RIMINI, Italy – 18% of B2B out-of-home transactions occur through digital channels and among these, the coffee sector is one of the most technological – this was one of the trends that emerged in the talk ‘The future of coffee’ held at SIGEP World, ongoing at Rimini Expo Centre until 22nd January and organized by Italian Exhibition Group, together with Comunicaffè and Comunicaffe International.
The panel of speakers included Cosimo Libardo (Specialty coffee association), Paolo Andrigo (Accenture), Jacopo Bambini (Cimbali), Max Fabian (European coffee federation) and Arianna Mingardi (Amigos caffè).
Other sector problems were also addressed such as the decrease in arable land due to climate change, and economic instability deriving from enormous speculation with the consequent increase in prices.
Fully Automatic Coffee Machines , or rather, a selection of super-automatic coffee machines that could be the sector’s future, were also given ample space. Indeed, thanks to their technology, they guarantee a consistently high performance in the cup.
Mintel analizes the latest foodservice trends on the U.S. market
On Sunday 20th January, SIGEP World, organized by Italian Exhibition Group and ongoing at Rimini Expo Centre until 22nd January, staged the talk ‘Foodservice Consumer and Market Trends: Focus on the U.S.’ presented by Mintel. The focus was consumer behaviour evolution and priorities in the American foodservice market during a persistent moment of inflationary pressure.
To be more precise, a Kantar Profiles/Mintel study (October 2024) revealed how 50% of those interviewed chooses to eat out in order to treat themselves to a moment of pleasure, 46% to enjoy a new experience, 38% to save time and 31% to take advantage of offers.
According to Mintel, based on these data, foodservice companies can capitalize on consumers’ need for “special treatment” during out-of-home meals by using seasonal ingredients and proposing innovative combinations.
Moreover, formats need to be re-invented and loyalizaton and gamification programmes need to be aimed at to try and satisfy both the search for experiences during a classic “sit-down” meal and the demand for convenient and speedy options, which are on the increase, particularly among the young.
The future of panettone at SIGEP World: seasonal adjustment and innovation
Staring off as an Italian Christmas cake, Panettone has now become a global, seasonally-adjusted product eaten all year round. A worldwide business in constant evolution with growing demand, especially in emerging markets, that is driving the industry and its artisans to innovate and satisfy increasingly demanding palates. Master chef, Giuseppe Piffaretti, creator of the Panettone World Cup, spoke of these at SIGEP World together with international master chefs such as Christophe Louie (France), Jose Romero Barranco (Spain), Andrea Besuschio (Italy), Jimmy Griffin (Ireland) and Yahei Suzuki (Japan). At Sigep World in Rimini, today and tomorrow, pastry chefs will be competing in the traditional, chocolate and, for the first time, panettone with gelato categories.
