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SIGEP 2025, ALL THE COMPETITION WINNERS

GELATO

Ø GELATO EUROPE CUP

1. Germany

2. France

3. Italy

4. Belgium

Germany, France, Italy and Belgium will be the 4 teams representing Europe at the next edition of the Gelato World Cup, scheduled to take place at SIGEP World 2026. The selection ended yesterday during SIGEP World, the Italian Exhibition Group event staged at Rimini Expo Centre until Wednesday 22^nd January. All eight participating teams paraded on stage in the Gelato Arena before the final ranking was announced. Germany triumphed (with Stefano Lucchini, Federico Sacchet and Tiziano Santin) in first place followed by France (Dartois Herve, Allan Cartignies and Enzo Babtista) and Italy (the ‘tricolour’ team consisted of Alessandro Racca, Gabriele Fiumara and Angelo Cardella); fourth place went to Belgium (Fabio Marasti, Maryne Poppe and Jose Romero), thus closing the selection of the European teams that will participate for Europe in next year's world final.

Ø GELATO DAY, HALLELUJAH FLAVOUR

1. Vincenzo Squatrito

Gianduia with toasted hazelnuts, mottled with pure chocolate. The much-awaited flavour of the year ‘Hallelujah’, the star recipe of Gelato Day 2025 dedicated to the Jubilee, was announced at SIGEP World, the event organised by Italian Exhibition Group at Rimini Expo Centre, which comes to a close today. The flavour was created by Vincenzo Squatrito from ‘Ritrovo Orchidea’ in Olivieri (Messina) in a contest that saw as many as 30 master gelato makers from all over Europe competing at SIGEP World. Gelato Day 2025, as we know, is scheduled for this coming 24^th March. Advocated by Longarone Fiere and Artglace, the European Parliament has dedicated it exclusively to a food recognised as the heritage of the entire supply chain and it is sponsored by the Ministry for Evangelisation and Masaf (Minister for Agriculture, Food Sovereignty and Forestry). And thanks to the contest, ‘Hallelujah’ will be available in all European gelato parlours taking part in Gelato Day.

Ø A THOUSAND IDEAS FOR A NEW GELATO OF THE YEAR - MEMORIAL CAGNONI

1. Ahmad Monajemi

2. Cristina Cecere Asdagi

3. Salvatore Ravese

Sigep World today hosted the “A Thousand Ideas for a New Gelato of the Year” competition, promoted by the Italian Association of Gelato Makers, which celebrates excellence and innovation in the artisan gelato sector. The award is dedicated to the memory of Italian Exhibition Group’s past President, Lorenzo Cagnoni. Ahmad Monajemi stood on the top step of the podium with an Iranian pistachio gelato enriched with saffron and cardamom. Cagnoni’s wife, Gianna, presented him with the award. Second place went to Cristina Cecere Asdagi, gelato maker from Trastevere, with a sesame-flavoured gelato. Salvatore Ravese from Gioia Tauro took third place for his milk and honey gelato with brittle. This prestigious competition is valid for qualification to the AIG Italian Gelato Cup 2025. Moreover, the winner will have the opportunity to challenge the best master gelato makers for the title of Gelato Maker of the Year.

Ø GELATO FESTIVAL WORLD MASTERS – GERMAN FINAL

1. Thomas Micolino

2. Rino Bernardi

3. Enrico Piccin

Thomas Micolino, Rino Bernardi and Enrico Piccin are the finalists for the Gelato Festival World Masters Germany, the world's leading competition for individual gelato makers (as opposed to the Gelato World Cup, which is a team event) scheduled for 2026. The selection took place at SIGEP World, where as many as 15 German gelato makers competed. The contest was organised in collaboration with Italian Exhibition Group and Carpigiani.

Ø GELATO FESTIVAL WORLD MASTERS – IBERIAN FINAL

1. Carlo Guerriero

2. Daniel Villa Berenguer

3. Bernardo Vicente Schenoni

Carlo Guerriero, Daniel Villa Berenguer and Bernardo Vicente Schenoni will be representing Spain at the next European final of the Gelato Festival World Masters, to be held at the end of the year, to select the winners who will then go on to the 2026 world competition. This result was decided at SIGEP World, which staged the Iberian final of the competition where 16 gelato makers from Spain and Portugal competed against each other.

PASTRY

Ø ITALIAN PASTRY CHAMPIONSHIP

1. Vincenzo La Monica

2. Francesco Marchitto

3. Gianluca Schettino

Vincenzo La Monica triumphs in the Italian Pastry Championship, the competition staged at SIGEP World, in partnership with Conpait, which saw the best Italian over-21 talents compete on the theme ‘Sustainable Cocoa: from bean to dessert in a circular economy’. La Monica, 22, from Venetico (Messina) won first place ahead of runner-up Francesco Marchitto, 25, from Bientina (Pisa) and 24-year-old Gianluca Schettino (Massa Lubrense, Naples), who finished third on the podium. During the two-day competition (20^th and 21^st January), the 8 contestants competed in tests such as making 15 chocolates, 3 chocolate cakes with an obligatory crunchy meringue, and 1 artistic sugar sculpture.

BAKERY

Ø BREAD IN THE CITY - BAKERY WORLD CUP

1. China

2. Spain

3. Italy

China triumphed in the Bread in the City - Bakery World Cup, the international baking championship, now at its sixth edition, staged at SIGEP World from Saturday 18^th to Tuesday 21^st January. The competition, organised in collaboration with Richemont Club Italy, saw 7 teams, each consisting of 2 candidates and a coach, from as seven countries in the running: China, Japan, Greece, Italy, Mexico, Peru and Spain. After the Chinese team, Spain came in second and Italy third with a team composed of Carlo Roviaro and Daniel Zanoni. The competition consisted of several challenges: ciabatta and special breads, free breads, viennoiserie, baked cakes and savoury presentation. Deciding the final podium was a jury of the highest level composed of President Roberto Perotti (President Richemont Club International), flanked by Benny Swinnen, Carlo Bock, Juan Manuel Martinez, Craig Ponsford and Paa Marcel.

PIZZA

Ø PIZZA SENZA FRONTIERE

The World Pizza Champions were proclaimed at SIGEP World through the new edition of the Pizza Senza Frontiere - World Pizza Championship staged in the halls of Rimini Expo Centre. The event, organised by Ristorazione Italiana Magazine, moved to SIGEP World after being staged in the last few years at Beer&Food Attraction, confirming the importance of the pizza world in this historic 2025 edition, which for the first time, opened two halls specifically for this famous product. A record-breaking event with over 100 judges and competitors from 45 countries around the world. New entries included the most spectacular ability competitions such as freestyle, the largest pizza and the fastest pizza chef. A high-level international jury, which included managers from the biggest pizza chains in Europe such as Crazy Pizza, Da Michele, Fratelli La Bufala, Pizzium-Crokka, Rossopomodoro, Cocciuto, Pizza Pilgrims, Cigierre, L'Artigiano, Koti Pizza, Errico Porzio, Rom'Antica and Slice House, declared the winners.

The winners were:

Classic Pizza: Alberto Paolino, Eugenio Iannella, Orazio Puleo

Pan Pizza: Domenico Sancamillo, Nicola Lavezzi, Jan Prostak

Traditional Neapolitan Pizza: Luca Di Benedetto, Giuseppe Ottolano, Akthem Mensitov

Modern Neapolitan Pizza: Sibin Musev, Tomasz Wolski, Antonio Musto

Gluten-free Pizza: Anna Crucitt, Michele Lopez, Roberto Corrado

Paddle Pizza: Vanessa Terilli, Ilie Postica, Sei Yeh Wu

Round Pin-rolled Pizza: Pino Russo, Armelin Kica, Christian Corigliano

4-hand Pizza: Gabriele Asaro&Stefano Velardi; Mina Magdi Ibrahim&Francesco Marchionna; Luigi Zampina&Maria Rosa Fontana

Pizza and Beer: Domenico Fiumara, Gabriele Passarelli, Antonio Giovanni Splendore

Pizza and Cocktail: Paolo Moccia, Patrizio Lapenna, Lorenzo Berardicurti

Fried Pizza: Luigi Zampina, Miklos Raveczky, Mara Novelli

Pizza by the Metre: Luigi Zampina and Lelio Robert Gomes Da Mata Cursio, Christian Corigliano, Andrea Gallizzi

Dessert Pizza: Nicola Lavezzi, Alberto Paolino, Fetene Mathlouthi

Mystery Box: Lazlo Damu, Sergio Asaro, Luka Stankovic

Pizza and Wine: Michele Carbone, Plamen Michev, Giovanni Luca Aquino

Freestyle: Duilio Roberto Armetta, McKenna Carney, Giovanni Luca Aquino

Largest Pizza: Daniele Pasini, Massimo Montoli, Sergio Asaro

Fastest Pizza Chef: Seif Eddine Salem (2’, 15’’ e 97’’’), Daniele Pasini and Massimo Montoli

Ladies Pizza: Vanessa Terilli was the woman who obtained the highest score in one of the competitions

King of Roman Pizzas: Pino Antonio Russo (summa of Roman specialities, i.e. pan, paddle and pin-rolled pizza)

Emerging Pizza Chef: Vanessa Terilli (Under 30 with the highest score of all)

COFFEE

Ø CIBC-ITALIAN BARISTA CAFFETTERIA CHAMPIONSHIP

1. Daniele Ricci

2. Filippo Guarneri

3. Irene Giupponi

27 years old Daniele Ricci from Brescia, is the 2025 winner of the CIBC- Italian Barista Caffetteria Championship, one of the competitions of reference held at SIGEP World. Second and third places went to Filippo Guarneri, 26, also from Brescia, and Irene Giupponi, 22, from Bergamo. The competition, held yesterday in the Coffee Arena, consisted of preparing four espressos, four coffee and hot milk drinks, and four customised espresso-based soft drinks in a maximum time of 15 minutes, to be served to a panel of expert judges. The championship is valid for the WBC (World Barista Championship), the “Barista Olympics”, with the same regulations.

Ø ITALIAN CUP TASTERS’ CHAMPIONSHIP

1. Marco Paccagnella

2. Luigi Paternoster

3. Flavio D’Onofrio

SIGEP World was also the stage for the Italian Cup Tasters’ Championship, which saw Marco Paccagnella, 38, and currently living in Barcelona, Spain, triumph. The silver medal went to Luigi Paternoster, 36, from Gravina in Puglia, and the bronze went to Flavio D'Onofrio, 33, from Pomigliano d'Arco. The competitors proved their ability to distinguish taste differences between eight sets of three cups each of Specialty Coffee in the shortest possible time. The championship is valid for the WCTC (World Cup Tasters Championship).

Ø ITALIAN BREWERS CUP CHAMPIONSHIP

1. Andrea Batacchi

2. Gabriele Pezzaioli

3. Luana Lazzarone

27-year-old Andrea Batacchi from Florence is the winner of the Italian Brewers Cup 2025 Championship. Standing on the second and third step of the podium were Gabriele Pezzaioli, 26, from Brescia, and Luana Lazzarone, 30, from Turin. The competition was staged at SIGEP World. The “brewers cup” preparation method requires competitors to dispense coffee using manual “pourover” methods, or rather, using filtration systems in which hot water is poured over the coffee powder, which is retained by a filter. The participants, who prepared three drinks for each of the three judges, tried not only to obtain good coffee but also to prepare it correctly with the judges measuring solids value using a “refractometer”. The championship is valid for the WBC (World Brewers Cup).

Ø ITALIAN COFFEE IN GOOD SPIRITS CHAMPIONSHIP

1. Andrea Villa

2. Marco Poidomani

3. Luigi Cippone

As for the CIGS - Italian Coffee in Good Spirits Championship, also staged at SIGEP World, the gold medal went to 44-year-old Andrea Villa from Lesmo (MB). Second and third places went to Marco Poidomani, 49, from Modica (RG), and Luigi Cippone, 35, from Bari. Coffee in Good Spirits is a discipline that combines the worlds of coffee and bartending to create classic or fancy drinks. The competitors had 10 minutes to prepare two Irish coffees and two hot or cold cocktails, based on hot coffee and spirits. The championship is valid for the WCIGS (World Coffee in Good Spirits Championship).

Ø ITALIAN LATTE ART CHAMPIONSHIP

1. Stefano Cevenini

2. Alessio Panero

3. Michele Intravaia

25-year-old Stefano Cevenini from Bologna, is the 2025 winner of CILA - Italian Latte Art Championship, the sector's competition of reference staged at SIGEP World. Second and third places went to Alessio Panero, 25, from Turin, and Michele Intravaia, 34, from Canicattini Bagni (Syracuse). The championship is valid for the WLAC (World Latte Art Championship).

Ø ITALIAN COFFEE ROASTING CHAMPIONSHIP

1. Gianluca Lavacca

2. Emanuele Tomassi

3. Michael Angelini

The Italian Coffee Roasting Championship was also held at SIGEP World, which saw 46-year-old Gianluca Lavacca from Bari triumph. The silver medal went to Emanuele Tomassi, 57, from Aprilia (Latina), and the bronze to Michael Angelini, 33, from Ascoli. The championship is valid for the WCRC (World Coffee Roasting Championship).

Ø ITALIAN CEZVE/IBRIK CHAMPIONSHIP

1. Talal Bitar

2. Andrè Tomassi

3. Francesco Stabile

Talal Bitar is the new Italian champion of coffee preparation using an Ibrik, a pot specially designed for a particular type of coffee consumed in some parts of Eastern Europe, the Middle East and North Africa. The competition was staged at SIGEP World: second place went to André Tomassi while Francesco Stabile completed the podium. The championship was valid for the WCIC (World Cezve/Ibrik Championship).

START-UPS

Ø LORENZO CAGNONI AWARD

Three start-ups and 21 leading sector companies received the Lorenzo Cagnoni Award at SIGEP World, the recognition for innovative products that will inspire new scenarios in the international foodservice panorama. The three award-winning start-ups (from 20 in the running) of the second edition of the initiative, organised by Italian Exhibition Group in collaboration with the Italian Trade Agency with main partner ANGI-Associazione Nazionale Giovani Innovatori, were: Simply SFA, Koove and Veganok Global Srl.

Innovation awards went to MartinoRossi, Destefanis&Novero and Essenza (Best Organic/Free From product); BOB Robotics, MyFoodOffice and Cooki (Digital Innovation and AI); HOBART GmbH, MEIKO ITALIA and Ciam (Equipment, Technology & Kitchen Materials); San Giorgio, Bindi Maestri del Dessert and Mammamia (Frozen & Ready-made Products); INTERGRANI, Leagel and Galatea-Gelinova Group (Ingredients & Semi-finished Goods); Alter Eco Pulp, Alcas Spa and Imballaggi Alimentari (Packaging solutions & Machinery); Illycaffè, Julius Meinl Italia and Poloplast (Sustainability).

FOCUS ON SIGEP 2025

Dates: 18-22 January 2025; Organization: Italian Exhibition Group SpA; edition: 46^th; 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, Pierfrancesco 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. 25 del 24/01/2025

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SIGEP_FINAL PRESS RELEASE_22nd January2025

Rimini (Italy), 22^nd January 2025 – “The internationality challenge has been won”. This is how Corrado Peraboni, CEO of Italian Exhibition Group, commented on the SIGEP World edition that just came to a close at Rimini Expo Centre. “The strategy of developing our leading products abroad and investing in buyer delegations has also proved successful in increasing foreign visitation to our flagship events in Italy, such as SIGEP World.” This year also saw the start of the experimental run of direct Munich - Rimini flights organised in collaboration with Luxwing and Fellini Airport, flights that brought Sigep closer to the main world markets. “From Germany in particular,” adds Peraboni, “we had a +68% increase in visitors, but all the most strategic markets for foodservice that we represent show a double-digit growth.” Indeed, the event, with a total +14% attendances, of which +26% from abroad, (the highest number of visitations ever), confirmed its position as a reference point for the foodservice industry, offering increasingly cutting-edge and technological challenges. A unique business appointment that, with Rimini, a name synonymous with hospitality, has found a winning combination.

SAUDI ARABIA GUEST COUNTRY

A distinctive feature of this edition was the presence of Saudi Arabia thanks to the new “Guest Country” initiative. The country, which will host Expo 2030, is emerging as a strategic market in the hospitality and catering sector. For this reason, and thanks to its economic growth and the demand for innovative technologies, SIGEP World offered exhibiting companies a unique opportunity to build partnerships with key entrepreneurs from the Saudi market. A delegation consisted of institutional representatives from the Ministry of Environment and Agriculture and the Culinary Arts Commission and commercial operators represented by importers, restaurant chains and luxury hotels, thus opening new perspectives for the global foodservice industry.

THE NUMBERS OF A GREAT EDITION

SIGEP World - The World Expo for Foodservice Excellence, an event organised by Italian Exhibition Group (IEG) now at its 46^th edition, therefore confirmed its role as the international reference point on the Gelato, Pastry, Chocolate, Coffee, Bakery and, new to this edition, Pizza supply chain exhibition scene with 1,300 exhibiting brands, 30 halls and 138,000 square metres of exhibition space.

In addition to confirmation of absolute leadership on the Gelato market, SIGEP World 2025 also grew in the Coffee sector with a +30% increase in espresso and super-automatic machine companies, and an increase of 50 companies in the Pizza section, primarily technologies such as dough mixers, ovens, flours, toppings and frozen bases.

The excellent results of the last edition were exceeded with visitors arriving from 160 countries.

Among the countries of reference for Sigep, German attendance grew by 68%, followed by Spain at +21% and then Romania, France, Greece and Poland, all with double-digit growth. More generally, the Top 10 for increases included the United States at +64%. The Middle East grew by 38% with the Emirates, Saudi Arabia, Turkey and Iraq the most represented countries. Africa also registered +30%, not only with the northern countries of the continent (Egypt, Tunisia, Morocco and Algeria), but also with South Africa, Nigeria and Senegal among the most represented. Even Latin America attendances were up 10%, driven by Brazil at +48%. As far as Asia is concerned, India's significant +34% increase is worth noting. Among the many countries from all corners of the world, Saint Kitts and Nevis, Mauritius, the Faroe Islands and Cape Verde also deserve a mention.

A packed programme of events characterised the five-day event with no less than four international competitions (Gelato Europe Cup, Gelato Festival World Masters, Bread in the City, World Pizza Champion Games).

More than 5,500 business meetings took place at exhibitor stands with 545 top buyers from 79 countries around the world and 3,300 European buyers participating in the Premium Programme, thanks to the valuable collaboration with the Ministry of Foreign Affairs and International Cooperation, the Italian Trade Agency and IEG's network of regional advisors. As many as 40 international events, with over 60 speakers from abroad, took place.

KEYWORDS: TECHNOLOGY AND THE FUTURE

SIGEP World 2025, inaugurated by the Minister for Agriculture and Food Sovereignty, Francesco Lollobrigida, was appreciated for its considerable focus on new trends in foodservice, presenting a comprehensive exhibition offer of the industry's main supply chains with attention to technologies, equipment and ingredients.

Thanks to SIGEP Vision, IEG’s foodservice sector Observatory, the event has become an important trend incubator and acts as a global observatory on trends throughout the year, as well as a privileged vantage point for sector operators, companies and professionals. The prestigious collaborations initiated with major foodservice research companies have been important in this regard. Circana presented two very specific emerging trends for restaurants: ‘green’, as 44% of consumers said they were more loyal to establishments that invest in sustainability, and innovation, considering that 66% of consumers in Europe are increasingly looking for restaurants that offer unique experiences. The numbers are positive: spending in the foodservice sector, at European level (Italy, France, Germany, Spain and the UK), is back above pre-Covid levels, rising from 309 billion euros in 2019 to the current €336 billion (+9%).

The main new entries at SIGEP World included the development of the coffee and chocolate sector with the Sustainability District, a new area dedicated to promoting virtuous practices in the coffee and cocoa supply chains with three vertical projects: the Micro Roaster Village, where micro-roasters presented their unique blends, revealing the latest trends to visitors. The coffee chain area also featured Fully Automatic Coffee Machines, in other words, super-automatic coffee machines that represent the future of the sector, in the name of sustainability. Lastly, for the chocolate supply chain, Bean To Bar, to immerse oneself in the world of technology and personally experience all the stages of artisan chocolate processing.

Another proposal that met with great success was the Taste of Tomorrow installation, a project that celebrated innovation in the gelato world, thus defining the new frontiers of the gelato industry of the future.

The gelato of the future will be increasingly organic, sustainable and functional. Classic, but also innovative: new flavours inspired by the herbs of an Alpine landscape processed with microalgae were presented in the area, confirming that innovation and experimentation are the basis of master gelato makers’ work.

Not to be forgotten is the great emphasis on pizza, the most exported food product in the world and symbol par excellence of Italian tradition, a key player at SIGEP World where every aspect of pizza was highlighted. From the best solutions in terms of equipment, technologies and innovative formats, to ingredients - such as selected flours, tomato preserves, oils, top quality dairy products - passing through fillings and arriving at the most innovative technologies. Media interest was captured by sweet pizzas: from simple fried dough with chocolate, to recent creations that see pizza chefs experimenting with doughs and ingredients to create truly innovative desserts.

The spotlights were also on the innovation award for companies and start-ups, named after Lorenzo Cagnoni and specifically for the sector’s most innovative start-ups and solutions, presented to exhibitors with a focus on categories such as Digital Innovation, Sustainability and Packaging. The Lorenzo Cagnoni Award is an important recognition for companies and start-ups that are driving change in the foodservice sector with creative and sustainable products and technological solutions.

FOCUS ON THE NEW GENERATIONS OF PROFESSIONALS

The last day of Sigep saw the participation of 3,300 students from 60 hotel and catering schools and professional institutes for an educational tour that combined practical training and interaction with companies. The initiative is part of the Sigep Academy project that incorporates Sigep Giovani and Sigep for schools.

SIGEP, MEDIA AND ONLINE SUCCESS

A trade show with enormous visibility: both in the media and on the social networks. To date, total media contacts exceed 488 million with 737 accredited journalists, of which 57 from abroad with the top of the trade press from the event's focus countries but also with major international media such as the French TV, Télevision francaise 1, or Germany’s leading private TV, Kabel Eins.

On social media, Sigep saw a community of 161,000 professionals with over 2 million viewings on the renewed Sigep.it digital ecosystem, designed to inform and create business opportunities, as demonstrated by the thousands of professional contacts created on the App, and employment opportunities (one example is the success of the “Job Offers” function dedicated to matching supply and demand, especially for young people).

THE NEXT APPOINTMENTS

Italian Exhibition Group’s next appointment with Sigep World 2026 will be from 23^rd to 27^th January (with new days scheduled from Friday to Tuesday), again at Rimini Expo Centre, while it is preparing for Sigep China, from 24^th to 26^th April in Shenzhen and Sigep Asia, scheduled in Singapore from 16^th to 18^th July. In the meantime, another IEG-branded Food & Beverage event is just around the corner: from 16^th to 18^th February, Rimini Expo Centre will be hosting Beer&Food Attraction.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

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

MEDIA AGENCY SIGEP: Mind The Pop

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. 24 del 22/01/2025

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SIGEP DAILY NEWS Wednesday 22nd January 2025

GELATO DAY, VINCENZO SQUATRITO CREATES THE ‘HALLELUJAH’ FLAVOUR WITH ROASTED HAZELNUTS AND CHOCOLATE

VINCENZO LA MONICA TRIUMPHS IN THE ITLIAN PASTRY CHAMPIONSHIP

COFFEE ARENA: THE WINNERS OF CILA - ITALIAN LATTE ART CHAMPIONSHIP AND THE ITALIAN COFFEE ROASTING CHAMPIONSHIP

The Italian Coffee Roasting Championship was also held yesterday at SIGEP World, which saw 46-year-old Gianluca Lavacca from Bari triumph. The silver medal went to Emanuele Tomassi, 57, from Aprilia (Latina), and the bronze to Michael Angelini, 33, from Ascoli. The championship is valid for the WCRC (World Coffee Roasting Championship).

COMUNICANDO PRIZE 2025: FRUCTITAL WINS ‘UNICA 2024’ WITH THE BEST COMMUNICATION CAMPAIGN

Yesterday, SIGEP World staged the 18^th edition of the Comunicando Prize, organised by Editrade publishing house, which celebrates the best advertising campaigns in the pastry and gelato sectors.

The Unica 2024 award, dedicated to excellence in communication, groups all the categories in the competition and was awarded to Fructital for its “Let's trace the path to your success together” campaign.

In the Best Copy category, ICO Cialde with the claim “Think small but taste big”, IPSA with “15 head-turning flavours”, Mediac with “Paper talks” and Mec3 with “Chance makes for savoury gelato”, were all on an equal footing. In the Best Visual category, prizes went to Pernigotti Maestri Gelatieri Italiani for “Piedmontese specialities”, Disaronno Ingredients for “We learn from nature”, Taddia with “For gelato artists” and Elenka with “From noble ingredients the authentic taste of tradition”. In the Best Creativity category, awards went to Giuso with “Splendidee”, PreGel with its Kung Fu Panda-inspired campaign entitled “Legend tells of a gelato that grants Kung Fu skills”, Cartoprint with “Authentic ties” and Disìo with “Tiramisud holiday destination”. Awards for the Digital Strategist 2024 category went to Martini Gelato, Carpigiani, Mec3 and Babbi for demonstrating excellence in digital strategies. There was no shortage of Special Prizes awarded to social and artistic initiatives. Winners included Ciam with the Moon Project, Disaronno Ingredients with its campaign to support the “pink” charity month for cancer prevention, and Frigomat for its support for Medecins Sans Frontieres. Three Communication Ambassadors were also appointed during the ceremony: Angelo Grasso, known for the “1000 Courses” project, Ana Maria Soto Escobar, winner of the Gelato Day 2024 Contest, and Domenico Belmonte, president of Artglace.

FOCUS ON SIGEP 2025

Dates: 18-22 January 2025; Organization: Italian Exhibition Group SpA; edition: 46^th; 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, Pierfrancesco Bellini; press office specialist: Mirko Malgieri

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

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 23 del 22/01/2025

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SIGEP DAILY NEWS-1 Tuesday 21st January 2025

ASSOTURISMO: IN 2024, FOREIGN TOURISTS SPENT ONE BILLION EUROS ON ARTISAN GELATO

In 2024, about 88 million foreign visitors consumed gelato in Italy's top ten cities of art for a total expenditure on artisan gelato of 1 billion euros. These were the estimates released today by Assoturismo Confesercenti during the conference entitled Beyond Taste, Gelato as an Ambassador of Italian Tourism, staged at SIGEP World, ongoing at Rimini Expo Centre until tomorrow and organised by Italian Exhibition Group. Interest in tours and experiences related to the production and tasting of artisan gelato is also on the rise: 1.5 million tourists took part in guided tours of gelato parlours and platforms such as GetYourGuide offered around 250 themed experiences. There is also interest in experimenting with new flavours with advanced technologies such as artificial intelligence, although the core principle of respect for tradition still remains. Vittorio Messina, president of Assoturismo Confesercenti, said: «Foreign visitors see artisan gelato as a typicality and excellence of Italian gastronomy, synonymous with quality, creativity and authenticity. A veritable driving force for discovering typical products from every part of Italy, gelato is increasingly included in itineraries and tours.»

COFFEE AND BARTENDING: THE BEST ITALIAN BARISTAS ANNOUNCED AT SIGEP WORLD

27-year-old Andrea Batacchi from Florence is the winner of the Italian Brewers Cup 2025 Championship. Standing on the second and third step of the podium were Gabriele Pezzaioli, 26, from Brescia, and Luana Lazzarone, 30, from Turin. The competition was staged at SIGEP World. The “brewers cup” preparation method requires competitors to dispense coffee using manual “pourover” methods, or rather, using filtration systems in which hot water is poured over the coffee powder, which is retained by a filter. The participants, who prepared three drinks for each of the three judges, tried not only to obtain good coffee but also to prepare it correctly with the judges measuring solids value using a “refractometer”. The championship is valid for the WBC (World Brewers Cup).

As for the CIGS - Italian Coffee in Good Spirits Championship, also staged at SIGEP World, the gold medal went to 44-year-old Andrea Villa from Lesmo (MB). Second and third places went to Marco Poidomani, 49, from Modica (RG), and Luigi Cippone, 35, from Bari. Coffee in Good Spirits is a discipline that combines the worlds of coffee and bartending to create classic or fancy drinks. The competitors had 10 minutes to prepare two Irish coffees and two hot or cold cocktails, based on hot coffee and spirits. The championship is valid for the WCIGS (World Coffee in Good Spirits Championship).

THE ‘SWEET ENDING’ MAKES ITS WAY INTO NEW PIZZERIA TRENDS

The pizza world is evolving and with it also the habits of customers, especially in terms of the ‘sweet ending’. And so, 50 Top Pizzas explored the topic at SIGEP World in a seminar moderated by Barbara Guerra, Luciano Pignataro and Albert Sapere, involving pizza chefs such as Isaac Aliaga, Lollo Vuoturni, Francesco Calò, Massimiliano Prete, Pier Daniele Seu, Salvatore Lioniello, Errico Porzio, Fabrizio Polacco, Francesco Pompilio and Lorenzo Sirabella. Thanks to well-developed doughs and quality ingredients, sweet pizzas, initially seen as curiosities, are now much-loved by the public. The post-Covid era has accelerated innovation, urging pizzerias to diversify with artisan products such as panettone and gelato. This change has made new proposals a distinctive trademark for many sector companies.

THE FIGURE OF THE PASTRY CHEF IN STAR-AWARDED RESTAURANTS

The importance of dessert (and of the pastry chef), especially in star-awarded restaurants, the use of increasingly less animal fats in the preparation of desserts and an abundant debate on young talent. These were just some of the issues discussed at the conference entitled ‘The evolution of dessert in haute cuisine: pastry as a driver of success’ staged at SIGEP World. A prominent panel consisted of star-awarded chefs such as Pino Cuttaia (La Madia, Agrigento), Nino Di Costanzo (Danì Maison, Ischia) and master pastry chefs of the calibre of Antonio Bachour, Giuseppe Amato, Tommaso Foglia, Cesare Murzilli, Fabrizio Fiorani, Angelo Musa and Livia Chiriotti, editorial director of Pasticceria Internazionale.

FOCUS ON SIGEP 2025

Dates: 18-22 January 2025; Organization: Italian Exhibition Group SpA; edition: 46^th; 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, Pierfrancesco Bellini; press office specialist: Mirko Malgieri

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

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 20 del 21/01/2025

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SIGEP DAILY NEWS-2 Monday 20th January 2025

GUIDA GAMBERO ROSSO, THE 6 NEW GELATO PARLOURS THAT OBTAINED ‘THREE CONES’

At SIGEP World, organized by Italian Exhibition Group until Wednesday 22^ndJanuary at Rimini Expo Centre, Gambero Rosso presented the ninth edition of the Guida Gelaterie d'Italia (Italian Gelato Parlour Guide), produced in collaboration with Orion. As many as 599 gelato parlours were assessed, up from 550 last year. The list for the Three Cones - the highest recognition in terms of excellence – has also been lengthened, rising to 72, with six new entries well distributed throughout the country. The six new entries are: Gelato Contadino (Bergamo), Mille (Verolanuova, Brescia), Maritozzi e Gelato di Barbara e Renato (Bologna), Gelato Crispini (Spoleto), Mokambo (Ruvo di Puglia, Bari), and La Cremeria Vitaro (Rende, Cosenza) The Special Awards categories have also become six: emerging gelato maker, supply chain enhancement, sustainability, best gastronomic gelato, best chocolate gelato and best cream gelato.

ARTISAN PIZZA CHAINS, A FAST-GROWING PHENOMENON

Artisan pizza chains are the new trend of the moment and are establishing themselves as a fast-growing reality. This was reiterated during the talk 'Artisan Pizza Chains: from New Trend to Established Reality' staged at SIGEP World and organised by the Neapolitan Verace Pizza Association. The guest panel included Mirko D'Agata (AVPN School Montreal), Nicola Taglialatela (Peperino restaurant), Paolo Vitaletti (Peppina restaurant) and Antonio Belardo (NAP). According to the talk, several important names in the pizza universe have decided to invest, respecting the concept of product craftsmanship and studying the not easy concept of replicability.

FOCUS ON SIGEP 2025

Dates: 18-22 January 2025; Organization: Italian Exhibition Group SpA; edition: 46^th; 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, Pierfrancesco Bellini; press office specialist: Mirko Malgieri

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

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 19 del 21/01/2025

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SIGEP DAILY NEWS-2 Tuesday 21st January 2025

THE SOCIO-ECONOMIC OBSERVATORY OF NEAPOLITAN PIZZA IS BORN

There are more than 40,000 pizzerias In Italy (of which 10% in Naples) with a turnover of 4 billion euros and more than 300,000 employees. This sums up the Italian figures for the sector and is why the Socio-Economic Observatory of Neapolitan Pizza has just been set up with the aim of providing a complete overview of the pizza sector. The new initiative was launched at SIGEP World at a special talk entitled ‘The Economic Observatory of Neapolitan Pizza’ attended by Sergio Auricchio (General Manager of the Neapolitan Verace Pizza Association), Rocco Agrifoglio (University of Naples) and Massimo Di Porzio (President of Confcommercio Campania), who, together with Fipe, support the Observatory. Guidelines were set out during the talk: the economic, business, social/cultural and technology dimensions. A veritable reference point for pizza from which to obtain up-to-date data and, of course, comments, thanks to the support of the Observatory's partners.

RONERO MASTER, JULIO ENRIQUE AYAN RIAL, UNESCO INTANGIBLE HERITAGE, PRESENTED COFFEE AGED IN HISTORIC RUM BARRELS

BioCubaCaffè offered a unique experience that celebrated the culture of three top products: rum, coffee and chocolate. The protagonist of the event was Julio Enrique Ayan Rial, one of nine Ronero Masters recognised by UNESCO as an Intangible Heritage of Humanity. During the tasting, the first coffee aged in historical rum barrels, born from collaboration with CubaRon, was presented. Thanks to the historic ronera don Pancho’s over 50-year-old barrels, the skill of Rial and the coffeliers of BioCubaCaffè, it was possible to create a product in which the wood and rum blend perfectly with the coffee. BioCubaCaffè, a joint venture between GAF (Cuba), the Giuseppe and Pericle Lavazza Foundation ETS and HEI srl, continues to promote Cuban organic coffee through a fair and sustainable supply chain to enhance local producers and encourage integrated community development.

FOCUS ON SIGEP 2025

Dates: 18-22 January 2025; Organization: Italian Exhibition Group SpA; edition: 46^th; 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, Pierfrancesco Bellini; press office specialist: Mirko Malgieri

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

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 21 del 21/01/2025

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SIGEP DAILY NEWS-1 Sunday 19th January 2025

MINTEL ANALIZES THE LATEST FOODSERVICE TRENDS ON THE U.S. MARKET

Today, SIGEP World, organized by Italian Exhibition Group and ongoing at Rimini Expo Centre until 22^nd January, staged the talk ‘Foodservice Consumer and Market Trends: Focus on the U.S.’ presented by Mintel. The focus was consumer behaviour evolution and priorities in the American foodservice market during a persistent moment of inflationary pressure. To be more precise, a Kantar Profiles/Mintel study (October 2024) revealed how 50% of those interviewed chooses to eat out in order to treat themselves to a moment of pleasure, 46% to enjoy a new experience, 38% to save time and 31% to take advantage of offers. According to Mintel, based on these data, foodservice companies can capitalize on consumers’ need for “special treatment” during out-of-home meals by using seasonal ingredients and proposing innovative combinations. Moreover, formats need to be re-invented and loyalizaton and gamification programmes need to be aimed at to try and satisfy both the search for experiences during a classic “sit-down” meal and the demand for convenient and speedy options, which are on the increase, particularly among the young.

DIGITALIZATION AND TECHNOLOGIES: THE COFFEE INDUSTRY CONTINUES TO INVEST

18% of B2B out-of-home transactions occur through digital channels. And among these, the coffee sector is one of the most technological. This was one of the trends that emerged in the talk ‘The future of coffee’ held at SIGEP World, ongoing at Rimini Expo Centre until 22^nd January and organized by Italian Exhibition Group. The panel of speakers included Mario Vicentini (Comunicaffè), Cosimo Libardo (Specialty coffee association), Paolo Andrigo (Accenture), Jacopo Bambini (Cimbali), Max Fabian (European coffee federation) and Arianna Mingardi (Amigos caffè). Other sector problems were also addressed such as the decrease in arable land due to climate change, and economic instability deriving from enormous speculation with the consequent increase in prices. Fully Automatic Coffee Machines , or rather, a selection of super-automatic coffee machines that could be the sector’s future, were also given ample space. Indeed, thanks to their technology, they guarantee a consistently high performance in the cup.

THE FUTURE OF PANETTONE: SEASONAL ADJUSTMENT AND INNOVATION

Staring off as an Italian Christmas cake, Panettone has now become a global, seasonally-adjusted product eaten all year round. A worldwide business in constant evolution with growing demand, especially in emerging markets, that is driving the industry and its artisans to innovate and satisfy increasingly demanding palates. Master chef, Giuseppe Piffaretti, creator of the Panettone World Cup, spoke of these at SIGEP World together with international master chefs such as Christophe Louie (France), Jose Romero Barranco (Spain), Andrea Besuschio (Italy), Jimmy Griffin (Ireland) and Yahei Suzuki (Japan). At Sigep World in Rimini, today and tomorrow, pastry chefs will be competing in the traditional, chocolate and, for the first time, panettone with gelato categories.

FOCUS ON SIGEP 2025

Dates: 18-22 January 2025; Organization: Italian Exhibition Group SpA; edition: 46^th; 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, Pierfrancesco Bellini; press office specialist: Mirko Malgieri

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

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 16 del 19/01/2025

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SIGEP DAILY NEWS Sabato 18th January 2025

CIRCANA: SPENDING ON ‘READY TO EAT’ PRODUCTS IS GROWING

Spending on ‘ready to eat’ products (that is, sold by outlets such as supermarkets and similar) rose at European level from 12.3 billion euros in 2020 to 18.1 billion euros in June 2024. And two very specific trends that emerge as a result for restaurants is leading them to re-launch themselves in an ever more crowded and competitive area: green, seeing that 44% of consumers said they were more loyal to establishments that invest in sustainability, and innovation, since 66% of Europeans are increasingly looking for restaurants that offer unique experiences. These are just some of the topics that arose during the talk “Global trends and future scenarios of the gelato and foodservice industry”, staged at SIGEP World, the international event of reference for the gelato, pastry, chocolate, coffee, bakery and pizza supply chains, organised by Italian Exhibition Group and ongoing at Rimini Expo Centre until Wednesday 22^nd January. The meeting, moderated by Flavia Morelli (Group Exhibition Manager of IEG's Food & Beverage Division), featured a panel of high-profile guests: Edurne Uranga (vice president Foodservice Europe-Circana), Massimiliano Zucchi (Ceo of ‘La Romana dal 1947’ gelato parlour chain), Shelley Hwang (founder of Pinkberry, a US franchising with 260 outlets in 20 countries in the world of desserts) and Mohammad Alsuri, (director of the learning and performance department for the Saudi Arabian quick service restaurant chain Tazaj with over 120 venues), an attendance that underlines Saudi Arabia's role as guest country at SIGEP World 2025. (N.B. - photo attached)

LORENZO CAGNONI AWARD: THREE TRE START-UPS AND 21 LEADING SECTOR COMPANIES AWARDED

Today, at SIGEP World, three start-ups and 21 leading sector companies were presented with the Lorenzo Cagnoni Award, the recognition for innovative products that will create new scenarios in the international foodservice panorama. The three award-winning start-ups (from the 20 in the running) of the second edition of the initiative, organised by Italian Exhibition Group in collaboration with the Italian Trade Agency and whose main partner is ANGI-National Association of Young Innovators, were: Simply SFA, Koove and Veganok Global Srl. Innovation prizes went to MartinoRossi, Destefanis&Novero and Essenza (Best Organic/Free From product); BOB Robotics, MyFoodOffice and Cooki (Digital Innovation and AI); HOBART GmbH, MEIKO ITALIA and Ciam (Equipment, Technology & Kitchen Materials); San Giorgio, Bindi Maestri del Dessert and Mammamia (Frozen & Ready-made Products); INTERGRANI, Leagel and Galatea-Gelinova Group (Ingredients & Semi-finished Goods); Alter Eco Pulp, Alcas Spa and Imballaggi Alimentari (Packaging solutions & Machinery); Illycaffè, Julius Meinl Italia and Poloplast (Sustainability).

A NEW TECHNOLOGY FOR MECHANICAL REFRIGERATION

A new technology for mechanical refrigeration, avoiding gas compression and expansion, is ready for industrialisation. This was announced at SIGEP World by Alessandro Pastore, professor at Bologna Business and co-founder of Camfridge, a spin-off company from Cambridge University in the UK, which developed the project. The new technology will have two important benefits: reducing costs and, above all, minimising the environmental impact of a process that affects people's lives on a daily basis. A way that, according to Pastore, will revolutionise a technology that has been in use for 150 years.

GELATO EUROPE CUP: FIRST DAY OVER

The first day of the Gelato Europe Cup competitions came to a close at SIGEP World. Tomorrow, Sunday 19^th January, will see the selection of the 4 teams that will qualify for the January 2026 world final of the Gelato World Cup. 8 teams from eight European countries, led by a team manager and made up of 16 of the best gelato and pastry chefs, are competing: Italy - Alessandro Racca, Gabriele Fiumara and Angelo Cardella; Germany - Stefano Lucchini, Federico Sacchet and Tiziano Santin; Albania - Rosilda Collaku, Dejvi Hajderaj Kevin Boseta; Poland - Irdi Cuka, Michal Molenda Anna, Siwiec Kaczmarczyk; UK Taseer Ahmad, Massimiliano Porta and Daniel Schevenels; France - Dartois Herve, Allan Cartignies and Enzo Babtista; Romania - Oana Gabriela Nita, Vladimir Andrei Dascalu and Morar Cornel Constantin; Belgium - Fabio Marasti, Maryne Poppe and Jose Romero

FOCUS ON SIGEP 2025

Dates: 18-22 January 2025; Organization: Italian Exhibition Group SpA; edition: 46ª; 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, Pierfrancesco Bellini; press office specialist: Mirko Malgieri

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

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 15 del 18/01/2025

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IEG: INAUGURATED SIGEP WORLD, THE BIGGEST EDITION EVER

· At the opening ceremony speeches by Francesco Lollobrigida, Minister for Agriculture, Maurizio Ermeti, President of Italian Exhibition Group, Jamil Sadegholvaad, Mayor of Rimini, Roberta Frisoni, Emilia-Romagna Regional Councillor for Tourism, Lino Stoppani, President of the Italian Federation of Public Establishments (FIPE), and Matteo Zoppas, President of Italian Trade Agency (ITA)

· Until Wednesday 22^nd January at Rimini Expo Centre, the artisan Gelato, Pastry, Bakery, Coffee, Chocolate and Pizza supply chains between product innovations and new consumer trends

Rimini, 18^th January 2025 – With the cutting of the ribbon entrusted to the Minister for Agriculture and Food Sovereignty, Francesco Lollobrigida, the 46^th edition of SIGEP World - The World Expo for Foodservice Excellence, the big event dedicated to Gelato, Pastry, Bakery, Coffee, Chocolate and Pizza organised by Italian Exhibition Group (IEG), was inaugurated this morning at Rimini Expo Centre.

The largest edition ever, confirming SIGEP's leadership in the foodservice sector, with 138,000 square metres of exhibition space, 1,300 exhibiting brands and the participation of over 3,000 international buyers.

In his greeting, president Maurizio Ermeti underlined the event’s growth and its international reach: “Forty-six editions are a great source of pride for us because they tell the story of how IEG is evolving. SIGEP was created in 1980 with the aim of supporting the artisan category for summer activities. At the time, there were 180 exhibitors and the show occupied a space as large as just one of our current halls. Today, SIGEP World is an international exhibition that places Rimini at the centre of a global network, a network that we have taken around the world thanks to our companies SIGEP Asia in Singapore and SIGEP China in Shenzhen. And we won’t be stopping there. Rimini’s centrality is further confirmed by the new Guest Country project, which, as of this year, will give particular prominence at each edition to a foreign country with which to develop relations and business. For this edition we have chosen Saudi Arabia, here with a large delegation of institutions and buyers, who will have the opportunity to learn more about the offer and innovation of the companies exhibiting at SIGEP World. Which is no longer just a trade show, but also a hub of professional and sector culture. With our investment in the SIGEP Vision observatory, we want to support the entire industrial sector and its communities, offering constant research and innovation to the various supply chains.”

Rimini mayor, Jamil Sadegholvaad, highlighted the value of SIGEP: “SIGEP World unites the excellence of Italian craftsmanship and creativity with an organisational excellence, such as IEG, within a city that is a reference point every day of the year for hospitality, services, leisure opportunities, entertainment and cultural interest. The Italian way to conquer customers, tourism and promotion based on the best values that we can show the world. For the food sector, one of the main industries in our economy, SIGEP provides the chance to send a positive message to the markets and the outside world: we are here, with our very best skills.”

“Once again this year,” Roberta Frisoni, Emilia-Romagna Regional Councillor for Tourism added, “SIGEP World brings all the latest ideas and very best of Emilia-Romagna's agrifood industry to Rimini. It is a fundamental show for promoting and enhancing the work and products of our ‘food network’ made up of artisans and trade operators who, with their knowledge, make our territory into something unique. As a Region, we are therefore delighted to host this event, which, in addition to being a global reference point for the foodservice sector, which is both identifiable and present in the daily lives of each and every one of us, increasingly focuses on attracting international visitors by also investing in connections and services specifically for foreign customers.”

A national and international value, as Lino Stoppani, President of the Italian Federation of Public Establishments (FIPE), explained. “SIGEP World is a moment of extraordinary importance for the entire foodservice sector. The 46^th edition, with its international expansion and focus on sustainability and innovation, is not only a celebration of Italian excellence, but a unique opportunity to look at the future of our industry. The dessert segment, the undisputed protagonist of this event, symbolises an authentically Italian lifestyle. Gelato, in particular, is one of the most extraordinary expressions of Made in Italy with a market that represents 30% of that of the world. SIGEP allows us to grasp the complexity and wealth that lie behind a gelato or a pastry; products that are apparently simple, but are actually the result of a long and articulated journey in which public establishments are the last mile of a production chain that includes companies, people, skills, innovation capacity and business vision.”

Matteo Zoppas, president of the Italian trade Agency (ITA): "The Italian dolce foodservice sector achieved a turnover of 9.3 billion euros in 2023, a growth of 9% more than 2022. Compared to 2019, we were up 47%, despite the difficulties related to the Covid pandemic. In 2024, the numbers were also positive: from January to October, we recorded 8.7 billion euros, an increase of 14.5% compared to the same period the previous year. Agri-food exports in particular represent one of the strategic sectors to focus on. That is why we are making a significant contribution to the SIGEP exhibition with the aim of consolidating and increasing its role as a global reference point for all the categories concerned, including technology and machinery. The reasonable objective is to reach 100 billion euros of exports in a few years in the agri-food sector, which grew by 8.6% in the period January-November 2024. As ITA, we support this growth and are working to help entrepreneurs create ever better products. For this year's edition of SIGEP, ITA organised the incoming of 74 buyers from countries considered strategic for the sector: Australia, United States, Canada, Japan, China, Israel, Kuwait, Qatar and 18 African cooperatives.”

“SIGEP,” the Minister of Agriculture, Food Sovereignty and Forestry, Francesco Lollobrigida, concluded, “is a showcase of excellence for one of the most dynamic sectors in the Italian agri-food industry. It is essential to consolidate the internationalization path we have undertaken by strengthening our presence on foreign markets and identifying new commercial outlets. We are determinedly continuing to boost exports and affirm Italy's leadership in these sectors. Investing in Italian excellence means increasing the competitiveness of our companies and promoting our agri-food model, one of the economic cornerstones of the Italian System.”

SAUDI ARABIA GUEST COUNTRY

A distinctive feature of this edition is the presence of Saudi Arabia as Guest Country. The nation, which will host Expo 2030, is emerging as a strategic market in the hospitality and catering sector. For this reason, and thanks to its economic growth and the demand for innovative technologies, SIGEP World offers host companies and exhibiting brands a unique opportunity to build partnerships with key players on the Saudi market. A delegation of top Saudi Arabian buyers, including big names such as Barn's, a coffee shop chain with over 800 outlets, Elite Hospitality/Al-Nahla Group, a leading hospitality company, and Al Tazaj, a quick service restaurant chain with more than 120 venues, is further enriching the event and opening up new perspectives for the global foodservice industry.

PRESS CONTACT SIGEP ITALIAN EXHIBITION GROUP

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

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 14 del 18/01/2025

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SIGEP WORLD 2025 RAISES THE CURTAIN: FROM TOMORROW, THE GLOBAL FOODSERVICE INDUSTRY AT RIMINI EXPO CENTRE

· From Saturday January 18^th to Wednesday January 22^nd, the 46^th edition of the event dedicated to gelato, pastry, chocolate, coffee, bakery and pizza

· Agriculture Minister Francesco Lollobrigida, Italian Exhibition Group President Maurizio Ermeti, Rimini Mayor Jamil Sadegholvaad, Emilia-Romagna Regional Tourism Councillor Roberta Frisoni, and Italian Federation of Public Establishments (FIPE) President Lino Stoppani at the cutting of the ribbon

sigep.it

Rimini, 17^th January 2025 – The 46^th edition of SIGEP World - The World Expo for Foodservice Excellence, the international event of reference for the gelato, pastry, chocolate, coffee, bakery and pizza supply chains, organized by Italian Exhibition Group (IEG), opens its doors tomorrow at Rimini Expo Centre.

THE OPENING CEREMONY

The opening ceremony of the 46^thedition of SIGEP World, scheduled for Saturday 18^th at 11.30 am in the Vision Plaza – South Hall, will be attended by Minister of Agriculture Francesco Lollobrigida, Italian Exhibition Group President Maurizio Ermeti, Rimini Mayor Jamil Sadegholvaad, Emilia-Romagna Regional Tourism Councillor Roberta Frisoni and the President of the Italian Federation of Public Establishments (FIPE), Lino Stoppani.

SIGEP World is the global leader for the foodservice sector with 138,000 square meters of exhibition space, 30 halls and 1,300 exhibiting brands. An extraordinary opportunity to meet more than 3,000 international buyers, thanks also to the presence of Saudi Arabia as country partner, a strategic nation for hospitality and out-of-home.

KEYWORDS: TECHNOLOGY AND THE FUTURE

SIGEP World 2025 excels for its considerable focus on new trends in foodservice, presenting a comprehensive exhibition offer of the industry's main supply chains with a further expansion to the pizza segment, which this year will be more consolidated as one of the show’s key players.

With the launch of SIGEP Vision, the event becomes an important incubator for industry trends and acts as a global observatory on foodservice trends throughout the year, as well as a privileged vantage point for sector operators, companies and professionals. The prestigious collaborations initiated with major foodservice research companies have been important in this regard. The main new entries include the Sustainability District, a prominent new area dedicated to promoting virtuous practices in the coffee and cocoa supply chains, while another focal point of this edition will be Taste of Tomorrow, the project that celebrates innovation in the gelato world, thus defining the new frontiers of the gelato industry of the future. In addition, the Lorenzo Cagnoni Innovation Award for companies and start-ups, specifically for the sector’s most innovative start-ups with particular focus on categories such as Digital Innovation, Sustainability and Packaging. The Lorenzo Cagnoni Award is an important recognition for companies and start-ups that are driving change in the foodservice industry with creative and sustainable technological solutions.

A GLOBAL STAGE FOR THE FOODSERVICE BUSINESS

SIGEP World 2025 strengthens its international character with significant numbers: more than 520 top buyers from 79 countries have joined the Top Buyer Program, representing nations such as the United States, India, Canada, Brazil, Turkey and many others, including South America, Southeast Asia and the Gulf countries. More than 2,500 buyers from 15 countries are expected through the European Premium Program with Spain, Germany and France leading the way. Furthermore, SIGEP will host 40 international events with more than 60 speakers from around the world, confirming its central role in the foodservice panorama.

ARTISAN GELATO, PIZZA AND BREAD ON THE RISE, BOOM IN COFFEE MACHINE EXPORTS

In 2024, the artisan gelato sector grew at a European level, reaching 11 billion euros (1% more than in 2023). Italy confirmed its leading role with a turnover close to 3 billion euros and 39,000 outlets. The sector is evolving toward deseasonalization with more than 40% of gelato parlours open all year round and is expanding its offer to healthy gelato. Pastry is also showing positive growth with an expected 4-5% growth in 2024, thanks to leavened goods for special occasions, such as panettone (+7-10%). Italy's 17,500 pastry shops are increasingly embracing sustainability by using local ingredients and eco-friendly packaging.

On the pizza front, the sector remains solid considering that 2.7 billion pizzas are churned out each year in Italy alone and are increasingly popular among families and young people. Bread, a fundamental product for Italians, also registered a 1.5% growth in consumption and a total turnover of 13 billion euros. Demand is leaning toward “healthy” products with a preference for whole-grain breads with low glycaemic content made from ancient grains.

Lastly, Italian coffee shines on international markets with exports of 2.3 billion euros, consolidating Italy as the world's second largest exporter. The success of coffee machines stands out the most with exports accounting for 75% of a steadily growing total turnover. (Sources: UIF, ACOMAG, AIG, Confartigianato, Confesercenti, FIPE-Confcommercio, Demoskopea, ISTAT, TCI).

FOCUS ON SIGEP 2025

Dates: 18-22 January 2025; Organization: Italian Exhibition Group SpA; edition: 46^th; 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, Pierfrancesco Bellini; press office specialist: Mirko Malgieri

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

MEDIA AGENCY SIGEP: Mind The Pop

Comunicato n. 13 del 17/01/2025

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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.

Comunicato n. 11 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. 10 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. 9 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. 8 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. 7 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 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. 6 del 20/12/2024

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

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. 5 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

Press Release n. 4 of 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

Press Release n. 3 of 20/12/2024

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

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 Lorenzo Cagnoni 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

Press Release n. 1 of 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. 2 del 20/12/2024

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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

Press release 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 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 21/06/2024

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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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