NEWS

• +33% growth in exhibitors from 45 countries, showcasing the excellence of Italian foodservice supply chains.
• Sigep reconfirmed the world’s most comprehensive and qualified showcase of Italian gelato.
• Almost one in four visitors are from abroad, with Spain, Germany, Romania, France, Greece and Poland leading the way.
• 500 top buyers from 75 countries and 5,650 business meetings facilitated through the Top Buyer Program. ​India Guest Country 2026: 50 leading buyers and specialised operators.

Rimini, 20 January 2026 —Just over a month after Italian cuisine was recognised as a UNESCO Intangible Cultural Heritage, SIGEP World has become a key meeting point for the international foodservice industry, bringing together markets, consumption patterns and business visions. ​The event, curated by Italian Exhibition Group at Rimini Expo Centre, ran from 16 to 20 January, reaffirming its position as a global platform for the gelato, pastry, chocolate, coffee, bakery, and pizza industries. This was particularly significant, given the value of the out-of-home sector, which is worth €71 billion in Italy alone (source: Circana). ​The presence of the Minister of Agriculture, Food Sovereignty and Forests, Francesco Lollobrigida – preceded by the Minister for Disabilities, Alessandra Locatelli – and the President of the Italian Trade Agency, Matteo Zoppas, highlighted the strategic importance of the industry and the development of human capital for its competitiveness.

GLOBAL FIGURES: INTERNATIONAL SUPPLY AND DEMAND FROM 160 COUNTRIES

The 2026 edition saw a significant increase in international participation, with a 33% rise in foreign exhibitors from 45 countries, alongside a strong and high-quality Italian presence. ​New entries include Canada, Saudi Arabia, Algeria, Ecuador, Estonia, Serbia, Singapore, Nepal, and the Czech Republic. ​This global initiative received a strong response, confirming the success of the previous edition: operators from 160 countries, with almost one in four visitors coming from abroad. ​The top six foreign countries: Spain (8.9%), Germany (6.6%), Romania (4.9%), France (4.1%), Greece (4.0%), and Poland (3.8%). The fastest-growing countries by continent: the United States (+2%), Argentina (+40%), the Philippines (+78%), and Serbia (+29%). Many African countries are attending the fair for the first time, including the Democratic Republic of Congo, Tanzania, Zimbabwe, and Guinea. ​All chose Rimini as a key location to discover emerging trends, technologies, and formats. ​The Top Buyer Program, a strategic collaboration between the Italian Trade Agency and the Ministry of Foreign Affairs, played a crucial role in bringing 500 buyers from 75 countries to Rimini, with notable representation from the United States, India, Canada, China, Brazil, Turkey, the United Arab Emirates, and Singapore. ​The encounter between supply and demand resulted in 5,650 business meetings, confirming SIGEP World as a working platform for international business development.

India was the Guest Country for 2026, with a delegation of 50 top buyers, institutional representatives, and exhibitors specialising in ice cream technology, confirming the dynamism of the Indian market in the foodservice and hospitality sectors. ​The 2026 edition also saw a significant increase in foreign press coverage, with a total of 802 accredited journalists, including many international correspondents from dozens of countries.

ENGAGING WITH INTERNATIONAL MARKETS

Interaction with top drawer global players was also particularly important and evident through the presence of National Pavilions and collectives from Saudi Arabia (debuting after the Guest Country 2025 project), China, and Ukraine. An ecosystem in which ingredients, technologies, and formats converged across geographical boundaries, reflecting an increasingly interconnected and hybrid foodservice landscape.

GELATO: A STRATEGIC LEVER FOR GLOBAL FOODSERVICE

A cornerstone of SIGEP World’s identity, artisan gelato remains not only a symbol of Italian excellence in 2026, but also a strategic asset for the global foodservice industry, capable of generating profit, differentiation, and new opportunities across various markets and formats. ​With Gelato Meets Chains, the event developed a project aimed at international restaurant, hotel, coffee shop and bakery chains, encouraging the inclusion of gelato in global menus. ​To reinforce this vision, the international campaign “What is Gelato?” and the guide “Gelato means Business” provided data, models, and concrete examples to demonstrate how gelato can generate high margins, seasonally adjusted consumption, and a rapid return on investment.

LUXURY FOOD EXPERIENCE: FOOD AS A NEW LANGUAGE OF HOSPITALITY

The Luxury Hotel Food Experience project also received significant attention, fostering a closer relationship between the hotel and foodservice industries. It found one of its fullest expressions at SIGEP World, showcasing breakfast as a true measure of contemporary hospitality. ​At Pastry Arena, breakfast was presented as a complete experience - a ritual that can become an economic lever and a means of differentiation for international hotels and formats.

SUSTAINABILITY DISTRICT: SUPPLY CHAINS, ORIGINS, INNOVATION

Sustainability has become a key focus of supply chain strategies, highlighted by the Sustainability District, which sparked an international dialogue on cocoa, coffee, and the new frontiers of sustainable food. ​The area connected producers, cooperatives, institutions, and companies across the entire value chain, bringing the voices of the countries of origin to the event, alongside technological solutions, energy innovations, and new models of cooperation. ​From Africa (Uganda, Rwanda, Ethiopia, Côte d'Ivoire, Tanzania and Kenya) to Latin America (Costa Rica, Guatemala, Dominican Republic), the district showcased supply chains increasingly focused on transparency, market orientation and responsibility.

CROSS-CUTTING PROJECTS: SUPPLY CHAINS MORE CONNECTED THAN EVER

SIGEP World also highlighted that the foodservice industry is no longer operating in isolated sectors, but through increasingly interconnected supply chains. ​Cross-cutting projects like the Kitchen Equipment Hub, the Frozen Product Hub, and the Digital District demonstrated how equipment, frozen solutions, and digital technologies are now essential factors in format design, operational management, and international business growth.

NEXT-GEN SIGEP: TRAINING IN NUMBERS

A key focus was also on the next generation of professionals, through SIGEP Giovani, SIGEP Academy’s training and competition programme for schools and vocational institutes. ​The initiative involved 53 Italian institutes and universities from 14 regions, with a total of over 2,750 participants. The international presence grew, with delegations from Serbia (5 vocational training institutes from Belgrade and over 360 participants) and Slovenia (115 participants from three-year university courses and vocational training institutes). ​The SIGEP Academy programme also hosted 10 fully sold-out events dedicated to schools, with 270 participants.

INTERNATIONAL CHAMPIONSHIPS: A PROVEN SUCCESS

Completing the picture, the success of major international championships – from the Gelato World Cup (won by Singapore, followed by France and Argentina) to the Juniores Pastry World Cup – has reinforced SIGEP World as a global showcase for talent and expertise, further strengthening the connection between training, excellence, and the industry’s future.

SIGEP WORLD: KEY FOODSERVICE MARKETS

Finally, the show’s global profile is further strengthened by an international development strategy that extends far beyond Rimini. ​Upcoming events include SIGEP USA, scheduled for 24-26 March 2026 in Las Vegas, the SIGEP China roadshow in Shanghai in spring 2026, and SIGEP Asia, taking place 15-17 July 2026 in Singapore, all aimed at addressing some of the most dynamic areas of the global foodservice industry.

IMPROVED AIR CONNECTIONS AND OPTIMISED CITY MOBILITY

The event’s growing international reach was boosted by improved connections and access services for buyers and exhibitors. ​New direct flights to Rimini from Munich and Madrid were launched, alongside a partnership with the Lufthansa Group that offers discounted fares to Bologna Airport from over 310 destinations worldwide.

Regarding road traffic, the expo centre’s opening hours from 10 am to 6 pm, the reorganisation of the road network, and the optimisation of public transport services – thanks to close collaboration with the Municipality of Rimini – all contributed to smoother traffic flow, significantly improving road conditions and reducing peak-hour congestion.

Italian Exhibition Group looks forward to hosting the next edition of SIGEP World at Rimini Expo Centre in January 2027.

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, 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.

SIGEP CELEBRATES THE 10 ITALIAN PASTRY CHEFS AT THE PANETTONE WORLD CUP

SIGEP World celebrates the 10 Italian pastry chefs who will participate in the Panettone World Cup final, scheduled for November 7 and 8 in Milan. The final round of the Italian competition took place at the Rimini Fair with two categories. In the "Traditional Panettone" category, the finalists were Riccardo Manduca (Aprilia, LT), Roberto Moreschi (Chiavenna, SO), Fiorenze Ascolese (San Valentino Torio, SA), Luigi Vetrella (Macerata, Campania, CE), and Matteo Papanice (Castellana Grotte, BA). In the "Chocolate Panettone" category, the finalists were Armando Pascarella (San Felice a Cancello, CE), Pompilio Giardino (Ariano Irpino, AV), Luigi Avallone (Quarto, NA), Andrea Ceracchi (Cori, LT), and Alessandro Slama (Ischia). During the competition, all pastry chefs had to create the best original recipe for artisanal Milanese panettone, which calls for wheat flour, sugar, butter, egg yolks, salt, orange paste, orange zest, lemon zest, honey, vanilla, malt, malt extract, malt flour, sultanas, candied orange cubes, and candied citron cubes. The Italian selection represents a key stage in an international journey involving pastry chefs from Europe, the Americas, and Asia, which will culminate in Milan with the sixth annual Panettone World Cup final.

FROM BEAN TO BAR: THE BEAN TO BAR ASSOCIATION PUSHES ARTISAN CHOCOLATE

Creating a cocoa culture, just as with wine or coffee, to appreciate its complexity and flavor and, above all, to make the supply chain sustainable, from the initial producer to the final consumer. This topic was addressed in the talk "Artisanal bean-to-bar chocolate made in Italy: supply chain, opportunities, and new challenges," held at SIGEP World, which featured Giacomo Banchini (Banchini Parma 1879) and Johnny Spagnolo (founder of Aroko Chocolate). The discussion was organized by the Bean to Bar Chocolate Association Italy, which brings together artisanal producers interested in the entire process "from bean to bar," promoting the quality, traceability, and sustainability of chocolate. It has approximately 30 active members throughout the country. Chocolate in Italy has a market estimated at between €2.4 and €2.6 billion.

Despite the sharp increase in international cocoa prices—which rose by more than 80% between 2023 and 2024, reaching the highest level in the last forty years in 2025—the artisanal and premium segment is showing stable growth (+5-6% in 2024 according to IRI). Italy exports approximately €420 million worth of cocoa and chocolate products (+4% over 2024), with France, Germany, the USA, and the United Kingdom as the main destination markets.

BAKERIES, PIZZAS, FOCACCIA, AND DESSERTS ACCOUNT FOR 60% OF REVENUE

Pizzas, focaccias, and desserts account for 60% of bakeries' revenue, while bread—despite accounting for 62.5% of production in volume—still accounts for 40%, a slight decline from 44% in 2023, but offset by an increase in the former category (+3.3% compared to two years ago). This data emerged during the meeting "The consumer has changed. And the baker?" held at SIGEP World—underway at the Rimini Expo Center until tomorrow, January 20^th — which analyzed the evolution of consumer habits and their impact on the baking sector, through a preview of the Cerved research. Large-scale food retail has strengthened, with revenues growing 2.8% in 2025 compared to the previous year, reaching €130 billion. While the restaurant industry, despite growing (+3.0%), has been impacted by increased price pressure, reaching nearly €100 billion. In bread consumption, the artisanal segment saw a modest decline (-1.9% between 2023 and 2025). In terms of the production network, the number of bakeries in Italy fell to 18,201 in 2025 (-1.6%), a sign of a market undergoing transformation rather than contraction. And 7% of bakeries have more than two local branches, with Lombardy and Tuscany leading the way in chain-based organization. In the discussion, Alberto Molinari, president of AIBI, and Palmino Poli, president of ASSITOL, emphasized the need to accompany these changes with organizational and technological innovation, safeguarding the supply chain's identity and value. Maria Maltese, curator of the research, emphasized how technology, new formats, and skills are reshaping the role of the baker, increasingly focused on sustainability, diversification, and consumer relations.

600,000 CELIAC PEOPLE IN ITALY AND ONE IN TWO ITALIANS DEFINES THEMSELVES LACTOSE INTOLERANT

In Italy, there are an estimated 600,000 celiacs, and more generally, one in two Italians can be defined as lactose intolerant. These figures emerged from the talk "The sweets supply chain facing new consumer demands," organized by Fipe at SIGEP World, currently underway at the Rimini Expo Center until tomorrow, January 20th. The figures were provided by the "Gluten-Free Eating Out" association and AILI (Italian Association of Lactose Intolerants). The talk focused on the need for eating out to adapt to potential customers, respecting production safety, controls, and more generally any type of contamination. The event program, moderated by Sauro Angelini, featured speakers: Carlotta Fabbri (president of the UIF ice cream producers' group), Michela Noli (contact person for the gluten-free eating out program), Maria Sole Facioni (president of AILI), Paolo Brunelli (ice cream maker), Roberto Calugi (FIPE general director), and Denis Preite (FIPE-Rimini president).

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.

Il presente comunicato stampa contiene elementi previsionali e stime che riflettono le attuali opinioni del management (“forward- looking statements”) specie per quanto riguarda performance gestionali future, realizzazione di investimenti, andamento dei flussi di cassa ed evoluzione della struttura finanziaria. I forward-looking statements hanno per loro natura una componente di rischio e incertezza perché dipendono dal verificarsi di eventi futuri. I risultati effettivi potranno differire anche in misura significativa rispetto a quelli annunciati, in relazione a una pluralità di fattori tra cui, a solo titolo esemplificativo: andamento del mercato della ristorazione fuori casa e dei flussi turistici in Italia, andamento del mercato orafo - gioielliero, andamento del mercato della green economy; evoluzione del prezzo delle materie prime; condizioni macroeconomiche generali; fattori geopolitici ed evoluzioni del quadro normativo. Le informazioni contenute nel presente comunicato, inoltre, non pretendono di essere complete, né sono state verificate da terze parti indipendenti. Le proiezioni, le stime e gli obiettivi qui presentati si basano sulle informazioni a disposizione della Società alla data del presente comunicato.

LUXURY HOTEL BREAKFASTS INCREASINGLY SOUGHT-AFTER: EXPERIENCES REACH UP TO 55 EUROS

Hotels are no longer just for sleeping. This is evidenced by the figures presented at the conference “The Hotel: The New Potential Market for the Food World,” held at SIGEP World. Participants in the debate included Carlo Meo (Politecnico di Milano), Michele Cannone (Lavazza), and Stefano Moretti (Délifrance). Today, breakfast and hotel catering generate volumes that exceed those of a single local venue. While 15% of Italians do not eat breakfast or consume it in less than five minutes, those who choose it as an “experience” can spend anywhere from 10 to over 55 euros. These peaks are linked to luxury hôtellerie, often accompanying stays costing 800 euros per night. The hotel is thus becoming a place of continuous consumption, from breakfast to all-day dining, capable of attracting both global and local brands.

THE ROLE OF THE BARISTA? IRREPLACEABLE

At SIGEP World, currently taking place until January 20 at the Rimini Expo Centre, a discussion organized by Comunicaffè focused on the relationship between the barista profession and super-automatic machines. This technology provides concrete support for daily work, improving efficiency, quality, and sustainability, but according to the findings, it can never replace the role of the barista, who remains central to the relationship and the consumption experience. In this scenario, a more specialized model will emerge, capable of managing technology and maximizing the relationship with the customer. During the debate, Maurizio Giuli (CSO of Simonelli Group) framed the issue within different consumption models, highlighting how technology and tradition tend to converge today to meet market needs. Antonio Malvasi, a bar management instructor, recalled the importance of innovation capable of simplifying work without losing the emotional and social dimension of the bar. Andrea Pozzolini (CEO of Rhea Vendors Group) emphasized the value of the balance between automation and experience, with the barista as a key figure of expertise and culture. Michele Mastrocola (Director Partner Channel) spoke about the evolution of the operating model, in which technology reduces variability and frees up time for the relationship with the customer. Francesco Sanapo, multi-award-winning Italian barista and entrepreneur, brought the practical experience of coffee shops, where innovation helps manage staff shortages and rethink the role of the barista in an increasingly experiential way.

CIRCANA: ITALIAN OUT-OF-HOME SPENDING REACHES 71 BILLION EUROS (+12% VS. 2019)

Out-of-home visits (those entering a public establishment) remain below 2019 levels (15 billion, -4.2%), but overall spending is growing (71 billion euros, +12%), with an average receipt price of 4.74 euros (+17%), partly due to inflation. This data emerged from the talk “The State of the Art of Out-of-Home Consumption in Italy,” organized by Circana at SIGEP World, the event hosted by the Italian Exhibition Group, running at the Rimini Expo Centre until Tuesday, January 20.

According to Matteo Figura (Executive Director of Foodservice Italy at Circana), overall figures remain high: in the past year, Italians spent 154 billion euros on food and beverages. Out-of-home spending remained stable, representing 46% of total expenditure, while “in-home” spending (supermarkets) accounted for 54%, valued at 84 billion euros. Finally, after fast food, gelato parlors are the category showing the highest growth in visits compared to 2024, while bakery products, coffee, and pizza are the "healthiest" segments, testifying to the importance of breakfast as the preferred consumption moment for Italians.

In any case, the Italian consumer enters 2026 with compressed spending margins due to low wages, uncertainty regarding the international geopolitical context, and price hikes on essential goods. The primary concern for 71% remains the cost of living and purchasing power. Anxiety related to US government actions is also rising: in October, 57% were worried, compared to barely 30% last January; furthermore, 51% of respondents believe that tariffs will cause restaurant prices to rise further.

GELATO WORLD MASTERS: CALABRIAN SALVATORE RAVESE TRIUMPHS. ZANDONÀ (PADUA) AND CINELLI (BOLOGNA) ROUND OUT THE PODIUM

During SIGEP World, held at the Rimini Expo Centre until January 20, the Italian Final of the Gelato Festival World Masters took place—the most prestigious international competition for individual gelato makers. Winning the title of Best Italian Gelato Maker 2026 was Salvatore Ravese (Garden Gelateria in Gioia Tauro), taking first place with the flavor “Kiss of the Two Seas”. Second place went to Guido Zandonà (Gelato che Meriti in Padua) with “Salter Caramel with Superior Butter”, followed by Danilo Cinelli (Delizie Bolognesi in Bologna) in third place with the sorbet “Bora Bora”. Fourth position was awarded to Elisabeth Stolz (Osteria Hubenbauer in Varna, Bolzano) with “The Treasures of Our Mountains”. These four masters will represent Italy at the 2026 World Final. The competition, organized in collaboration with Carpigiani and the Italian Exhibition Group, concludes a five-year journey of national and international selections.

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.

Press Note

SIGEP DAILY NEWS – Saturday January 17^th 2026

FIPE: ITALIAN BARS ARE VALUED NEARLY €24 BILLION WITH AN AVERAGE BILL OF €4.20

Nearly 6 billion visits to Italian bars in 2025 (44% for breakfast, 29% during breaks, 14% for aperitifs, 6% for lunch, 3% for dinner, and 4% for after-dinner drinks) and a market value of €23.8 billion, with an average bill of just €4.20, and a network of 152,000 establishments spread across the country: three out of four Italian municipalities have at least one bar, a business open an average of 14 hours a day and often seven days a week. This is revealed by the analysis by Fipe-Confcommercio on Tradelab data presented at SIGEP World 2026, underway at the Rimini Expo Centre until Tuesday, January 20^th, in the round table discussion 'The future of the Italian bar (and prospects for 2026)'.

The sector employs 367,900 people, including 284,606 employees, with a strong female (58.9%) and youth (41.3% under 30) presence, as well as a significant proportion of foreign workers (20.8%). 

Over half of the workforce (57.5%) has permanent contracts; 148,830 of the 152,650 bars are independent businesses, and only 3,820 belong to chains, a model that reflects the family-run nature of Italian bars. The balance between openings and closures in the first three quarters of 2025 was negative (-2,884 units), and the business survival rate five years after opening is 53%.

RESTAURANT MARKET: ITALY AND SPAIN KEEPING PACE, DIGITAL ORDERS BOOM

Over the past eight years, spending on online foodservice orders in the five main European markets has risen from 11.5 to a staggering 39.6 billion euros. This is the finding from SIGEP World, running until Tuesday, January 20th at Rimini Expo Centre and organized by Italian Exhibition Group, where Circana outlined the European foodservice landscape in the talk "The European Restaurant Market – Opportunities and Perspectives."

The analysis reveals a two-speed Europe: while the North is struggling, the South is keeping pace, with Italy, France, and Spain recording marginal declines. The real revolution, however, is digital: for both delivery and takeout from public establishments, online orders are simplifying time and payment. At the same time, optimism for the sector's future is supported by the strengthening of the return to the office and the willingness of consumers to continue enjoying the pleasures of eating out, despite cutting other expenses.

THE MOST INNOVATIVE FOODSERVICE BRANDS AND START-UPS AWARDED AT SIGEP WORLD

During SIGEP World 2026, the most innovative foodservice brands and start-ups were honored as part of the Lorenzo Cagnoni Innovation Awards, promoted by Italian Exhibition Group in collaboration with ANGI and ITA Agenzia. The awards highlighted the leading innovative foodtech excellences that also emerged within the International Startup Village, which brought together 20 Italian and international projects. The awards covered the entire foodservice supply chain, from sustainability to digital innovation, from professional kitchen technologies to ingredients, packaging, and new business models. Illy Caffè, SMEG, and Modular received awards for sustainability. Burroliva, Molino Grassi, and Hacco were awarded In the organic and free-from category.

Krupps, Winterhalter, and Robomagister stood out for digital innovation and artificial intelligence. In the equipment and technology category, awards went to Margot, GI.METAL, and Think:Water. In the frozen and ready-made category, awards went to Il Panificio di Camillo, Forno d’Asolo, and Sammontana – Tre Marie. In the ingredients and semi-finished products category, awards went to Campmix, Louis François, and Torrcaffè, while in the packaging category, awards went to Polo Plast, SPL Industries, and Lesaffre Italia.

ITALY DEFENDS ITS WORLD TITLE AT THE GELATO WORLD CUP

The 11^th edition of the Gelato World Cup, the world's most prestigious team competition dedicated to artisanal gelato, is underway at SIGEP World 2026, held at the Rimini Expo Center until January 20^th. The event, organized by Italian Exhibition Group, brings together 12 teams from Asia, Europe, and the Americas, selected through national and international processes. After the first day, which featured six teams, the competition continues with technical and artistic challenges. Teams compete in tasks ranging from the Mystery Box to chocolate sculpture, all the way to the Grand Buffet Finale, judged by international artistic and technical juries. The journey to the world title, currently held by Italy after its victory at SIGEP 2024, will conclude on Tuesday, January 20th with the Award Ceremony.

RESTAURANTS, THE NEW BUSINESS CARD FOR LUXURY HOTELS

Restaurants as a strategic lever for redefining the identity of luxury hotels: this is the underlying theme of Luxury Hotel Food Experience, the talk presented at SIGEP World, currently underway at the Rimini Expo Center. Among the speakers — moderated by Federico De Cesare Viola, director of Food&Wine Italia — were Ilaria Carini, Operations Manager of the Rome Cavalieri – A Waldorf Astoria Hotel; Cristina Mottironi, professor at Bocconi University; and Gennaro Esposito, Michelin-starred chef and owner of the Torre del Saracino.

Today, approximately 40% of hotels open their restaurants to external guests: a decision that impacts profitability but, above all, their perceived positioning. The hotel thus becomes an independent destination, a cultural hub, and an urban "third space," capable of attracting locals. This development also helps stabilize fluctuations in the tourism market, especially seasonality.

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.

SIGEP WORLD CELEBRATES THE RECOGNITION OF ITALIAN CUISINE AS UNESCO HERITAGE

The extended Italian agri-food chain generates a value of 707 billion euros according to Coldiretti, making food the country's primary source of wealth. This prestige led to the recognition of Italian Cuisine as UNESCO Intangible Cultural Heritage last December, a milestone celebrated today during SIGEP World. Organized by Italian Exhibition Group, the event is held at the Rimini Expo Centre from today until Tuesday, January 20th. The roundtable featured Pierluigi Petrillo (Director of the UNESCO Chair at Unitelma Sapienza in Rome), author of the successful nomination dossier. He outlined the key pillars of the work that led UNESCO, for the first time in its history, to recognize a national cuisine as World Heritage. He also discussed future challenges, noting that within five years, Italy must meet the objectives set in the candidacy to maintain this prestigious status. The talk, moderated by Federico De Cesare Viola, also included Maddalena Fossati (Editor-in-chief of La Cucina Italiana), Giacomo Bullo (Communication Manager at ALMA), Sergio Colalucci (President of the Gelato World Cup), Sal De Riso (President of AMPI), and Michelin-starred chef Gennaro Esposito.

SIGEP VISION TALK: OUT-OF-HOME VISITS, ITALY AND SPAIN HOLD STEADY. CHINA BOOMS

During the SIGEP Vision talk "The New Era of Hybrid Foodservice Experiences," four international experts analyzed the evolution of the foodservice industry. In the panel moderated by Flavia Morelli (Group Exhibition Manager at IEG), Edurne Uranga, Vice President Foodservice Europe at Circana, provided a global overview: while the number of out-of-home visits has declined in several countries in recent years, Italy and Spain are relatively bucking the trend, while a significant positive spike is emerging in China. The talk, held at SIGEP World (running until January 20th at the Rimini Expo Centre), also featured Nicola Greco (Co-founder and CEO of RivaReno Gelato), Stacey Kane (Fractional Chief Marketing Officer), and Sabyasachi Gorai (Owner of Fabrica by Chef Saby).

MAGNETIC REFRIGERATION REVOLUTIONIZES BEVERAGE COOLING: ESTIMATED EFFICIENCY INCREASE OF +50%

Magnetic refrigeration can reduce electricity consumption by 30%, with an efficiency potential exceeding 50%. This emerged from the talk "Fresh thinking: unlocking growth through the power of cooling innovation" held today at SIGEP World. Alessandro Pastore, professor at the Bologna Business School and co-founder of Camfridge Ltd, joined journalist Emma Jane Barltrop to present real-world data on the first commercial prototypes of solid-state magnetic refrigeration beverage coolers. Drawing on data from scientific papers and industry conferences, the presentation highlighted that compared to gas compression systems, electricity consumption can be reduced by 30% with an efficiency potential over 50%. In competitive environments such as supermarkets and retail outlets, this innovation allows for cooler designs with larger display areas and lower energy consumption, with estimated purchase costs for large quantities already proving competitive. Furthermore, these units can be powered by small batteries or solar panels.

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, 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.

·       At the opening ceremony, Alessandra Locatelli, Minister for Disabilities, Michele de Pascale, President of the Emilia-Romagna Region, Lorenzo Galanti, Director General of ICE Agency, Juri Magrini, Councillor for Economic Activities of the Municipality of Rimini, and Maurizio Ermeti, President of Italian Exhibition Group.

·       Unveiling the latest foodservice innovations and trends: from companies offering mobile ice cream shops to those showcasing exotic, alcoholic, dark beer, functional, and vegan flavours.

Rimini, 16 January 2026 – The 47^th edition of SIGEP World – The World Expo for Foodservice Excellence – opened this morning at Rimini Expo Centre and will run until Tuesday, 20 January. This Italian Exhibition Group event will showcase the best of out-of-home foodservice, from production to technology.

Centre stage are the gelato, pastry, chocolate, coffee, bakery and pizza industries, with over 1,300 exhibitors showcasing the best of Italian manufacturing. This year, international presence has grown by 33% compared to last year. ​Rimini is expecting buyers from 75 countries, with a growing international presence, and India as the Guest Country for 2026.

OPENING CEREMONY

Special guests at the inaugural ceremony included Alessandra Locatelli, Minister for Disabilities, Michele de Pascale, President of the Emilia-Romagna Region, Lorenzo Galanti, Director General of the Italian Trade Agency, Juri Magrini, Councillor for Economic Activities of the Municipality of Rimini, and Maurizio Renzo Ermeti, President of Italian Exhibition Group. Alessandra Locatelli, Minister for Disabilities, began by saying: “I’d like to thank Sigep World and Italian Exhibition Group for this wonderful and important occasion, which demonstrates that innovation, quality, and inclusion can and must go hand in hand. ​Work is a powerful tool for dignity, autonomy, and participation, as demonstrated by the presence of Anffas di Mirandola, which provides daily opportunities for greater participation to many young people. ​I had the pleasure of visiting several stands that offer opportunities to everyone, showcasing their talents and skills. ​This is the real challenge we face, both now and in the future, and we must all continue to invest in this direction to strengthen our communities and the entire country”.

The President of the Emilia-Romagna Region, Michele de Pascale, continued: “Sigep World is one of the most prestigious events in the regional trade fair calendar and a significant international platform for promoting Emilia-Romagna’s expertise. ​Events of this calibre strengthen our region’s position as a global leader in innovation, quality, and business culture, showcasing our skills, production chains, and regional excellence. ​The ability to attract operators, buyers and visitors from around the world is a strategic factor for Emilia-Romagna’s economic development and reputation in international markets”.

Lorenzo Galanti, Director General of ICE, the Italian Trade Agency, explained: “ICE enthusiastically supports this 47^th edition of SIGEP, as a strategic platform for internationalisation. ​We do this by bringing over 500 foreign buyers from key global markets, supporting 20 national and international start-ups in the Sustainability District, and coordinating the Guest Country 2026 project, which will showcase India with the involvement of ICE offices in New Delhi and Mumbai, opening up significant opportunities in one of the world’s most dynamic markets. ​We also place great emphasis on initiatives related to the Mattei Plan for Africa, including a programme to welcome delegates from 21 African coffee cooperatives, accompanied by thematic talks on the relevant markets. ​The collaboration with SIGEP exemplifies a virtuous model of integrated promotion: the trade fair, the institution, and the production system work together to create tangible opportunities in global markets. ​Made in Italy flavours have everything they need to continue conquering international markets”.

Juri Magrini, Councillor for Economic Activities at Rimini City Council, added: “In a delicate and uncertain global climate, this new edition of SIGEP World is an opportunity to look to the future, focusing on two key words: innovation and internationalisation. ​For the country and local areas like ours, where services and hospitality are key drivers of development, investing means enhancing a wealth of productive excellence and craftsmanship, while also anticipating the trends and needs of tomorrow’s consumers, and engaging with the wider world. ​Innovation and internationalisation are the guiding principles of Italian Exhibition Group, which, through SIGEP World, reaffirms Rimini as a key reference point and launchpad for the calendar of major Italian and European exhibitions.”

Maurizio Ermeti, President of Italian Exhibition Group, said: “In recent years, we have strengthened the role of trade fairs as hubs for our industrial communities. ​Today, they serve as platforms for international opportunities, information, and training. ​SIGEP World is also expanding on many fronts: our pavilions now showcase a wider range of Italian and international excellence than ever before. ​SIGEP is already present in Singapore, China, and from this year also in the United States. ​Today, we welcome a large delegation from India, representing its institutions and buyers. ​The guidelines for the global development of the SIGEP brand are very clear: to strengthen its role as a leading global platform for all the supply chains involved, with a major central event here in Rimini and a network of supporting events in countries strategic for Made in Italy”.

Also present at the fair was Roberta Frisoni, the Regional Councillor for Tourism, Sport and Commerce, who commented: “In almost fifty years of activity, Sigep has established itself as a unique event in Italy, renowned for its ability to bring together the creativity, flair and sustainable proposals of thousands of professionals. It is a source of pride and satisfaction for us to have witnessed the birth and growth of this event in Emilia-Romagna. ​This 47^th edition has never been more international, generating significant hotel occupancy and confirming Rimini’s role as a dynamic hub for the regional MICE sector. Rimini is ideally positioned for major events, with direct access to Fellini Airport and high-speed rail, complemented by a wide variety of dining and entertainment options.”

Visitors can explore all the latest foodservice innovations and trends. For example, in the gelato sector alone, companies are showcasing everything from mobile outlets – configurable as either ice cream shops or beverage stations – to bring the best of Made in Italy products to any location, to those presenting exotic, rich, and aromatic flavours, perfect for warm climates, offering an ice cream-like experience without the need for churning. ​There are also alcoholic ice creams, dark beer versions, functional ice creams for energising breakfasts and snacks, and 100% plant-based vegan options made with fructose, offering a practical and quick way to enjoy high-quality ice cream.

ITALIAN EXHIBITION GROUP PRESS CONTACTS | media@iegexpo.it
head of corporate communication & media relations: 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.

·       Present at the opening ceremony, Alessandra Locatelli, Minister for Disabilities, Michele de Pascale, President of the Emilia-Romagna Region, Lorenzo Galanti, Director General of the Italian Trade Agency, Juri Magrini, Councillor for Economic Activities of the Municipality of Rimini, and Maurizio Ermeti, President of Italian Exhibition Group.

·       Italy’s Minister of Agriculture, Food Sovereignty and Forests, Francesco Lollobrigida, will attend the expo on Monday, 19 January.

sigep.it

PRESS NOTE - Press briefing on Friday 16th at 11:30 am, Vision Plaza – Cagnoni Dome – South Hall.

Rimini, 15 January 2026 —Starting tomorrow, and running for five days, Rimini Expo Centre will once again become the international hub for the foodservice industry, hosting the 47^th edition of SIGEP World – The World Expo for Foodservice Excellence. Until Tuesday January 20, the Italian Exhibition Group event will bring together production, technology, and out-of-home markets under one roof.

The trade fair highlights the complex and interconnected supply chains of gelato, pastry, chocolate, coffee, bakery, and pizza, showcasing them as integral parts of a single, evolving ecosystem. International markets, cutting-edge technologies, and forward-looking growth models will be on display, reflecting the global trends shaping the industry. The scale of SIGEP World 2026 underscores its importance: over 1,300 exhibitors will participate, representing the best of Italian manufacturing, alongside a 33% increase in international exhibitors compared to last year. Buyers from 75 countries are expected in Rimini, with India featured as the Guest Country for 2026.

OPENING CEREMONY

The opening ceremony will take place at 12:00pm at Vision Plaza – Cagnoni Dome – South Hall. Speakers will include Alessandra Locatelli, Minister for Disabilities; Michele de Pascale, President of the Emilia-Romagna Region; Lorenzo Galanti, Director General of ICE Agency; Juri Magrini, Councillor for Economic Activities of the Municipality of Rimini; and Maurizio Renzo Ermeti, President of Italian Exhibition Group. Francesco Lollobrigida, Minister of Agriculture, Food Sovereignty, and Forestry, will be present at the fair on Monday, 19 January.

EXPLORING NEW DIRECTIONS IN GELATO, PIZZA, AND FOOD AS DRIVERS FOR HOSPITALITY

SIGEP World 2026 will focus on the key themes shaping the global foodservice industry. SIGEP Vision, the fair’s dedicated space for analysing international markets and trends, will serve as the central hub for industry dialogue. Ice cream is expanding beyond artisanal production, becoming a vehicle for shared professional culture and partnerships with hotel chains. Pizza is evolving with increasingly organised production structures. Bakery and pastry sectors are entering a phase of maturation, emphasizing raw material selection, process management, and high-quality production, from daily consumption to premium hospitality offerings. Coffee continues to innovate through sustainability, automation, and professional expertise. New strategic projects will also be featured, including Luxury Hotel Food Experience, exploring the role of food in high-end hospitality; the Sustainability District, focusing on product origin and supply chain responsibility; and Innovation Bar, a space to discuss the evolution of the contemporary bar.

START-UPS, AWARDS AND INTERNATIONAL INDUSTRY COMPETITIONS

SIGEP World 2026 also highlights innovation through the Lorenzo Cagnoni Innovation Award and the SIGEP Start-Up Award, alongside the participation of 20 international start-ups. Competitions remain a core feature of the fair, from the Gelato World Cup and Junior Pastry World Cup to Pizza Senza Frontiere – World Pizza Champion Games, alongside national competitions dedicated to coffee, gelato, and breadmaking.

GELATO, PIZZA, AND COFFEE DRIVE GROWTH: ITALIAN FOOD RESILIENT TO INFLATION AND STRONG IN EXPORTS

In 2025, the artisanal gelato sector recorded an overall sales growth of 8.5%, reaching €16.5 billion worldwide. Italy has consolidated its leadership, confirming its position as the world’s leading market with a turnover of €3.1 billion (up 3.5% compared to 2024, including ancillary products). (Sources: ACOMAG, Confartigianato, Confesercenti, FIPE-Confcommercio, ISTAT, Unione Italiana Food). This trend is also evident in the pastry sector, which has over 54,000 businesses operating in Italy. Turnover is growing by 4% to 5%, and premium demand is expanding, driven by celebratory pastries and international markets. (Sources: Confartigianato, Codacons, IRI, Unionfood, ICCO). The bakery sector is more mature but structurally sound, generating an estimated total turnover of €13.4 billion, with around €8.4 billion attributable to bread alone. Demand is shifting towards specialty breads, local flours, and higher value-added products (sources: Confartigianato Alimentare, Assopanificatori Confesercenti, AIBI, Italmopa). ​Pizza is a key player in this context, with around 2.7 billion pizzas produced annually and a total turnover exceeding 15 billion euros, confirming its position as a pillar of the Italian foodservice industry (sources: CNA Agroalimentare, Coldiretti, Movimprese, FIPE-Confcommercio). Completing the picture is coffee, which in 2024 generated a turnover of approximately €5.7 billion, with stable production and a recovery in exports worth over €2.6 billion. Italy remains the European leader in coffee roasting and professional coffee machines, a sector with an export share exceeding 70% (sources: Consorzio Promozione Caffè, UCIMAC, ISMEA, Comitato Italiano Caffè, ANIMA).

ITALIAN EXHIBITION GROUP PRESS CONTACTS | media@iegexpo.it
head of corporate communication & media relations: 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.

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 EXCEEDS 3.1 BILLION

The artisan gelato market closed 2025 with an overall sales growth of 8.5%, reaching 16.5 billion euros worldwide. ​In Europe, the trend remains positive, with the United Kingdom and Spain among the most dynamic countries, while Italy consolidates its leadership, confirming itself as the world's leading market with a turnover of 3.1 billion euros (+3.5% compared to 2024 including ancillary products). ​In the same period, volumes grew by 0.5%, while the average price increased by 3%.

Ice cream shops with a strong tourist focus benefit significantly from the flow of foreign visitors, with particular emphasis on Central and Southern Italy. ​Per capita consumption remains constant at around 2 kilos per year, with an average expenditure of 48 euros per person. ​The total number of ice cream shops, pastry shops, bars and restaurants offering artisan ice cream exceeds 39,000 units, remaining stable compared to recent years. ​Overall, the Italian artisanal gelato supply chain reaches an estimated value of 4.9 billion euros, further strengthening its position of excellence and leadership at an international level.

At a European level, the value of the traditional Italian artisan gelato market reaches 11.7 billion euros, with a growth of 7% compared to 2024. ​Sales in volume in Europe increased by 3%, while average prices were up 4%. ​The number of outlets – ice cream shops, bars, patisseries and restaurants offering artisan gelato – grew by 2% in the last year to more than 66,000, involving around 300,000 employees. ​This trend reflects the increase in demand and renewed consumer interest in artisan gelato. ​Finally, outside Europe, the artisan gelato market reaches an estimated value of 4.8 billion euros with a growth of 10% on an annual basis; there are more than 45,000 points of sale with a growth of 8% while the average turnover increases by 2%, highlighting a dynamic of development.

As far as the artisan gelato supply chain is concerned, in 2025 the Italian industry of ingredients and semi-finished products for gelato recorded significant growth with an increase in turnover of 8% and a total value of 1.18 billion euros. ​The sector confirms a marked international vocation with an export share of 67%, reflecting the strong appreciation of Italian products on foreign markets. ​The update of the data on purchases of agri-food products shows an increase in overall volumes in 2025. ​In particular, the quantities purchased are at significant levels: about 242,000 tonnes of milk, 71,400 tonnes of sugar, 55,900 tonnes of fresh and dried fruit, about 1,700 tonnes of pistachios – with the Bronte pistachio in a leading position in terms of value and recognition – and about 2,000 tonnes of hazelnuts. ​In 2025, the ice cream machinery, display cases and equipment sector confirms a positive trend, recording a growth of 4% compared to the previous year and reaching a total value of 697 million euros, up from 670 million euros in 2024. ​The sector's performance is largely supported by international demand, with exports accounting for around 70% of total turnover. ​In particular, the Asian and South American markets continue to show a favourable trend, driven both by the opening of new ice cream shops and by the progressive technological upgrading of existing operators. ​Added to this is a sales mix oriented towards machines of greater size, unit value and technological content, which contributes to increasing the average turnover per plant.

(Sources: ACOMAG, CBRE, CNR-ISAC, Confartigianato, Confesercenti, Demoskopea, Eurostat, Federturismo, FIPE-Confcommercio, ISTAT, Unione Italiana Food)

PASTRY & CHOCOLATE: RECURRING SWEETS, GROWING PREMIUM SEGMENT AND RECOVERING CHOCOLATE MARKET

In the artisanal pastry sector, according to Confartigianato, in 2024 there were more than ​54,000 companies active in Italy, of which ​38,000 were artisanal ​(about 71%). ​For Easter-related seasonal desserts, an estimated 37,000 businesses will be ​involved in 2025, with a difficulty in finding skilled labour reaching ​58.7% ​of the planned recruitment for pastry chefs, ice cream makers and artisan bakers. ​The SIGEP Christmas 2025 Observatory, based on Circana's calculations, reveals an increase in the consumption of desserts outside the home in the five main 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 catering. ​Panettone – in its classic and premium versions – is confirmed as the leading product of the holidays: some pastry chefs interviewed in the SIGEP Christmas Observatory have highlighted an expansion in demand also abroad, with increases in 2025 estimated at around ​+28% in Paris, +40% in New York and +80% in Hong Kong. On the domestic market, Confartigianato reports a growth in turnover of between ​+4% and +5% for 2024, while Codacons records an average increase of ​+4% ​in the prices of industrial panettone and pandoro compared to 2023; premium artisanal versions range between ​30 and 35 euros/kg.

The supply chain also includes the chocolate sector, which in Italy has an estimated market value of between ​2.4 and 2.6 billion euros. Despite the sharp increase in international cocoa prices – which rose by more than ​80% between 2023 and 2024, reaching the highest value in the last forty years in 2025 – the artisanal and premium segment shows stable growth (+5–6% in 2024 ​according to IRI). ​Italy exports about ​420 million euros of ​cocoa and chocolate products (+4% compared to 2024), with France, Germany, the USA and the United Kingdom as the main destination markets.

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

BREAD: 13.4 BILLION IN TURNOVER AND MORE SELECTIVE CONSUMPTION

In 2024, the annual per capita consumption of bread in Italy was about 41 kg, a slight increase (+1.6%) compared to 2023, but still below the European average of 70 kg, with peaks of around 80 kg in countries such as Germany and Austria. ​The total turnover of the bakery sector – which includes bread, pizzas and similar products – is estimated at 13.4 billion euros, of which about 8.4 billion is attributable to bread alone.

In Italy, there are more than 46,800 bakery companies, 98.1% of which are artisan. ​76% of companies carry out both production and direct sales, while the remaining share focuses on resale only. ​Artisan companies generate about 33% of the total turnover, while the remainder is attributable to industrial bakeries and large organised players.

According to Italmopa's calculations, in 2025 Italians will spend a total of around 12.5 billion euros a year on bread, with an availability of over 200 types of products offered by artisan bakeries and large-scale retailers.

 ​

Current trends confirm a progressive reduction in volumes compared to past decades (in the 1970s, it exceeded 100 kg per capita per year), against a growing demand for products with greater added value: breads with local flours, ancient grains, wholemeal or semi-wholemeal products, "free from" products (gluten-free, lactose-free, etc.), breads with low glycaemic content and leavened with long fermentation.

 ​

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

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

Pizza continues to be one of the symbolic dishes of Italian foodservice. ​According to calculations based on data from CNA Agroalimentare and Coldiretti, around 2.7 billion pizzas are produced in Italy every year, 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 active in Italy, an increase of almost 25% compared to the previous year, for a total turnover of more than 15 billion euros. ​Per capita consumption is close to 8 kg per year, with an average frequency of at least one pizza per week for most of the population.

From the point of view of demand, the main peaks are concentrated on weekends, in particular on Saturday evenings, while on the supply side, alongside traditional pizza, the presence of pinsa is strengthened, especially in domestic consumption: estimates for 2024 indicate an increase in purchases of around +7% compared to 2023.

The frozen pizza segment is also growing: in 2024, consumption increased by about +3.7%, reaching 66,000 tonnes, with the retail channel showing sales up +5.8% in volume and +4.7% in value, for an estimated turnover of about 570 million euros.

 ​

As far as prices are concerned, the average cost of a meal in a pizzeria (pizza, drink, cover charge and service) in 2024 is up by about +4% compared to 2023 and +16% compared to 2021, with strong regional differences between the main Italian cities and the areas with the greatest tourist vocation.

 ​

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

COFFEE: ALMOST 6 BILLION IN TURNOVER AND EXPORTS ARE RECOVERING

After the years affected by the pandemic and the volatility of international markets, 2024 marked a phase of consolidation for the coffee sector. ​According to the calculations of the Consorzio Promozione Caffè and UCIMAC, Italian production in 2024 reached 431,000 tonnes, with stable volumes (+0.6%) and an increase in production value of 8.5%, equal to about 4.36 billion euros. ​There are about 1,000 companies operating in the roasting sector throughout the country, with an estimated direct employment of about 7,000 people and a total turnover that in 2024 reached about 5.7 billion euros, of which 2.6 billion from exports and 3.1 billion from domestic sales.

 ​

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

Roasted coffee is consistently one of Italy's main agri-food products in terms of export value: in 2023, exports reached approximately 2.26 billion euros (+6.8% compared to 2022), equal to approximately 3.5% of national agri-food exports, with volumes exceeding 285,000 tonnes. ​Estimates for 2024 indicate exports of roasted coffee exceeding 296,000 tonnes, for a value close to 2.2 billion euros, with about 38% of production destined for foreign markets.

The professional coffee machine sector, one of Italy's industrial excellences, also remains dynamic: in 2023, the sector's turnover exceeded €550 million, up by about +1% compared to 2022, with an export share of more than 70% of the total turnover.

(Sources: Consorzio Promozione Caffè / UCIMAC / ISMEA (on Eurostat) / Comitato Italiano Caffè / ANIMA)

KITCHEN EQUIPMENT AND MACHINES: ITALY FOURTH LARGEST PRODUCER IN THE WORLD

In 2024, the global demand for professional kitchen equipment exceeded EUR 100 billion, up 8% from 2023. ​The market has quadrupled in less than twenty years, from just over 25 billion in 2005 to current levels. ​Global production is concentrated in four countries, which account for about 50% of the total: China, Germany, the United States and Italy.

Italy is confirmed as the fourth largest producer in the world, with a high-profile positioning linked to gastronomic tradition, technology and innovation, reinforced by the recent UNESCO recognition of Italian Cuisine. ​In Europe, the Studia.BO analysis of more than 350 companies shows an average profitability (ROE) of 13.5% and an ROI of 14.3%. ​Italian producers show performance in line with the European average, with the best EBITDA in the sector (11.6%), while remaining slightly below German levels.

On the product front, the offer of multifunctional equipment is growing, with ovens and blast chillers as driving segments and new applications in vacuum, dynamic preparation and pressure braziers. ​The issues of air treatment and air conditioning, linked to energy and efficiency of the microclimate in the kitchen, are also central. ​Artificial intelligence is taking on an increasing role in the management of catering processes, from customers to operational organisation. ​Technological evolution will lead to a redesign of skills, making training a strategic factor for the sector.

 ​

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

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. In particular, Saudi Arabia — the 2025 guest country — will participate with the “Taste of Saudi Culture Pavilion”, showcasing 12 companies in Hall B1 – a dynamic hub with tastings and meetings, networking and encounters with leading coffee, tea, and date producers.

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.