pastry

PASTRY

gelato

GELATO

chocolate

CHOCOLATE

cuisine

CUISINE

coffee

COFFEE

  • love fiorani avanguardia recipe
  • bachour almond
  • fabrizio fiorani anguria
  • H20 slide
  • Jim Hutchison
  • Meg Galus
  • Sean Pera
  • france slider

Confidence in the pastry and coffee out-of-home market


The figures of the all-digital edition of Sigep Exp



Sigep Exp, the digital edition of the Italian Exhibition Group expo dedicated to artisan gelato, pastry and bakery and the coffee world, ended few days ago. Awaiting the live edition in January 2022 at Rimini expo centre, the Group kept the relationship with foodservice alive via its digital platform. The objectives achieved were those that the out-of-home community requested to ensure continuity for the market of products and technology of the four supply chains and anticipate the prospects of evolution of the markets, with a great international profile.
Thanks to 250 exhibitors taking part on the digital platform, the organization of IEG and the cooperation with ITA Italian Trade Agency and the Ministry of Foreign Affairs and International Cooperation, this year Sigep hosted 300 events, which generated 25,000 streaming views. 25% of the trade members were from 136 foreign Countries. On the IEG My Agenda platform, 268 buyers from 60 Countries met the companies, with 2,500 meetings in 3 days and 1,250 hours of web connection. Networking was held in 10 different languages. A total of 5,000 contacts and approximately 10,000 messages exchanged. Moreover, almost 24 million media contacts reached in the three days of the event, 138 journalists accredited and 750,000 unique users making contact via the social channels with the Sigep brand during the days on which the platform was open.
Vision Plaza and Sigep Lab inspired the professionals connected from all over the world with market analyses, along with the sector’s experts, such as the authoritative international ones from NPD Group, and case histories on one hand, and with in-depth coverage of technologies and product preparation techniques on the other.
 

“Pasticceria Internazionale”, and its Worldwide Edition, by Chiriotti Editori, partecipated at Sigep Exp as usual, as we do since 1979!
For the bakery supply chain, Livia Chiriotti, editor of our magazine, interviewed Giuseppe Amato, Alessandro Dalmasso, Leonardo Di Carlo and Giambattista Montanari on the macro and micro trends in pastry guided by the key word “culture”, followed by a dialogue with Fabrizio Fiorani, Asia’s Best Pastry chef 2019, about contemporary Italian pastry-making amid avant-garde, art and technique. Also all the technical-professional manuals of Chiriotti Editori was told by those who care and pamper them every day. We also presented the award “Vota la copertina”.



Artisan gelato confirms its attitude to meet consumers’ requirement for healthy food. Pastry indicates the need for continual training and cultural refinement, to find its place in the high-end foodservice system, as well as in neighbourhood companies. Bakery transforms the ancestral tradition of yeast into contemporaneity, even in desserts for special occasions, in a combination with cakes and the hundreds of regional variations of bread. In specialty niches, coffee has found the new channel for making contact with clients. Packaging, communication, social media, sales channels and couriers for delivery round off the Horeca 4.0 ecosystem outlined at Sigep Exp. A result achieved by the work carried out with CAST Alimenti, Association of Italian Gelato Makers, Academy of Italian Master Pastry Chefs, Conpait, the Organizing Committee of the Gelato World Cup, Specialty Coffee Association Italy and Richemont Club Italy, as well as the long-lasting collaboration with the key periodicals, such as our magazine Pasticceria Internazionale, Bargiornale, Dolcesalato, Italian Gourmet, and Punto IT.

The next appointment with Sigep will be live from the 22nd to the 26th of January 2022.

www.sigep.it

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