From coffee’s latest evolutions to the latest happenings that have changed the profession of ice-cream makers and pastry chefs, who have become true stars. When it comes to coffee, ice-cream and pastry, contamination is the keyword. Save the date for the 41st edition of HostMilano (at fieramilano from 18 to 22 October 2019), the world leader event for Equipment, Coffee, and Food, where the players of the supply chain can learn – within the Coffee, Tea – Bars, Coffee and Vending Machines – Ice Cream Pastry micro-sector– all the secrets of this world to make their business grow.
Buyers have also confirmed their interest in HostMilano, as their presence will be significant. Even thanks to the close collaboration with the Italian Trade Agency, over 1,500 buyers from 80 countries will attend Host 2019, with a turnover rate of almost 80%, and a targeted focus on a number of markets such as the USA, Canada and the Middle East.
Italy’s products win in all sectors
Figures are on the rise while Italy’s products increase in popularity. The Coffee, Tea – Bars, Coffee and Vending Machines micro-sector is experiencing a golden era, as confirmed by the data relative to the world trade trend of bread, pasta and biscuit-making machines and appliances(with a turnover equal to € 2.4 billion in 2017). This sector has been growing for years at a rate ranging between 4% and 5%, and it is expected to grow by 3.2% on average between 2018 and 2021.
In this scenario, Italy is the leader in the export sector (€ 664 million the overall value), with a market share equal to 27.8%.
The most performing segments are those related to the Premium-Price ones. In fact, in 2017, high-end price flows represented alone 35% of the global total (against 22.4% compared to ten years ago). The United States, China, Germany, Russia, and Canada are the major markets of this sector.
Good news come from a recent survey conducted by CNA, the Italian Confederation of Crafts and SMEs. In 2016, Italy became the first ice-cream producer in Europe, overtaking Germany. According to Unioncamere, this European market is worth about € 9 million and counts 150 thousand operators. Italy has conquered the market, thanks to a production, which is industrial by 1/3 and artisan by 2/3.
Ice-cream and pastry: it’s all about dreams
Coffee, ice-cream, and pastry. Three different worlds, which are getting closer and closer thanks to the hybridisation between formats, which has changed the rules of the pastry world for ever and will be represented at HostMilano.
The boom of multi-functional bars around the world is an example. They are often located in museums, bookshops, cinemas, theaters, and all of them give life to innovative outlets with a wider offering.
All this was made possible thanks to the new prestige that consumers acknowledge to chefs, pastry chefs, and ice-cream makers, who are now obliged to become true experts in selecting quality raw materials and in different culinary traditions, especially those related to the territory.
If the world of pastry is selling dreams, the world of ice-cream is making them come true. In 2017, in Italy, every adult has eaten between 6.5 and 7 kg of ice-cream. However, the consumption of alternative products is increasing considerably, especially milk-free (including its derivatives), gluten-free, low-calorie, and vegan ones (according to VeganOK, the vegan ice-cream offering will increase by 28% in 2018).
Therefore, an increasing number of bars, confectionaries, hotels, and caterings are adding a high quality ice-cream to their offering. And this requires the use of machines (combined or not) that can produce also small amounts. More in general, technology wins whenever work tools for professionals are involved. Between Internet of Things, remote control, and multi-function systems, the new tools must all be easy to use and ensure low maintenance costs.
The new world of ice-cream is involving the world of pastry. The new perspectives brought by home delivery (an increase in number of pastry and ice-cream shops are getting involved in home delivery apps) or the success of the mini-portions have opened up new consumption opportunities for the ice-cream-pastry world, as major pastry chefs have been able to perfectly interpret trends and unique combinations of tastes. Combining quality raw materials, processing techniques, design, fashion, packaging, and communication.
Championships, courses and cooking shows. It’s not all just about business.
An increasing competitive market in which professionals must become also entrepreneurs and managers and be able to combine technology with creativity, specialization and knowledge of the latest trends.
And this is what HostMilano 2019 will be offering. It will be, once again,the perfect place where to discover the latest trends related to coffee, ice-cream, and pastry, between workshops, cooking shows conducted by major Italian and international pastry chefs, cake designers’ creations, and exhibitions of the best baristas and bar tenders.
Let’s start with the 4th Italian Coffeehouse Grand Prix (19 and 20 October) organised by Aicaf, the Italian Academy of Coffee Masters with the support of Altoga. But don’t miss other important events, such as the Cake Designers World Championships and the World Trophy of Pastry, Ice Cream and Chocolate, both curated by FIPGC, the International Federation of Pastry, Ice Cream, and Chocolate. These championships are held every two years and will take place on 19 and 20 October 2019 and 21 and 22 October 2019, respectively, and will focus on art and local traditions. To participate in the competition, each national team must bring different flavours and ingredients, reinterpreting their local pastry traditions in a modern way.
For more information, go here: HostMilano
