Sigep 2024: A global stage for gelato, pastry, bakery & coffee

Saturday, January 13, 2024

Sigep 2024 at Rimini Expo Centre (Jan 20-24) showcases global innovations in gelato, pastry, bakery, and coffee, featuring top industry leaders.

The upcoming Sigep 2024, held at the Rimini Expo Centre from January 20th to 24th, is set to be a groundbreaking event in the food industry. This 45th edition of Sigep-The Dolce World Expo, managed by IEG – Italian Exhibition Group, will showcase cutting-edge trends and innovations in artisanal gelato, pastry, bakery, and coffee. Corrado Peraboni, IEG’s CEO, highlights that “The Vision Plaza” will feature prominent figures in the sweet foodservice industry discussing cutting-edge innovation and global trends, including insights from Circana, a top U.S. consultancy on consumer behavior. They report a notable increase in European “out-of-home” consumption, rising +12% from 2022, with sweet bakery items alone generating a staggering 11.4 billion.

Sigep 2024 is expected to draw a large international crowd, including 500 elite buyers from 83 countries, in partnership with ITA-Italian Trade Agency and IEG’s regional advisory network. Of the 1,200 brands participating, nearly 18% are international, representing 35 countries.

The event will feature significant delegations from around the globe, including major U.S. restaurant chains like Van Leeuwen Ice Cream and Brothers Desserts in the gelato sector, pizza giants such as Papa Murphy, Blaze Pizza, and Toppers, and notable coffee brands like Spot Coffee. There will also be participation from Rush Bowls Franchising LLC and Maxwell-McKenney.

International representation includes the Singapore delegation with members of the Restaurant Association and Singapore Tourism Board; Brazil’s Abrasorvetes – a gelato makers association; the IILA-Italian Latin American Institute with delegates from coffee and cocoa-producing nations; and UNIDO representatives from Kurdistan and Iran. French delegations will come from the Confederation glaciers, patissiers, chocolatiers de France, and Université Régionale des Métiers et de l’Artisanat des Pays de la Loire. Other notable participants include Argentina’s Afadhya artisan ice cream makers association, Serbian bakers and pastry chefs coordinated by the Serbian Chamber of Commerce and Industry, the Macau Associacao de Chocolate, the Taiwan Chefs Association from Chinese Taipei, Chile’s Indupan bakers’ association, and more. The bakery sector will also see participation from Ceoppan, the Spanish Confederation of Bakeries, Pastry and Related Products, Peruvian bakers from the Nova Escuela training school, Swiss delegates from Richemont Fachschule Switzerland, and Richemont Club China. Additionally, this year welcomes a new delegation from the World Association of Chefs Societies, a global network of chef associations.

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