Health, sustainability and ethical choices are now decisive criteria that guide consumer preferences in the food sector as well. Allergies, intolerances, celiac disease and environmental sensitivities are redefining the offerings and skills required of industry operators. The talk proposes a discussion between professionals and companies in the confectionery supply chain to outline a catering model capable of combining well-being, taste and values, guaranteeing each customer a safe, authentic and accessible experience.
Organized by: FIPE - FEDERAZIONE ITALIANA PUBBLICI ESERCIZI
19 January
, 13:00 - 13:45
Language
Italian
Category
Foodservice
Type
Talks
Speaker
Carlotta Fabbri
Master of the Art of Italian Gelato Making President of the Ice Cream Products Group of Unione Italiana Food Digital Marketing & Sales Director Fabbri1905
Michela Noli
National Contact Person for the Gluten-Free Out-of-Home Eating Program of AIC
Maria Sole Facioni
Presidente
Paolo Brunelli
Non-Gelatiere
Sauro Angelini
Agrilinea Director
Roberto Calugi
General Manager of Fipe
Denis Preite
President of FIPE-Confcommercio for the province of Rimini
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