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Dessert-inspired Flavors Summer is coming soon. It’s always better to plan
ahead for your summer menu with some innovative yet
interesting flavors. If you are interested in coming with
This year, many Italian producers displayed their
us to next year’s Sigep, keep in tune!
latest flavor innovations, which are developed from tradi-
tional dessert recipes. At the FABBRI stand, visitors were
encouraged to try out a number of new flavors inspired by
the traditional cakes of the FABBRI family in the gelato
version, as the core of both cake and gelato is milk, egg,
and sugar. For example, Zeppole (Italian doughnuts), Occhio
di Bue (Italian sandwich cookies), and Foresta Nera (Black
forest cake).

Presentation is Key

Nowadays, presentation is becoming more and more
important thanks to the fast development of social media
as consumers show great interest in sharing food online.
On one side, some gelatos at Sigep were ‘disguised’ in the
form of desserts, such as mousse cakes or pastries. On the
other side, brands like Carpigiani provided comprehensive
solutions to business owners: Empower them with more
possibilities through the latest machines and IoT technol-
ogies as well as product development and presentation.
The step-by-step demonstration has allowed visitors and Over 200,000 professional
visitors, 33,000 buyers from 187
business owners to foresee what can be done as long as
countries, led by Spain,
you have an idea. Germany and France, but also
numerous countries from Asia
Trends of Being Healthy and the Americas, starting with
China and the United States,
these are the record figures of
Great changes in food trends have been witnessed in Sigep and A.B. Tech Expo.
recent years, which can also be applied to the gelato world. For more information: en.sigep.it
Sigep & Low sugar and plant-based milk have been keywords for
some new gelato flavors while the themed display of Trolls
at the PreGel stand showed how an idea could be developed
A.B.Tech into a theme for business. Meanwhile, water-based or fat-
free gelato were a highlight of the expo.

Expo 2020: W hen it comes to gelato, descriptions like The New Black
fluffy, creamy, rich or flavorful pop up
in our mind. At this year’s Sigep the
In the gelato world, ‘black’ now is the color for dif-
International Trade Show of Artisan
Gelato’s Gelato, Pastry, Bakery and the Coffee World, held at ferent flavors and tastes rather than bamboo charcoal or
Rimini expo centre from January 18 to 22, 2020, revo-
Wuliangye, a kind of Chinese liquor. For example, you
lutionary ideas ranging from flavors to presentation have could find Dark Vanilla, Chilli Chocolate, or even Ginger
Revolution brought gelato into a new era, which allows us to take a flavor at Sigep. Next time if you run into a black gelato, be
glimpse of the future of frozen indulgence.
sure to have a try!

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