SIGEP 2020: countdown

Date: January 14, 2020 | Category: Pastry making and baking
SIGEP 2020: countdown

Taste buds activated: Sigep returns with new flavors and lots of technology

The world of pastry is preparing to savor great news, not only of taste, but also digital, during the next Sigep 2020.

The fair, which is the most important professional event in the world dedicated to artisan ice cream and the art of dessert, is scheduled for this month, from 18th to 22nd, strictly at the Rimini exhibition center.

For the occasion, the 41 years of the Salone are celebrated, in fact, transport has also been better organized, with great joy, certainly, for visitors. In fact, the railway lines will be strengthened with stops at the Rimini Fiera station, which will increase by 6 more stops per day during the days of the event, and increase in places in the train carriages and buses used. An important signal to meet the needs of the ever increasing number of people visiting this fair.

2019 closed the edition of Sigep with over 200,000 visitors and record numbers of participation in all the shows and seminars organized during the fair period.

Sigep is the International Exhibition that deals with Artisan Production in the Ice Cream, Pastry, Bakery and Coffee channels. Its worldwide appeal is strong, since the key to the event lies in proposing new solutions and products, processes, networking, training for all professionals but also show proposals with show-cooking and international guests.

This year the event occupies all the 129,000 m2 of exhibition space in Rimini Fiera, enriching all the pavilions with colors and flavors. The beating heart of the event will be the Vision Plaza, that is the Hall located in the south area at the entrance from via Emilia to the neighborhood. It is a space dedicated to talks, solutions and reflections on new industry trends, updates, ceremonies and taking stock of the situation, as the future has arrived in this sector too, and we need to keep up, rather try to anticipate the next developments. The hot topics will be divided into 4 specific paths: Market Focus, Trend & Innovation, Sustainability and Digital.

For this reason too, Sigep tends towards the future, introducing new technological and digital functionalities that will allow visitors to enjoy the best of the fair. In fact, the application of the exhibitor catalog has been enhanced, which provides each company with a new digital showcase with the possibility of inserting up to 24 new products displayed during the event, with geolocation of the stand and other useful information for visitors, which they can organize at best the tour, without wasting time during the days on site. The showcase will remain active until the following exhibition season, so that it can be consulted pre-during and post-event, in all calm.

The artisan ice cream market abroad continues to grow and sees Italy at the center of this evolution. The main consumers of traditional Italian artisan gelato are Germany, Spain, Poland, Japan, Argentina, Australia and the United States. Even the best starred restaurants in the world have started to insert artisanal ice cream in their proposals. In Europe, the 2018 turnover of the places offering artisan ice cream was 9.5 billion, the world total 16 billion euro (an increase of 6% compared to 2017).

Sigep brings turnout from all over the world, above all it manages to reconcile passion and professionalism in one of the most solid business areas there is: attention to food, flavor and quality ingredients that characterize an artisan production, made of technology, of course , but also of tradition and of hands in dough.

Alberta Barbagli

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