PASTRY AND BAKERY: THE BEST TECHNOLOGIES AND INTERNATIONAL COMPETITIONS TAKE THE STAGE AT SIGEP WORLD 2025

·       Of the 520 ‘top buyers’ in attendance, 56% are interested in pastry and 43% in bakery.

·       In the Pastry Arena, space for the sector’s most important talks and the Italian Pastry Championship.

·       The Bakery Arena speaks international with Bread in the City-Bakery World Cup, where 7 teams from all over the world will compete for 4 days.

Rimini, 20^th December 2024 – SIGEP World confirms its role as the reference point for baking art. And the 46^th edition of the event, organised by Italian Exhibition Group and scheduled to take place from 18^th to 22^nd January 2025 at Rimini Expo Centre, could not exclude two fundamental sectors: Pastry and Bakery. An importance that is also reaffirmed by the numbers: among the 520 ‘top buyers’ that will be attending SIGEP World, 294 have declared their interest in pastry, and another 225 in bakery. Moreover, considering the over 1,300 exhibiting brands at the show, added together pastry and bakery reach almost 50% of the total.

PASTRY

SIGEP World is a sublime place for professionals operating in the world of pastry and chocolate, where visitors will be able to discover the best selection of raw materials and explore cutting-edge technologies. And where the industry's top players meet to share their expertise and unveil the latest creations.

The focal point will be the Pastry Arena in Hall B5, where the main talks and national competitions will take place.

Talks. The more important talks will include:

The Future of Panettone: a Global Trend (Sunday 19^th January, 10:30-12:30). As reiterated by the Sigep Observatory, panettone has become a seasonally adjusted global product that is consumed throughout the year. Important speakers such as Giuseppe Piffaretti (creator of the Panettone World Cup) and master pastry chefs Christophe Louie (France), Jose Romero Barranco (Spain), Andrea Besuschio, Jimmy Griffin (Ireland) and Yahei Suzuki (Japan), will analyse consumption trends in the various countries and the strategies professionals adopt to win over consumers.

Different Vision, Great Ideas (Sunday 19^th January, 2-5 pm). Maestro Iginio Massari will introduce a panel of high-profile guests, including Pierre Hermé, Volker Gmeiner, Jordi Roca and Pietro Macellaro, in a talk where the guests will describe how they made their names and what challenges they will face next.

The evolution of dessert in haute cuisine: pastry as a driver of success (Tuesday, 21^st January, 10:30-12 noon) The panel will explore the importance of dessert in haute cuisine, an element that increasingly defines the style of a restaurant. A chance to discover the latest trends and innovations that are revolutionising the sector with important guests such as Giuseppe Amato, Tommaso Foglia, Angelo Musa, Nino Di Costanzo, Pino Cuttaia and Cesare Murzilli.

Competitions. All eyes will be on the Italian Pastry Championship, in partnership with Conpait, the format that sees the best over-21 pastry chefs competing between Monday 20^th and Tuesday 21^st January in the Pastry Arena, with 4 competitors competing each day. The theme will be Sustainable Cocoa: from bean to dessert in a circular economy. During the two days, the associations, Worldchefs, AMPI- Academy of Italian Master pastry Chefs, APEI- Pastry Chef Ambassadors of Italian Excellence and Relais Desserts will also be on stage, also with talks.

Lastly, Wednesday 22^nd will be the turn of Sigep Giovani, the pastry competition reserved for the best talents from Italian hotel and catering schools.

Sponsors. Platinum: Besozzi Oro, Valrhona - Golden: Agrimontana, Debic, Infundo - Italia Zuccheri, La Spaziale, Caffè Molinari, Novacart - Silver: Eurovo, Norohy - Technical: Bragard, Irinox, Lainox, Quadri, Selmi, Sirman. With the support of Worldchefs, AMPI, APEI, in collaboration with CASTAlimenti, Conpait and the media partnership of Dolcegiornale, Dolcesalato, Il Pasticcere e il Gelatiere Italiano, Pasticceria Internazionale.

BAKERY

At the 46^th edition of SIGEP World, bakery will play a fundamental role: professionals from all over the world will attend the event to try out new flours and leavened products, as well as to learn more about processing techniques, cutting-edge technologies and the latest innovations in the production process.

The beating heart will be the Bakery Arena, located in Hall D8, the new wing opened just for SIGEP World 2025 to cope with the increased demand for exhibition space.

The main event will undoubtedly be Bread in the City-Bakery World Cup, the international baking championship organised in collaboration with Richemont Club Italy and now at its sixth edition. 7 teams, composed of 2 candidates and a coach, from 7 countries will be competing from Saturday 18^th to Tuesday 21^st: China, Japan, Greece, Italy, Mexico, Peru and Spain. Roberto Perotti (President Richemont Club International) will be chairing the jury, flanked by Benny Swinnen, Carlo Bock, Juan Manuel Martinez, Craig Ponsford and Paa Marcel.

Sponsor. Platinum: Molino Dalla Giovanna - Silver: Eurovo, Lesaffre - Technical: Adriatica Acque, Bragard, Icematic, Irinox, Linea Dori, Mecnosud, Menu, Polin Group, Castelmac Ali, Winterhaler. Media Partner: Italian Gourmet, Pasticceria Internazionale.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

head of media relation & corporate communication: Elisabetta Vitali; press office manager: Marco Forcellini, Pier Francesco Bellini; press office coordinator: Luca Paganin; international press office coordinator: Silvia Giorgi; press office specialist: Nicoletta Evangelisti, Mirko Malgieri - media@iegexpo.it

MEDIA AGENCY SIGEP: Mind The Pop

Martina Vacca: martina@mindthepop.it, mob. +39 339 748 5994; Fabrizio Raimondi: fabrizio@mindthepop.it, mob. +39 335 389 848; Benedetto Colli: benedetto@mindthepop.it, mob. 380 371 2272; Stefano Chiossi: stefano@mindthepop.it, mob. + 39 388 739 4358.

This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, does not claim to be complete, and has not been verified by independent third parties. Forecasts, estimates and objectives contained herein are based on the information available to the Company as at the date of this release.