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FOODSERVICE, ARTISAN GELATO, PIZZA AND BREAD COMSUMPTIONS GROWING MADE IN ITALY COFFEE MACHINE EXPORTS ALSO ON THE RISE

Rimini, 20^th December 2024 – SIGEP World – The World Expo for Foodservice Excellence is ready to welcome the global foodservice industry once again and to promote the quality products with a full and varied programme of talks, exhibitions and competitions, designed specifically for professionals and companies that want to keep pace with trends and consolidate their own presence on the global market.

At Rimini Expo Centre from 18^th to 22^nd January 2025, the 46^th edition of the Italian Exhibition Group (IEG) event will spotlight five top supply chains: gelato, pastry and chocolate, coffee, bakery and, among the big new entries, pizza. Five supply chains that represent five highly important economic sectors for the made-in-Italy foodservice industry.

Artisan gelato, growth and seasonal adjustment

In Europe, thanks to an increase of about 1% compared to 2023, traditional Italian artisan gelato sales reached 11 billion euros in 2024 (compared to 10.9 billion in 2023 and 9.83 billion in 2022). The two main markets, Italy and Germany, remained substantially stable.

The Old Continent boasts over 65,000 points of sale and about 300,000 employees: as for prices, after the 10% increase in 2023, this year the price grew by +1%, mainly due to an adjustment by the last gelato parlours that had kept their prices constant over time.

In 2024, the artisan gelato sector’s turnover grew in Italy by between 0.5% and 1% compared to 2023, touching on 3 billion euros, inclusive of gelato parlours and pastry stores and bars that offer gelato (2.9 billion in 2023 and 2.7 billion in 2022).

An Italian leadership that also regards the ingredients and semi-processed sector with 65 companies involved, a 2024 turnover of 1.1 billion euros, stable compared to 2023, and an export rate that rose to 67%. Moreover, the growth of this sector in the last decade has led to a constant increase in employment over the years and it is estimated that the number of employees, both direct and indirect (sales network), has now reached 4,000 units.

The 39,000 points of sale in Italy are subdivided into 9,235 proper gelato parlours, 12,000 pastry stores and about 18,000 bars that sell artisan gelato. The greatest concentration of artisan gelato parlours is in Lombardy where there are 1,552, equal to 16.8% of those located throughout the peninsula. Next come Veneto with 1,180 workshops, equal to 12.8% of the total, Emilia Romagna with 1,133 (12.3% of the total), Lazio with 963 (10.4% of the total), Piedmont with 778 (8.4% of the total), Tuscany with 727 workshops (7.9% of the total), Sicily with 481 (5.2% of the total) and Campania with 429 workshops, equal to 4.6% of the total.

At territorial level, the highest household expenditure for artisan gelato is in Lombardy with €315 million, followed by Lazio with €167 million, Veneto with €147 million, Emilia-Romagna with €142 million, Piedmont with €140 million, Campania with €130 million, Sicily with €121 million, Tuscany with €105 million and Apulia with €96 million.

The sector is increasingly affected by the seasonal adjustment phenomenon with over 40% of gelato parlours open all year round while the others work for no less than eight months. The summer is naturally the period of greatest consumption: around 90% of Italians consider summer to be the perfect time to buy and consume gelato. As regards frequency of purchase, 82% do so once or more a week and 68% prefer artisan products over industrial ones. As for the times of day when Italians prefer to eat gelato: they mainly prefer it as a dessert in the evening (53%), then as an afternoon snack (48%) and lastly as a dessert at the end of a meal (38%).

Master gelato makers are trying to increase consumption by broadening the consumer segment with new products that take into account the public’s new demands: in particular, “healthier” or low-glycaemic gelatos are being introduced.

(Sources: UIF, ACOMAG, AIG, Confartigianato, Confesercenti, FIPE-Confcommercio, Demoskopea, ISTAT, TCI)

Pastry: turnovers on the increase and attention to sustainability

In 2023 the trend in the artisan pastry sector was positive and basically in line with 2022. For 2024, an improvement is expected with a 4-5% growth in sales particularly due to festive pastries.

The prince of festivities is still panettone in its various versions ranging from classic to those with different fillings. In particular, classic panettone is expected to register an increase in sales of between 7 and 10% compared to 2023. Vegan and gluten-free panettones are also doing well with demand increasing by 3 and 5% respectively.

Alongside festive cakes and large leavened products, in particular (panettone and pandoro), fresh pastries and biscuit products also showed positive trends.

The artisan pastry sector is therefore holding up despite price increases mainly due to the rise in the cost of raw materials: cocoa prices have had a particular impact on chocolate products.

Italy boasts over 17,500 artisan pastry and gelato parlours employing 65,000 employees. This amounts to 20.2% of the total number of food craft enterprises. The largest number is in Lombardy (2,266), Sicily (1,803), Campania (1,694) and Veneto (1,482)

The 2024 trend for the Italian pastry industry was sustainability, towards which customers say they are increasingly attentive. More and more pastry stores are therefore committed to using local and organic ingredients. Attention is also paid to these aspects for packaging, which more and more often is being made of ecological and biodegradable materials.

(Sources: Confartigianato / Codacons)

Pizza, a sector that knew no crisis: in 2023, the overall turnover was worth 15 billion euros

In Italy, pizza, in its many versions, is still one of the favourite dishes: pizza consumption in 2023 increased by 14% compared to 2022 with a total turnover of around 15 billion euros achieved in more than 101,000 pizzerias and restaurants that also serve pizza.

The provisional results for 2024 are also in line. 50% of venues say they expect a higher turnover in 2023, while 30% believe it will be more or less at the same level as the previous year. Only the remaining 20% expect to see a decline in sales and takings.

Who is the typical pizzeria customer? 48% of patrons are families who eat pizza for dinner and, above all, at weekends. This is followed by young under 30s, who account for about one third of patrons. Almost two out of three Italians (65%) eat pizza at least once a week, but 13% do so 2 to 4 times. And pizza is increasingly attracting tourists, who account for one fifth of the total customer base.

Some 2.7 billion pizzas are baked in Italy every year, which in terms of ingredients translates into 200 million kg of flour, 225 million kg of mozzarella, 30 million kg of olive oil and 260 million kg of tomato sauce.

As far as prices are concerned, the cost of a meal in a pizzeria – inclusive of pizza, drink, cover charge and service - increased by 4% in 2024 compared to 2023 and 16% compared to 2021.

At a territorial level, the highest average cost of a pizza is €14.11 in Sassari, while the cheapest was found in Livorno at €8.70. The upper part of the ranking, but below €14, also includes Bolzano (€13.90), Milan (€13.50), and Venice (€13.47) where the highest price was also found: €24 euros for one pizza. After Livorno, the cheapest cities include Reggio Calabria (€9.15), Pescara (€9.18), Naples, where people spend an average of €9.63, Catanzaro (€9.74) and Bari (€9.75).

(Sources: CNA Agroalimentare / Coldiretti / Min. Imprese)

Bread: consumption is up but the type of demand varies

Even if consumption patterns and product type preferences change, bread is central to the Italian diet: 97% consume it habitually.

The artisan bakery and pastry sector, represented by around 46,000 companies, has a turnover of 13 billion euros: the bread sector alone is worth 8.4 billion. Preliminary figures for 2024 indicate a growth in consumption of around 1.5% in the first half of the year.

According to a trend that has been ongoing for a few years now, the choice criteria naturally change and are increasingly oriented towards healthier and more specialised products. In particular, 54.4% of consumers want an easily digestible product, 31.2% prefer it to be healthy in response to specific dietary needs or intolerances. “Free from” breads, i.e. without lactose, eggs, etc., are also on the rise. Products made with ancient cereals, unrefined or wholemeal flours, with seeds, fibres and a low glycaemic content, prepared with a lengthy leavening and eco-friendly methods, are increasingly in demand. This trend is particularly positive for the various types of bread made from wholemeal or semi-wholemeal wheat.

There is a growing demand for a diversified offer with pizzas, focaccias and bread substitutes. In Italy, the volumes of flour used in bread and bread substitute production amount to about 2.5 million tonnes, which drops to 2.25 million when considering bread alone. The quantities destined for the artisan channel are about 1.5 million tonnes. 85% of consumption is concentrated on fresh artisan bread.

(Sources: AIBI / Italmopa)

Coffee: Italian exports on the increase in 2023. The coffee machine sector is growing

About a thousand companies operate in the coffee sector in Italy, spread over the entire territory, with direct employment estimated at around 7,000 employees and an industry turnover in 2023 estimated at 5.2 billion euros, of which about 2.3 billion from export sales and 2.9 billion from domestic sales.

Roasted coffee was the fourth most exported Italian agri-food product with a turnover of 2.259 billion euros (+6.8% compared to 2022, a figure that confirms Italy as the world's second largest exporter of this product), equal to 3.5% of agri-food exports, and a volume of over 285,000 tonnes, stable compared to 2022, and driven by a particularly positive fourth quarter that recorded growth in both value (+7.3%) and volume.

By contrast, domestic consumption stagnated at 327 million kg, down 6.85% compared to 2022 due to significant price increases. Domestic consumption, supported by the retail and e-commerce channels, accounted for 71% of the total in terms of quantity, while out-of-home consumption, fuelled by the Ho.Re.Ca., Vending and OCS sectors, amounted to 29%. In terms of value, out-of-home consumption is more significant due to higher average prices compared to retail.

2023 was a good year for the coffee machine sector, one of Italy's industrial excellencies. The year closed with a turnover of over 550 million euros, up 0.9% compared to 2022. Exports, which account for more than 75% of our companies' turnover and which increased by 2.5% to 415 million euros, were also positive.

(Sources: Consorzio Promozione Caffè / UCIMAC)

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.

Comunicato n. 17 del 20/12/2024

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THE SIGEP WORLD 2025 LAYOUT

Rimini, 20^th December 2024 – The SIGEP World layout (Rimini Expo Centre, 18^th – 22^nd January 2025) reflects the supply chains represented at the show: gelato, pastry, bakery, coffee, chocolate and pizza.

The Vision Plaza is located in the South Hall in the heart of Italian Exhibition Group’s Expo Centre and is the prime venue for the show’s training events. It hosts internationally important talks and conferences held by sector experts and opinion leaders.

The halls host leading companies operating in the ingredients, technology, furnishing, packaging, decoration and service sectors of the supply chains (Gelato, Pastry, Coffee and Chocolate, Bakery, Pizza) distributed throughout the Rimini Expo Centre: 12 halls house the gelato supply chain (from A3 to A7 and from C1 to C7); 4 host the coffee sector (A1, A2, B1, D1); 10 group together the pastry and bakery supply chain (from B4 to B7 and from D2 to D7), while halls B2 and B3 house companies from the chocolate supply chain.

The big news at Sigep World 2025 is that Rimini Expo Centre’s east wing has been extended to provide two new halls: B8 and D8 adjacent to areas B7 and D7 respectively. The two halls aim to further enhance bakery and pizza, two key sectors of the out-of-home channel.

Hall B8 will be entirely dedicated to Pizza with the new entry, the Pizza Club, the heart of dynamic activities with show-cooking and masterclasses held by world-famous pizza chefs and professionals.

Taste of Tomorrow, which will debut in Hall A5, includes the Glacial Drip, a visionary installation that redefines the out-of-home consumer experience by merging the principles of bioarchitecture with an innovative concept.

Hall B1 will house the Sustainability District which promotes sustainable practices along the coffee and cocoa supply chains, creating a direct connection between aware consumers and sustainable producers.

As of this year, the Bakery Arena will be located in Hall D8 and will host the annual appointment with the international bakery competition, Bread in the City.

The Gelato Arena, hall A7, is the theatre of highly important sector talks and will host the main international competitions, such as the Gelato Europe Cup.

The Pastry Arena, Hall B5, will hold a programme of events for high-level pastry – including the Italian Pastry Chef Championship.

The Coffee Arena, Hall D1, will see baristas and coffee professionals challenge each other in the Italian Barista Championship Area for the Barista, Brewers Cup and Cup Taster categories. These will be joined by the Italian Latte Art Championship, the Italian Coffee in Good Spirits Championship, the Italian Coffee Roasting Championship and the Cezve/Ibrik Championship.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 16 del 20/12/2024

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SIGEP WORLD: EXTRA TRAINS, BUSES AND SHUTTLES

· The number of trains scheduled to arrive at Rimini Expo Centre has risen to 54 equally divided between north and south directions. Special trains also for Cattolica and Santarcangelo

· Extra buses confirmed and agreements for electric scooters and bicycles

Rimini, 20^th December 2024 – This edition of SIGEP World, organised by Italian Exhibition Group from 18^th to 22^nd January 2025 at Rimini Expo Centre, will be extraordinary in terms of quality and quantity of exhibitor and visitor participation from every corner of the globe.

The Shuttle Italy Airport service will be running for those arriving in Ancona, Bologna and Forlì by plane with a direct connection service during the days of the SIGEP show.

Flights will, of course, not be the only option. Precisely in view of the large participation of companies and public, which will transform the city and province into the foodservice capital with an all-sold-out already announced for the exhibition halls as well as for commercial and hospitality businesses, Rimini Municipal Council and IEG, in close cooperation, have already been working for weeks to make access easier and to enhance the show in terms of visibility and economic income for the territory.

TRAINS

Train services to Rimini and the synergy with the Metromare will be fundamental for easing traffic. Heavy investments have been made to promote maximum use of the combination of transport means.

Between 8.05 and 19.29, twenty-seven northbound trains will stop at RiminiFiera and the same number of southbound trains will also stop there between 8.28 and 19.56.

A total of 54 trains will transport over 20% of the visitors to the Expo Centre and substantially all of them will stop at Rimini Central Station, allowing people to connect to the halls in less than five minutes and to conveniently access the hotels at Marina Centro and along the coast to the south using the Metromare, which connects Rimini to Riccione in 20 minutes with 15 intermediate stops.

Moreover, a Special Sigep Train will also be activated for SIGEP World 2025. Three trains will leave Cattolica railway station for Rimini Fiera during the morning and another two will leave from Santarcangelo station. In mid-afternoon, another three southbound and two northbound trains will be laid on for visitors and exhibitors. In addition to the Cattolica and Santarcangelo terminals, the trains will stop at Rimini Fiera, Rimini, Miramare, Riccione and Misano. Timetables on this link.

All information on the website www.sigep.it

METROMARE

The electric line on a specific track will ensure the transport of thousands of people a day between Rimini and Riccione. From early morning until evening, trains will run from the two terminals every 15 minutes, making management of flows generated by SIGEP World participants, operators and visitors easier to manage. The complete route takes 23 minutes with 15 stops. Timetable on this link.

EXTRA BUSES

With terminals in Santarcangelo and at the airport, Line 9 will stop in via Emilia-Fiera every 15 minutes during peak hours.

Extra services also regard the line 9 Shuttle, which IEG will organise specifically during the five days of the show in collaboration with Start Romagna. It will directly connect Rimini Fiera with the Railway Station with 22 return shuttle buses with no intermediate stops.

Linea 5, with terminals at San Mauro Mare and Rimini Fiera from the north and Line 10 in the southbound direction with terminals at Miramare and Rimini Fiera, are also available.

ELECTRIC SCOOTERS AND BICYCLES AT DISCOUNTED RATES

LIME, the electric scooter and bicycle operator, which rents vehicles via a specific App, will also be based in the district. The LIMEXFIERA code will guarantee 2 free rides a day. With the operator BIT Mobility, the App with code SIGEPBIT2025 will guarantee 20 minutes of free travel (promotion for new users). The parking areas will be at the Expo Centre’s South Entrance and inside the East 1-2, West 1-2 car parks.

Please remember that, according to the most recent highway code regulations, electric scooter users are now legally required to wear a helmet. Rented vehicles are already insured.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 15 del 20/12/2024

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TECHNOLOGICAL INNOVATIONS AND MARKET TRENDS: THE FUTURE OF FOODSERVICE IS WRITTEN WITH SIGEP VISION

· High expectations for the opening talk on global trends and future scenarios for gelato and the foodservice industry. Focus also on the US and European markets thanks to partnerships with Mintel and Circana.

· Sustainability, the gelato of the future and awards for the best innovations and Start-ups will be the main projects dedicated to the sector’s future.

Rimini, 20^th December 2024 – The reference point for the main market trends in the foodservice world. As well as the technological and sustainable innovations that will drive the sector in the future. Sigep Vision is the pride of the 46^th edition of SIGEP World, scheduled to take place at Rimini Expo Centre from 18^th to 22^nd January 2025 and organised by Italian Exhibition Group. With a full programme of initiatives that integrate ideas with the physical space, Sigep Vision offers a privileged perspective on the sector’s trends. Thanks to collaborations with the sector’s leading research centres, Sigep Vision is the out-of-home industry’s global observatory, supplying trends and the latest data all year round, such as the recent report on Christmas desserts. In this way, SIGEP World confirms its tole as a reference point for sector knowledge, innovation and technology.

VISION PLAZA

Located in the South Hall, Vision Plaza will be the heart of Sigep Vision with a complete programme of panel discussions, talks and training sessions held by sector experts and opinion leaders.

There will be three main focuses: the latest market trends, technological innovations, especially linked to the world of artificial intelligence; sustainability with particular attention to ecological materials, waste reduction and ethical sourcing.

The main talks will include the following three:

1- Global trends and future scenarios of the gelato and foodservice industry (Cagnoni Dome, South Hall /Saturday 18^th January 2:30-3:30 pm). SIGEP World’s opening talk, moderated by Flavia Morelli (IEG’s Group Exhibition Manager Food&Beverage Division), will provide an overview of global trends and expectations for the future of gelato and the foodservice industry in general. The panel of guests will be high profile: Edurne Uranga (Vice President Foodservice Europe-Circana) will provide everyone with the sector’s very latest data in a debate that will include another three speakers: Massimiliano Zucchi (CEO of ‘La Romana dal 1947’ gelato parlour chain), Shelley Hwang (founder of Pinkberry, a US franchising with 260 dessert stores in 20 countries) and Mohammad Alsuri, Director of the Learning and Performance Department for Tazaj, the Saudi Arabian quick service restaurant chain with over 120 venues.

2- Foodservice consumer and market trends: focus on the USA organised by Mintel (Cagnoni Dome, South Hall /Sunday 19^th January 11-11:45 am). The presentation, organised by Ophélie Buchet, Food & Drink Associate Director for Mintel, will analyse behavioural development and consumer priorities in the US foodservice market, especially in a moment of persistent inflationary pressure. Mintel proposes three improvement areas: increase the value of perception for dishes with natural proteins and ingredients and suggest loyalty/gamification programmes; capitalise on customer interest in enjoying special treatment when eating out; balance the desire for classic experiences with the ever greater demand for convenient and speedy options.

3- Outlook on the European Foodservice Industry. Future opportunities and prospects organised by Circana (Cagnoni Dome, South Hall /Sunday 19^th January 3:15-3:45 pm). In this case, the focus will be on Europe thanks to an analysis proposed by Jochen Pinsker, Industry Advisor Foodservice Europe at Circana. Out-of-home consumptions in the main European countries will be outlined, identifying consumption trends and dynamics within growing rates and different contexts.

The full programme is available on the SIGEP WORLD website at this link.

ON SITE PROJECTS

In addition to the talks of reference, SIGEP Vision will provide guidelines for determining three ‘on site’ projects: Taste of Tomorrow, Sustainability District and Innovation and Start-up Award.

Taste of Tomorrow (Hall A5) aims to unite the principles of bioarchitecture to future gelato preparation. In Hall A5, visitors will be able to personally observe the visionary ‘Glacial Drip’ installation, an area with 13 bioreactors, or rather, planks of wood made with living materials on which mosses and microalgae will grow to provide a double function. Firstly, to capture the equivalent amount of CO2 of 10 large trees; secondly, to transform highly nutritious vegetable protein into a powder which will then be used as an ingredient to produce new gelato flavours.

The Sustainability District, located in Hall B1, will promote virtuous practices along the coffee and cocoa supply chains with 3 focuses: Micro Roaster Village, where micro-roasters will present their unique blends, revealing the latest trends in coffee sourcing, handling, roasting, preparation and distribution, as well as allowing visitors taste high quality coffee; Bean To Bar, where visitors will be able to immerse themselves in the world of technology and personally experience all the stages of artisan chocolate processing through workshops and guided tastings; and Fully Automatic Coffee Machinery , a selection of super-automatic coffee machines that represent the future of the sector in the name of sustainability.

The Innovation and Start-Up Award (Cagnoni Dome, South Hall) is back at SIGEP World for the second edition. A prestigious recognition – in partnership with ANGI (National Association of Young Innovators) and the Italian Trade Agency – awarded to start-ups with the most innovative products. Seven categories are awarded: Digital Innovation and AI, Equipment, Technology & Kitchen Materials, Frozen & Ready-made Products, Ingredients & Semi-finished Goods, Organic/Free From product, Packaging solutions & Machinery and Sustainability. A unique occasion to award innovations that will make the difference and to promote companies that will shape the future of the out-of-home industry.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 14 del 20/12/2024

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SIGEP WORLD 2025: TECHNOLOGY AND SUSTAINABILITY, KEY FOODSERVICE PLAYERS

· Focus on advanced and sustainable technologies for global catering thanks to partnerships with EFCEM Italia and Assofoodtec

· The catering machinery market touches on 100 billion euros; environmentally-friendly technological solutions, also with Artificial Intelligence, are a growing trend

· Innovation & Start-Up Award 2025 is back with two international awards for companies and start-ups

Rimini, 20^th December 2024 – SIGEP World 2025 - The World Expo for Foodservice Excellence, Italian Exhibition Group’s event scheduled to take place from 18^th to 22^nd January at Rimini Expo Centre, will spotlight technology as a key element for the development and innovation of all the supply chains represented: Gelato, Pastry, Chocolate, Coffee, Bakery and Pizza. In this sense, SIGEP World acts as an international hub for technological innovation in Foodservice. Latest generation technologies and innovative machinery increasingly oriented towards reducing the environmental impact will be the focus of the show in response to global market challenges.

NEW PARTNERSHIPS FOR A SIGEP WORLD IN THE NAME OF TECHNOLOGY

Strategic orientation towards technologies is becoming stronger thanks to two partnerships set up with the sector’s leading Italian associations: EFCEM Italia – Catering and Hospitality Equipment Manufacturers’ Association, whose contribution will be fundamental for exploring the development of catering and hospitality industry technologies; and Assofoodtec, an association of ANIMA - Confindustria Meccanica Varia, which represents Italian manufacturers of machinery, systems and equipment for the foodservice industry, including the UCIMAC – Coffee Machine Manufacturers’ Union section, which will provide a specific focus on innovations linked to the world of coffee. According to data released by EFCEM Italia, global demand for catering equipment reached 99.7 billion euros in 2022 registering a 30% growth compared to 2020. Although 2023 and 2024 recorded a slight drop (-4% and -5% respectively), the market remains solid with volume forecasts stable for 2025. On the production front, Italy is in fourth place after the United States, China and Germany, confirming the international competitiveness of Italian industry. As regards technology, the market is facing a phase-out of machines fuelled by gas in favour of those powered by electricity, a trend that is bound to catch on in every leading global market. A technological upgrade welcomed by producers that is particularly applicable in the field of ovens, blast chillers and freezers, which are increasingly being used in food preparation and cooking procedures, and which opens the road to AI applications designed to improve the operator experience and optimise the management of cooking process information.

TECHNOLOGIES AND ENVIRONMENTS AT THE HEART OF SIGEP WORLD WITH TALKS AND PANEL DISCUSSIONS

Numerous talks and round tables will provide food for thought on ambiences and technologies with particular attention to reducing the environmental impact.

One of the Foodservice world’s hottest topics is refrigeration, the protagonist of the conference entitled “The future of refrigeration: how innovation can reduce costs and the carbon footprint” to be held on Saturday 18^th January at 1.30 pm. The event will present innovative solutions, such as “technologies in the solid state”, 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 GELATO TO PIZZA

From Gelato, with the debut of the Taste of Tomorrow project dedicated to the venue of the future and new, energy-saving machines, to Bakery, with the presentation of latest generation ovens designed to improve quality and efficiency, technological innovation will be a feature of every supply chain. In the Coffee sector, for example, technology will be at the fore with cutting-edge packaging solutions and equipment for automatic processing in the Fully Automatic Coffee Machine area. And sectors such as Pizza will see the launch of innovative equipment for faster and more sustainable processing with a focus on state-of-the-art technologies for making the world’s most loved Made-in-Italy product, from flours to cooking techniques, frozen ingredients, ready-made toppings, ovens and furnishing solutions.

INNOVATION & START-UP AWARD 2025

As confirmation of SIGEP World’s innovative DNA, the Innovation & Start-Up Award, the prestigious recognition organised by IEG in partnership with ANGI – National Association of Young Innovators and the Italian Trade Agency, is back.

The Innovation Award is specifically given to companies that represent the SIGEP World supply chains with the most advanced and innovative solutions for the Gelato, Pastry, Bakery, Coffee, Chocolate and Pizza sectors 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 on the other hand, is for start-ups that present innovative projects able to revolutionise the Foodservice world. 22 companies will be at the show and the most curious proposals include: plant-based alternatives to cheese and natural sweeteners for food and drinks, as well as supplements for food intolerances. On the technological front, advanced software for company management and tools for research through artificial intelligence particularly stand out. There will be no shortage of creative ideas, such as edible cutlery, soot-free wood burners and digital platforms for interactive menus and sensorial analyses.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

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

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 13 del 20/12/2024

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SIGEP WORLD 2025, RECORD EDITION ON THE INTERNATIONAL FRONT: WITH OVER 3,000 BUYERS ATTENDING AND SAUDI ARABIA AS GUEST COUNTRY

· The 46^th edition of the show organised by Italian Exhibition Group, scheduled at Rimini Expo Centre from 18^th to 22^nd January, will be the most international ever

· Saudi Arabia will be ‘guest country’ at SIGEP World 2025, arriving in Rimini with some of the country’s main hospitality and out-of-home chains and top companies

· 40 international events programmed with over 60 foreign speakers

Rimini, 20^thDecember 2024 – SIGEP World 2025 will be the most international edition ever with 1,300 exhibiting brands from 33 countries and over 520 top buyers from 79 nations, not forgetting the ‘premium program’ for European buyers with more than 2,500 already signed up. There will also be a big new development: the presence of Saudi Arabia as ‘guest country’.

These are only a few of the main focuses on internationality at the 46^th edition of SIGEP World, organised by Italian Exhibition Group at Rimini Expo Centre from 18^th to 22^nd January 2025. A clear boost right from the new payoff, SIGEP World – The World Expo for Foodservice Excellence, to reiterate the global centrality of the Rimini show, which, not without reason, has extended its range of action in recent years with two satellite shows – SIGEP China and SIGEP Asia – in southern China and Singapore, both reconfirmed for 2025.

THE NEW GUEST COUNTRY

Saudi Arabia will be the guest country at the 46^th edition of SIGEP World 2025. Rimini will welcome a delegation of top Saudi buyers including Barn’s, the coffee shop chain, which boasts more than 800 stores within the country, Elite Hospitality/Al-Nahla Group, a major hospitality company, and Al Tazaj, a quick service restaurant chain with over 120 venues. According to Flavia Morelli, IEG’s Group Exhibition Manager Food&Beverage Division, «Saudi Arabia is making significant leaps ahead in the tourism and hospitality sector with the aim to diversify its economy and attract visitors from all over the world. Thanks to huge investments in infrastructure, tourism promotion and the development of luxury destinations, the country is trying to position itself as an international tourist destination and becoming particularly attractive for our companies.» A much broader partnership considering that Riad, the Saudi Arabian capital, is set to host Expo 2030. And made even more important at SIGEP World’s opening talk on Saturday 18^th January (Vision Plaza, 2.30 – 3.30 pm) with Mohammad Alsuri, Director of the aforementioned Tazaj chain, in attendance.

THE INTERNATIONAL PROFILE

International attendance at SIGEP World 2025 will be even greater and the numbers prove it. Thanks to consolidated collaboration with the Italian Trade Agency (ITA) and IEG’s network of regional advisors, 520 top buyers from 70 countries have adhered to the Top Buyer Program. The United States, India, Canada, Brazil and Turkey will be the countries most represented but – besides the main European markets – South America, South East Asia and the Gulf countries will also be in attendance. By way of a profile, 34% of buyers will be from chains in the gelato, restaurant, quick service, patisserie, coffee shop, pizzeria and hotel sectors while 28% will be producers, followed by 20% importers, 14% distributors and 4% retailers bringing up the rear. Instead, an estimated 2,500 attendees from 15 countries have enlisted in the premium programme for European buyers, headed by Spain, Germany and France. Countries that can also be found among the 1,300 exhibiting brands at SIGEP World, where the foreign presence will represent as many as 33 countries.

Neither will there be a shortage of important foreign associations such as the North American Ice Cream Association (United States), the Rasa-Restaurant Association of South Africa and the Korean Bakery Association as well as major European names like Deutscher Konditorenbund (Germany), The Beverage Standards Association (UK) and the Confédération Nationale des Glaciers de France. Not to mention the Indonesian Hotels and Restaurants Association, Restaurant Association of Singapore and Airline Catering.

More generally, also in terms of talks and competitions, SIGEP World 2025 will feature 40 international events with over 60 foreign speakers.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 12 del 20/12/2024

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SIGEP WORLD 2025, THE BIG NEW ENTRY: THE SUSTAINABILITY DISTRICT

· The 46^th edition will have an area in Hall B1 entirely dedicated to sustainability with a focus on coffee and chocolate. The two supply chains are growing strongly: in 2024 they accounted for 21% of exhibitors and 18% of the almost 500 top buyers.

· Three ‘on site’ projects: Micro Roaster Village, Bean To Bar and Fully Automatic Coffee Machines. IEG's commitment to sustainability has also been implemented through cutting-edge technologies and new agreements.

· Italy’s top competitions to elect the winners who will take part in the World Coffee Events circuit’s competitions will be confirmed in the Coffee Arena.

Rimini, 20^th December 2024 – One of the big new entries at SIGEP World 2025, organised by Italian Exhibition Group and scheduled to take place at Rimini Expo Centre from 18^th to 22^nd January 2025, is undoubtedly the large area dedicated to sustainability by means of a specific project: the Sustainability District. Located in Hall B1, it will promote virtuous practices applied to the coffee and cocoa supply chains. Thanks to collaboration with the Italian Trade Agency (ITA), together with AICS - the Italian Agency for Development Cooperation and IILA - the Italo Latin American Institute, the project will involve countries of origin, such as Ecuador, Costa Rica, El Salvador, Venezuela, Colombia, Ethiopia, Tanzania, Uganda, Ivory Coast and Kenya, offering a unique opportunity to promote the origins of coffee and cocoa and build ethical relationships along the supply chain.

THE THREE PROJECTS AND THE COMMITMENT TO SUSTAINABILITY

The Sustainability District will include 3 projects. Firstly, Micro Roaster Village, where micro-roasters will present their unique blends, revealing the latest trends in coffee sourcing, handling, roasting, preparation and distribution, as well as allowing visitors taste high quality coffee. Secondly, Bean To Bar, the area organised in collaboration with Guido Castagna, multi-award-winning Master Chocolate Roaster. Here, visitors will be able to immerse themselves in the world of technology and personally experience all the stages of artisan chocolate processing through workshops and guided tastings. Lastly, Fully Automatic Coffee Machines will be on show, a selection of super-automatic coffee machines that represent the future of the sector in the name of sustainability. With their smart energy management systems and waste reduction, they help minimise environmental impact.

Italian Exhibition Group's commitment to sustainability does not stop at the Sustainability District. In view of the 46^th edition, the over 160,000 square metres of green area surrounding the Expo Centre has been further implemented to arrive at 1,500 plants and 30,000 square metres of lawns. Not forgetting the hall renovations and the relative air conditioning within the Centre, now achieved with an underground system that produces cold at night in order to return cool during the day, thus reducing the use of electricity by 50%.

Moreover, IEG has signed important agreements aimed at sustainable practices. Starting with Prostand, IEG's outfitting company, which has set out on a path towards sustainability by adopting eco-friendly solutions such as the use of recycled and certified materials, LED lighting and modular furnishings. Then IEG has adhered to the ‘Food for Good’ project against food waste that has allowed the company to ‘save’ over 30,000 meals since 2015. Progress also recognised by the prestigious ISO certifications for the environment, health and safety at work.

COFFEE ARENA

As far as the Arenas are concerned, SIGEP World 2025 will once again feature the Coffee Arena (Hall D1), where the Italian finals of the various specialities dedicated to the world of coffee will be staged in order to designate the winners who will represent their country around the world in the international competitions of the prestigious World Coffee Events circuit. There will also be talks and information sessions on the main coffee trends.

7 disciplines will be competing: Italian Barista Coffee Championship (CIBC); Italian Latte Art Championship (CILA); Italian Championship of Coffee in Good Spirits (CIGS); Italian Brewers Cup Championship; Italian Cup Tasters Championship; Italian Coffee Roasting Championship; Italian Cezve/Ibrik Championship.

The championships are organised in collaboration with Specialty Coffee Association Italy.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 11 del 20/12/2024

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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

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 10 del 20/12/2024

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SIGEP WORLD 2025: HUGE BOOST FOR THE PIZZA SECTOR WITH RAW MATERIALS, INNOVATION AND TRENDS TO PROMOTE MADE IN ITALY

Over 180 companies and 200 brands presenting innovative solutions for ingredients, equipment and technologies in the pizza industry

Pizza Club, a new hub with show-cooking, masterclasses and the participation of more than 40 world-famous pizzeria chains

“World Pizza Champion Games” and a focus on dessert in pizzerias: a series of events to explore the evolution of pizza, from Italian traditions to new trends

sigep.it

Rimini, 20^th December 2024 – Pizza, the most exported food product in the world and symbol par excellence of Italian tradition, will be among the key players at SIGEP World - The World Expo for Foodservice Excellence, the Italian Exhibition Group event now at its 46^th edition, scheduled to take place at Rimini Expo Centre from 18^th to 22^nd January.

Through the Pizza Tour, 180 companies will be showcased at the exhibition with over 200 brands offering the best solutions in terms of ingredients, equipment, technologies and innovative formats. From products - such as selected flours, tomato preserves, oils, top-quality dairy products - to toppings and the most innovative technologies, SIGEP World extends its exhibition offer to celebrate one of Made in Italy’s gastronomic symbols in all its many aspects. After having successfully represented the machinery and equipment sector for the Pizza industry at past editions, with the expansion of the east wing, SIGEP World is now offering the public two new halls dedicated to Pizza and Bakery to promote the entire supply chain and a full programme of initiatives and special events involving more than 40 pizzeria chains.

PIZZA CLUB: THE INNOVATIVE HEART OF SIGEP WORLD 2025

Located in Hall B8, Pizza Club is the new hub created in collaboration with AVPN-Associazione Verace Pizza Napoletana (Real Neapolitan Pizza Association), which will enable participating companies to present their products, from raw materials to the latest technologies. During the five days, Pizza Club will feature show-cooking and masterclasses led by internationally renowned chefs and pizza chefs, in-depth discussions on the most innovative techniques and high-quality ingredients, and a lively programme of events to encourage networking between companies, buyers and visitors.

The most eagerly awaited appointments include “Generazione Verace” showcooking: with the participation of star-awarded pizza makers and chefs such as Fratelli Coppola, Ciro Salvo (50 Kalò) and Giacomo Devoto; conferences on the future of training in pizzerias, artisan pizzeria chains and the socio-economic Neapolitan pizza observatory. In addition, the “Margherita e le sue sorelle” masterclass: practical sessions with world-famous pizza chefs, including Francesco Pone, Vincenzo Esposito and Fulvio Belfiore, to explore techniques and innovations regarding the product that is a symbol of Italian style.

PIZZA ARENA: THE INTERNATIONAL EVENT AND COMPETITION STAGE

The Pizza Arena will host exclusive events to promote the best of the pizza world's tradition and innovation. Two major appointments will take place here: starting on Saturday 18^th January with International Pizza Show-Cooking, which will present live demonstrations by world-famous pizza chefs and pizza makers, and continuing on Sunday 19^th January with International Franchising Day, dedicated to a comparison between pizzeria chains and sector professionals. Protagonists will include some of the most famous pizzeria chains: Da Michele, Errico Porzio, Koti Pizza, L'Artigiano, Menchetti, Pizzikotto, Cigierre, Pizzium, Crocca, Rossopomodoro, Rom'antica, Spontini Holding, Slice House, Fratelli La Bufala, Cocciuto, Metro Pizza, Cibiamo and Tosca.

SIGEP World will also host the “Pizza Senza Frontiere - World Pizza Champion Games” competition, organised by Ristorazione Italiana Magazine. The world's best pizza chefs will compete in 17 categories ranging from Italian tradition - classic, Neapolitan and Roman pizza - to the most creative specialities, such as dessert pizza. An exceptional jury, composed of chefs and sector professionals, will assess each creation taking into account dough, cooking, presentation and flavour balance.

DESSERT IN PIZZERIA: A TREND TO BE EXPLORED AT THE SHOW

Among the most innovative themes at SIGEP World 2025 is the focus on dessert in pizzerias, a revolution that is redefining the pizzeria experience. Originating from the evolution of the pizzeria as a convivial place for families and friends, dessert is becoming increasingly important. In the talk curated by 50 Top Pizza, entitled “Sweet Pizza and Dessert in Pizzeria”, this new trend will be explored: from the first sweet pizzas, simple fried pastries with chocolate, to recent creations that see pizza chefs experimenting with doughs and ingredients to create truly innovative desserts, such as artisan panettone and homemade gelato.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 9 del 20/12/2024

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SIGEP WORLD 2025, THE DATA AND TREND CATALYZER: NEW AREAS OPEN

· The 46^th edition of SIGEP World - The World Expo for Foodservice Excellence (Gelato, Pastry, Chocolate, Coffee, Bakery and Pizza) will be held at Rimini Expo Centre from 18^th to 22^nd January 2025

· 138,000 square metres of exhibition offer in 30 halls hosting 1,300 exhibiting brands from 33 countries

https://www.sigep.it/en

Rimini, 20^th December 2024 – Everything is ready for SIGEP World - The World Expo for Foodservice Excellence, Italian Exhibition Group’s (IEG) event now at its 46^th edition, scheduled to take place from 18^th to 22^nd January 2025 at Rimini Expo Centre. The expo confirms its role as the international reference point in the trade show panorama for the Gelato, Pastry, Chocolate, Coffee, Bakery and Pizza supply chains with 138,000 square metres of exhibition space, 30 halls and 1,300 exhibiting brands.

Country Partner 2025 will be Saudi Arabia, a strategic market for the hospitality and out-of-home sector, which, at SIGEP World, will represent a strategic opportunity for companies. Thanks to the consolidated collaboration with the Italian Trade Agency (ITA) and IEG's network of 25 regional advisors, IEG's incoming programme has already enlisted more than 3,000 buyers from 79 countries, including the United States, India, Canada, Brazil, Turkey and China.

SIGEP VISION, THE NEW TRENDS AND INNOVATION PLATFORM

SIGEP Vision, the highlight of the 46^th edition of SIGEP World, will be an important platform for industry trends with a packed programme of initiatives. Thanks to collaboration with research institutes, SIGEP Vision will offer a global overview of the out-of-home industry, providing trends and updated information throughout the year. SIGEP Vision will be the reference point for three innovative projects: the Sustainability District, which promotes virtuous practices in the coffee and cocoa supply chains with initiatives such as the Micro Roaster Village, Bean To Bar and Fully Automatic Coffee Machinery; the Taste of Tomorrow, where Gelato, which has always been the main focus of the expo and continues to innovate also through bio-architecture, plays the leading role. By means of a visionary installation, visitors will be inspired by the Glacial Drip, 13 bioreactors that use mosses and microalgae to capture CO2 and produce vegetable proteins, which are then used to create new gelato flavours; the Innovation and Start-Up Award, which will reward the most innovative start-ups in seven categories including Digital Innovation, Sustainability and Packaging. Moreover, SIGEP Vision will also offer a full programme of talks and panel discussions involving international stakeholders in the Vision Plaza.

THE PIZZA SECTOR IS GROWING AND FOCUSES ON GASTRONOMIC CULTURE, EVENTS AND INNOVATION

One of the main new entries at this edition is the expansion of the Pizza sector which will not only feature ovens and equipment for pizzerias and restaurant chains, but will now include flours, toppings and frozen pizza bases. Over 40 pizzeria chains will be taking part in SIGEP World and the Pizza Tour will lead visitors to discover around 180 companies and 200 brands, offering the best in terms of ingredients, technologies and innovative formats. In the Vision Plaza, the talk entitled “50 Top Pizza: Sweet Pizza, the dessert in Pizzeria” will explore the theme of dessert in pizzerias, awarding Italian and European excellence for innovation and quality. Among the most eagerly awaited new entries is the Pizza Club, which, set up in collaboration with AVPN (Associazione Verace Pizza Napoletana - Real Neapolitan Pizza Association), promises to be an area devoted to culture and the latest trends in the world of pizza.

SUSTAINABILITY DISTRICT: VIRTUOUS PRACTICES AND TECHNOLOGY FOR COFFEE AND COCOA SUPPLY CHAINS

The Sustainability District, which aims to promote virtuous practices in the coffee and cocoa supply chains with the participation of countries of origin such as Ecuador, Colombia, Ethiopia, Tanzania, Uganda, Ivory Coast and Kenya, will be making its debut at the show. This new area will include talks and round tables with the most authoritative voices in the Foodservice business and will host three key projects: Micro Roaster Village, specifically for micro-roasters and coffee trends; Bean To Bar, which will explore the artisanal processing of chocolate with workshops and tastings; and Fully Automatic Coffee Machinery, a selection of sustainable machines with smart energy management. An important initiative, supported by the growing numbers at the last edition where coffee and chocolate represented 21% of exhibitors and 16% of top buyers.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 7 del 20/12/2024

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SIGEP WORLD, THE GLOBAL EVENT FOR THE ARTISAN GELATO BUSINESS

· The 46^th edition of the event organised by Italian Exhibition Group confirms its role as the global hub for the gelato business. A recognition also corroborated by top buyers in attendance in Rimini: 50% declared their interest in the gelato sector

· Great expectations for the debut of ‘Taste of Tomorrow’, a bio-architecture project for a sustainable out-of-home experience

· The Gelato Arena will be the centre of the main industry talks and national and international competitions

Rimini, 20^th December 2024 – The 46^th edition of SIGEP World, organised by Italian Exhibition Group and scheduled to take place from 18^th to 22^nd January at Rimini Expo Centre, confirms its position as the world’s most complete and innovative trade show event dedicated to the artisan gelato business.

SIGEP World attracts the entire community to Rimini, which, over the five days of the show, will be able to meet the main players on the global market, discover the latest technologies and trends, and forge new business partnerships.

The large international participation, with a special focus on the gelato sector with 50% of the over 520 Top Buyers selected by IEG in collaboration with the Italian Trade Agency and the Regional Advisor network interested in gelato, testifies to the strategic importance of SIGEP World as a reference platform for sector innovation and growth.

TASTE OF TOMORROW

In Hall A5, visitors will be able to immerse themselves in a unique installation that merges art, science and sustainability and represents a new paradigm for the out-of-home experience.

Created in collaboration with architectural firms The NE[S]T and ecoLogicStudio, the “Glacial Drip” project replicates an Alpine landscape through living, biodegradable materials. But that’s not all: thanks to algae-growing bioreactors, the installation actively captures the equivalent CO2 of 10 mature trees, purifying the air and producing an algae-based, nutrient-rich biomass.

This biomass will be used to create new and innovative gelato flavours, combining palatability and respect for the environment. SIGEPWorld 2025 demonstrates once again how the foodservice sector can be at the forefront of innovation and sustainability.

The innovative tastings will be prepared by gelato chef Sergio Colalucci, President of the Gelato World Cup.

GELATO ARENA

Hall A7 will house the Gelato Arena, the venue for the main competitions and industry talks featuring more than 60 professionals from all over the world.

Talks. The Gelato Arena will join the Vision Plaza as regards the sector’s main talks and in-depth moments with the participation of partners and associations such as Unione Italiana Food – Gelato Product Group, Acomag – Italian Association of Gelato Machinery Furnishings and Equipment Manufacturers, Artglace and the Italian Gelato Makers Association, without forgetting the presentation of the ‘Gelaterie d'Italia’ Guide by Gambero Rosso, which will award the prestigious Tre Coni prizes.

Competitions. SIGEP World 2025 will host the second edition of the Gelato Europe Cup, the competition aimed at selecting the best European teams made up of a gelato maker and a pastry chef, scheduled for Saturday 18^th and Sunday 19^th January. The four winners will win the right to participate in the 11^th edition of the Gelato World Cup, scheduled to take place at SIGEP World 2026.

Eight nations will be competing: Albania, Belgium, France, Germany, Italy, Poland, Romania, UK.

The 2025 edition will also see collaboration with the World Association of Chefs Society - Worldchefs.

Also worthy of note is Gelato Festival World Masters, the prestigious international competition for individual gelato makers, which will see two challenges take place in Rimini: on Monday 20^th January, the Germany Final, with 15 gelato makers competing for the world finals in 2026; on Tuesday 21^st, the Iberian Challenge, with 16 gelato makers from Spain and Portugal vying for the European finals.

On Wednesday 22^nd, SIGEP World will make room for future gelato professionals. Thanks to the competition organised by Artglace, students from hotel and catering schools will have the chance to put their skills and creativity to the test by helping to stimulate an increasingly specialised and avant-garde training offer in the gelato sector.

Numerous sponsors make it possible to stage the competitions in the Gelato Arena - Gelato Europe Cup: Platinum sponsors: Anselmi, Babbi, Electrolux; Valrhona. Golden sponsors: Adamance, Carpigiani. Silver sponsors: Caffè Toraldo, Frascheri, Medac, TeamSystem. Technical sponsors: Ico.Cialde, Ifi, Karel, Paperlynen, Reire, Sara Creazioni, Selmi, Sosa, Norohy. Media partners: Pasticceria Internazionale and PuntoIT. In collaboration with Gelato e Cultura and with the support of the In Cibum Gastronomy High School.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 8 del 20/12/2024

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IEG: SIGEP WORLD SPEAKS THE LANGUAGES OF THE GLOBAL MARKETS WITH SAUDI ARABIA AS GUEST COUNTRY, THE EDITION WILL BE MORE INTERNATIONAL THAN EVER

· The 46^th edition of Italian Exhibition Group’s event, to be held at Rimini Expo Centre from 18^th to 22^nd January, will be attended by foreign delegations from all over the world and more than 3,000 buyers

· A show under the banner of technological innovation with over 40 talks and round tables and 60 international speakers

Rimini (Italy), 17 December 2024 - SIGEP World - The World Expo for Foodservice Excellence is preparing to welcome an unprecedented international participation with a large presence of delegations, associations and foreign trade confederations, testifying to the growing importance of the Italian Exhibition Group exhibition in the global Foodservice panorama. The event, to be held at Rimini Expo Centre from 18^th to 22^nd January, will host exhibitors from 33 countries, which, besides Italy, will mainly come from Germany, Spain, China, France, Turkey, Belgium, Poland and the United States, countries that are crucial for the development of business relations in the Show’s various sectors: Gelato (the Italian Frozen dessert), Pastry, Bakery, Coffee, Chocolate and Pizza. Technological innovation will feature in every supply chain, making the event a privileged showcase for discovering the latest trends and innovative solutions that are transforming the global foodservice universe. And, in addition to the now historically consolidated markets, new geographic areas will be appearing at SIGEP World.

SAUDI ARABIA, GUEST COUNTRY AT SIGEP 2025

This edition will feature Saudi Arabia as Guest Country. With a rapidly expanding market and a growing demand for technological innovation, Saudi Arabia, the nation nominated to host Expo 2030, is emerging as a new frontier for the hospitality and catering industry and will represent a strategic opportunity for companies, offering new perspectives for the global foodservice industry. In fact, a delegation of top Saudi Arabian buyers is expected to arrive in Rimini specifically for SIGEP World and will include big names such as Barn's, a coffee shop chain with more than 800 points of sale, Elite Hospitality/Al-Nahla Group, a leading hospitality company, and Al Tazaj, a chain of quick service restaurants with over 120 venues.

International buyer and stakeholder influx to SIGEP will also be facilitated by the activation - for the show’s duration - of a direct Munich-Rimini flight (https://www.luxwing.com/).

GLOBAL MARKETS INCREASINGLY ATTRACTED TO THE ITALIAN OUT-OF-HOME INDUSTRY

SIGEP World 2025 will give technological innovation and sustainability in Foodservice a considerable boost with over 40 international events, including talks and competitions, involving 60 speakers from the Out-of-Home industry. More than 520 buyers from 79 countries, such as the United States, India, Canada, Brazil, Turkey and China have already joined the Top Buyers' Programme organised to facilitate the encounter between supply and demand at the exhibition. The profiles represent the main players in the Foodservice industry: 34% come from chains - such as gelato parlours, restaurants, quick service restaurants, pastry shops, coffee shops, bakeries, pizzerias and hotel chains - while 28% are producers and artisan workshops. The assemblage will be completed by 20% importers, 14% distributors and wholesalers, and 4% large-scale retail trade and mass catering representatives. These will be joined by more than 2,500 European buyers from Spain, Germany, France, Romania, Greece and the United Kingdom, who will be included in the Premium Programme. The event’s ability to attract such a wide range of markets is proven by the attendance of countries such as the United States, a major global promoter of Pizza - a sector that will see further expansion at Sigep World -, Germany and Spain, best European performers of artisan gelato. Key markets for international business include the United Kingdom, where Coffee and Pastry play a central role in Food & Beverage, and France, which boasts strong ties with Bakery and Pastry. Institutional attendance at SIGEP World is also one of the show’s strong points, thanks to the consolidated network and strategic relations forged by Italian Exhibition Group in synergy with the Ministry for Foreign Affairs and the Italian Trade Agency (TA). Foreign delegations will be arriving from the Americas with the North American Ice Cream Association from the United States, the Baking Association of Canada (BAC) and the Associação Brasileira do Sorvete and Outros Gelados Comestíveis from Brazil, reflecting the strategic importance of these markets, particularly in terms of the Gelato and Bakery industries. Africa, where the Foodservice market is evolving rapidly, will be represented by the Restaurant Association of South Africa (RASA) and the Tunisian Union of Industry Trade and Handicrafts (UTICA). The Korean Bakery Association and the Turkish Chefs Federation (TASFED) will be arriving from Asia, while Uzbekistan will be taking part through the Uzbekistan Food Industry Association (UFIA). Lastly, Europe will be extensively involved thanks to major associations such as the Deutscher Konditorenbund from Germany, CEOPPAN, the reference association in Spain for the bakery sector, the Confédération Nationale des Glaciers de France from France and the HORECA Industry Association (HORA) from Romania, an emerging market with high potential for the catering industry. Also, not to be forgotten are the Indonesian Hotels and Restaurants Association, the Restaurant Association of Singapore, the Brussels-based Airline Catering Association and the Indonesia Tourism Industry Association.

SIGEP ITALIAN EXHIBITION GROUP PRESS CONTACTS

head of media relations & corporate communications: Elisabetta Vitali; press office manager: Marco Forcellini, Pier Francesco Bellini; press office specialist: Mirko Malgieri

international press office coordinator: Silvia Giorgi; media@iegexpo.it

MEDIA AGENCY SIGEP: Mind The Pop

Martina Vacca: martina@mindthepop.it, mob. +39 339 748 4994; 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.

Comunicato n. 6 del 17/12/2024

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SIGEP WORLD CHRISTMAS OBSERVATORY BY IEG: NEW IDEAS AND TRENDS FOR “THE FESTIVE TABLE”

Comments from top Italian and European pastry chefs
And in France, from seaweed and yuzu comes the “panettone for aperitif”
Pastry purchases are worth 11.4 billion euros with consumption up by 1.5%; but climate change is affecting costs

Rimini(Italy), 26^th November 2024 – Classic or chocolate, with filling and suitable for any occasion, once again nobody will be doing without their panettone this Christmas. Even though the classic “rivalry” with pandoro, Italy’s other Christmas cake par excellence, is experiencing a successful comeback.

Global pastry consumption and trends in view of Christmas have again come under the watchful eye of the Observatory of Sigep, the International Gelato, Pastry, Bakery, Coffee - and, as of this year, also Pizza - Show, organised by IEG - Italian Exhibition Group (Rimini Expo Centre, 18-22 January 2025, sigep.it).

THE FIGURES

A snapshot of the Sigep Christmas 2024 Observatory by IEG reveals positive European data: +1.5% compared to 2023 for pastry consumption, while purchases stand at 11.4 billion euros (Source: CREST, Circana). “In order to counteract the high cost of living, consumers are introducing different strategies between northern and southern Europe: while in Italy and Spain they sometimes renounce a few menu items, such as dessert, in the rest of Europe, focus is on the experiential occasions of the Pastry Shop, the highest expression of hedonism in out-of-home consumption. Nevertheless, pastry consumption in Italy accounts for 40.6% of the category’s total consumption at European level,” says Matteo Figura, Out of Home Market Expert and Foodservice Area Director for Circana Italia.

THE ISSUE OF RISING RAW MATERIAL PRICES

As Sigep Observatory by IEG 2024 interviews with Europe's top pastry chefs revealed, the sector is facing high raw material prices: climate change has reduced the production of hazelnuts with a consequent +40% increase in costs that inevitably also falls on the end consumer; a jump that reaches +50% in the case of chocolate.

TRENDS AND NEW IDEAS: COMMENTS FROM TOP ITALIAN AND EUROPEAN PASTRY CHEFS

According to Giuseppe Piffaretti, Swiss master pastry chef in the Ticino and creator of the World Panettone Cup: “Traditional panettone is an important segment of pastry shop economy in the Ticino, which has some 30 artisan producers. In the border regions between Switzerland and Italy, reinterpretations, such as our cake with blueberries, apricots, sultanas, grappa and chestnuts, are much appreciated. During Christmas, the classic panettone in its chocolate version is highly popular”.

For Luigi Biasetto, master pastry chef from Veneto and AMPI lecturer (Academy of Italian Master Pastry Chefs): “Traditional Milanese panettone is already the most popular with our customers, but the big surprise is pandoro, which is experiencing a comeback after years in which it suffered from big industry’s market strategies: we foresee a 22% increase in sales. New for 2024 is the Christmas Crown, similar to the Christmas wreath and decorated with mulled seasonal fruit and spices”.

Marta Boccanera, master pastry chef in Rome and vice-president of APEI (Ambasciatori Pasticceri dell'Eccellenza Italiana, Italian Pastry Ambassadors of Excellence): “We have forecast an increase in panettone sales of around 10-15% and doubled volumes for pandoro, but pastry chefs are having to deal with the rising price of raw materials. Boccanera has also envisaged a cake that is also ideal for holiday breakfast, reminiscent of ‘pangiallo’ with dried fruit, citron and candied orange.”

“Classic panettone represents 40% of our sales,’ says Rimini-born Roberto Rinaldini, member of Relais Dessert International and president of the Junior Pastry World Championship at Sigep, “But our gourmet proposal is also growing with high-end proposals such as the Dante panettone enriched with pistachios, wild strawberries and cherries, ideal for festive lunches and personal or corporate gifts”.

Christophe Louie, Parisian baker-patissier, tells the Sigep Observatory about two big novelties: “We are aiming at coffee, spice and pear panettone made in collaboration with Maison Verlet, and panettone with seaweed and yuzu with Maison Petrossian as an aperitif.”

For José Romero, Spanish pastry chef and EPGB lecturer from Barcelona: “In Spain, panettone sales have tripled in the last ten years, although without reaching Italian levels. The classic version of panettone is very popular, and we offer chocolate and pistachio as variants'. The Spanish Christmas cake par excellence? ‘Undoubtedly the “Turrón de yema”, with sugar, almonds and citrus fruits, is burnt in the top layer giving the effect of Catalan cream”.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 5 del 26/11/2024

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SIGEP WORLD 2025 GOES TO BERLIN IN THE NAME OF INTERNATIONALITY AND NEW ENTRIES

· Italian Exhibition Group presented stakeholders and foodservice professionals in Germany with the next edition of the event

· A highly international business appointment for the Gelato, Coffee, Pastry&Choco, Bakery and, as of this year, Pizza sectors

Berlin, 14^th November 2024 – An international roadshow for an event that is looking increasingly towards the world.

Today, at the Italian Embassy in Berlin, in collaboration with Italian Trade Agency (ITA), Italian Exhibition Group presented the next edition of SIGEP WORLD, The World Expo for Foodservice Excellence, scheduled to take place at Rimini Expo Centre in Italy from 18^th to 22^nd January 2025. The Berlin event was attended by institutions and stakeholders from the German market: focus was on the opportunities of SIGEP WORLD, a reference point for international foodservice professionals.

“The speakers shared their experiences and insights on how foodservice in Germany is adapting to global changes,” Marco Carniello, IEG’s chief business officer, recounted. “And confirmation was received of how, for the entire out-of-home food universe, SIGEP WORLD is central for staying up-to-date on market developments, anticipating trends and building relationships with key stakeholders of international calibre.”

“In January,” said Flavia Morelli, group exhibition manager of IEG's Food & Beverage division, “we will be adding Pizza, a complementary segment, to the traditional Gelato, Coffee, Pastry & Bakery sectors. A key to strengthening SIGEP WORLD's positioning in the foodservice sector, especially for professionals from outside Europe, where consumption is growing rapidly.”

Jochen Pinsker from Circana: the foodservice situation in Europe

In Berlin, Jochen Pinsker, senior vice president, Industry Advisor Foodservice Europe at Circana, presented market data on the foodservice consumption situation in Europe. Despite a decline in point-of-sale visits, according to September's figures, spending in the sector was up 8% compared to 2019. Confirming the sector’s good health and development potential, Circana's forecasts indicate an average annual growth in consumption of 3.5% for the next two years. The highest growth rates regard pastry, gelato and coffee, the main product categories of SIGEP WORLD’s exhibition offer.

Germany a key player and SIGEP opportunities

During the roadshow, focus was also on the German market with the participation of key players in the German out-of-home sector, including Gerald Schenk, President of the German Pastry Chefs’ Association and Vice-President of the International Union of Bakers and Confectioners (UIBC), Giorgio Ballabeni, co-founder of Ballabeni Icecream, and Markus Elberg, former CEO of Jannys Eis Franchise GmbH.

SIGEP Vision: a look at the future of the out-of-home sector

A core new entry at SIGEP WORLD 2025 will be SIGEP Vision, a global observatory for the out-of-home industry, developed with leading international research institutes: a complete overview of the changes, challenges and opportunities awaiting the sector.

Moreover, with two new halls extending the event layout by a total of 138,000 square metres of exhibition space, the show will be expanding its product offering. The highlights at SIGEP WORLD 25 will include Taste of Tomorrow, a new concept of sustainable gelato parlours based on bio-architecture, the Sustainability District dedicated to the coffee and chocolate supply chains - from the countries of origin right down to the cup - and the Bean-to-Bar Area that will enhance the art and science of chocolate production with a specific space.

Internationality at the centre

SIGEP WORLD is becoming increasingly global. In 2025, 160 countries and 3,000 foreign buyers, hosted through the incoming buyer programme in cooperation with Italian Trade Agency (ITA) and the Ministry of Foreign Affairs, are expected to attend. 1,200 international brands will be exhibiting. Not only high-quality finished products will be on show, but also cutting-edge technologies, innovative ingredients and customised services.

Rimini: a first-class location for hosting the Foodservice community

For 46 years, SIGEP World has been held in Rimini, one of Italy's best-known tourist destinations, able to satisfy the most diverse needs of visitors thanks to the vast availability of hotels, restaurants and international connections. An “experiential” top location for foodservice operators.

SIGEP ITALIAN EXHIBITION GROUP PRESS CONTACTS

head of media relations & corporate communications: Elisabetta Vitali; press office manager: Marco Forcellini, Pier Francesco Bellini; press office specialist: Mirko Malgieri

international press office coordinator: Silvia Giorgi; media@iegexpo.it

MEDIA AGENCY SIGEP: Mind The Pop

Press Release n. 4 of 15/11/2024

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SIGEP WORLD LANDS IN SINGAPORE: THE FIRST EDITION OF SIGEP ASIA IS ABOUT TO START WITH MORE THAN 300 FOOD & BEVERAGE BRANDS IN ATTENDANCE

From 26th to 28th June 2024, Italian Exhibition Group will inaugurate the first edition of Sigep Asia, the new Sigep World satellite show that will bring the best of the Foodservice industry in the Gelato, the Italian frozen dessert, Pastry & Chocolate, Coffee, Bakery and Pizza sectors to Singapore

 Over 300 brands from 31 countries and numerous top Italian brands

 Singapore, a target country for IEG with a Food & Beverage market worth more than 12 billion dollars

Space for masterclasses and demos and in collaboration with Richemont Club Italy, International Union of Bakers & Confectioners, Ambasciatori Pasticceri dell´Eccellenza Italiana, Federazione Italiana Cuochi

 On stage, 4 great coffee competitions with the Singapore National Coffee Championship hosted by the Singapore Coffee Association

www.iegexpo.it | www.sigep.it | www.sigepasia.com.sg

Rimini, 21st June 2024 . Italian Exhibition Group raises another flag in the Asian continent by inaugurating Sigep Asia at the Sands Expo & Convention Centre in Singapore from 26th to 28th June 2024. The first edition of Sigep World´s satellite show will showcase over 300 exhibiting brands from Singapore and 31 countries, including Italy, Kuwait, China, Malaysia, Japan, Austria and Mexico. The first edition of Sigep Asia confirms the scope of Sigep World´s internationalisation strategy, which is consolidating its expansion plan in Southeast Asia and offering companies a valuable showcase to develop their business. Singapore is known as the Food & Beverage capital of Asia with a market that exceeds $12bn and is estimated to grow by 4.47% annually (CAGR 2024-2028).

Italian brands at the show will include the most representative of the Sigep Word community such as Carpigiani, Casa Optima/Mec3Fabbri1905, Gelmatic, ISA, Moretti Forni, Unox, La Marzocco, Nuova Simonelli, Saeco, Segafredo Zanetti, Caffè Carraro, Essse Caffè, Eurovo, Zanolli. The opening ceremony will be attended by Singapore´s Minister of State for Trade, Industry and Culture, Ms. Low Yen Ling, who will inaugurate Sigep Asia at the same time as the 5th edition of Restaurant Asia - organised by IEG Asia in collaboration with RAS - Restaurant Association of Singapore - and Speciality Food & Drinks Asia, Speciality Coffee and Tea Asia and Food2GO Asia. Thanks to the partnership with ITA-Italian trade Agency, the Italian Chamber of Commerce in Singapore and Asean Restaurant Alliance, Sigep Asia will represent, from products to technologies, the entire Food & Beverage industry with its main exhibition sectors: gelato, the Italian frozen dessert, pastry, bakery, coffee and tea.

ITALIAN GASTRONOMIC CULTURE IN MASTERCLASSES HELD BY CHEFS AND TOP BRANDS
During the three-day event, sector buyers and operators will have the chance to deepen their knowledge of Italian gastronomic culture in masterclasses organised by top chefs and pastry chefs from Richemont Club Italy, International Union of Bakers & Confectioners, Ambasciatori Pasticceri dell´Eccellenza Italiana (Pastry Ambassadors of Italian Excellence), and Federazione Italiana Cuochi (Federation of Italian Chefs). Gelato, the Italian frozen dessert will be the theme of the masterclasses conducted by leading companies in the sector such as Carpigiani, and master Italian gelato maker, Eugenio Morrone, the Gelato World Cup champion 2020 and President of the Jury of the last Juniores Pastry World Cup; while Master Pastry Chef Giuseppe Piffaretti will be holding a workshop on Panettone. The promotion of Italian Food & Beverage culture will continue in the Italian Trade Agency Lounge, where visitors will be able to meet Italian Chefs and discover the secrets of their art.

THE FUTURE OF F&B AT SIGEP ASIA
Sigep Asia aims to propel the Food & Beverage industry into the future not only by dedicating seminars and meetings to Technology and Sustainability, but also to the topic of Corporate Culture & Leadership, such as the RAS Leadership Symposium conducted by Will Scott. Moreover, Food & Beverage gurus will welcome visitors in a panel discussion organised by the International Food & Beverage Association, while cutting-edge technologies in the Ho.re.ca. sector will dominate the Technology & Innovation Pavilion and the Sandbox, the area in which to discover revolutionary and green solutions for the catering industry.

COFFEE SECTOR COMPETITIONS
The Singapore National Coffee Championships hosted by the Singapore Coffee Association will also be held during Sigep Asia. This year´s competition events will feature the Singapore National Barista Championship (SNBC), Singapore National Brewers Cup (SNBRC), Singapore National Latte Art Championship (SLAC) and Singapore Cup Tasters Competition (SCTC). The winner will represent Singapore at the World Barista Championship 2025.

PRESS CONTACT SIGEP ASIA ITALIAN EXHIBITION GROUP
Head of media relation & corporate communication: Elisabetta Vitali; press office manager: Marco Forcellini, Pier Francesco Bellini; international press office coordinator: Silvia Giorgi; media@iegexpo.it

MEDIA AGENCY SIGEP ASIA: Mind The Pop
Martina Vacca: martina@mindthepop.it, mob. +39 339 748 4994; 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.

Press Release n. 1 of 21/06/2024

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SIGEP LOOKS TO ´THE WORLD´, AND THE PREMIER ITALIAN GELATO SHOW IN THE WORLD MAKES ITS PIZZA SPACE EVEN BIGGER

The 46th edition of the event organized by Italian Exhibition Group will be held in Rimini from 18 to 22 January 2025, with a new pay-off: Sigep World . The World Expo for Foodservice Excellence

The leading Italian gelato show in the world will also confirm the other 4 supply chains: pastry, chocolate, coffee and bakery. The 2025 edition will feature a large space designated to pizza, an industry worth over 153 billion dollars worldwide

 Thanks to the expansion of Rimini Expo Centre, adding two new pavilions, Sigep will cover over 140 thousand square metres of exhibit area

Rimini, 11 June 2024 . Sigep, the world´s leading Italian gelato fair, is stretching its international reach and broadening its horizons towards the pizza universe, an industry which according to the most recent estimates has a global value of over 153 billion dollars (source Verified Markets Reports). And for the 2025 edition it is giving itself a makeover, starting from the pay-off which will become: ´Sigep World - The World Expo for Foodservice Excellence´. The reference to World underlines the global scope of the Rimini event recently supported by two new satellite trade shows in markets with great potential such as southern China and the Singapore area.

The event, organized by Italian Exhibition Group, will be held at Rimini Expo Centre from 18 to 22 January 2025. In addition to gelato, the Italian frozen dessert, which remains the core of the exhibition, top foodservice technologies and premium ingredients for the pastry, pizza, bread making, and coffee world will also feature, embracing an increasingly wider community: last year attracted visitors arrived from no less than 160 countries, eager to check out the 1,200 exhibiting brands from 35 countries. And in that same edition, Sigep hosted over 500 buyers from 84 countries, generating more than 5,200 business meetings.

SIGEP 2025 HIGHLIGHTS

The 46th edition will maintain the 5 large supply chains. Gelato will obviously be a shining star. After all, Sigep is the number one Italian gelato fair in the world, with the most complete offering and the participation of all producers, from technologies to ingredients, from semi-finished products to equipment. And alongside gelato, the Italian frozen dessert, there will of course be pastry, bread, chocolate and coffee. But among the new entries is a large space dedicated to pizza: Sigep World will definitely be the most important showcase for the product and its technologies, becoming a true cornerstone. Italian Exhibition Group will also expand the exhibition area, enhancing the exhibition sector with two new pavilions in the east area providing up to 140 thousand extra square metres of exhibit space, to shoulder the growth of this major event.

As always, ample space will be given to the most important talks from all the communities present. In particular, the opening session will focus on the most up-to-date foodservice trends, both national and above all international, confirming Sigep World as the most authoritative voice in the industry thanks to the launch of Sigep Vision, the global observatory on gelato and foodservice trends.

A STRONG INTERNATIONAL PERSPECTIVE

Last January, IEG, in collaboration with ITA-Italian Trade Agency, brought a wave of foreign interest from Europe, the Balkans area, Africa, North America, Central South America, Asia and Southeast Asia to Rimini. And the commitment for the 2025 edition will be doubled with a European road show scheduled for autumn to involve journalists and buyers, thanks also to the collaboration of the group´s regional advisors, with particular emphasis on importers, distributors, foodservice and hotel chains. As regards the individual supply chains, the Arenas and international competitions which saw 25 countries participate last January will naturally be confirmed.
Last but not least, particular attention will be given to new trends on a global scale to be presented at Sigep World. Specifically, the latest technologies of automatic coffee machines, with a clear improvement also on the sustainability front, leavened foods and new pastry trends, as well as naturally the gelateria of the future, with the Rimini event being the main driving force behind the diffusion of the Italian ice cream culture throughout the world.

SIGEP ITALIAN EXHIBITION GROUP PRESS CONTACTS
head of media relations & corporate communications: Elisabetta Vitali; press office manager: Marco Forcellini, Pier Francesco Bellini; press office specialist: Mirko Malgieri
international press office coordinator: Silvia Giorgi; media@iegexpo.it

MEDIA AGENCY SIGEP: Mind The Pop
Martina Vacca: martina@mindthepop.it, mob. +39 339 748 4994; 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.

Press Release n. 1 of 11/06/2024

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SIGEP OBSERVATORY SUMMER 2024: GELATO, DATA AND TRENDS

Consumption in Europe: between +3 and +5% in Spain; up to +12% in Italy in the art cities
New flavours? White chocolate and asparagus in Germany
From Italy, gelato in homage to Sinner: carrot, tangerine, lemon

Italy, Rimini, 2nd May 2024 . On the brink of summer, Sigep Observatory (46th International Artisan Dolce World Expo, organised in Italy by IEG - Italian Exhibition Group, at Rimini Expo Centre from 18th to 22nd January 2025 www.sigep.it) takes a snapshot of data and trends in the European gelato industry.

THE EUROPEAN AND ITALIAN SCENARIO. FORECASTS FOR SUMMER 2024
Marco Carniello (pictured), CBO of IEG, explains: ´In Italy, Spain, France, Germany and the UK, 2.2 billion gelatos were sold in 2023, a year in which, according to CREST-Circana data, gelato consumption in Europe grew by 4.7%. Circana forecasts an increase in 2024 thanks to consumers who see gelato as an accessible pleasure in a still uncertain economic context.´
Flavia Morelli (pictured), head of IEG´s food & beverage shows, adds: ´In Italy in particular, according to economic categories, such as the Italian Association of Gelato Makers, the positive sales performances recorded this spring imply an estimated increase in consumption in Italy up from 6% to 12% in art cities due to the high number of international tourists.´

SUMMER TRENDS: A THOUSAND FLAVOURS UNDER THE SUN
For Summer 2024, Italian master gelato maker, Giancarlo Timballo, President of the Gelato World Cup, will be creating new flavours drawing on local traditions and working with local products. His proposals include raspberry and rosemary gelato.
Eugenio Morrone, a master gelato maker with two famous gelato parlours in Rome, has created a carrot, tangerine and lemon gelato in homage to the great Jannik Sinner. The ´surprise´, however, is the return of the tiramisu flavour, increasingly in demand, especially among foreign tourists.
Marco Miquel Sirvent, president of the Asociación Nacional Heladeros Artesanos de España, highlights the health aspect with a trend for purchasing low-sugar gelato (although nougat, vanilla and chocolate continue to endure). Forecasts for summer 2024 are optimistic with a 3-5% increase in consumption.
German consumers are poised between great classics and curiosity for new ideas, as explained by Dario Fontanella, founder of a well-known gelato parlour in Mannheim, Germany, which, for summer 2024, is offering white chocolate gelato with asparagus, typical of the Baden-Württemberg region. New flavours include bergamot with curry and wasabi.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP
head of media relation & corporate communication: Elisabetta Vitali; press office manager: Marco Forcellini; Pier Francesco Bellini; press office specialist: Mirko Malgieri
international press office coordinator: Silvia Giorgi; media@iegexpo.it

MEDIA AGENCY SIGEP: Mind The Pop
Martina Vacca: martina@mindthepop.it, mob. +39 339 748 4994; 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.

Press release 02/05/2024

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SIGEP CHINA, THE SECOND EDITION KICKS OFF IN SHENZHEN TOGETHER WITH ANUGA SELECT CHINA WITH OVER 500 BRANDS ATTENDING

From 24th to 26th April, Italian Exhibition Group will take high quality Italian dolce foodservice art to the Shenzhen convention centre, in conjunction with Anuga Select China, southern China´s main food show, promoted by Koelnmesse

 Space for leading Italian and European brands: Babbi, Di Saronno, Mec3, Irca, Valrhona for ingredients and Carpigiani, Ice Team, Rhea, Nuova Simonelli and Eureka on the machinery front

 Three specific areas for Gelato&Pastry, Bakery e Coffee. Space for important competitions with the Chinese Pastry Queen and Bread in The City selections

 IEG´s expansion in Asian markets is growing in anticipation of the launch of Sigep Asia, scheduled in Singapore from 26th to 28th June 2024

www.iegexpo.it | www.sigep.it | www.sigepcn.com

Rimini (Italy), 22 April 2024 . Over 500 exhibiting brands from 30 different countries. These are the main figures of the second edition of Sigep China and Anuga Select China, the two events that will take place simultaneously at the Shenzhen Convention and Exhibition Centre, organised by Italian Exhibition Group (through IEG China) and Koelnmesse. A three-day event, from 24th to 26th April, in which the Italian and European dolce food service industry will be represented thanks to Sigep China. And just like the 45th edition of Sigep (organised by Italian Exhibition Group), staged at Rimini Expo Centre last January, the appointment in China will be a reference point for innovation in the 5 major exhibition sectors: artisan gelato, bakery, pastry, chocolate and coffee. In fact, several leading Italian and European brands will be in attendance: on the ingredients front Babbi, Di Saronno, Mec3, Irca, Valrhona, gelato machines by Carpigiani and Ice Team and coffee machines by Rhea, Nuova Simonelli and Eureka.

SHENZHEN, THE ECONOMIC ENGINE OF THE GREATER BAY AREA
For IEG, the event marks a great opportunity for growth with the aim of making Italian pastry art better known in China. And the Shenzhen catchment area is the perfect development pole since it is the economic engine of the Greater Bay Area of Guandong-Hong Kong-Macao, a veritable reference point for the entire southern Chinese market. A market that, according to the most recent data, exceeds 1,700 billion dollars. It is no coincidence that, at the first edition of Sigep China, 40% of visitors were Ôdecision makers´ and the most represented countries, besides China, were Italy, Saudi Arabia, Malaysia and the USA.

AREAS AND EVENTS
Three areas are foreseen for the second edition of Sigep China where major competitions that will give access to Sigep 2025 will take place. The first will be the Gelato&Pastry Area for the Pastry Queen who will represent China at the Women´s Pastry World Championship next year. Six pastry chefs will compete in the competition: the jury president will be Louie Ye, one of China´s most renowned Gelato&Pastry chefs.
The Bakery Area will stage the Chinese selection for the World Bakery Championship (Bread in The City), also scheduled to take place at Sigep 2025, with 8 teams, each with 2 competitors. The event is organised in partnership with Richemont Club Cina, represented by jury president Gino Cao.
Last but not least, the Coffee Area with two brewing and latte art competitions organised by Coffee T&I, one of Asia´s top magazines dedicated to the development of coffee, tea and gelato. A Forum Area will also be set up along the lines of Sigep´s Vision Plaza featuring the most significant talks regarding the 5 exhibition areas.

INTERNATIONAL PROJECTION TOWARDS SIGEP ASIA
The second edition of Sigep China confirms Italian Exhibition Group´s recent expansion towards Asian markets. June will in fact see the big launch of Sigep Asia, scheduled to take place in Singapore from 26th to 28th, which will include Café Asia, International Coffee & Tea Asia and Sweets & Bakes Asia. A veritable showcase of artisan gelato, pastry, bakery, coffee and tea supply chains.

PRESS CONTACT SIGEP CHINA ITALIAN EXHIBITION GROUP
head of media relation & corporate communication: Elisabetta Vitali; press office manager: Marco Forcellini, Pier Francesco Bellini; international press office coordinator: Silvia Giorgi; media@iegexpo.it

MEDIA AGENCY SIGEP CHINA: Mind The Pop
Martina Vacca: martina@mindthepop.it, mob. +39 339 748 4994; 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.

Press release 22/04/2024

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THREE-YEAR COLLABORATION BETWEEN SINGAPORE COFFEE ASSOCIATION AND IEG ASIA - HOSTING THE SINGAPORE NATIONAL COFFEE CHAMPIONSHIPS

Rimini (Italy) 22 February 2024 - Over the next three years, from 2024 to 2026, the Singapore Coffee Association will be staging the Singapore National Coffee Championship (SNCC) alongside IEG Asia Pte Ltd events. In 2024, it will be hosted during Speciality Coffee & Tea Asia which will be co-located with SIGEP Asia and Restaurant Asia, following the acquisition of the Speciality Coffee & Tea Asia series from Montgomery Events Asia. The competitions will be held from 26 . 28 June 2024 at the Sands Expo & Convention Centre, Singapore.
This year, SNCC will present four competitions: Singapore National Barista Championship (SNBC), Singapore National Latte Art Championship (SNLAC), Singapore National Brewers Cup (SBRC), and the Singapore Cup Tasters Competition (SCTC).
The various competitions highlight the different aspects in the world of coffee . from hand-brewed, filtered coffee and intricate coffee artistry, to distinguishing taste differences in specialty coffees and mixology.
Set against the backdrop of Singapore´s vibrant coffee culture, these prestigious competitions bring coffee enthusiasts, professionals, and industry experts to an internationally recognised platform for professionals to compete, learn and network, while showcasing their skills, creativity, and passion for coffee. The national champions would then represent Singapore in the World Coffee Championship 2025.
Victor Mah, President of Singapore Coffee Association said, ´We are thrilled to host SNCC alongside the inaugural SIGEP Asia, and we are looking forward to celebrating the mastery of Singapore´s baristas. I hope the Championship will inspire a new wave of creativity, innovation, and passion within our coffee community.´
´This collaboration underscores our dedication to elevating the coffee experience, as well as our event, and this partnership with Singapore Coffee Association exemplifies our commitment to curating an extraordinary experience for all on the show floor. I am positive that coupled with SIGEP Asia, SNCC will be a catalyst for further growth and evolution of the coffee industry,´ said Ilaria Cicero, Chief Executive Officer of IEG Asia, Organiser of SIGEP Asia.
For more information, please write to us at connect@iegasia.com.sg | www.sigepasia.com.sg | https://en.sigep.it/

PRESS CONTACT ITALIAN EXHIBITION GROUP | media@iegexpo.it
head of corporate communication & media relations: Elisabetta Vitali|
press office manager: Marco Forcellini | international press office coordinator: Silvia Giorgi

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.

Press release 22/02/2024

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Final press release 2024-RIMINI: AN INTERNATIONAL, INNOVATIVE AND SUSTAINABLE SIGEP CONFIRMS ITS DOLCE FOODSERVICE LEADERSHIP

Visitors from over 160 countries, 1,200 exhibiting brands from 35 nations
Over 500 buyers from 84 nations for 5,200 business meetings
Three international competitions with 25 participating countries: Gelato World Cup, Junior Pastry World Cup and European Gelato Challenge
3,250 students from 70 hotel and catering schools and professional institutes

Rimini, 24th January 2024 . ´The excellent results of the last edition were confirmed with visitors arriving from 160 countries. Internationality, vision, craftsmanship, innovation, territorial identities that go global and blend in with the world. This and much more was expressed at the 45th edition of Sigep´. And this was what Maurizio Ermeti, President of Italian Exhibition Group, had to say today at Rimini Expo Centre at the conclusion of the International Artisan Gelato, Pastry, Bakery, Coffee and Chocolate Show. ´The event confirms its role as a reference point for the dolce foodservice industry,´ Ermeti said, ´offering increasingly cutting-edge and technological challenges. A unique business event that has found enormous added value in Rimini, where innovation is second nature.´
Foreign attendance was high from Europe (Spain, Germany, Romania, France, Greece), the Balkan area (Croatia, Serbia, Albania), the Middle East (Turkey, Saudi Arabia, Iraq, Lebanon), Africa (Morocco, Egypt, Tunisia), North America (USA, Canada), Central South America (Brazil, Argentina, Mexico), Asia and South East Asia (China, South Korea, Japan, India).
A full programme of events over the five days of the show featured no less than three international competitions with 25 countries taking part in the Gelato World Cup, Junior Pastry World Cup and European Gelato Challenge.

More than 5,000 business meetings took place at the stands of the 1,200 exhibiting brands thanks to an incoming of over 500 top buyers from 84 countries around the world through the valuable collaboration with the Ministry of Foreign Affairs and International Cooperation, ITA - Italian Trade Agency and IEG´s network of regional advisors.

ONLINE AND MEDIA SUCCESS
A trade show that achieved great visibility both in the media and on the social networks. The latter registered a community of 161,000 professionals, with 2 million viewings of online content and 780,000 viewings on the TEO app - The eating out Hub, which also drew interest due to the new ´Job Offers´ function dedicated to matching supply and demand, particularly for young people. Total media contacts to date exceed 561 million gross with 660 accredited journalists of which 56 from abroad.

FOCUS ON THE NEW GENERATIONS OF PROFESSIONALS
The last day of Sigep also saw the participation of 3,250 students from 70 hotel and catering schools and professional institutes for an educational tour that combined practical training with interaction with companies. The initiative is part of the Sigep Academy project that incorporates Sigep Giovani and Sigep for schools.

AN ALL-ROUND OVERVIEW
Sigep 2024 gathered together the main proposals from the world of dolce foodservice, including meetings on product innovations, new consumer trends and show-cooking with the great Masters of artisan pastry, involving distributors, restaurant chains, and public establishments. Leading companies in machinery and ingredients for gelato and pastry, bakery and pizza, chocolate and coffee, were all exhibiting.

THE BIG SUSTAINABILITY TREND
Sustainability was the leitmotif of this edition. And although the green economy has already landed in the gelato parlour, it has now also crept into the pastry industry, which is looking at vegetables and exploring new frontiers, including artificial intelligence. Chocolate has also shown an inclination towards conscious production processes, while the coffee sector is appealing to an increasingly attentive consumer who prefers the most sustainable companies.

BETWEEN INNOVATION AND INTERNATIONALITY
The spotlights shone on ingenuity and start-ups in the Innovation District: the big, new project in the heart of the Expo Centre´s Vision Plaza, with the Innovation Award that rewarded exhibitors´ and start-ups´ best business ideas.

This 2024 edition of Sigep enjoyed the patronage of the Ministry of Agriculture, Food Sovereignty and Forestry and the Ministry of Enterprise and Made in Italy. And, on drawing to a close, opens up new dialogues thanks to the virtuous relations interwoven with sector associations, an enormous strong point.

THE NEXT APPOINTMENTS
Italian Exhibition Group has fixed the next appointment with Sigep 2025 from 18th to 22nd January, again at Rimini Expo Centre. In the meantime, it is preparing for Sigep China, to be held from 24th to 26th April in Shenzhen and the debut of Sigep Asia, scheduled in Singapore from 26th to 28th June. However, another IEG-branded Food & Beverage event is just around the corner: from 18th to 20th February, Rimini Expo Centre will be hosting Beer&Food Attraction.

FOCUS ON SIGEP 2024
Dates: 20-24 January 2024; Organizer: Italian Exhibition Group SpA; In collaboration with: the Ministry of Foreign Affairs and International Cooperation and ITA . Italian Trade Agency; Under the patronage of: the Ministry of Agriculture, Food Sovereignty and Forestry, The Ministry of Enterprise and Made in Italy, Emilia-Romagna Region, Province of Rimini, Romagna Chamber of Commerce, Rimini Council; edition: 45th; frequency: annual; event: international trade show; entry: trade only; Info: www.sigep.it

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP
head of media relation & corporate communication: Elisabetta Vitali; press office manager: Marco Forcellini; press office specialist: Mirko Malgieri
international press office coordinator: Silvia Giorgi; media@iegexpo.it

MEDIA AGENCY SIGEP: Mind The Pop
Martina Vacca: martina@mindthepop.it, mob. +39 339 748 4994; 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.

Press release 24/01/2024

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