NEWS

Rimini, 22 December 2025 – The layout of SIGEP World (Rimini Expo Centre, Friday 16 – Tuesday 20 January 2026) reflects the event’s key sectors: gelato, pastry, chocolate, bakery, pizza, and coffee, spanning an impressive 138,000 m² of exhibition space. The design features clear, dynamic pathways leading to themed arenas and interactive areas, fostering discussion, networking, and new business opportunities.

At the heart of the Italian Exhibition Group’s exhibition centre, in the South Hall, is Vision Plaza, the fair’s premier training venue. It hosts internationally renowned talks and panel discussions led by industry experts and opinion leaders, alongside the International Buyers Lounge.

The Rimini Fiera halls will showcase leading companies across the ingredients, products, technologies, furnishings, packaging, decorations, and services sectors for gelato, pastry, chocolate, coffee, bakery, and pizza.

Hall allocation is as follows:

·       Gelato: 12 halls (A3–A7 and C1–C7)

·       Coffee: 4 halls (A1, A2, B1, D1)

·       Pastry & chocolate: 11 halls (D2–D7 and B7–B2)

·       Bakery & pizza: halls D8 and B8 (opened last year with an additional 8,000 m²), with a dedicated focus on technology in D7 and pizza in D6

Among the new projects, the Kitchen Equipment Hub, located between D1 and D4, has been created in collaboration with ANIMA Confindustria and EFCEM Italia (part of APPLIA Italia), showcasing excellence in professional foodservice equipment. It features technologies for hot and cold applications, including washing systems, planetary mixers, steel tables, and utensils. The Frozen Product Hub, dedicated to innovative frozen ingredients and processing for bakery and pastry, will be in Hall B7, while the Digital District, located between A2 and A4, will highlight digital innovations driving growth in the Ho.re.ca sector.

Hall B1 will host the Sustainability District, promoting sustainable practices and offering an in-depth look at the coffee and cocoa supply chains, connecting conscious consumers with sustainable producers.

The Chocolate Hub in Hall B3 will feature leading international brands, showcasing the complete chocolate supply chain, from ingredients to processing technologies. Hall C4 will host the International Start-up Village, highlighting emerging innovations.

The Arenas

Gelato Arena (Hall A7): hosts the industry’s most important talks and major international competitions, including the Gelato World Cup.

Pastry Arena (Hall B5): dedicated to high-level pastry-making, including the Juniores Pastry World Cup, featuring 14 teams worldwide.

Pizza Arena (Hall D6): hosts Pizza Senza Frontiere: World Pizza Champion Games, with 17 categories celebrating Italy’s iconic dish.

Bakery Arena (Hall D8): showcases artisanal bread by international masters and introduces the National White Art Competition.

Coffee Arena (Hall A1): hosting the Italian finals of the Italian Barista and Coffee Championship (CIBC), the Italian Latte Art Championship (CILA), the Italian Coffee in Good Spirits Championship (CIGS), the Italian Brewers Cup Championship, the Italian Cup Tasters Championship, the Italian Coffee Roasting Championship, and the Italian Cezve/Ibrik Championship.

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

MEDIA AGENCY SIGEP World: Mind The Pop

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

This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, doe 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.

·       New direct flights to Rimini from Munich and Madrid, with discounted fares through the Lufthansa Group to support international growth.

·       Agreement confirmed with Trenitalia for the ‘RiminiFiera’ stop on the Milan-Bari line with dedicated discounts, alongside bus and shuttle services, and arrangements for e-scooters and e-bikes.

sigep.it

Rimini, 22 December 2025 –SIGEP World, curated by Italian Exhibition Group, promises to be an extraordinary event, attracting exhibitors and visitors from all over the world. It will take place at the Rimini Expo Centre from Friday 16 to Tuesday 20 January 2026.

BY AIR

To support the growing international presence and facilitate access for buyers and exhibitors, new direct flights to Rimini have been introduced ​from Munich and Madrid.

Furthermore, SIGEP World 2026 has partnered with the Lufthansa Group (including Austrian Airlines, Brussels Airlines, Eurowings, Lufthansa, and SWISS) to offer discounted fares to Bologna Airport from over 310 destinations worldwide. ​Discounts are valid from one week before to one week after the event and can be booked through the dedicated portal.

From Rimini's 'Federico Fellini' airport, you can also reach the venue taking bus no.9, which stops at 'Via Emilia-Fiera'. ​A shuttle service is also available to and from Bologna Airport, with scheduled departures from ​16 to 20 January 2026 ​(prices and timetables can be obtained from the service providers). ​You can find all the information at this link.

BY TRAIN

The most direct way to reach the event is via the ​'RiminiFiera' station located within the trade fair venue. The station is served by both regional and long-distance trains on the Milan-Bari line, with direct stops.

Thanks to an ​agreement between the Italian Exhibition Group and Trenitalia, visitors can enjoy significant discounts on tickets: up to ​75% off Base fares on Frecciarossa, Frecciargento and Frecciabianca, and up to ​80% off Intercity and Intercity Night, across various service classes. Tickets can be purchased via the app, ticket offices, or the Trenitalia website. ​This offer applies to trips to or from Rimini or RiminiFiera, between two days before and one day after the event.

Rimini Central Station connects the city to the main high-speed, Intercity, and regional lines. During the event, visitors can take bus no. 9 and the shuttle bus line 9 to complete their journey to the fair entrances. ​Additionally, a special train will run between Santarcangelo di Romagna and Cattolica SGG, stopping at Rimini Fiera throughout the event.

BY CAR

Rimini Fiera is easily accessible via the A14 motorway. Exit at Rimini Nord and follow the signs to the exhibition centre. The venue offers ample parking, with both short-term and long-term options conveniently located near each entrance. The location is well-connected to major state roads, making it easy to reach from all directions. Rental car or taxi services are available from airports and stations, providing direct access to the South, East, and West entrances. Free shuttles connect these entrances and the East5 car park.

BUSES AND SHUTTLES

During the event, bus and shuttle services make it easy to travel between airports, the city, and the trade fair. Key options include buses no.5 and 10, which connect the northern and southern parts of Rimini, and bus no. 9 along with Shuttle line 9, providing regular service between Rimini station and the fair. A dedicated shuttle service runs several times a day between Bologna Airport and Rimini Fiera, with tickets available online or on board. Additional bus services from airports such as Forlì stop at the station or the South entrance, offering convenient transfer options. To further support attendees, IEG provides free special buses connecting the exhibition centre with major accommodation areas from Riccione to Bellaria (lines A-B-C-D).

METROMARE

The electrified Metromare line runs on a dedicated track between Rimini and Riccione, transporting thousands daily. Services operate every 15 minutes from early morning until evening, with a 23-minute journey including 15 stops. This ensures smooth travel for SIGEP World participants, operators, and visitors. Timetables are available at this link.

ITALIAN EXHIBITION GROUP PRESS CONTACTS | media@iegexpo.it

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

MEDIA AGENCY SIGEP World: Mind The Pop

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

This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, doe 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.

sigep.it

Rimini, 22 December 2025 – SIGEP World – The World Expo for Foodservice Excellence, curated by Italian Exhibition Group (IEG), will return to Rimini Expo Centre from Friday 16 to Tuesday 20 January 2026, showcasing the best of its six sectors: gelato, confectionery, chocolate, bakery, pizza and coffee. ​These supply chains, according to key industry association data, are worth over €40 billion in total – encompassing domestic consumption, exports, and related activities – confirming their strategic importance to the national economy.

ARTISAN GELATO: TURNOVER APPROACHING 3 BILLION, SUMMER CONSUMPTION ON THE RISE

In 2024, the Italian artisanal gelato sector generated nearly €3 billion in revenue, an increase of between 0.5% and 1% compared to 2023, confirming Italy’s position as a leading market in Europe. ​The data is also positive for this year, as figures from CREST-Circana and the Italian Association of Gelato Makers, processed by the SIGEP Observatory, show that artisanal gelato consumption in Italy (by value) in 2025 increased by approximately 3% compared to summer 2024, a period that accounts for at least 70% of the industry’s annual turnover.

More broadly, across Europe, there are over 65,000 outlets and approximately 300,000 people dedicated to making artisan gelato. ​In Italy, there are approximately 39,000 outlets offering artisan gelato, comprising 9,235 gelaterias, 12,000 patisseries, and around 18,000 bars. ​The entire ice cream industry – encompassing gelaterias, ingredients, machinery, equipment, and display cases – generated over €4 billion in revenue in 2024, providing employment for more than 120,000 people in Italy.

The gelato ingredients and semi-finished products industry comprises 65 companies and generated approximately €1.1 billion in revenue in 2024, remaining stable compared to 2023. Exports increased to 67% of total revenue, and the sector is estimated to employ 4,000 people, including direct employees and those in commercial networks. ​The gelato machinery, display cases and furnishings sector closed 2024 with a turnover of approximately €670 million (up 3% from 2023), with over 70% of this revenue coming from foreign markets. The sector employs around 1,500 people in Italy. (Sources: UIF, ACOMAG, Confartigianato, Confesercenti, FIPE-Confcommercio, Demoskopika, ISTAT, TCI, ARPA) ​

PASTRY & CHOCOLATE: SEASONAL SWEETS, PREMIUM GROWTH, AND A RESILIENT CHOCOLATE MARKETCIOCCOLATO IN RIPRESA

According to Confartigianato, in 2024, over ​54,000 businesses were active in Italy’s artisanal pastry sector, with 38,000 of them ​being artisan ​(approximately 71%). ​For Easter-related confectionery, it is estimated that 37,000 businesses will ​be involved in 2025, with difficulties in finding qualified labour reaching ​58.7% ​of planned recruitment for pastry chefs, gelato makers, and artisan bakers. ​The SIGEP Christmas 2025 Observatory, based on Circana data, reports an increase in out-of-home dessert consumption across the five major European countries, with ​3.2 billion servings ​(+6% compared to 2024). ​In Italy, growth stands at ​+2.3%, confirming the central role of desserts in the catering industry. ​Panettone – both classic and premium varieties – remains the leading product during the festive season. Pastry chefs surveyed by the SIGEP Christmas Observatory reported an increase in demand, including internationally, with estimated growth of around ​28% in Paris, 40% in New York, and 80% in Hong Kong by 2025. In the domestic market, Confartigianato forecasts a ​4% to 5% increase in turnover for 2024, while Codacons reports an average ​4% rise ​in the price of industrial panettone and pandoro compared to 2023. Premium artisanal versions currently cost between ​30 and 35 euros per kilogram.

The chocolate industry is also part of the supply chain, with an estimated market value in Italy of between ​2.4 and 2.6 billion euros. Despite a significant increase in international cocoa prices – which rose by over ​80% between 2023 and 2024, reaching their highest level in forty years in 2025 – the artisanal and premium segment continues to show stable growth (5-6% in 2024, according to IRI). ​Italy exports approximately ​€420 million ​worth of cocoa and chocolate products, a 4% increase compared to 2024, with France, Germany, the USA, and the United Kingdom as its main export markets.

(Sources: Confartigianato, Codacons, Circana, ICCO, Unionfood, IRI)

BREAD: €13.4 BILLION IN TURNOVER AND INCREASED CONSUMER SELECTIVITY                                                                                                                  

In 2024, annual bread consumption per capita in Italy was approximately 41 kg, a slight increase of 1.6% compared to 2023. However, this figure remains below the European average of 70 kg, with consumption peaking at around 80 kg in countries such as Germany and Austria. ​The total turnover of the bakery sector – encompassing bread, pizzas, and similar products – is estimated at 13.4 billion euros, with approximately 8.4 billion euros attributable to bread alone.

In Italy, there are over 46,800 bakery businesses, with 98.1% being artisan producers. ​76% of businesses engage in both production and direct sales, while the remainder focus solely on resale. ​Artisan businesses generate around 33% of total turnover, with the remainder coming from industrial bakeries and large, organised players.

According to Italmopa’s calculations, Italians will spend around €12.5 billion a year on bread by 2025, with over 200 types of bread available from both artisan bakeries and large-scale retailers.

Current trends confirm a gradual decline in consumption volumes compared to previous decades (in the 1970s, consumption exceeded 100 kg per capita per year), alongside a growing demand for products offering greater added value. This includes breads made with local flours and ancient grains, wholemeal or semi-wholemeal options, “free-from” products (gluten-free, lactose-free, etc.), low-glycaemic breads, and those fermented for extended periods.

(Sources: Confartigianato Alimentare / Assopanificatori Confesercenti / AIBI / Italmopa)

PIZZA: 2.7 BILLION SERVINGS PER YEAR AND OVER 15 BILLION IN TURNOVER

Pizza remains a quintessential dish in Italian food service. ​According to data from CNA Agroalimentare and Coldiretti, Italy produces around 2.7 billion pizzas annually, requiring over 200 million kg of flour, 225 million kg of mozzarella, 30 million kg of olive oil, and 260 million kg of tomato sauce.

In 2024, there were 88,793 pizzerias operating in Italy, an increase of almost 25% compared to the previous year, generating a total turnover of over 15 billion euros. ​Per capita consumption is close to 8 kg per year, with most people eating at least one pizza a week.

Demand peaks on weekends, particularly Saturday evenings, while the supply side is seeing a growing presence of pinsa alongside traditional pizza, especially for home consumption. Estimates for 2024 suggest a 7% increase in purchases compared to 2023.

The frozen pizza segment is also growing: in 2024, consumption increased by approximately 3.7% to 66,000 tonnes. Retail sales increased by 5.8% in volume and 4.7% in value, with an estimated turnover of around €570 million.

Regarding prices, the average cost of a meal at a pizzeria (pizza, drink, cover charge, and service) in 2024 increased by approximately 4% compared to 2023 and 16% compared to 2021. There are significant regional variations between major Italian cities and areas with a strong tourist presence.

(Sources: CNA Agroalimentare / Coldiretti / Ministry of Business – Movimprese / IIAS / FIPE-Confcommercio)

COFFEE: NEARLY 6 BILLION IN TURNOVER AND EXPORTS RECOVERING

Following years of disruption caused by the pandemic and volatile international markets, 2024 saw a period of consolidation within the coffee industry. ​According to data from the Consorzio Promozione Caffè and UCIMAC, Italian production in 2024 reached almost 431,000 tonnes, with volumes remaining stable (+0.6%) and production value increasing by 8.5%, equivalent to approximately €4.36 billion. ​The coffee roasting sector comprises approximately 1,000 companies nationwide, employing around 7,000 people directly. In 2024, the sector generated a total turnover of approximately €5.7 billion, with €2.6 billion coming from exports and €3.1 billion from domestic sales.

Coffee imports in 2024 increased by 1.6% in volume, reaching approximately 703.5 million kg, with a value of around 2.6 billion euros. ​Italy remains the world’s third-largest importer of green coffee (after the United States and Germany) and the leading producer of roasted coffee in Europe, ahead of Germany and other EU countries.

Roasted coffee remains a key Italian agri-food export, with a value of around €2.26 billion in 2023 (up 6.8% from 2022). This represents approximately 3.5% of Italy’s total agri-food exports, with volumes exceeding 285,000 tonnes. ​Estimates for 2024 suggest roasted coffee exports will exceed 296,000 tonnes, valued at nearly €2.2 billion, with around 38% of production destined for foreign markets.

The professional coffee machine sector, a key Italian industrial strength, continues to thrive. In 2023, the sector’s turnover exceeded €550 million, an increase of approximately 1% compared to 2022, with exports accounting for over 70% of total turnover.

(Souces: Consorzio Promozione Caffè / UCIMAC / ISMEA (su Eurostat) / Comitato Italiano Caffè / ANIMA)

KITCHEN EQUIPMENT AND APPLIANCES: ITALY RANKS FOURTH INTERNATIONALLY

In 2024, global demand for professional kitchen equipment exceeded €100 billion, an 8% increase compared to 2023. ​The market has quadrupled in less than two decades, growing from just over 25 billion in 2005 to its current levels. ​Global production is concentrated in four countries, which account for around 50% of the total: China, Germany, the United States, and Italy.

Italy remains the world’s fourth-largest producer, boasting a high-profile reputation for its culinary tradition, technology, and innovation, further strengthened by the recent UNESCO recognition of Italian Cuisine. ​In Europe, Studia. BO’s analysis of over 350 companies reveals an average return on equity (ROE) of 13.5% and a return on investment (ROI) of 14.3%. ​Italian producers are performing in line with the European average, achieving the sector’s best EBITDA (11.6%), although they remain slightly below German levels.

The product range is expanding to include multifunctional equipment, with ovens and blast chillers leading the way, alongside new applications in vacuum cooking, dynamic preparation, and pressure braising. ​Air treatment and air conditioning are once again central themes, linked to energy efficiency and the microclimate in the kitchen. ​Artificial intelligence is playing an increasingly important role in managing catering processes, from customer service to operational organisation. ​Technological advancements will reshape skills, making training a strategic factor for the industry.

(Source: EFCEM, the Italian Association of Professional Equipment Manufacturers for Catering and Cleaning)

ITALIAN EXHIBITION GROUP PRESS CONTACTS | media@iegexpo.it

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

MEDIA AGENCY SIGEP World: Mind The Pop

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

This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, doe 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.

·       From Friday 16 to Tuesday 20 January, SIGEP World returns to Rimini Expo Centre with 1,300 brands and a 33% increase in foreign exhibitors from 45 countries. ​Companies from Canada to Singapore make their debut, alongside collectives from Saudi Arabia, China, and Ukraine. ​India features as Guest Country, represented by a delegation of 50 buyers and institutional representatives.

·       The Top Buyer Program brings 500 top buyers from 75 countries to Rimini, including chains, importers, and distributors.

·       26 international events scheduled, featuring over 50 international speakers.

·       Looking ahead, SIGEP is expanding globally with SIGEP USA from 24–26 March in Las Vegas, followed by the SIGEP China roadshow in Shanghai this spring, and SIGEP Asia in Singapore in July

sigep.it

Rimini, 22 December 2025 — SIGEP World 2026 is set to become an increasingly international event, featuring 1,300 exhibiting brands from 45 countries and 500 top buyers from 75 nations. ​India confirmed as the guest country this year, following Saudi Arabia in 2025. Here are just some of the international developments at SIGEP World – The World Expo for Foodservice Excellence, the international exhibition for Gelato, Pastry, Chocolate, Bakery, Pizza and Coffee, curated by Italian Exhibition Group (IEG) and scheduled to take place at Rimini Expo Centre from Friday 16 to Tuesday 20 January. ​This event isn’t just about showcasing products and technologies; it brings together manufacturing excellence, innovation, and international markets under one roof.

EXPANDING OFFER, GROWING GLOBAL PARTICIPATION

SIGEP World 2026 will expand to 138,000 m² across 30 halls, featuring 1,300 brands that bring the best of Made in Italy to Rimini—from traditional supply chains to cutting-edge technologies. The fair will highlight a strong Italian presence with top drawer companies across the foodservice industry, while its international component grows by 33%, with 45 countries represented, all aiming to tap into the global confectionery and out-of-home markets.

Within this ever-expanding landscape, a select group of countries stands out. Backed by strong industrial capabilities and a high capacity for innovation, these nations—together with Italy—play a pivotal role in driving the sector’s core supply chains. Germany, Spain, France, China, Turkey, Belgium, Poland, the United States, Greece, and Denmark will be present at the fair, showcasing cutting-edge technologies, ingredients, products, and expertise that are set to influence global market trends and shape future strategies.

In addition to this scenario, the 2026 edition will welcome new participating countries, including Canada, Algeria, Ecuador, Estonia, Serbia, Singapore, Nepal, and the Czech Republic. National Pavilions—official country delegations that choose SIGEP World as a strategic platform to showcase their excellence—will also be featured at the fair. This year, Saudi Arabia, China, and Ukraine will be represented.

INDIA GUEST COUNTRY AT THE 2026 EDITION

For the 2026 edition, India will be the Guest Country, marking a particularly prominent presence at SIGEP World. The fair is expected to welcome a delegation of 50 leading buyers, alongside institutional representatives and exhibitors specialising in ice cream technology—a segment experiencing rapid growth within the Indian market.

This initiative stems from a wide-ranging international collaboration involving the ICE Offices in New Delhi and Mumbai, the Italian Embassy in New Delhi, the Indian Embassy in Rome, and major Indian institutions active in the agri-food industry.

THE BUYER PROGRAMME STRENGTHENS SIGEP WORLD’S GLOBAL REACH

SIGEP World’s enhanced international positioning is further reinforced by an ambitious incoming strategy. The Top Buyer Program will bring 500 buyers from 75 countries to Rimini, with particularly strong representation from the United States, India, Canada, Brazil, China, Turkey, the United Arab Emirates, and Singapore. Participating profiles include major foodservice chains, large-scale importers, and specialised distributors seeking cutting-edge technologies, products, and solutions aligned with evolving global market demands.

In parallel, SIGEP World will host a rich programme of high-level industry discussions. The 2026 edition will feature 26 international events, with contributions from over 50 international speakers, offering valuable insights for exhibitors and buyers alike.

A strong presence from leading international associations will also underscore the event’s global relevance. These include ACA (Airline Catering Association), CEOPPAN (Spanish Confederation of Bakery and Pastry Trades), FIFI (Forum of Indian Food Importers), HRAWI (Hotel and Restaurant Association of India), HPMF (Hospitality Purchasing Managers’ Forum, India), and OSSKiC (National Association of Chefs and Confectioners of Poland).

SIGEP WORLD’S GLOBAL STAGES

SIGEP World represents a truly international network developed by the Italian Exhibition Group to support companies in accessing key global markets. In November, the first stage of this global journey took place in Madrid, with a roadshow hosted by the Italian Embassy and organised in collaboration with the Italian Trade Agency and the Italian Chamber of Commerce for Spain. The event brought together analysts, associations, and leading figures from the Iberian foodservice industry to explore evolving urban consumption patterns, service models, and business strategies. This was just the first stage of an event that now spans multiple continents, offering dedicated opportunities for companies to connect with buyers and professionals in the world’s most promising markets.

From here, the global stages unfold: the major news from SIGEP USA, ​scheduled for 24-26 March 2026 ​in Las Vegas, brings together the gelato, pastry, and coffee supply chains within the IPE-International Pizza Expo; the SIGEP China roadshow, planned for spring 2026 in Shanghai; and SIGEP Asia, ​from 15-17 July 2026 in Singapore, designed to tap into the growth of the ASEAN region, one of the most dynamic in the world.

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

MEDIA AGENCY SIGEP World: Mind The Pop

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

This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, doe 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.

·       The 47^th edition of the Italian Exhibition Group event, scheduled to take place at the Rimini Expo Centre from Friday 16 to Tuesday 20 January, will showcase the industry’s top innovations.

·       Focus on three new projects: the Kitchen Equipment Hub, the Frozen Product Hub, and the Digital District, alongside the International Start-Up Village dedicated to the most innovative foodservice companies.

·       The catering machinery market is valued at nearly €100 billion, with Italy being the fourth-largest producer globally. There is a growing trend towards technological solutions that are both environmentally friendly and incorporate Artificial Intelligence.

sigep.it

Rimini, 22 December 2025 – SIGEP World 2026 – The World Expo for Foodservice Excellence, an event curated by Italian Exhibition Group, will take place from Friday 16 to Tuesday 20 January at Rimini Expo Centre. The event will focus on technology as a key driver of development and innovation across all represented sectors: gelato, pastry, chocolate, coffee, bakery, and pizza. ​SIGEP World is an international hub for technological innovation in the foodservice industry. ​The event will focus on the latest technologies and innovative machinery, increasingly designed to reduce environmental impact, in response to global market challenges.

NEW SPECIAL PROJECTS FOCUSING ON TECHNOLOGY AND INNOVATION

The 47^th edition of SIGEP World will feature three major new areas dedicated to technology: the Kitchen Equipment Hub, the Frozen Product Hub, and the Digital District.

·       ​ KITCHEN EQUIPMENT HUB (hall ​D1 – D2 – D3 – D4)

The area dedicated to showcasing the excellence of professional foodservice equipment, developed in collaboration with ANIMA Confindustria and EFCEM Italia, a member of APPLIA Italia. Ovens, mixers, blast chillers, hobs, and new-generation technologies demonstrate how innovation, efficiency, and precision can improve daily work in kitchens, workshops, and bars, enhance product quality, and support the evolution of industry concepts.

·       FROZEN PRODUCT HUB (Hall B7)

The space where bakery, pastry, and frozen technology converge. ​It showcases versatile, high-quality products designed for modern formats that demand efficiency, consistent results, and speed. ​An ally for those seeking solutions that combine craftsmanship, innovation, taste, and practicality, meeting the needs of an increasingly dynamic and international foodservice industry.

·       DIGITAL DISTRICT (Halls A2-A3-A4)

An area dedicated to digital innovation for the foodservice industry. ​It brings together solutions that are growing exponentially: management software, online ordering platforms, marketing tools, payment systems, and data analytics. ​A hub demonstrating how digitalisation can optimise operations, enhance customer relationships, and accelerate the growth of out-of-home businesses.

Technology and innovation will be at the heart of the International Start-Up Village, a dedicated space spotlighting the most pioneering start-ups in the foodservice industry. Designed to foster collaboration, networking, and new business opportunities, the Village will showcase cutting-edge technologies, ingredients, equipment, digital solutions, and sustainable packaging across gelato, pastry, coffee, chocolate, bakery, and pizza industries. Created in partnership with the Italian Trade Agency and ANGI – the National Association of Young Innovators – the Village, located in Hall C4, offers a dynamic ecosystem aimed at accelerating the innovations that will shape the future of the global foodservice industry.

THE PARTNERSHIPS OF AN EVER-STRONGER SIGEP WORLD

The 2026 programme brings together key industry stakeholders through strategic collaborations with leading associations and observatories. EFCEM Italia, the Association of Catering and Hospitality Equipment Manufacturers, will play a pivotal role in exploring the latest advancements in professional catering and hospitality technologies. Meanwhile, Assofoodtec – part of ANIMA | Confindustria Meccanica Varia, representing Italian manufacturers of machinery, plants, and equipment for the food industry – will spotlight innovations in the coffee sector through its UCIMAC (Union of Coffee Machine Manufacturers) section.

The programme will also feature key industry talks, including sessions organised by ANIMA:

• European regulations for food technologies: compliance for PFAS & Chemicals (Sustainability District/Friday 16 January, 4.00-5.00pm): This conference, in partnership with the Icim Group, will be an important opportunity for all companies producing technologies and operating in the food sector to discuss PFAS & Chemicals. The workshop is aimed at companies interested in understanding how to navigate a constantly evolving regulatory landscape, including legislative updates and compliance, in a context where product safety is a fundamental requirement for protecting human health. ​

·       CEI EN 50730:2025-05, the new European standard for coffee machines (Cupola Cagnoni, Hall Sud, Saturday 17 January, 1:00-2:00pm). Published in April 2025, thanks to the work of UCIMAC – the Association of Manufacturers of Professional and Semi-Professional Coffee Machines and Equipment, federated with Anima Confindustria – the CEI EN 50730:2025-05 standard sets out clear criteria for measuring the energy consumption and productivity of professional coffee machines. By introducing uniform measurement methods for the energy consumption and productivity of professional and commercial coffee machines for the first time, the standard represents a significant step towards greater market transparency, benefiting the entire supply chain. This will allow the industry to rely on objective assessment tools to guide their purchasing and investment decisions.

MARKET DATA ON TECHNOLOGIES

According to EFCEM Italia, global demand for professional kitchen equipment surpassed €100 billion in 2024, up 8% from 2023. The market has quadrupled in less than two decades, growing from just over €25 billion in 2005. Production is concentrated in four countries—China, Germany, the United States, and Italy—which together account for roughly 50% of global output.

Italy remains the world’s fourth-largest producer, renowned for its culinary tradition, technological expertise, and innovation—a reputation further enhanced by UNESCO’s recent recognition of Italian Cuisine. In Europe, an analysis by Studia.BO of over 350 companies shows an average return on equity (ROE) of 13.5% and return on investment (ROI) of 14.3%. Italian manufacturers perform in line with the European average, delivering the sector’s highest EBITDA at 11.6%, though still slightly below German levels.

The product landscape is expanding to include multifunctional equipment, with ovens and blast chillers leading the way, alongside innovations in vacuum cooking, dynamic preparation, and pressure braising. Air treatment and air conditioning remain central, with a focus on energy efficiency and kitchen microclimates. Artificial intelligence is increasingly shaping catering processes, from customer service to operational management. These technological advancements are redefining required skills, making training a strategic priority for the industry.

ITALIAN EXHIBITION GROUP PRESS CONTACTS | media@iegexpo.it

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

MEDIA AGENCY SIGEP World: Mind The Pop

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

This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, doe 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.

·       Great anticipation for the talk on global trends and future scenarios in the gelato and foodservice industry, which will be discussed at Vision Plaza, focusing strongly on innovation, technology, and sustainability.

·       Three important on-site projects confirmed: the International Start-Up Village, the Lorenzo Cagnoni Award, and the Sustainability District, showcasing the future and key initiatives shaping the industry.

Rimini, 22 December 2025 - A key reference point for the main market trends in the foodservice industry—and equally for the technological and sustainable innovations that will drive its future—SIGEP Vision is the flagship initiative of the 47^th edition of SIGEP World, taking place at the Rimini Expo Centre from Friday 16 to Tuesday 20 January 2026, curated by Italian Exhibition Group.

Through a rich programme of initiatives that integrate ideas with physical spaces, SIGEP Vision offers a privileged perspective on industry trends. Thanks to collaborations with leading research institutes, stakeholders, and industry associations, it serves as a global observatory for the out-of-home industry, providing up-to-date trends and data throughout the year. In this way, SIGEP World confirms its position as the reference point for knowledge, innovation, and technology in the industry.

VISION PLAZA: THE HUB FOR KEY INDUSTRY TALKS

Located in the South Hall, VISION PLAZA will be the central stage for SIGEP VISION, hosting a full programme of panels, talks, and training sessions led by top experts and opinion leaders. The focus areas include market trends, technological innovations—particularly in the field of artificial intelligence—and sustainability, with a special emphasis on eco-friendly materials, waste reduction, and ethical sourcing.

Featured key sessions:

·       SIGEP Vision talk (Friday 16 January, 2:30–3:15pm, Cupola Cagnoni, South Hall: Launching the programme after the Opening Ceremony, this highly anticipated talk explores strategic themes for the industry’s future, from new consumer habits and market-driven transformations to sustainability and digitalisation. A unique opportunity for professionals and companies to engage with international experts and leaders, anticipating the trends that will shape 2026.

• European regulations for food technologies: compliance for PFAS & Chemicals (Sustainability District/Friday 16 January, 4:00-5:00pm): The conference organised by ANIMA ​- Confindustria Meccanica Varia, in partnership with Icim Group, will be a key opportunity for all technology and food sector manufacturers to discuss PFAS & Chemicals. The workshop is aimed at companies interested in understanding how to navigate a constantly evolving regulatory landscape, including legislative updates and compliance, in a context where product safety is a fundamental requirement for protecting human health.

·       The European restaurant market. ​Opportunities and future prospects (Cupola Cagnoni, Hall Sud/Saturday 17 January 2:00-2:30pm): The European foodservice market in 2025 is characterised by a delicate balance between challenges and opportunities. ​While economic pressures and changing consumer habits present challenges, they also drive innovation and adaptation. Jochen Pinsker, Industry Advisor for Foodservice Europe at Circana, will discuss the key trends shaping the European foodservice industry, supported by Circana data.

·       The current state of out-of-home consumption in Italy. ​Opportunities and future prospects (Cupola Cagnoni, Hall Sud/Sunday 18 January 11-11:30): How did out-of-home consumption in Italy perform in 2025, and what are the prospects for the future? Matteo Figura, Executive Director of Foodservice at Circana, will discuss consumer trends and behaviours, identifying opportunities for growth and development for those working in this industry. 

·       Will super-automatic machines replace baristas? (Sustainability District, Hall B1/Sunday 18 January 11:00-12:15): This is not a straightforward question for the talk organised by Comunicaffè. Today’s machines are increasingly sophisticated, and in the most advanced models, artificial intelligence controls their mechanisms and regulates dispensing. ​The result is an impeccable cup quality, so much so that super-automatic machines pose a daily challenge for baristas. ​And what about traditional bars? ​Many cafés abroad prominently display super-automatic machines, but this is much less common in Italy. ​But this is just the beginning: the increasing difficulty in finding staff could be the real turning point.

·       The confectionery supply chain and evolving consumer needs (Cupola Cagnoni, Hall Sud/Monday 19 January 1:00-1:45pm): Health, sustainability, and ethical choices are now key factors influencing consumer preferences, including in the food industry. ​The talk, organised by FIPE (the Italian Federation of Public Establishments), will bring together professionals and companies from the confectionery sector to outline a catering model that combines well-being, taste, and values, ensuring every customer has a safe, authentic, and accessible experience.

·       The consumer has changed. ​And the baker? (Cupola Cagnoni, South Hall/Monday 19 January 11:00-11:30): This talk, organised by AIBI (the Italian Bakery Ingredients Association), which represents bread, pizza and pastry ingredient companies within ASSITOL, will present a review of Cerved’s research on the bakery and baked goods market. ​The survey explores the evolution of the art of baking and outlines the main consumer trends in Italy, focusing on the role of the baker.

ON-SITE PROJECTS

In addition to the keynote talks, SIGEP Vision will guide three on-site projects: the International Start-Up Village, the Lorenzo Cagnoni Award, and the Sustainability District.

The International Start-Up Village (Hall C4) is a dedicated physical and digital space for the most innovative start-ups in the foodservice industry, designed to foster meetings, networking, and the development of new business opportunities. ​Selected companies will be able to showcase technologies, ingredients, machinery, digital solutions, and sustainable packaging in the gelato, pastry, chocolate, coffee, bakery, and pizza sectors. ​The project, organised by IEG in collaboration with ICE-Agenzia and ANGI, welcomes both innovative Italian start-ups registered with the business register and international start-ups, assessing their coherence and innovative potential.

Within the focus on innovation, the 'Lorenzo Cagnoni Award' will be reintroduced. This award, dedicated to the former president of the Italian Exhibition Group – a key figure in the fair’s development and the internationalisation of the industry – celebrates the most innovative start-ups and products shaping the future of foodservice. ​The competition covers seven distinct areas: organic and free-from products; digital innovation and artificial intelligence solutions; technologies, equipment, and materials for professional kitchens; frozen and ready-made products; ingredients and semi-finished products; packaging solutions and related machinery; and projects promoting advanced sustainability models. ​Winners of the previous edition can be found at this link.

The Sustainability District (Hall B1) returns to SIGEP World 2026 for its second edition, serving as a hub dedicated to environmental and social sustainability, the origins of supply chains, and international cooperation, with a specific focus on the coffee and chocolate supply chains. ​The area comprises five main sections: Africa (ICE), Latin America (IILA), Chocolate Origins (IICCT), Bean to Bar, and the Talk Area.

The Africa section features producers and cooperatives from six countries – Côte d’Ivoire, Ethiopia, Kenya, Rwanda, Tanzania, and Uganda – while the Latin America area brings together Costa Rica, Guatemala, and the Dominican Republic. ​Chocolate Origins offers tastings and insights into the origins of cocoa, while the Bean to Bar experience, curated by Guido Castagna, showcases every stage of cocoa processing. ​The area also highlights the importance of traceability and the social value of supply chains, with the involvement of international institutions and organisations dedicated to sustainable development.

Project partners include Comunicaffè, Circana, IILA, the European Coffee Federation, Gambero Rosso, and the Specialty Coffee Association.

PRESS CONTACT ITALIAN EXHIBITION GROUP | media@iegexpo.it

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

MEDIA AGENCY SIGEP World: Mind The Pop

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

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

•        Pizza is expanding its reach and becoming a key platform for business, focusing on professional skills, marketing, and new markets. ​At the trade fair, conversations will include masterclasses featuring leading industry associations, culinary schools, and media partners.

•        Bakery Reinvents Itself: driving value, expertise, and innovation across the entire supply chain

sigep.it

Rimini, 22 December 2025 — Dough, flour, and leavening are no longer confined to the workbench—they now drive entire supply chains, spanning production, technology, and foodservice. From Friday 16 to Tuesday 20 January 2026, SIGEP World – The World Expo for Foodservice Excellence, curated by Italian Exhibition Group (IEG) at Rimini Expo Centre will spotlight the evolving pizza and bakery industries as part of the leading B2B event for gelato, confectionery, chocolate, coffee, breadmaking, and pizza.

Pizza and bakery remain cornerstones of the Italian foodservice industry: pizza generates over €15 billion in revenue, producing roughly 2.7 billion pizzas annually, while the bakery sector comes in at €13.4 billion, all within a context of increasingly selective, quality-driven consumption (sources: CNA Agroalimentare, Coldiretti, FIPE-Confcommercio, Confartigianato Alimentare, AIBI, Italmopa).

PIZZA (R)EVOLUTION: A GROWING PROJECT

Following its debut last year, pizza enters a new phase at SIGEP World 2026 with Pizza (R)evolution, a project designed to elevate the sector’s exhibition and cultural presence. Visitors will experience pizza in all its forms—classic, Neapolitan, Roman, gourmet, pan-baked, and on a peel—alongside the latest consumer trends, technology, and production processes, including flours and blends, leavening, cooking techniques, frozen and ready-to-use ingredients, ovens, equipment, and furnishings tailored for independent pizzerias, groups, and international chains.

TALKS AND MASTERCLASSES: PIZZA, PROFESSION, MARKETING AND EMERGING MARKETS

SIGEP World 2026 tells the story of pizza through a packed programme of talks and masterclasses featuring leading culinary schools, media, and industry associations: from ALMA Culinary School to editorial contributions from FOOD Ristorazione Italiana Magazine and Italian Gourmet, plus initiatives by 50 Top Pizza, AVPN (Associazione Verace Pizza Napoletana), and NIP (Nazionale Italiana Pizzaioli). The programme presents expertise and innovation shaping the present and future of pizza worldwide.

Highlights include:

·       Gourmet Pizza Masterclass – Saturday 17 January, 12:00 & 3.00pm, Pizza Arena, presented by ALMA – International School of Italian Cooking.

·       Pizza Chains Panel: “Pizza, a Global Driver of Made in Italy” – Friday 16 January, 1:00pm, Pizza Arena, moderated by FOOD editorial team.

·       “Codifying the Contemporary Pizza Chef” – Saturday 17 January, 1:00pm, Pizza Arena, organized by Italian Gourmet.

·       Slice Pizza Showcase: “The Taste You Eat in Slices: The Future of Takeaway Pizzas” – Monday 19 January, 4:00pm, Vision Plaza, presented by 50 Top Pizzas.

·       Guest Country Spotlight – India: “The New Frontiers for Authentic Neapolitan Pizza” – Sunday 18 January, 4:45pm, Vision Plaza, organised by AVPN - Associazione Verace Pizza Napoletana.

·       Official Presentation of the 2026 “70 Best Restaurants with Pizzeria in the World” Guide – Saturday 17 January, 11:00, Sala Neri 2, organised by Ristorazione Italiana Magazine.

BAKERY: LESS VOLUME, MORE VALUE

Complementing the pizza industry, the bakery sector reaffirms its strategic role at SIGEP World. While production volumes decrease, demand for high-value products is rising, driven by flour quality, local supply chains, natural leavening, and evolving nutritional preferences.

SIGEP World 2026 explores the entire bakery value chain—from raw materials to technology, from innovative bakery concepts to integrated business models for production, sales, and foodservice—through talks, masterclasses, and professional development initiatives.

COMPETITIONS: TALENT AND GLOBAL VISIBILITY

Competitions remain a highlight, transforming SIGEP World into a showcase of technical and creative excellence.

Pizza Senza Frontiere – World Pizza Champion Games, bringing together pizza chefs from over 30 countries across 18 categories, from traditional to the most innovative interpretations. The competitions will take place in the Pizza Arena (Hall D6), sponsored by Irinox.

National White Art Competition, hosted in the Bakery Arena (Hall D8), in partnership with Richemont Club Italy and under the patronage of Richemont Club International, celebrating the technique, creativity, and innovation of professional Italian bakers. Awards ceremony: Monday 20 January, 11:00.

The Bakery Arena programme includes talks, masterclasses, and interviews supported by Richemont Club, UIBC – International Union of Bakers and Confectioners, RBA – Retail Bakers of America, and leading industry companies.

Sponsors of the Bakery Arena:

Platinum Sponsor: Molino Dallagiovanna; Golden Sponsors: Lesaffre; Silver Sponsor: Corman; Technical Sponsors: Bragard, Irinox, Mecnosud, Polin Group, Tecnomac, Winterhalter; Media Partners: Pasticceria Internazionale and Italian Gourmet.

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

MEDIA AGENCY SIGEP World: Mind The Pop

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

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

·       From the Pastry Arena to the Sustainability District, SIGEP World 2026 (Italian Exhibition Group, Rimini Expo Centre, 16–20 January) brings together technology, supply chains and market innovation, showcasing award-winning desserts, signature breakfasts, and forward-looking entrepreneurial visions for the pastry industry.

·       Cocoa from origin to final product: African and Latin American cooperatives, in collaboration with ICE Agency and IILA, will highlight bean-to-bar production and offer tastings in the International Institute of Chocolate and Cacao Tasting (IICCT) area.

·       The Juniores Pastry World Cup (18–20 January) and the Italian Final of the Panettone World Cup (18 January) will select top talent ahead of the 2026 Panettone World Championship.

sigep.it

Rimini, 22 December 2025 — From Friday 16 to Tuesday 20 January 2026, at Rimini Expo Centre, SIGEP World – The World Expo for Foodservice Excellence, curated by Italian Exhibition Group (IEG), will shine a spotlight on Pastry and Chocolate, connecting technique, supply chains and market opportunities.

At the trade fair, pastry is presented as an evolving professional language, while chocolate is explored across the full value chain — from cocoa production to artisanal and industrial processing — highlighting both its complexity and business potential.

PASTRY: TECHNIQUES, FORMATS AND KEY EVENTS

The pastry sector bridges haute cuisine, luxury hotels, and new commercial opportunities. The Pastry Arena (Hall B5) will host talks and masterclasses with leading experts, blending technical insights with entrepreneurial vision.

Highlights include: “From Panettone to Starred Desserts: A Story of Sharing” (16 January, 11 am) – Kabir Godi and Pierfederico Pascale from the Cannavacciuolo world explore the connection between traditional panettone and contemporary haute pastry.

“The Pastry Consultant: An Entrepreneurial Choice” (16 January, 1 pm) – in collaboration with AMPI, this session examines consultancy as a tool for professional growth.

“The Art of Semifreddo” (16 January, 3 pm) – curated by Pasticceria Internazionale, this masterclass revisits classic semifreddo techniques.

“Signature Breakfasts in Luxury Hospitality: The Portrait Milano Case” (17 January, 10:30 am) – a discussion on how breakfast can be both experiential and strategically valuable for premium hotels.

Throughout the day, sessions will explore balancing techniques and creative methodologies, culminating in the talk “Different Visions, Great Ideas” (17 January, 3 pm, Pastry Arena – Hall B5), which will showcase international perspectives and signature visions for the future of the sector.

CHOCOLATE: SUPPLY CHAINS, ORIGINS AND SKILLS

Chocolate takes centre stage in the Sustainability District (Hall B1), highlighting supply chains, sourcing, and responsible production. Cocoa is presented as a strategic raw material, shaped by economic, environmental, and social dynamics.

Highlights include the talk “Chocolate Bean to Bar” (16 January, 1 pm, Sustainability District – Hall B1), curated by Guido Castagna, which will examine the opportunities and challenges of Italy’s bean-to-bar supply chain, covering processing techniques, sustainability, and market prospects.

Within the same district, in-depth meetings and tastings in the IICCT – International Institute of Chocolate and Cacao Tasting provide professionals with tools to understand sensory profiles, cocoa varieties, and the link between origin and flavour.

COMPETITIONS: TALENT, NEXT GEN AND INTERNATIONAL VISIBILITY

SIGEP World 2026 strengthens training and professional development in pastry.

Juniores Pastry World Cup (18–20 January, Pastry Arena) showcases the next generation of international pastry chefs.

In parallel, the Italian Final of the Panettone World Cup (18 January, 2 pm, Gelato & Pastry Lab – Hall C6) will select Italy’s representatives for the 2026 Panettone World Championship.

The Pastry Arena programme at SIGEP World 2026 is supported by a network of leading companies across the pastry supply chain:

Platinum: Besozzi Oro, Valrhona; Golden: Caffè Molinari, Debic, Eurovo, Italia Zuccheri, La Spaziale, Novacart, Scrocchiarella; Silver: Agrimontana, Bonna, Parmalat Professional, Pomati Group; Technical: Bragard, Brita, Irinox, Lainox, Sirman; Media Partners: Dolcesalato, Italian gourmet, Pasticceria internazionale

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

MEDIA AGENCY SIGEP World: Mind The Pop

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

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

·       Luxury Hotel Food Experience highlights food as a strategic business driver for high-end hospitality, focusing on breakfast, catering, and experiential dining as value-added assets for hotels and international chains.

·       Sustainability District and Innovation Bar explore supply chains and operational models: 21 African cooperatives and cocoa- and coffee-producing countries are featured, with contributions from ICE, IILA, the European Coffee Federation, the Specialty Coffee Association, and Circana. The bar industry explores the impact of super-automatic machines, artificial intelligence, and emerging technologies on operations and customer experience.

·       Pizza (R)evolution and Gelato Meets Chains showcase the evolution of two iconic Italian products.

sigep.it

Rimini, 23 December 2025 — At SIGEP World (Rimini Expo Centre, 16–20 January 2026), the foodservice industry takes centre stage through a series of special projects and thematic platforms connecting products, supply chains, and business models. Luxury Hotel Food Experience, Sustainability District, Innovation Bar, Gelato Meets Chains, and Pizza (R)evolution are the platforms through which the Italian Exhibition Group (IEG) event explores ongoing transformations: from the role of food in premium hospitality to the evolving dynamics of bars, from sustainable supply chains to the strategies of international chains.

LUXURY HOTEL FOOD EXPERIENCE: FOOD AS THE LANGUAGE OF PREMIUM HOSPITALITY

In high-end hospitality, food and beverage have become decisive competitive levers. With Luxury Hotel Food Experience, SIGEP World 2026 presents case studies and discussion forums showing how breakfast, catering, and events shape the identity and positioning of luxury hotels—both independent and chain-affiliated.

Key events include “Signature breakfasts in luxury hospitality: the Portrait Milano case” (Pastry Arena – Hall B5), exploring one of the industry’s most significant trends through Portrait Milano, winner of Best Breakfast at the Best Luxury Hotel Awards 2024. Pastry Arena will be transformed into an immersive buffet inspired by the hotel’s breakfast, curated by Cesare Murzilli, Executive Pastry Chef at Portrait Milano. The event is open to buyers, companies, influencers, and trade media and features talks on luxury service, buffet presentation, and the role of water in pastry-making.

Drawing on the case history of Portrait Milano, which demonstrates how food can become a key element of identity and a positioning lever in high-end hospitality, the theme will be explored further at Vision Plaza with “Luxury Hotel Food Experience – restaurant offerings as a new competitive lever in positioning strategies” (17 January, 3 pm). This event will broaden the discussion on the role of food and wine, from breakfast to events, in the communication and value creation strategies of international hospitality.

Additional thematic sessions in Vision Plaza include:

• Food & Beverage as a positioning lever for the hotel industry (17 Jan, 12:00 pm): how restaurant offerings influence brand identity, pricing, and perception, becoming a decisive tool for differentiation in the global market.

• From cost centre to revenue engine (18 Jan, 12:00 pm): case studies showing how catering can generate 30–40% of total revenue, with peaks of 50%, thanks to integrated service management, storytelling, and organisation.

• Pastry, bakery and breakfast: new strategic assets for luxury brands (Monday, 19 January, 12:00): From breakfast to brunch, patisserie and bakery services are becoming essential for high-end establishments, serving as positioning levers and new revenue streams, including through opening to non-guests.

The conference “The hotel: the new potential market for the food world” (18 January, 3:30 pm), organised by POLI.design – Politecnico di Milano, completes the picture. It presents the results of the Observatory on breakfast and catering in hotels, offering a structured analysis of a rapidly growing channel whose operational and business dynamics are still little understood.

SUSTAINABILITY DISTRICT: SUPPLY CHAINS, ORIGINS, AND NEW MARKET RESPONSIBILITIES

Sustainability is becoming a key component of supply chain strategies. ​The Sustainability District at SIGEP World 2026 is once again a dedicated space for international dialogue, offering in-depth insights into the cocoa and coffee supply chains. It also showcases new technological solutions and case studies from the food industry, connecting producers, cooperatives, institutions, and companies across the entire value chain.

The project actively involves the Italian Trade Agency, IILA – the Italian-Latin American Institute, the European Coffee Federation, IICCT – the International Institute of Chocolate and Cacao Tasting, ​ ANIMA Confindustria, and universities such as BBS Bologna Business School and H-FARM. Together, they bring the voices of the countries of origin and production regions to the fair, alongside innovations, new technological opportunities related to energy sustainability, and new frontiers in the food industry.

Twenty-one cooperatives from six African countries – Uganda, Rwanda, Ethiopia, Côte d’Ivoire, Tanzania, and Kenya – will be present, alongside Latin American organisations from Costa Rica, Guatemala, and the Dominican Republic. The aim is to promote fairer, more transparent, and market-oriented cooperation models.

Within the district, visitors will find Chocolate Origins and the Bean to Bar route, curated by Maestro Guido Castagna, which details the transformation of cocoa from bean to bar. There is also the Choco Village, dedicated to the craft of chocolate making. ​The 2026 edition will also feature tea culture, representing a new frontier in the premium segment.

The programme features a comprehensive line-up of talks. ​Among the key events, the panel “Sustainability: a balancing act”, organised by the European Coffee Federation, will address the delicate balance between economic, social and environmental sustainability in the coffee industry. It will also examine the regulatory and market challenges faced by a global supply chain that accounts for around 35% of the world’s coffee trade.

IILA will also make a significant contribution, hosting a series of talks in the Sustainability District dedicated to Latin American coffee and cocoa producing countries, strengthening the link between origin, quality, and international business opportunities. ​The programme features expert insights from Comunicaffè, including the talk “Will super-automatic machines replace baristas?”, which addresses one of the most debated topics in the industry: the evolution of intelligent machines, their use in international markets, and the growing role of automation in high-traffic environments, without losing sight of the human and professional value of the barista. ​The programme is completed by initiatives from Gambero Rosso, including the Guida del Camaleonte, which showcases a tour of Italian cafés and roasteries, as well as contributions from the US association Women in Restaurants.

INNOVATION BAR: TECHNOLOGY, PEOPLE AND THE FUTURE OF COFFEE

The future of the bar industry hinges on the relationship between technology and expertise. Innovation Bar is SIGEP World’s concept area, showcasing espresso machines, super-automatics, artificial intelligence, and new plant-based solutions. It explores how the professional beverage industry is evolving amid automation, staff shortages, and changing consumer expectations.

The Innovation Bar project complements the Micro Roaster Village, a dedicated space for Italian and international micro-roasters. Here, coffee becomes a sensory experience, a story of origin, and a business opportunity, highlighting specialty coffees, new brewing methods, and direct relationships with producers.

GELATO: A STRATEGIC LEVER FOR GLOBAL FOODSERVICE

At SIGEP World 2026, gelato is evolving from a symbol of Italian craftsmanship into a strategic asset for the international foodservice industry, capable of generating profit, differentiation, and growth across various markets and formats. ​With Gelato Meets Chains, the event is developing a project aimed at international restaurant, hotel, coffee shop and bakery chains. It is designed to promote the integration of artisanal, soft and frozen gelato into global menus through targeted content, matchmaking and networking between companies and decision-makers. ​The international campaign “What is Gelato?” reinforces this vision, showcasing the identity and value of Italian gelato to a global audience of professionals and investors, culminating at SIGEP World. ​The guide “Gelato means Business”, produced for SIGEP World by Italian Exhibition Group in collaboration with ACOMAG, also fits into this context. It provides data, models, and case studies to demonstrate how ice cream can ensure high margins, seasonal consumption, and a rapid return on investment, adapting to any food service format.

PIZZA (R)EVOLUTION: COMPETENZE, VISIONE E NUOVI MERCATI

Following its debut in 2025, Pizza is entering a new phase with Pizza (R)evolution, a project that showcases not only an iconic product but also a genuine industrial and business platform. ​The fair presents a comprehensive vision, connecting ingredients and flours, production technologies, ovens and equipment, ready-to-use solutions, and service formats designed for independent pizzerias, structured groups, and international chains. ​Alongside the exhibition area, the event will feature a structured programme of talks and masterclasses, developed with contributions from ALMA – the International School of Italian Cuisine, a leading provider of high-quality training, key industry associations such as AVPN – the True Neapolitan Pizza Association and NIP – the Italian National Pizza Makers Association, and specialist media including 50 Top Pizzas, Italian Gourmet and FOOD Ristorazione Italiana Magazine.

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

MEDIA AGENCY SIGEP World: Mind The Pop

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

This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, doe 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.

·     From Friday 16 to Tuesday 20 January 2026, at Rimini Expo Centre, SIGEP World will focus on the evolution of gelato from an artisanal product to a strategic lever for global foodservice. Highlights include the Gelato Meets Chains projects and the international campaign “What is Gelato?”

·     Italian artisanal gelato continues to show strong economic performance, with a turnover of nearly €3 billion, rising consumption and a supply chain heavily focused on exports.

·     From the international Gelato World Cup to national competitions and contests for students, SIGEP World 2026 reinforces gelato as a symbol of excellence, culture and professional opportunity.

sigep.it

Rimini, 22 December 2025 — Italian gelato remains a driving force in international business, growing beyond seasonal fluctuations and seizing new opportunities in global markets. From 16 to 20 January 2026 at Rimini Expo Centre, SIGEP World – The World Expo for Foodservice Excellence, a B2B event curated by Italian Exhibition Group (IEG), will shine a spotlight on this pillar of Italian foodservice, alongside pastry, chocolate, coffee, bakery and pizza.

A CHANGING ECONOMIC LANDSCAPE

In 2024, the turnover of artisan gelato in Italy reached nearly €3 billion, growing 0.5–1% compared to the previous year, confirming Italy as a leading European market. The outlook for 2025 is equally positive: the SIGEP Observatory reports summer consumption of artisan gelato increased by approximately 3% compared to summer 2024, which accounts for over 70% of annual turnover.

Across Europe, the industry includes over 65,000 outlets and approximately 300,000 employees (UIF – Italian Food Union, Gelato Products Group). Italy alone is home to around 39,000 businesses, including ice cream shops, bakeries and bars. According to ACOMAG (National Association of Manufacturers of Ice Cream Machines, Furnishings and Equipment), the entire supply chain — ingredients, machinery, display cases and equipment — generated over €4 billion in revenue in 2024, with exports playing a major role. Ingredients account for 67% of turnover abroad, while machinery and technology sales exceed 70% internationally.

Gelato 2026: from product to business model

Within this landscape of growth and transformation, SIGEP World 2026 introduces innovations designed to strengthen dialogue with global foodservice operators.

Gelato Meets Chains is a strategic project targeting international restaurants, hotels, coffee shops and bakery chains. It provides guidelines, insights and operational tools to integrate Italian gelato into global menus, helping businesses add value, differentiate offerings and increase profitability. The project includes webinars, business meetings and matchmaking opportunities between companies and international buyers.

The initiative is complemented by the international campaign “What is Gelato?”, created to showcase the identity of Italian-made gelato to a global audience of investors and decision-makers. Launched with a Madrid roadshow and the “Gelato Means Business” webinar, the campaign culminates at SIGEP World, transforming the fair into a cultural and strategic platform for gelato’s international positioning.

COMPETITIONS: EXCELLENCE, TRAINING AND GLOBAL VISIBILITY

SIGEP World 2026 highlights the importance of major competitions in promoting innovation, excellence and professional development.

The Gelato World Cup, now in its 11^th edition, is the world’s most prestigious international team competition for professionals in gelato, pastry, cooking and chocolate. Twelve teams — each comprising a gelato maker, pastry chef, chef and team manager — will compete in the Gelato Arena (Hall A7) across nine highly technical and creative challenges for the title of World Champions.

Competing nations include Argentina, Belgium, China, Ecuador, France, Japan, Indonesia, Italy, Mexico, Poland, Peru and Singapore. Teams earned their places through official selection stages, including the Gelato Europe Cup at SIGEP World 2025, SIGEP China 2025, and qualifying events in South America and Singapore. National competitions include SIGEP Gelato d’Oro, which selects Italy’s top professionals for future European contests, and the Italian final of Gelato Festival World Masters, which brings leading gelato makers together to compete for the world final.

Training the next generation is also a priority, with the Gelato Competition for Hospitality Institutes, dedicated to students from vocational schools and designed to introduce young people to artisanal gelato as a career opportunity.

A network of leading companies in the gelato supply chain supports the Gelato Arena programme at SIGEP World 2026:

Platinum Sponsors: Anselmi, Babbi, Electrolux Professional, Valrhona; Golden Sponsors: Adamance, Carpigiani; Silver Sponsors: Agrimontana, Frascheri, Medac, Sosa; Technical Sponsors: Ico.cialde, IFI, Norohy, Paperlynen, Pomati Group, Reire, Sara Creazioni; Mystery Sponsor: Adamance; Media Partners: Pasticceria Internazionale, Punto IT.

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

MEDIA AGENCY SIGEP World: Mind The Pop

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

​

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

·       From Friday 16 to Tuesday 20 January 2026, SIGEP World returns to Rimini Expo Centre, bringing together the entire foodservice ecosystem and showcasing integrated supply chains for gelato, pastry, chocolate, coffee, bakery and pizza.

·       Over 1,300 exhibitors, with a 33% increase in international attendance and new exhibiting countries from Europe, Asia, the Middle East and the Americas. Top buyers from 75 countries, with India as the Guest Country.

·       SIGEP Vision on global trends, the International Start-Up Village, new thematic hubs, special projects focused on hotels, supply-chain sustainability and innovative bars, as well as major international and national competitions.

sigep.it

Rimini, 22 December 2025 — From Friday 16 to Tuesday 20 January 2026, at Rimini Expo Centre, SIGEP World – The World Expo for Foodservice Excellence, curated by Italian Exhibition Group (IEG), will present the foodservice industry as a fully connected ecosystem. Gelato, pastry, chocolate, coffee, bakery and pizza will come together to engage on markets, technologies and growth strategies, offering a structured overview of the industry.

The scale of the event is reflected in the numbers: over 1,300 exhibiting brands, combining the excellence of Made in Italy with a rapidly expanding international presence. Foreign exhibitors account for 22% of the total, marking a 33% increase compared to the previous edition.
New exhibiting countries in 2026 include Canada, Algeria, Ecuador, Estonia, Serbia, Singapore, Nepal and the Czech Republic, alongside European markets such as Germany, Spain, France and Turkey, as well as national collectives from Saudi Arabia, China and Ukraine. India, the Guest Country for 2026, will participate with an institutional delegation and 50 top buyers, while the international incoming programme will welcome 500 top buyers from 75 countries.

GLOBAL TRENDS AT THE FOREFRONT: SIGEP VISION

SIGEP Vision represents the cultural core of the event, where data, market scenarios and insights are transformed into practical tools for decision-makers. Among the confirmed highlights, the SIGEP Vision Talk will open the Vision Plaza programme with an overview of global foodservice trends, supported by data and successful case studies from Europe, the United States and India. The session “The European restaurant market: opportunities and future prospects” will offer an up-to-date analysis of trends and growth opportunities in the European out-of-home industry.

AWARDS SHAPING THE FUTURE OF FOODSERVICE

The Lorenzo Cagnoni Innovation Award and the Start-Up Award return, recognising projects with high technological content applied to out-of-home supply chains. A key feature is the International Start-Up Village, now established as a global scouting hub for start-ups, investors and foodservice companies. Developed in collaboration with Italian Trade Agency and ANGI – National Association of Young Innovators, it will host 20 selected start-ups from Italy, Poland, France, Ukraine and the United States.

WHEN SUPPLY CHAINS CONVERGE

SIGEP World 2026 places strong emphasis on dialogue between supply chains. Gelato increasingly targets chain formats, pizza is evolving into an industrial and scalable model, bakeries and patisseries are experimenting with new ingredients and processes, while coffee sits at the crossroads of sustainability, technology and professional expertise. This approach moves beyond individual sectors to offer a comprehensive view of the out-of-home market. New thematic hubs further expand the scope of the exhibition. The Kitchen Equipment Hub focuses on technologies for professional kitchens and laboratories; the Frozen Product Hub highlights a fast-growing segment central to organised chains; and the Digital District brings together solutions for payments, data management, automation and customer experience – all now crucial aspects of the out-of-home industry.

SPECIAL PROJECTS

With Luxury Hotel Food Experience, food becomes a strategic driver of premium hospitality, supporting positioning, value creation and pricing. The Sustainability District connects origins and markets, featuring 21 cooperatives from cocoa- and coffee-producing countries, alongside international institutions and associations discussing sustainability, quality and trade.

Innovation Bar explores the future of bars, addressing the impact of super-automatic machines, artificial intelligence and emerging professional skills.

Gelato plays a central role in a year-round cultural and industrial development journey, with SIGEP World as its most visible expression. Through initiatives such as Gelato Meets Chains and the “What is Gelato?” campaign, gelato is presented as a professional skill and a business lever for chains, hotels and organised foodservice, combining artisanal quality with standardised processes and global scalability.

Pizza is also given dedicated focus with Pizza (R)evolution, a contemporary interpretation of one of Italy’s most iconic products. The project examines doughs, ingredients, baking techniques, training and service models, highlighting pizza’s evolution towards structured and replicable formats suited to international markets.

MAJOR COMPETITIONS

SIGEP World 2026 hosts leading international and national foodservice competitions.
On the global stage, the Gelato World Cup, Junior Pastry World Cup and Pizza Senza Frontiere – World Pizza Champion Games will bring teams and professionals from dozens of countries to Rimini.
Alongside these, national competitions — from the SCA Italy Coffee Championships to SIGEP Gelato d’Oro, as well as contests for bakers and students — reinforce the event’s educational and cultural role, promoting skills, technique and the next generation of professionals.

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

MEDIA AGENCY SIGEP World: Mind The Pop

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

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

·        Desserts are booming in Europe (+6%) and Italy is keeping pace with +2.3%: the Sigep Observatory anticipates Christmas 2025 prior to Sigep World, to be held at Rimini Expo Centre from 16^th to 20^th January 2026

·        New products include purple, superfood and customizable panettone with an attached piping bag: master pastry chefs reveal their creative ideas for Christmas

sigep.it

Rimini, 24 November 2025 – What are the main trends for the coming Christmas season? How is dessert consumption changing in Europe? As every year, the answers come from Sigep Observatory Christmas, the lens through which Italian Exhibition Group observes the market prior to Sigep – The World Expo for Foodservice Excellence, the international pastry, gelato, bakery, chocolate, coffee and pizza show, scheduled to take place at Rimini Expo Centre from 16^th to 20^th January 2026.

The market thermometer speaks for itself: despite a slight decline in out-of-home visits (-0.6%), desserts continue to grow and gain ground in Europe.

“Over the last twelve months, 3.2 billion desserts were consumed outside the home in the five main European countries. The category grew by 6% in Europe with Italy recording a +2.3% increase, confirmation that dessert is still an essential pleasure, even in a context of more cautious spending," explains Matteo Figura, Out of Home sector expert and Foodservice Director at Circana Italia.

AN INCREASINGLY GLUTINOUS EUROPE, EXPERIENTIAL PANETTONE - NOW EVEN PURPLE: CHRISTMAS 2025 ACCORDING TO MASTER PASTRY CHEFS

The data shows that not only is consumption growing, but so is interest in artisan products. Master pastry chef Luigi Biasetto, AMPI academic and member of Relais Dessert, provides the confirmation:

“Despite lower purchasing power, desserts are still a refuge. October 2025 saw a 28% increase in leavened products compared to 2024, and abroad the results are extraordinary: +28% in Paris, +40% in New York, +80% in Hong Kong. For Christmas 2025, we are presenting a “superfood” panettone with wholemeal flour, seeds, thyme honey and turmeric, as well as a version with ricotta, figs and walnuts, perfected through extensive ageing tests.”

Rome-born Marta Boccanera, pastry chef and vice-president of APEI, emphasises the importance of balancing creativity and quality at a time when the sector is being challenged by price increases: “The rise in the cost of raw materials, especially chocolate, is a hindrance, but people are constantly on the lookout for unique and surprising products. For this Christmas, we have created a purple panettone with wholemeal flour rich in anthocyanins (natural pigments found in fruits and flowers), enriched with pistachio and wild strawberry cream. Innovating while keeping the quality high, without succumbing to last-minute bargains, is the key.”

On the European front, José Miguel Moreno, president of the Confederación Española de Pastelería, reports on the evolution of the Spanish market: “Christmas consumption is extending and demand for baked goods is growing: panettone is increasingly popular and the pistachio variety is the most sought after. Families are buying in advance and online orders, which are changing the seasonality of our industry, are on the rise.”

Antonio Bachour, one of America's most influential pastry chefs, offers an international perspective on a pastry industry that is changing pace and form: “Christmas trends are showing a return to traditional tastes reinterpreted using modern techniques. Consumers are looking for distinct flavours, light textures and refined presentations. For Christmas 2025, we are working on desserts that combine elegance and memories of the past, such as the Golden Hour log with chestnut, miso caramel and spiced citrus fruits, as well as offerings that reinterpret classics with praline, dark chocolate, cranberries and toasted dried fruit.”

Denise Vagni, an emerging pastry chef from Rimini, completes the picture by describing a new direction towards an increasingly customized tasting experience for panettone: “This year's trend sees panettone evolving into a richer and more engaging dessert able of offer a multi-sensory experience. Customers love to personalize their slice with a piping bag filled with pistachio, hazelnut or salted caramel cream, served on the side. A simple gesture that transforms the tasting experience and brings tradition into a more interactive and creative dimension.”

PRESS CONTACT ITALIAN EXHIBITION GROUP | media@iegexpo.it

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

MEDIA AGENCY SIGEP World: 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.

· In Italy, artisan gelato sector revenues in 2024 were close to 3 billion euros

· Italy is the European benchmark with more than 600 million servings sold in 2024 (26.4%), ahead of Germany (25.1%) and Spain (20.6%)

· From “inverted” stracciatella to beetroot: the flavors and ingredients for summer 2025

Rimini (Italy), 22 May 2025 - A 4% growth in artisan gelato sales in Italy during the summer season.

This is what emerges from the Observatory of SIGEP World (the World Expo for Foodservice Excellence, organized by IEG - Italian Exhibition Group and scheduled to take place at Rimini Expo Center, Italy, from 16-20 January, 2026), which has been recording data and trends in the gelato sector prior to the summer season for twenty-five years.

THE DATA: THE EUROPEAN AND ITALIAN SCENE. FORECASTS FOR SUMMER 2025

According to SIGEP World’s Observatory, based on data from CREST-Circana and the Italian Gelato Makers' Association, the summer months of 2025 will be under the banner of recovery, especially for Italy.

In Europe in 2024, despite a slight drop in visits (-0.5%), the craving for gelato never ceased, registering a +2.1% increase. Italy sold more than 600 million servings, ranking first with 26.4% ahead of Germany (25.1%) and Spain (20.6%) in the 5 target markets, complemented by France and Great Britain. «The propensity to consume is growing,” reiterates Matteo Figura, executive director Foodservice Italy at Circana, ”In 4 out of 100 visits, consumers include gelato among their out-of-home choices. Even at a time of uncertainty, Europeans are not giving up this experience, offering opportunities and growth incentives for the entire supply chain.»

Trends also confirmed by Claudio Pica, secretary general of the Italian Gelato Makers’ Association (AIG): «For summer 2025, we foresee a growth in sales of around 4% throughout Italy. But artisans need to invest more in training, not only on creations in the workshop: unfortunately, staff shortage is also an issue for gelato parlors, which are short of about 15-20 thousand counter workers.»

In 2024, the artisan gelato sector in Italy (Sources: UIF, ACOMAG, Confartigianato, Confesercenti, FIPE-Confcommercio, Demoskopika, ISTAT, TCI, ARPA) grew by 0.5 to 1%, reaching almost 3 billion euros in revenues (2.9 billion in 2023).

FROM INVERTED STRACCIATELLA TO MONTEPULCIANO GELATO: THE NEW FLAVORS FOR SUMMER

Trends for summer 2025? Here is what the great masters and emerging professionals from North to South have to say. Antonio Mezzalira, Three Cones for Gambero Rosso with his ‘Golosi di Natura’ gelato parlor in Piazzola sul Brenta (Padua) and author of recipes for the gelato world, predicts: «New products we are focusing on include flavors such as aronia, a berry rich in antioxidants with a taste similar to blueberry, and beetroot, which does not raise the glycemic index. Prices have risen in the territory mainly due to a series of increases, but are still more contained than elsewhere. However, consumers have not shown concern, recognizing the value of artisan gelato. I would mention a trend that I have long been hoping for, which is price differentiation by flavor, as is the case of pizza. At my parlor, for example, prosecco gelato costs 3 euros per cup instead of €2.50.»

Taila Semerano, who was crowned Best Emerging Gelato Maker 2024 at SIGEP World in Rimini and who, after graduating from Bocconi University, went back to the Da Ciccio gelato parlor founded by her grandfather in Ostuni (Brindisi), explains, «We are returning to classic flavors with simple ingredients processed in an artisanal way. New entries this year include inverted stracciatella with a dark chocolate base and white chocolate chips. Moreover, the gelato parlor is moving ever closer to pastry and so interest in flavors that include cookies and crunchies is also growing.»

According to Sergio Colalucci, president of the Gelato World Cup and owner of the homonymous gelato parlor in Nettuno (Rome), it is important «to have an offer with no added sugars, 100% vegetable and free of milk, lactose and derivatives. I would like to highlight two of the most popular flavors currently in my parlor: a chocolate fondant enriched with a Montepulciano d'Abruzzo sauce, macerated in sour cherries; the other is a gourmet cream, delicately scented with vanilla and enriched with lemon zest and Colonia Veneta almonds.»

Rimini-born Marco Ottaviani, owner of ‘Il Castello’, initially a computer scientist and a great lover of art in all its forms, highlights the new trends for summer 2025: «Complex aroma profiles and balanced sweetness are in demand, such as our ‘Vento d'Oro,’ a flavor that combines saffron, pistachio and Sichuan pepper. And the enhancement of local ingredients, such as our Lavender, Milk and High Mountain Honey flavor, low in sugar that suggest lightness.»

Moving abroad, Mario Masiá, president of the National Association of Spanish Gelato Makers (ANHCEA), offers a perspective from Spain: «2025 will be a key year for the industry, marked by innovation, sustainability and attention to new consumer tastes. The trend toward international flavors is getting stronger with the introduction of exotic flavors such as matcha, yuzu and Asian mango, while technology is helping to improve texture and to experience customization, partly thanks to digital tools.»

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

MEDIA AGENCY SIGEP World: 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.

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 16th  to 20^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

head of media relation & corporate communication: Elisabetta Vitali; press office manager: Marco Forcellini, Pier Francesco Bellini; press office coordinator: Luca Paganin;  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.