RIMINI, Italy – Great attendance at SIGEP WORLD for the debate organised by AIBI (Italian Bakery Ingredients Association) and ASSITOL (Italian Olive Oil Industry Association) entitled Tradition and innovation: the winning mix of the new bakery. The event explored the main consumption trends of bakery products, highlighting the growing demand for freshness, craftsmanship and aesthetics, as well as the increased focus on health and ‘plant-based’ sustainability. During the meeting, updated figures for 2024 were presented:
- The production of bread and bakery products in Italy has reached approximately 2 million tonnes.
- The market for ingredients for bread, pizza and pastry reached 250,000 tonnes.
- The export of ingredients exceeded 70,000 tonnes.
The debate also addressed the challenges imposed by demographic and social changes, such as the bakery bistro model, a multi-tasking formula that combines the offer of bread and pastries with a complete service from breakfast to aperitif.
Among the protagonists of the discussion, moderated by Andrea Carrassi (General Manager of ASSITOL), were Alberto Molinari (President of AIBI), Palmino Poli (President of ASSITOL), and Enrico and Ilaria Giacomazzi, owners of a historic bakery-bakery in Parma.
Assoturismo at Sigep World: in 2024 foreign tourists spent one billion euros on artisanal ice cream
In 2024, about 88 million foreign visitors enjoyed artisan gelato in the top ten Italian cities of art, generating a total expenditure of 1 billion euros. These are the estimates presented by Assoturismo Confesercenti during the conference “Beyond Taste, gelato as an ambassador of Italian tourism”, held at SIGEP WORLD.
Interest in activities related to the production and tasting of artisan gelato has also grown: around 1.5 million tourists took part in guided tours of gelato parlours, while platforms such as GetYourGuide offered around 250 themed experiences. Despite the openness towards innovation, with new flavours developed thanks to advanced technologies such as artificial intelligence, respect for tradition remains central.
Vittorio Messina, president of Assoturismo Confesercenti, said: ‘Artisanal gelato is perceived by foreign visitors as a typicality and excellence of Italian gastronomy, a symbol of quality, creativity and authenticity. This product, an authentic ambassador of local traditions, is finding more and more space in itineraries and tourist tours in Italy’.
