The global commercial cooking equipment market size was valued at $10.7 billion in 2019, and is projected to reach $12.9 billion by 2027, registering a CAGR of 5.2% from 2021 to 2027. Commercial cooking equipment are used for preparation of food in commercial kitchen. The global commercial cooking equipment market size was valued at $10.7 billion in 2019, and is projected to reach $12.9 billion by 2027, registering a CAGR of 5.2% from 2021 to 2027. Commercial cooking equipment are used for preparation of food in commercial kitchen.The Commercial Kitchen Appliances market is segmented by Type (Refrigerators, Cooking Appliances, Cooktop and Cooking Ranges, Ovens, Dishwashers, and Other Types), Application (Quick Service Restaurant (QSR), Railway Dining, Institutional Canteen, Resort and Hotel, Hospital, Full Service Restaurant (FSR), and Other Applications), and Geography (North America, South America, Asia-Pacific, Europe, and Middle East & Africa).
The demand for commercial kitchen appliances has grown significantly over the years due to the exponential increase in the number of the foodservice providers, such as quickservice and full-service restaurants. Hotels and restaurants require effective and advanced superior kitchen appliances for effective operations in their kitchen. These companies prefer kitchen appliances that offer high-quality services in a minimum time.
The demand for quick-service restaurants is increasing globally. Due to urbanization, people are more inclined toward fast food, driving the demand for quick-service restaurants. Commercial appliances, such as refrigerators and kitchen hobs, are integral to quick-service restaurants. With an increasing demand for quick-service restaurants, the major quick-service chains are moving toward their business expansions. The rising trend of international and local QSR outlets and the opening of new QSR brands are projected to positively impact the commercial cooking appliances market over the forecast period.
North America generated the highest revenue in the commercial kitchen appliances market, and it is expected to witness this growth in the forecast period. The growth in this region is mainly attributed, owing to the high spending capacity of the people starting a restaurant business. The new entrants in the restaurant business are purchasing a range of commercial cookware to improve the menu and also raise the kitchen performance, which is fuelling the growth of the market.
Furthermore, the increasing number of food trucks and fast-food joints in this region is also fuelling the market growth. Other factors supporting market growth in North America include different eating habits, the increasing popularity of different cuisines, and a multicultural environment.
The commercial kitchen appliances market is capital-intensive and fragmented, as numerous players compete with one another to uphold their place in the market. The industry is dynamic in nature, with rapid technological advancements. The players are increasingly investing in innovating their product offerings. Some of the major players in the commercial kitchen appliances market include Electrolux, Meiko International, Falcon Professional Kitchen L.L.C, Carrier Corporation, and Rational AG.
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Innovation hub and source of inspiration: with the new Open Stage, INTERNORGA is for the first time offering all visitors from the catering, hotel and bakery sectors an exciting format on the most important topics that affect the industry. The audience can expect inspiring speakers and current topics at the pulse of time.
What the food! In the immediate vicinity of the coveted Newcomers Area, the dynamic and creative food scene shows its face. Whether it's reusable, future food, sustainability, or digitalization - here you'll find fresh brain food and interesting impulses every day.
As a trendsetter, INTERNORGA 2023 will again offer a wide variety of exhibitors whose products and services will shape the industry of tomorrow. In the enlarged trend area "Digital Applications", the trade fair will bring together all digital trends for five days. Also in focus: the topic of artificial intelligence. INTERNORGA demonstrates how the out-of-home market can
profitably use AI.
There is no way around it when it comes to the most popular trends in the F&B sector: the Pink Cube stands for epicurean inspiration. Trend researcher Karin Tischer (food + more, Kaarst) provides exciting insights into the new developments in the gastronomy and foodie scene that will soon be "on everyone's lips" in this country, too.
At the ProVeg International stand, not only vegans will get their money's worth. "Plantbased" is the name of the new revolution in the out-of-home market. The ProVeg experts are available to the industry as an experienced contact and advise on all questions of plantbased nutrition in the foyer in the middle of the upper floor.
This year, Hamburg's longest table setting will once again show what is state-of-the-art in tabletop. With a length of 40 meters, it will be an attractive eye-catcher on the glass bridge between Hall A1 and Hall B1
with the latest tableware, cutlery and decorating innovations.
The Craft Coffee Area is the mecca for craft coffee lovers who appreciate individuality, craftsmanship and the best taste. The trend area presents individual roasts and trends around the "black gold". Another source of inspiration about innovative beverages can be experienced in Hall B4, upper floor. In the Craft Spirit Lounge, visitors will find the entire range of individually produced craft spirits: from fine brandies and liqueurs to whisky & co - the finest drinks are served here.
Never before has the topic of sustainable packaging been as important for the industry as it is today. Catalyst is the new mandatory reusable packaging. INTERNORGA 2023 will show which forward-looking solutions are available in the field of packaging & delivery in a large trend area.
Mediterranean passion meets artisan perfection - the Pizza Experience will enchant all fans of the Italian export hit. In cooperation with the Pizza School Berlin, there will be rousing live workshops, daring acrobatics shows and delicious tastings of the Germans' favourite fast food in Hall B6. The culminating highlight: the 10th German Championship of Pizza Bakers and the 1st European Pizza Championships Germany, where champions and young up-and-coming talents compete for the title.
The legendary Back Stage - the highlight of the confectioner's art - will be creative and delicious again this year. Bettina Schliephake-Burchardt, head of the Hamburg Confectioners' Guild and well-known TV judge ('Das große Backen' and 'Das große Promibacken'), invites young talents and experienced masters to prove their skills. Here, visitors experience elaborate works of art and the latest trends in cakes, pastries and confectionery.
Coffee and hot beverages are experiencing an exciting moment with specialty coffee, new extraction methods, bubble tea, and cross-cutting innovations.
Host 2023, at fieramilano in Rho from 13 to 17 October, will see the return of coffee-themed events run by AICAF (the Italian Academy of Coffee Masters) and ALTOGA (the National Association of Coffee Roasters and Food Importers and Wholesalers).
After the great success of 2021, the 'travelling-show' format returns to the Coffee Addition stands with Gianni Cocco, the coffee expert who has two Guinness world records under
his belt. As well as being the first 'travelling show' of its kind, the format presents a series of experts on the various participating stands, with a live approach that promises to make the 'seminar' formula an exciting and engaging professional development experience.
The barista challenges will also feature prominently: in the Grand Prix of the Italian Caffetteria, baristas, bartenders and café staff not only from Italy, but also from AICAFassociated countries Croatia, Morocco and Mexico will battle it out with each other. In a race lasting just 13 minutes, the competitors will be required to prepare two cappuccinos, two espresso coffees and two cold coffee-based drinks
that contain an Italian food and wine product. Following several selections carried out around Italy, 15 baristas will compete in the semifinals at Host 2023 on 13 October and a shortlist of just eight candidates will go through to the final the following day, where the Italian Café Champion 2023 will be declared.
The Moka Challenge, on the other hand, is a competition open to everyone, based on a countdown of just ten minutes.
During this time, the drink must be served in the special moka cup with three doses (three cups) provided by the organization and must measure exactly 5 cl in volume per dose, with no additional ingredients
allowed. Just ten minutes will be available to prepare and extract the beverage.
For the Lags Battle Italy/World Lags Battle ALTOGA will work together with the Latte Art Grading System for the Italian national semi-final and then the world finals of an event involving 50 countries.
LAGS (Latte Art Grading System) is one of the world's most important circuits in the sector of latte art competitions, attracting thousands of certified baristas from Central America to Asia. Last year the world championship was held in Dubai, while this year Host 2023 will host the prestigious finals, in addition to the Italian championship.
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While developing new catering ideas that favour digital procedures and sustainability, the mainstay of out-ofhome eating rises to the challenges new lifestyles bring with them. All the latest developments at Host 2023. Food service equipment confirms itself as the leading sector of professional hospitality, with a demand that continues to grow thanks to new segments, such as food-to-go, offering technologically innovative products and increasingly personalised foodservice equipment. According to research by analyst Precedence Research, the global sector will reach $53.53 billion in 2023 and $76.1 billion by 2030, thanks to a CAGR (compound annual growth rate) of 6.04%. By product type, kitchen equipment should grow by +5.6%, logistics products by +6.7% and supplies for quick service restaurants and pubs by +7.8%. Geographically, most growth will be seen in the Asia-Pacific region, with +7.8%.
All these new trends can be explored at Host 2023, at fieramilano
in Rho from 13 to 17 October.
“Among the areas that are expanding: Delivery, which aims to recreate the restaurant experience outdoors; Ghost Kitchens, which reduce operating costs; and Quick-Service Restaurants, which offer a rapid but convivial service,” says Roberto Ragazzoni, senior vice-president EMEA-APAC of Aligroup. “Technological automation is present at all stages in the service and translates into sustainable innovations. The aim is to ensure high performance while reducing the consumption of water, energy and detergents.”
One of the exhibitors bringing their new products to Host is Comenda, the parent company of the Ali Group which this year celebrates 60 years in the business. “As well as delivery, we are seeing the appearance of more and more Quick Service Restaurants (QSR), offering a fast service but without neglecting the conviviality aspect,” notes strategic sales & marketing director Andrea Genoni. “These are new formats which, at a technological level, make the impact of
process automation increasingly relevant across all stages of the service, starting from the preparation of ingredients, with implications also for sustainability. Our kitchens are devising innovative solutions and technologies that guarantee high performance while reducing the consumption of water, energy and detergents.”
“To some extent operators are responding to labour shortages through technology,” says Brad Stoeckel, director of international sales at Hatco. “Dark kitchens and Grab-and-Go solutions have reduced the need for personal interaction with customers ordering food. In addition, lockers and temperature-controlled shelves are becoming more popular to ensure food is still at its best when collected.” Sustainability is now central to all companies, and Hatco has embarked on a journey that will soon involve it in more detailed responses. Lack of manpower is also a major concern for Enrico Ferri, CEO of Rational Italia. “To address staff shortages, we have created
equipment that optimises work in the kitchen: technological solutions that allow you to work less, take advantage of the night hours for long cooking and save energy. Energy consumption in hot-air mode has been reduced by 10%, and in steam mode by 13%. Multifunction appliances consume up to 73.5% less than gas appliances, with cooking times reduced by 55% and water consumption by 67%,” Ferri says.
Optimisation is of paramount importance for Middleby as well. “There is a growing demand for increased cooking speeds while retaining high product quality, not just through the more widespread use of automated kitchens, but also in response to the demand for coffee and frozen drinks,” says its head of corporate communication, Darcy Bretz. “Our product lines for frying, dispensing and placing products in pick-up cabinets respond to this need. As for delivery services, we offer solutions for both large volumes and flexible menus.”
The evolution of consumption highlights how important it is all players contribute in their own way to the value chain, which will be fully represented at Host in the International Coffee Exhibition.
There is a place in the world that is the undisputed reference for coffee: it is called SIC, International Coffee Exhibition, and it is the space within Host 2023, at fieramilano in Rho from 13 to 17 October, which brings together the supply chains of the sector, together with Bars, Coffee Machines and Vending Machines, and always provides an overview of the way things currently stand.
And operators definitely feel a great need for an overview: coffee is not only the world's most popular hot drink, but also the one that has evolved most considerably in recent years. From the emergence of large quality chains to the boom of specialty coffee and new generation roasting companies, up to an increasingly demanding consumer capable of grasping the nuances of
a terroir, a single origin or an organic coffee. It is no coincidence that the global roasted coffee market in 2022 is valued at about 120 billion dollars. And a regular increase in quantities is expected in the coming years, with growth rates between 1% and 2% which would lead to a consumption of up to 3.8 billion cups a day (source Promos Italia).
“A study of the industry Insight tells us that coffee expectations are growing among both consumers and professional customers,” says Kate Jeffries, CostaX chief of staff.
“Costa X is the professional solution platform of Costa Coffee, the second biggest coffee brand in the world. Consumer tastes are maturing, consumers want more varieties of high-quality, sustainably sourced coffee conveniently served to them no matter the occasion or location, while our professional customers are facing record-high inflation costs. Our solutions for coffee and milk speed up processes while guaranteeing the highest standards in hygiene and
food safety." Paola Macoggi of Covim also agrees that there is much more to the coffee bean than meets the eye: “In our sector, the act of innovating refers to a wide range of innovations or transformations that improve production processes. For example, in 2023 Covim invested a lot of resources to structure a new automated logistics hub, which is independent from an energy point of view thanks to the installation of solar panels and which responds to the need to optimize a critical point in our value chain, making it more efficient and at the same time sustainable.”
Anna Lisa Zito, of the marketing and communication department at Portioli, is also on the same wavelength, placing the emphasis on production processes, as well as on design: "For us, innovation starts in the new factory: an innovative production heart that blends in perfectly with its natural surroundings. It was designed and built with an eye to environmental sustainability, through water
management, energy saving, waste management and much more. The innovative aspect can also be perceived in the design of the Portioli product, with the study of more lightweight packaging that sees a decrease in the use of plastic and ways of making information clearer and easier for customers to use."
Innovations that can also be explored in the schedule. In the world of cafés, the events organized by AICAF (the Italian Academy of Coffee Masters) and ALTOGA (the National Association of Coffee Roasters, Importers and Food Wholesalers) will be back.
Other moments worthy of note include the roadshow format among the booths of Coffee Addition and the challenges between baristas, with the Grand Prix of Italian Cafeteria and the Moka Challenge prominent among them, while for the Lags Battle Italy/ World Lags Battle ALTOGA collaborates with Latte Art Grading System.
Constantly-evolving solutions are enabling the sector’s big players – who will be at Host 2023 – to drive the world market towards a record value of 200 billion dollars in 2032.
Upwards of 100 billion dollars. Rising to 200 billion by 2032, thanks to a Compound Annual Growth Rate (CAGR) of 7% a year, according to Global Market Insights data. This is the global value of the professional refrigeration sector, prominent among which are the segments of glass-door appliances, with over 50 million units supplied, and of inverter technology, which accounts for 40% of the market.
This success can be put down to the continued commitment of companies towards innovation. A kind of innovation that has always featured prominently at HostMilano, with all the very latest news ideas about to previewed once again, at fieramilano from 13 to 17 October. But what exactly are the trends that are driving this quest for innovation?
One factor must surely be the growing demand among customers for interconnected devices with more advanced functions that is fuelling the replacement market (the changeover from more obsolete models). One feature very much in demand now is the possibility of connecting appliances to the internet and to manage it remotely from the devices people now use every day, such as smartphones. And if everything is interconnected, then it is possible to operate across different divisions.
“The Nice Kitchen group came about precisely in response to the growing tendency to ‘break down the barriers’ between the different segments, for example between foodservice and pastry,” says Angelo Minaudo, head of marketing and communication at The Nice Kitchen. In cold storage in particular, the group operates through the Coldline brand, which designs and produces versatile technologies
designed to simplify the daily work of chefs, pastry chefs, bakers, and pizza and gelato makers. “Simplicity of use lies at the heart of our products, helping users to manage technology designed to be there at its service. And for years, all The Nice Kitchen products have been developed to use just small amounts of energy. Smart software that self-regulate ovens and blast chillers for faster cooking and cooling, avoiding waste.
“The refrigerating gases used across the Coldline range”, Minaudo says finally, “have an environmental impact close to zero – something we are very proud of. At Host we will be previewing a new project that will give our customers the chance to reduce the consumption level of the entire kitchen and to optimise the production process.”
The removal of barriers and the other ongoing improvements that are being made, aimed at anticipating and satisfying ever-changing customer demands, are key to
innovation also for a well-established brand like Angelo Po, as Chiara Roncagli, brand manager of Angelo Po Grandi Cucine explains: “To develop the products of the future we start with the ‘voice of the customer’. We recently launched ARI.O, a multi-functional blast chillerfreezer that has one warm and one cold chamber: from -40°C to +85°C. ARI.O is an intuitive, versatile, high-performance appliance: it cooks at a low temperature and freezes automatically, also optimising those moments when the kitchen is not in use. ARI.O is connected to the free APO.LINK management portal that connects ovens, blast chillers, refrigerators, display cases and dishwashers to a single portal from which to monitor consumption, data history and HACCP parameters, to improve efficiency in the kitchen.” These are just some examples of the advanced technologies coming to the world of cold storage, which professionals can look forward to seeing for themselves at Host 2023 in October.
With pioneering, award-winning technology, Synergy Grill is revolutionising the hospitality industry. Through high power and low energy consumption, Synergy Grills enable faster food preparation while significantly reducing energy costs when comparing to equivalent grills.
Winner of the 2019 footprint award for sustainable catering equipment, Synergy are the only gas grills that have gained accreditation from the Carbon Trust, a global organisation that is providing solutions for the world’s climate crisis.
Australian hotels have always been a meeting place for people to gather, eat, drink and laugh. ResDiary ensures you will be well served with commission-free bookings and table management systems that simplify operations, slash admin and attract more diners. Simply scan the QR code or visit ResDiary.com to find out how we can best serve you.
Synergy Grills use a gas burner system, utilising electronic ignition with a flame protection probe.
The entire Synergy Trilogy Range features SMART controls with a rapid heat up function. The unit reaches perfect cooking temperature in just 30 minutes. Each burner features independent heat regulation with 10 power settings.
The Synergy Grill is far kinder to food. Fat is atomised whilst cooking on the grill, and less moisture is lost during cooking.
The Synergy Grill is quick and easy to clean, by using a vacuum or brush to remove the debris from the grill.
Ammeraal Beltech know the production challenges you face; our belting solutions have been meeting your industry needs for Food Safety, hygiene, durability, performance efficiency and ease of cleaning for more than 60 years. Today, our newest solutions remain your prime choice across all your applications.
Our food-grade range includes unique modular belts built to minimise fissures where bacteria can
hide or knife blades can break. Our synthetic belts feature anti-microbial covers and KleenEdge non-fray properties to eliminate contamination. Our range also features ultra-hygienic homogeneous belts such as our Soliflex Pro positive drive belts, with innovative rounded lugs that cut cleaning time and water waste while also providing excellent power transmission and outstanding self-tracking performance.
Our cloud kitchens – a collective of private and shared commercial-grade kitchens – are designed to help food creators minimise costs, maximise profits and streamline operations.
For more information contact Harrison: harrison@tkcollective.co tkcollective.co
Costacurta conveyor belts are used in food processing as well as in many other industrial processes.
Thanks to the specific experience gained over more than 60 years, Costacurta can assist the client in the selection of the most suitable type of belt for the specific application.
Costacurta conveyor belts are suitable for applications with temperatures ranging from -150°C to +1150°C.
As the demand for specialty coffee grows and end users are increasingly aware of quality, coffee machines become even more hi-tech to help baristas create the ideal coffee for everyone.
From "let's meet for a coffee" to having a 360-degree coffee experience. The story of coffee in recent years could be summarized as follows: from a growing attention to precious raw materials, such as single origins, to more sustainable roasting methods that carefully preserve flavours and aromas, up to – and above all – coffee machines. The latter have been the subject of a real revolution as advances are made in automation, digital interfaces and connectivity.
The result: baristas need to think less about technicalities and can concentrate on creativity and on searching for the right blends, recipes and extraction methods.
An evolution also rewarded by the market, if it is true that globally it was
worth 12 billion dollars in 2023 (Business Research data). A market where Italy plays a leading role, with a turnover of 500 million euros generated 75% from exports (source: the ANIMA Assofoodtec Study Centre), also thanks to a great ability to follow the professional customer throughout the whole process.
“The demand for espresso coffee machines is growing more and more, with technology and innovation the true heart of the product, but key also to after-sales services”, observes Eugenio Filoni, group key accounts director of Gruppo Cimbali, “to allow the barista to enhance and improve performance, simplifying every action and always obtaining a high-quality coffee experience".
“We use innovative digital technologies and solutions, such as IoT and connectivity for the development of both traditional and super-automatic machines, which can be managed remotely and with a touchless
interface. Furthermore, again through the use of the IoT, we have created a connectivity software that allows remote interaction with the machine, again to optimise the after-sales service and the customer experience", Filoni adds. Digital transformation has a role to play in responding not just to consumer expectations, but also to the intrinsic problems of eating out, as Jessica Zoehner, head of global marketing at Franke Coffee Systems explains, from the global point of view of a Swiss multinational: “Today the consumer expects always their coffee to be prepared by a 'barista', anywhere and at any time.
On the other hand, there is a shortage of qualified staff all over the world. This is why Franke has introduced new professional machines that combine existing concepts and technologies with these new needs, also combining Italian design and Swiss technology, in order to go beyond industry standards."And, on the subject of technological extraction methods,
vending has grown tremendously in quality. It has long abandoned the idea of "coffee out of a machine" and now offers a coffee experience that combines pleasure with speed and practicality.
“Vending is increasingly strategic, not only in the workplace and other typical locations,” agrees Andrea Pozzolini, CEO of Rhea Vendors. “Today our machines have reached a level of quality, design and customisation that can readily cater to the needs of all consumers, with attention to aesthetics that make them suitable for different environments, and are always in step with ESG values .
We were the first to develop a patentedinductionwaterheating technology that allows for significant energy savings compared to traditionalwaterboilers,aswellas adaptingthewatertemperatureto individual recipes, thus increasing the quality of the product dispensed."
VERSATILITY: Stores up to 1024 recipes that can be divided into 16 categories based on food types or preparation methods.
STANDARDISATION: Allows operator to add recipes with up to 8 steps each, allowing for consistent preparation results across users.
AGILITY: Ready to complete the recipe with just two touches of the screen.
CONNECTIVITY: Internet of Kitchen (IOK) allows you to stay connected to your Pratica high-speed ovens via Wi-Fi.
Simple maintenance with unique removable catalytic converter. See us at Foodservice Australia 2023 Stand G24.
MELEGARI TECHNOLOGY S.R.L.
Strada Martinella 38/A, Alberi di Vigatto, 43124 (Parma) Italy
Tel. +39.0521 968428
Fax. +39.0521 966721
PROMEC s.r.l.
Strada Fornace 4, Bianconese
43010 FONTEVIVO (Parma) Italy
Tel. +39-0521 616611(ISDN)
Fax +39-0521 616620
PROMEC BLOWTEC
Strada Fornace 4, Bianconese
43010 FONTEVIVO (Parma) Italy
Tel. +39-0521 616611(ISDN)
Fax +39-0521 616620
W eb: www.promec-srl.com
W eb: www.promec-srl.com
E-mail: info@melegaritechnology.com
E-mail: sale@promec-srl.com www.melegaritechnology.com
E-mail: sale@promec-srl.com
With custom programming, one-touch operation and precision performance, Vitamix® machines empower employees to achieve perfectly consistent results every time – even the first time.
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Stoddart has built on the existing partnership with Giorik to utilise research & development to produce the unique, one of a kind, European styled modular 700 & 900 series cooking equipment to Australian Standards, delivering, efficiency, safety and reliability.
Giorik’s class leading, European design and engineering have been operating in the professional food service equipment industry since 1963.
Meeting the various needs of the global market,
At Host 2023, in the Food Service Equipment area, top players and innovative SMEs present technological solutions that optimize preparation, cooking and conservation. "Molecular gastronomy" dishes that reinterpret tradition and look forward to a possible future. Ingredients that were once difficult to preserve and use are now giving rise to new recipes, keeping the flavours and aromas unchanged.
Cooking and plating methods that preserve the health and nutritional value by combining them with impeccable presentations. In recent years, haute cuisine has increasingly accustomed us to unusual variations on the theme, which consumers are increasingly appreciating, as confirmed by the data: in Italy alone, in 2022, the added value of restaurant services is estimated to be 43.5 billion euros (data by Confcommercio), up 18% on 2021.
But what lies behind this success? A lot of it is thanks to professional kitchens – places customers rarely
get to see – and the secret is called technology. It is helping more and more chefs to give free rein to their creativity by simplifying the most routine operations. A technology to be discovered in the Professional Foodservice area of Host 2023, at fieramilano, Rho from 13 to 17 October. For example, by combining several functions to shorten times, while keeping quality unchanged, as Chiara Roncagli, brand manager of Angelo Po explains: “Our offer is constantly evolving, and starts with us listening to customers.
We recently launched new multifunction blast chiller-freezers with programmes that allow you to use a single chamber for both hot and cold processes, also taking advantage of moments when the kitchen is not operational and the possibility of controlling them from an online portal".
Solutions that often, thanks to innovations that have marked a real paradigm shift, have earned the authoritative Smart Label – Host
Innovation Award, as happened in the last edition at Unox: “Our patented system is the first vacuumpacking machine able to seal food that is still hot directly in the pan that was used to cook it,” the company says. This is a solution that comes in response to two of the most pressing needs in the food service today: fighting waste and supporting delivery. "Together with our 'hot fridge' capable of keeping cooked food at serving temperature for up to 72 hours, the system eliminates waste and waiting times."
And the fight against food waste is part of the broader theme of sustainability, and in particular of energy saving, a point also stressed by Enrico Ferri, CEO of Rational Italia: “Trending topics continue to be linked to energy saving, following the higher costs deriving from price increases and inflation, and the difficulty of finding kitchen staff.
We offer technological solutions that allow staff to work fewer hours but more productively, that make the most of night hours for long
cooking times, and that plan production in advance and delegate activities, with the certainty that the quality of the dishes served will always be the same."
Professional training is a prominent subject among the events dedicated to foodservice. And that involves everything from the interaction between people, ingredients and sustainable methods outlined by APCI (the Professional Italian Chefs Association) with the Smart Food - Smart Chefs - Smart Future events, to the major challenges foodservice faces - such as digital transition, sustainability, skills –discussed during its meetings at FIPE (the Italian Federation of Bars and Catering).
On top of which comes Academy 2023 organised by FIC (the Italian Federation of Chefs), the seminars organized by FCSI - Foodservice Consultants Society International, as well as an actual Food-Technology Lounge organised by ANIMA Confindustria Meccanica Varia with its associations and EFCEM Italia.
With its programme of over 800 events, what better place than HostMilano to find out where professional hospitality, out-of-home eating and retail are heading?
It has always been the reference event for previewing innovative and sustainable products and projects, as well as for bringing together supply and demand in the professional hospitality supply chains. And in its most recent editions – the 43rd will be held at fieramilano in Rho from 13 to 17 October –HostMilano has also increasingly become a knowledge hub that anticipates trends, presents data, and involves visitors in exciting challenges and championships through a programme of over 800 events. One of the main events is the ceremony for the Smart Label –
Host Innovation Awards, the distinction promoted by HostMilano and Fiera Milano in partnership with POLI.design and sponsored by ADI (the Industrial Design Association) which, in just six editions, has become a global reference point for innovations that signal a real change in the sector. The ideas will also be displayed in the dedicated SMART Products area and included in a special publication: the Smart Label Index. Other attractions for design professionals include the Design Talks, seminars that range in scope from wellness to technology and even sensoriality, under the scientific direction of Professor Francesco Scullica and with coordination by architects Gianpietro Sacchi and Alberto Zanetta.
One notable feature returning to this edition will be Luxury Pastry in the
World by Iginio Massari, a hub devoted to the most creative and innovative pastry creations that will involve playing demonstrations, tastings and talks by over 20 leading international pastry chefs.
The master chefs will also be at work – and in full view – at show-cooking sessions, tastings, and professional catering demonstrations and on the courses organised by the partner associations APCI (the Professional Association of Italian Chefs), A.P.Pa.Fre. (the Association of Fresh Pasta Producer SMEs) and FIC (the Italian Chefs Federation).
And then there are then not-to-bemissed refresher events with FIPE, FCSI as well as the Food-Technology Lounge presented by ANIMA Confindustria Meccanica Varia with its associations, and EFCEM Italia.
Host 2023 will also once again be the stage for major competitions and championships in the Bakery and Gelato-Pastry sectors, from panettone, gelato, cake design and coffee tiramisu in its many variations, to latte art, appearing in an "almost roadshow" format among the Coffee Addition stands.
In these competitions too, the partnerassociationsplayaleading role, from the Academy of Masters of Mother Yeast and Italian Panettone and FIPGC (the International FederationofPastry,IceCreamand Chocolate) to AICAF (the Italian Academy of Coffee Masters), ALTOGA (the National Association of Coffee Roasters and Food Importers and Wholesalers) and the Latte Art Grading System, as well as themagazinePizzaePastaItaliana.
The Steambox Evolution range starts a new era, where technological research defines commercial cooking
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Maximum reliability, outstanding performance and impressive slicing quality are the key parameters for successful chicken breast processing.
Faerch are excited to launch Evolve by Faerch into the existing Plaza range, an off the shelf product offer, providing food distributors with a fully circular alternative to traditional clear PET packaging.
The Evolve by Faerch Plaza bowls vary in colour, reflecting the recycled material they are made from. This effectively communicates the sustainable nature of the bowls.
Today, most of the recycled PET on the market is derived from transparent bottles. However, with more and more companies sourcing recycled PET, the demand for recycled bottle content has increased significantly.
Faerch is offering tray to tray recycling on an industrial scale, capable of taking in used post-consumer trays
from collectors, sorters and recycling them back into food grade mono-material, again and again.
For further information and to request samples, please contact your Account Manager or Internal Sales Coordinator at samplesely@faerch.com.
At Host 2023, all eyes will be on a sector which, between new formats and all-round consumers looking for new ways of consuming, is now worth almost 500 billion dollars globally.
Who knew that the bakery sector could be so lucrative? According to market analyst Express Market Research, in 2022 the global market for the business was worth no less than 481 billion dollars. And the bakery products industry is expected to grow even further, with a compound annual growth rate (CAGR) of 6.7% between 2023 and 2028. The sector will feature prominently at Host 2023, fieramilano, Rho from 13 to 17 October, where it will be showcased in the Bakery-Pasta-Pizza area.
A success that is based on various factors, starting with the development of new formats capable of addressing the most diverse lifestyles and consumption habits. “We are witnessing a hybridisation between the demand for large and spacious premises and 'boutique' solutions for take-away, with open kitchens that pay great attention to every detail, showing off their production processes to the best
effect,” says Massimiliano Baroni, of Tagliavini's marketing department. That care and attention to the 'experience' must, however, go hand in hand with supporting sustainability: “We have patented a heat diffusion system that allows unrivalled containment in terms of energy savings. Furthermore, the digitisation of the ECUs is really important for the interconnection between the various items of equipment and therefore process optimisation,” he adds.
Technology remains fundamental, as highlighted by Francesco Cento, Sales Director of Polin: “The reference market segment highlights the great attention towards the use of increasingly digitized systems and machinery capable of guaranteeing lower energy consumption both at an artisanal and industrial level. Polin wants to contribute to environmental challenges through advanced 4.0 technology, which produces in a more optimized and modern way, improving the internal organization of work, making it more profitable, cutting costs and reducing energy consumption. It is important for us to follow this path”. The increasingly innovative content found in the world of bakery is also explained by
the fruitful crossovers with professional catering. Because consumers are not creatures of habit, they are well-rounded individuals keen to sample a range of food and drink experiences, a point highlighted by Paolo Zunino, CEO and co-founder of the Waico Group: "Despite its specific nature and particular features, the bakery market is increasingly an integral part of foodservice, and it's important to remember that consumers come from all walks of life and have a whole range of different interests and demands.
Society has totally changed in terms of the things people seek out, the quality they expect, where and when they go out to eat and drink and what demographic (as families or individuals) they belong to. For this reason, technology needs to fit in with attractive, open design models.
When we opened up again after Covid we realised that the 'ecolution' has come full circle: an ecological and technological evolution had taken place that no one ever imagined could have happened so quickly. Today all countries and markets run at
exponential speeds, and we have a duty to speak the language of our customers." And while all markets are running at breakneck speed, the global exchange of concepts (adapted to specific local needs) is one of the keys to continued growth. “In Europe we are seeing an increase in the franchising concept, a trend that began back in the late 2000s, alongside the concept of Fast Casual around the world, starting from the US and AngloSaxon market, and the growing popularity of Street Food. Another trend is the international diffusion of classic Neapolitan pizza, or the 'differently Neapolitan' version," comment Manuel Marana, projects and sales manager, and Alessandra Paniz, from the marketing and certification department of Marana Forni.
At Host 2023, much space is given over to this sector also in the schedule of events. Alongside the show-cooking demonstrations organised by A.P.Pa.Fre (the Association of Small and Medium Fresh Pasta Producers) for pasta, the major championships stand out such as the European Pizza Championship, organised by the magazine Pizza e Pasta Italiana.
Not just show cooking. Lifelong learning will be at the centre of the wideranging upgrade programme in the food service equipment area with the collaboration of the most authoritative partner associations.
At Host 2023, at fieramilano in Rho from 13 to 17 October, professional development is at the forefront of food service activities. The Smart Food - Smart Chefs - Smart Future events will use an approach involving ingredients, people and sustainability as outlined by APCI (the Professional Association of Italian Chefs).
As it takes visitors on a journey exploring the big topics of the moment – energy, people and
sustainability – APCI will set out its manifesto on human, economic and environmental issues. Thanks to synergies with authoritative concerns involved in the various fields, the five-day programme will propose concrete solutions and the star of the show will be APCI Chef Lab, a project that represents the SMART evolution of the APCI Chef Italia national team, a true hub of human and professional development, for the all-round growth of tomorrow's chefs.
The great challenges facing the food service industry – such as the digital transition, sustainability and skills –will then be discussed at the workshops of FIPE (the Italian Federation of Public Establishments). FIPE will be at HostMilano with this
programme to continue the project of accompanying catering companies towards three transitions: digital, energy and professional.
The "FIPE laboratory" will present best practices, reports, meetings, workshops and innovative services for the sector that will outline the transitions the future requires. The various items of equipment, stateof-the-art tills, payment systems, apps and digital menus will create a bridge between innovation and tradition and enable companies to develop their business by teaching them more about their customers and making them easier to reach.
In addition to that, the 2023 Academy organised by FIC (the Italian Federation of Chefs) will offer
master classes, training sessions and institutional meetings over the five days of the event. Partners, associated journalists and the merely curious will meet to address the key themes of food service Made in Italy. Meanwhile, visitors will be able to interact with consultants, designers and producers from FCSI (the Foodservice Consultants Society International) in a large professional kitchen, seminar and meeting rooms and a lounge.
ANIMA (which represents Italy's mechanical engineering industry) and its various associations, together with EFCEM Italia will also create a Food-Technology Lounge with a busy calendar of meetings, technical and regulatory updates, business appointments and market trend analyses.
With over 30 years of manufacturing experience, our PC-based and touch-screen operated systems are an economical way to transport edible and inedible items, and an aid in keeping your plant clean while reducing labor and water usage.
The Rotary Separator is constructed with heavy stainless steel and is available with either a perforated or wedge wire drum. Every Separator is custom built to varying length and width requirements and comes standard with a programmable spray bar and backup drive.
The two pictured CMP-36 Modular Pickers are designed to efficiently remove the most hard-to-get feathers, and features ease of maintenance and cleaning.
