The 45th Sigep, International Exhibition of Ice Cream, Confectionery, Bakery and Coffee, organized by Italian Exhibition Group until January 24, was Inaugurated on January 20 at the Rimini Fairgrounds. The opening ceremony was attended by several representatives of both national and regional and city institutions, such as President of the Emilia-Romagna Region Stefano Bonaccini and Rimini Mayor Jamil Sadegholvaad.
A moment of commemoration of President Lorenzo Cagnoni, who passed away last September, was also held during the inauguration, and the South Dome-Hall was named after him in memory of his commitment to the growth and affirmation of Ieg’s exhibition events.
More than 500 top buyers from 84 countries from both Europe and the rest of the world are participating in this edition of the event. Moreover, the trade show event is already in China (where the second edition will be held this year, and in Singapore, where Sigep Asia will make its debut from June 26 to 28.
Proposals from around the world
During the five days of 45th Sigep, the 28 pavilions of the fairgrounds will gather the main proposals from the world of sweet foodservice, including product innovations, new consumer trends, and show-cooking with the most authoritative Masters of artisanal desserts.
Among the trends, both in pastry and in ice cream, the return of fruit among the main ingredients, to pander to health needs. The growth of sugar-free ice cream also goes in this direction. But there are also those who have chosen to ‘break’ the mould by offering gelato in a savory version.
At the 45th Sigep surprises are also coming from the world of chocolate. In fact, cuvées composed of different origins of chocolates were born.
From snacks and ingredients to compose aperitif platters for vegans to new flavors of butter, flavored with salmon or curry, passing through coffee produced with the shells of the bean, the air that can be breathed among the pavilions is linked to future perspectives related to the evolutions of consumption and to those novelties capable of proposing original contexts and scenarios. Contexts ranging from the product to packaging, passing through the most modern machinery technologies and attention to environmental sustainability, starting precisely from some of the stands present: recyclable, designed to last several years and reducing waste production by 50 percent.
Moments of comparison
Also qalla 45th Sigep www.sigep.it returns the world’s most important international team competition dedicated to ice cream. The contest, held every two years, involves professionals from the Gelato, Pastry, Chocolate and Ice Sculpture sectors from all over the world, offering them an opportunity for comparison and professional stimulation.
Another highly anticipated event is the Juniores Pastry World Cup, aimed at emerging talents under the age of 23.
An initiative that offers a highly educational opportunity to test their skills and find worthy stimuli to kick-start a rewarding and successful career. The 2024 theme is “Myths and Legends.”