B market because in Peru that market is a little bit small. It is really interesting to see alternatives of products to offer to other business owners, such as pastry or bakery, premade things for catering, so there are a lot of options at SIGEP that do not exist right now in Peru that we can be the first to have.”

Isidora Vallejo Representative of Superfood Holding, Peru

"We think that it is very important to come to SIGEP and see innovation, to always to be one step beyond, to know the trends of the market and always be in a continuous getting better techniques of machinery, of raw materials, flavours. We are always looking for new machinery and new ways of innovation in the quality of product, look of product and of course in the flavour of the product."

Jack Volin General Director of Aldo's Gelato, Messico

“What pushed me to come back to SIGEP is that when we come here, we're exposed to a much higher quality industrialized line of products that we can use in our production system throughout the US. We also find there's much more innovation here in Italy compared to the US at the mass production level. And finally, equipment: the freezers, the refrigerators, the display cabinets, that does not even exist in the United States.”

Ben Van Leeuwen CEO and Co-Founder of Van Leeuwen Ice Cream, New York City

“We're looking for more innovation, especially in the pizza and the gelato sectors. It's really hard to find so many different flavours, or all the different machines anywhere around Asia. It's been 3 years that I kept researching for SIGEP because I actually wanted to come and see how complete it was. Now I'm really excited that we're finally here this time. Italian food is definitely booming in our country.”

Andry Susanto Owner of Oma Elly, specialized in Italian Cuisine, Indonesia