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FROM THE GRAIN TO THE OVEN, WORLDWIDE BAKING COMES TO HOSTMILANO

In Events & Tradeshows, News, Vol. 17

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Next year’s Fair, scheduled to run between 20 and 24 October 2017, will once again showcase the entire supply chain of the bakers’ arts, alongside pastry and ice cream, coffee and catering. With a year still to go until the Fair opens its doors, 1,158 companies have already signed up.

ne_article7_1Milan, October 17th 2016 – All in One, One for All. Ever y other year, the Bakers’ Ar ts are showcased at HostMilano, the world’s number one Ho.Re.Ca, Food Service, Retail, Mass Retail and Hotel Industry trade fair. Between Friday 20 and Tuesday 24 October 2017, manufacturers of raw and semi-processed materials, machinery, and processing and storing accessories and equipment will all be converging on the Bread, Pizza and Pasta area at Fieramilano’s pavilions in Rho.

This complete supply chain over view is situated next to Foodservice Equipment, a decision that leverages the greatest possible value from affinities and crosspollination between these two synergic – albeit different – sectors. For example, think how bread is increasingly becoming a star player in restaurant catering, or boutique bakeries, gourmet pizza, and pasta prepared and consumed in retail. The Fair’s over view of hospitality and foodservice is rounded off by Host’s other two macro-areas: Coffee, Tea with Bar, Coffee machines, Vending, Ice Cream, Pastrymaking and Tableware, Furniture.

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The Bakers’ Ar ts is an industry buzzing with growth opportunities. For example, in raw materials and flour, the range of products on offer has expanded to include cereals that are an alternative to wheat and glutenfree, and which until recently may only have been known locally (teff or pseudocereals like quinoa and amaranth), along with ancient grains like spelt that have returned to popularity.

Italy remains one of the world’s top manufacturers of processing machines, as is borne out by recent data from ANIMA, Italy’s Federation of Sundry and Miscellaneous Mechanical Manufacturers’ National Associations. Machines for baked products registered growth in all sectors. For example, pastamakers and extruded foodstuff machines and installations registered growth of 1.6% in 2015, with 0.8% forecast for 2016, and exports up 2.2% and 1.1% (of which 40% to African nations, Algeria, Egypt, Ethiopia and Mali). Confectionary systems registered growth of 3.3% in 2015, expected to rise to 6% in 2016, with exports up 3.5% and 5.1% respectively, for the most par t to China, India and the USA. Machines and ovens for bread, biscuits, pastrymaking and pizza posted growth of 3.7% in 2015 and are expected to follow that up with 3.4% in 2016; the figures for exports are 4.4% and 2.8% respectively. Lastly, machines and systems for mills, feed mills and storage silos rose in 2015 by 4.2%, with a forecast for 2016 of 2.2% growth; exports in 2015 were up 4.1%, with an expectation of a further 2.5% rise in 2016.

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Not just an exhibition but a hub for trends and innovation, Host 2017 presents the very latest solutions. Whether it is for the Bakers’ Ar ts, coffee, catering, bars, furnishings or equipment, Host is the ideal place to go to find out about the latest trends in food, hospitality and retail.

Stay up to date by visiting www.host.fieramilano.it, @HostMilano, #Host2017.

Eileen ChanFROM THE GRAIN TO THE OVEN, WORLDWIDE BAKING COMES TO HOSTMILANO