DMM Supplemento Fiere: Tuttofood 2026 (english version)

TUTTOFOOD

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shines a spotlight on the global agri-food sector

Food spending rebounded in 2025: volume growth and conscious consumption Italian agri-food exports: record highs tempered by new vulnerabilities

EU food and beverage exports are picking up pace amid a complex landscape

TuttoFood 2026 shines a spotlight on the global agri-food sector

TuttoFood 2026: bridging the gap between innovation and the global market

Italian agri-food industry is showing resilience and looking forward to new challenges

Food spending rebounded in 2025: volume growth and conscious consumption

Italian agri-food exports: record highs tempered by new vulnerabilities

EU food and beverage exports are picking up pace amid a complex landscape

TuttoFood 2026 highlights

Insert of DM Magazine of May 2026

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TuttoFood 2026

shines a spotlight on the global agri-food sector

TuttoFood 2026 is gearing up to allow the global agri-food industry’s sheer dynamism and innovative prowess to take centre stage again. Scheduled to take place in Milan from 11 to 14 May, the event remains a strategic hub for global brands, buyers, and industry professionals. It provides a vital platform for stakeholders to address emerging sector challenges and tap into the opportunities presented by an ever-evolving market.

Against a global backdrop defined by shifting consumption patterns, rapid digitalisation, an intensified focus on sustainability, as well as persistent geopolitical tensions, TuttoFood 2026 serves as a premier vantage point for emerging trends. From the rising demand for health-conscious, traceable and eco-friendly products to the latest technological breakthroughs in production and distribution, the fair will provide a comprehensive overview of the transformations reshaping the entire supply chain.

Internationalisation will also be a major focus, serving as a key driver for business growth across the sector. The presence of foreign delegates and international operators will further cement the event’s standing as a global matchmaking platform, fostering new commercial ties and driving business opportunities. At the same time, there will be a sharp focus on the specificities of local markets, which are becoming increasingly pivotal in shaping corporate strategies.

The event is not a mere exhibition affair; it is a catalyst for dialogue and networking. The programme features an expanded schedule of meetings, workshops, and focus sessions designed to foster knowledge-sharing and spark new partnerships. Industry experts, institutions, and key supply chain stakeholders will engage in an open dialogue on the most pressing issues, helping to map out future landscapes and potential avenues for growth.

TuttoFood 2026: bridging the gap between

innovation and the global market

TuttoFood 2026 is gearing up to cement its status as a cornerstone event for the agri-food industry, balancing innovation and internationalisation with emerging consumer trends. We caught up with Riccardo Caravita, the event’s Brand Manager, to explore this year’s highlights, market challenges, and the opportunities for businesses and trade professionals.

Following the success of the previous edition, what are the expectations for TuttoFood 2026 in terms of exhibitors, international buyers and visitor turnout?

Our primary expectation is, first and foremost, to achieve sustainable growth. At TuttoFood 2026, we are set to further bolster our numbers, with over 100,000 trade professionals and more than 4,500 brands expected. Yet, the real game-changer is quality — in the international arena, it is the calibre of the exhibitors that truly drives the depth of the showcase. We have tailored our strategy to this very goal, aiming for a record 30% international exhibitor share while — through our long-standing partnership with Ice-Agenzia — bringing in a pool of over 4,000 top buyers. Expectations for the upcoming edition are therefore running high. In recent years, TuttoFood has undergone a step change, evolving from a showcase primarily focused on Italian excellence into a global food sourcing platform capable of uniting the entire food and beverage supply chain. Our goal is to further cement this positioning, moving beyond a mere product showcase to provide a strategic space for business, networking, and market insights for international producers, buyers, and distributors alike. Today, the event attracts trade professionals from scores of countries, positioning itself as a hub where the global agri-food industry’s defining trends converge.

«In recent years, TuttoFood has undergone a step change, evolving from a showcase primarily focused on Italian excellence into a global food sourcing platform capable of uniting the entire food and beverage supply chain».

How have you redesigned the floor plan to meet the needs of both brands and supply chain professionals?

The 2026 edition features a completely overhauled layout, designed with a sharper focus on the visitor experience. The event will span approximately 90,000 net square metres across 10 halls, marking an increase in floor space compared to the previous edition. One of the key developments is a more integrated approach between Italian and international exhibitors, the underlying goal being to bridge different markets and provide buyers with more streamlined access to specific product categories. New focused and vertical areas have also been introduced, including: Tutto Fruit & Veg, dedicated to innovation in the fruit and vegetable sector; TuttoBio by Natexpo, an organic-focused area developed in partnership with Spas; Mixology Experience, a space dedicated to beverages and mixology; and new hubs for key grocery and packaged food categories. Finally, to ensure the fair is highly navigable and delivers clear value for food industry stakeholders, we have introduced targeted micro-trails featuring a suite of bespoke initiatives — including guided tours, exclusive conferences, and matchmaking sessions.

Which markets and geographical regions are you focusing on most to attract new operators and bolster the event’s global reach?

This year more than ever, our focus will turn to emerging, high-potential markets such as Latin America and India, where trade agreements for EU food producers are highly attractive. The Middle East is an exceptionally attractive and prosperous market for Italian and European food; however, the ongoing regional instability will clearly and radically transform the rules of engagement and trade dynamics. It is no coincidence that this edition of TuttoFood will feature a packed programme of sessions dedicated to logistics, international trade, and food procurement in high-risk geographical contexts. This is not about ‘normalising’ the conflict, but about addressing an immediate need that wars do not eliminate, but rather amplify, i.e. food supply.

The discount channel is also raising its game on

quality

According to Francesca Abaribi, Marketing Director at Abaribi, TuttoFood is a key opportunity to meet both domestic and international buyers: “It is a trade fair that offers significant business opportunities and is seeing growing attendance: being there means not only developing and strengthening existing relationships with our customers, but also having the opportunity to establish new contacts by presenting ourselves to those who do not yet know us, with a close eye on overseas markets interested in a premium product such as ours. The premium positioning is indeed another reason why being at the trade fair is essential: tasting our product, testing its texture and flavour, and assessing its quality first-hand are the strongest promotional lever for our signature croissant. I believe the trend that has emerged in recent years will be confirmed: a focus on

quality in ingredient selection, recipe formulation and choice of flavours has also extended to the discount channel, which is no longer solely driven by price competition. Naturally, this is reassuring and bears out the promise we have always upheld to our consumers: to deliver products of objectively high quality.”

A tasty new addition with versatile appeal

The company will showcase a tasty new product at TuttoFood 2026. “We are introducing ‘Baby’ wholemeal croissants”, explained Francesca Abaribi. “They are the latest addition to our range and feature the same triedand-tested recipe as our Armonia wholemeal croissants, launched earlier this year, only in a smaller format. Their extreme versatility stems from the balanced flavour of the dough, which is made with spelt and has no surface toppings or filling. This makes them ideal for savoury pairings, too. This opens up a whole range of serving options. They are also perfect for those who prefer a savoury breakfast and are an excellent choice for starters, buffets and aperitifs. They are individually wrapped to retain their fragrance throughout their shelf life, making them ideal for eating on the go.”

Private label calls for quality and

innovation

Patrizia Zerbato, Sales Manager at Almas, views TuttoFood as a key opportunity to cement the company’s status as a partner of choice within the private label sector: “We expect to attract large-scale retail and HoReCa buyers interested in developing private label lines that combine high quality and innovation. We aim to capitalise on our integrated supply chain and the flexibility offered by our 1-litre and 500-ml packaging formats, thereby reaffirming our mission: to help our partners’ brands grow without ever competing with them through our own brand. In terms of trends, we can identify three clear directions in Italy and abroad, the first of which concerns the barista segment: the dominant trend is a massive demand for beverages (particularly oat-based ones) capable of producing creamy froth and delivering professional-grade results, comparable to those achieved with cow’s milk. Consumers are also looking for products with short ingredient lists, no added sugar and organic certification. The transparency of our in-house production perfectly meets this need for reassurance. Finally, packaging must be both practical and environmentally friendly, a key requirement in both Northern European and Italian markets, with the poly-laminated carton pack meeting this requirement.”

An expanded range featuring innovative cereals

At TuttoFood, the company will present the exclusive expansion of its Barista range, enhanced with new premium flavours formulated to ensure impeccable creaminess and technical performance in coffee shops. “Highlighting our prominent innovations, the introduction of pioneering grains such as sorghum constitutes a tangible response to the demand for ancient and sustainable ingredients,” explained Patrizia Zerbato, “alongside the addition of new coffee and mint-based products. Our strength lies in our production flexibility: we offer both conventional and organic solutions, with a wide range of packaging formats and pallet configurations to suit every logistical requirement. As a private label partner, we rely on an integrated and certified supply chain capable of turning innovation into immediate success for our clients’ brands.”

colours protein

Matteo Conti, Central Director of Strategic Marketing at Amadori, explained the objective of the Group’s second consecutive participation at TuttoFood: “To demonstrate to the Italian and international food business community the strategic evolution of Amadori from a leading company in the poultry sector to a group at the forefront of the Italian agrifood industry. Underpinning this evolution is its range of animal and plant-based protein products sourced from Italian and controlled supply chains, as highlighted by the corporate brand ‘Amadori – The Italian Protein Company’. For this reason, we will be attending Fiera Rho with a high-impact 150 sqm island stand, where we will showcase our latest innovations and our product offering, distinguished by the four ‘colours’ of our proteins: ‘white’ (chicken and turkey meat), ‘yellow’ (eggs and egg products), ‘pink’ (pork under the Lenti brand) and ‘green’ (plantbased proteins). The ‘Amadori – The Italian Protein

The ‘Il Campese’ supply chain celebrates its 25th anniversary

Company’ stand will also feature a kitchen and tasting area, in collaboration with the Italian Federation of Chefs (FIC), with whom we have renewed our partnership, which was announced last year at TuttoFood.”

TuttoFood will be the perfect opportunity to showcase the Group’s entire offering, which is constantly evolving and, in the current year, will be enriched with significant new additions. “The first will be unveiled right at the fair,” said Matteo Conti, “and represents a significant innovation in raw prepared products: ‘CuoRipieni’. The fair will also provide an opportunity to celebrate the 25th anniversary of ‘Il Campese,’ Italy’s first free-range chicken supply chain (and the second in Europe), a flagship of Amadori’s offering. Both the new product and ‘Il Campese’ will be featured in dedicated showcooking sessions, hosted by FIC chefs, scheduled at three different times throughout the fair. Additionally, all other products, including the Lenti-branded cold cuts and Amadori’s Veggy range, will be available for tasting every day at the Group’s stand.”

products are becoming increasingly mainstream Plant-based

Natasha Linhart, CEO of Atlante, views the upcoming edition of TuttoFood as a strategic event: “It will be an opportunity to engage with the market and provide a clear overview of how our product range has evolved and of our role as an international partner bridging manufacturing and retail. We are expecting a dynamic trade fair where the key themes will once again be innovation, product identity, supply chain efficiency and the ability to gain insights into new consumer needs. Over the past few months, we have observed some very clear trends, both in Italy and abroad. On the one hand, the plant-based segment is growing stronger all the time. It is becoming increasingly mainstream and significant in the retail sector, offering a combination of taste, convenience and innovation that is proving popular with consumers. Meanwhile, there is a growing interest in categories offering high levels of health benefits and functionality. Examples include plant-based drinks and cheeses, as well as products designed for new consumption occasions. Against such a backdrop, flexibility is also key. In a rapidly changing market, our ability to develop bespoke solutions, redirect supplies and provide practical advice to buyers is becoming increasingly valuable.”

A plant-based vision with tasty alternatives

At TuttoFood, Atlante will showcase a selection that clearly represents the key areas the company has invested in recently. “Greek specialities will take centre stage,” explained Natasha Linhart. “We will be offering products that respond to the ever-growing demand for authentic Mediterranean flavours. These will be complemented by the Cathedral City range, which now includes a plant-based option alongside its classic authentic cheddar. A strong focus will also be placed on the Vegamo and Benesse ranges, which embody our vision of plant-based living by offering tasty alternatives that are easy to incorporate into everyday life and that reflect the latest trends. In addition to these categories, we will also be showcasing beers, energy drinks, snacks, and baked goods. This highlights our increasingly diverse range, which is designed to cater for a variety of consumption occasions.”

Flavour, convenience

take centre stage and versatility

Looking ahead to the next edition of TuttoFood, Alberto Auricchio, Managing Director at Auricchio, anticipates a pivotal strategic dialogue with both domestic and international markets as the dairy sector continues to adapt to shifting consumer patterns: “A key objective is to further refine Provolone’s market positioning by attracting younger consumers and tapping into new consumption occasions. Specifically, our aim is to champion the product in more informal, contemporary settings — such as snacking and the ‘aperitivo’ hour — where flavour, convenience and versatility are increasingly paramount. In line with prevailing market trends, the fresh food segment continues to expand, cementing its status as one of the most dynamic and innovative categories. Against this backdrop, the 3B Latte range caters to a consumer base increasingly driven by the demand for convenience and functional versatility. Notwithstanding this upbeat momentum, the outlook remains challenging, with volatile raw material costs, geopolitical instability and logistical pressures calling for rigorous oversight. Overall, however, the sector continues to show ro-

bust resilience, underpinned by the hallmark quality and prestige of Italian manufacturing excellence.”

Products for every consumption occasion

At the trade fair, it will be crucial for the Auricchio Group to effectively showcase the breadth of its portfolio — consistently cited as one of its core strategic assets. “The goal is to provide an integrated showcase for our various categories and brands”, Alberto Auricchio explained, highlighting how each product helps address distinct consumption occasions and demographics, in step with evolving consumer needs. “Our presence will revolve around a space designed to weave a seamless narrative of identity, quality, tradition and innovation, the hallmarks that define our positioning across both domestic and international markets. Over the past few months, we have defined the 3B Latte brand positioning and rolled out a bespoke communications campaign, centring on the iconic status and unmistakable flavour of our Camembert varieties.”

are reshaping the global food Sustainability, innovation and well-being

landscape

According to Barilla TuttoFood is more than a fixture on its trade calendar: “It serves as a strategic touchpoint for dialogue with clients, partners and international stakeholders”, company spokespeople noted, “as well as a tangible platform to showcase the ongoing evolution of our core categories. The last few months have yielded encouraging upbeat market signals: in the pasta segment, we are seeing a growing appetite for products that combine quality and flavour with convenience and a nutritional profile tailored to modern dietary demands. This shift is underscored by the strong market traction of Barilla Protein+ and the successful relaunch of ranges such as Barilla Al Bronzo. Conversely, in the biscuits and snacks categories, there is an increasing shift towards clean-label recipes and recognisable ingredients, alongside a demand for convenience and portion sizes suited to diverse consumption occasions. This reflects a more sophisticated balance between well-being and indulgence. These trends are evident in both Italy and international markets, albeit with nuances that vary from region to region. We anticipate that TuttoFood will enable a more meaningful dialogue with buyers and a deeper focus on the seismic trends that are reshaping the global food landscape: sustainability, product innovation, responsible packaging, well-being and evolving consumption occasions.”

New pasta shapes for an intense taste experience

Among the various additions to the pasta segment, the company will showcase a new shape from the Barilla Al Bronzo range. “Riccioli are distinguished by an iconic five-wing geometry and deep grooves designed to elevate any culinary preparation”, company spokespeople explained, “their curvature and a textured surface — achieved through bronze-die extrusion — ensure they capture every drop of sauce to deliver an intense, immersive taste experience. Crafted from 100% Italian durum wheat, they deliver a robust flavour and superior ‘al dente’ firmness. Additionally, Barilla will showcase its new limited-edition Classici shape, celebrating the brand’s partnership with Formula 1. Drawing inspiration from car racing, the shape channels a sense of velocity and momentum – a potent, high-impact symbol for the enthusiast community. With its robust texture and substantial body, it translates the high-octane thrill of the track directly to the plate.”

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and authentic Simple recipes, few ingredients

flavours

Massimo Di Filippo, Sales Manager for Italy at Bauer, stated that his company would attend TuttoFood with great enthusiasm: “We view this event as a key opportunity for engagement with the market and the leading national players. We anticipate a dynamic edition that will foster the exchange of ideas and shed light on developments in the agri-food sector. The situation in Italy remains challenging, as geopolitical tensions and inflation erode purchasing power while dampening consumer spending. In our sector, the stock cubes and broths segment has been in decline for years. Bauer, however, is bucking the trend thanks to a clear positioning: authentic raw materials, a focus on the supply chain, natural formulations and artisanal craftsmanship. Our target audience remains value-conscious in their purchasing decisions and continues to favour premium options.”

Monika Walch, International Sales Manager at Bauer, considers TuttoFood 2026 an opportunity to meet distribution partners from all over the world: “The trends prove us right: our seasoning mixes meet the needs of both professionals and consumers with simple recipes, few ingredients and authentic flavours. We are confident that the trade fair will allow our company to gain a stronger international footprint.

An innovative product for everyday use

At the trade fair, Bauer will be placing a strong focus on Dadocrema, the innovative cream-based stock cube, packaged in a convenient smart tube, in which the company continues to invest heavily following its launch in 2024. “The aim is to strengthen its position as an everyday product,” the company explained, “by highlighting its versatility through simple yet innovative and distinctive ways of using it. Recent communication and engagement initiatives align with this strategy, bolstering product visibility through high-profile activations such as the exclusive event hosted at Milan’s Terrazza Triennale, headlined by Michelin-starred chef Alfio Ghezzi. Concurrently, the relaunch of the Chef Line features a comprehensive packaging redesign, further aligning the range with a premium positioning and a steadfast commitment to sustainability.”

sustainability Focus shifts to products blending premium quality with

Roberto Morelli, Sales Manager for Italian Brands at Casalasco, stated that, for this second consecutive edition of TuttoFood under the Parma–Milan partnership, he expects to see the rewards of the organisers’ sustained efforts to maximise international visitor turnout: “We operate globally both through our own brands and as a co-packer for major retailers and industrial groups; consequently, we place a high premium on trade fairs with a strong international footprint, such as that gained by TuttoFood over the years. Today, consumers are no longer just seeking cost-effectiveness, but also a high added value. The prevailing trend we are seeing is a shift towards products that combine premium quality and sustainability. There is a growing demand for specific and distinctive raw materials, capable of reflecting a brand’s unique identity. Over the past few months, we have launched several new initiatives, including our Innovation Center, inaugurated in November. Through this hub, we are translating our integrated supply chain expertise into a unique value proposition for our private label and co-packing clients and partners. We have also established a dedicated basil supply chain, which adheres to the highest standards of quality and sustainability, unleashing new prospects across both export and domestic markets.”

New product launches across the tomato segment

The company sets out to unveil a range of developments at the fair that extend well beyond simple product launches. “On the brand front, we will be unveiling the final restyling of Tomato al Gusto at TuttoFood,” Roberto Morelli explained. “This is a market-leading brand in Germany, which we acquired from the Unilever Group last year. Regarding the domestic market, just over a year since the acquisition of the Pummarò and Polpabella brands, we are introducing new additions to complete our range of strained and crushed tomato products. We are also introducing a compelling line extension for our Pomì and De Rica brands, featuring two new fine-crushed products crafted from 100% Datterino tomatoes.”

distinctive Younger consumers seek flavour experiences

Gianfranco Delfini, Sales Manager at Clai, stated that the primary objective of participating in TuttoFood is to showcase a significant market breakthrough such as the ‘Fragranze di Salame’, infused salamis developed in collaboration with master essence blender Baldo Baldinini: “A truly innovative, distinctive, and wide-ranging line that currently features Basil, Mediterranean Herbs, and Alchermes infusions. The Orange Blossom and Cardamom aromas will also be presented at TuttoFood, completing the line. We have great confidence in the innovative potential of this project within the flavoured meats segment, a niche that remains limited but is showing signs of significant growth potential. Our presence in Milan will also allow us to bolster relationships with B2B partners, meat industry stakeholders, and last but not least, our traditional trade customers. Regarding market trends, a further value-add that can make the difference today is the ability to offer a distinctive proposition. Consumers, particularly younger demographics, are seeking unique flavour experiences. They are looking for innovative flavours that challenge tradition.”

Two formats heralding a major breakthrough

The major innovation the company will unveil at the show is the ‘Fragranze di Salame’ range. “Two formats from this range are of particular strategic interest for our showcase at TuttoFood,” Gianfranco Delfini explained. “The first is our pre-sliced line, available in both 55 g and 70 g pack sizes. The smaller 55 g pack, effectively a single-serve format, is tailored for consumers seeking a premium, indulgent treat. The larger size meets broader needs, designed for sharing on special occasions or during gourmet aperitifs. In addition, our self-service range will feature small-format salamis: 150 g ‘little temptations’, presented in elegant packaging with a 90-day shelf life, allowing them to be savoured at leisure.”

Italian agri-food industry is showing resilience and looking forward to new challenges

Against a backdrop still marked by inflationary pressures, international tensions and shifting consumption patterns, the Italian food industry continues to prove itself as one of the pillars of Italian excellence. We caught up with Paolo Mascarino, CEO of Federalimentare, to analyse the outlook, challenges and opportunities for the sector.

Paolo Mascarino, CEO of Federalimentare

How is the Italian food industry faring today in light of recent economic trends?

The national food industry has demonstrated remarkable resilience, navigating the current economic headwinds in robust shape. In 2025, the sector reached a turnover of € 204 billion, up 3.6% on the previous year, bolstered by a solid trend in industrial production (+1.6%) and dynamic exports (+4.2%). Factors such as inflation, cost pressures and shifting consumption patterns are long-standing challenges for the food industry. Indeed, in recent years the sector has had to contend with an erosion of domestic sales volumes, driven by diminished consumer purchasing power. The supply chain is currently being squeezed by renewed inflationary pressures on fertilisers, raw materials, and energy. The food industry will do its utmost to accommodate a strained market by streamlining production processes and keeping margins in check.

Exports remain a cornerstone: what are the opportunities and challenges currently facing international markets?

Exports remain the driving force of our industry: over the last decade, growth has reached 104%, a performance double that of the manufacturing sector as a whole. The quality and distinctiveness of Italian food and beverage are strategic assets that help weather critical periods. US tariffs have temporarily dampened US market demand in recent months. At the same time, the conflict in the Middle East is triggering a broad economic

«Balance between heritage and innovation is a hallmark of the Italian food industry. It boasts a long-standing heritage deeply rooted in our regions as well as a robust capacity for evolution to meet the needs of a consumer base increasingly discerning about quality, safety, health, and sustainability».

downturn across global markets, threatening to dampen consumer demand. In any event, our market diversification strategy provides ground for confidence. To this end, the trade agreements entered into by the EU earlier this year with high-potential regions such as India, Australia, and Mercosur are key opportunities to diversify sales channels and stabilise international growth.

Sustainability, innovation, and safety: how is the commitment of Italian firms evolving across these areas?

Balance between heritage and innovation is a hallmark of the Italian food industry. It boasts a long-standing heritage deeply rooted in our regions as well as a robust capacity for evolution to meet the needs of a consumer base increasingly discerning about quality, safety, health, and sustainability. Today, innovation is the cornerstone of competitiveness. This was also highlighted during the event we recently organized at the Chamber of Deputies during the made in Italy Day. AI is no longer a mere promise, as it is relied upon by 60% of startups, which leverage it to streamline logistics and inventory management. Corporate commitment spans multiple fronts: process sustainability, innovative packaging, personalised nutrition, and product shelf life, to name but a few. However, the green transition is inextricably linked to energy competitiveness. The energy cost gap with other nations remains the primary hurdle to be cleared. Only by securing energy at sustainable costs can we defend the sector’s excellence.

What role can TuttoFood 2026 play in bolstering the international standing of the Italian agri-food sector?

The upcoming edition of TuttoFood reinforces the pivotal role of major international trade fairs as indispensable platforms for the promotion of Italian excellence. In a sector where the product carries profound cultural value, the Milan exhibition provides a first-hand experience that makes it possible to taste culinary excellence, an aspect that no digital engagement, however strategic, can replicate. For small and medium-sized enterprises, in particular, trade fairs like TuttoFood and Cibus remain an irreplaceable venue for mutual discovery and bridging distances, acting as a catalyst for successfully entering high-potential markets that would otherwise be out of reach.

Interest in ethical products is growing throughout the

supply chain

Maria Serra, from the Sales Department at Nieddittas – brand of Cpa Società Cooperativa – sees attending TuttoFood as a key opportunity for international exchanges and gaining insights into trends in the agrifood market: “This will be an opportunity to strengthen our dialogue with large-scale distribution and demonstrate our commitment to responsible and forward-looking production in practical terms. In recent months, we have observed a clear trend in both Italy and other countries: consumers are demanding products that are not only high-quality, but also produced ethically throughout the supply chain. The experience we gained in the Norwegian market in 2025, where certifications relating to responsible business practices have become the norm, confirms that this standard is here to stay. This awareness is growing rapidly in Italy, presenting an opportunity for companies — such as ours — that have chosen to stay ahead of the curve by offering products that combine quality, safety, and ethical values. Not surprisingly, data confirm a significant shift in the mussel farming sector: in Italy. Despite a 5% decline in volumes, the value in Italy reached its highest level in the last decade at € 84 million.”

Responsible and certified aquaculture

At TuttoFood, the company will be showcasing a number of new products. “First of all,” explained Maria Serra, “we will be presenting Nieddittas Natura, the first and only ASC-certified mussel in Italy. They are a tangible expression of our commitment to responsible aquaculture and a certified supply chain. A range designed to meet the market’s growing demand for products that combine safety with verified environmental and social responsibility. Alongside this, we will showcase the Nieddittas Pronte range, comprising pre-cooked mussels in single and double shells. They are convenient and versatile in the kitchen, with shelled nuts having a shelf life of up to 13 days and other varieties up to 10 days. We will be holding daily cooking demonstrations featuring this range at our stand from 11:30 am to 02:30 pm.”

gluten-free

The sensory quality products is increasingly higher of

Paolo Piazzi, Commercial Director for Italy at De Angelis Food, explained that in today’s food landscape, which is increasingly focused on quick yet high-quality solutions, ready meals provide a concrete response to the needs of European consumers: “Against this backdrop, we will be showcasing a new range at TuttoFood that combines Italian culinary tradition with technological innovation and a focus on wellbeing, offering 100% gluten-free fresh ready meals. This strategic decision has been made in response to changing consumer demand, which is now focused on practical yet reliable and tasty products. The aim is not just to eliminate gluten, but also to create dishes that are a culinary delight and capable of satisfying even the most discerning palates, with formulations developed to provide a good nutritional balance. While the primary target remains the gluten-intolerant consumer, the gluten-free market is evolving rapidly. Enhanced sensory quality has made these products appeal-

New refrigerated gluten-free range

ing even to those without specific dietary needs, as well as to families who increasingly choose to share the same gluten-free meal, turning a necessity into an opportunity for togetherness.”

With the launch of its refrigerated gluten-free range (0-4°C), De Angelis Food enters a segment that, while still underdeveloped, is experiencing strong growth. “Our goal is to deliver a complete experience that blends authentic flavour, food safety, and convenience,” explained Paolo Piazzi. “The recipes draw inspiration from the most popular Italian dishes, reimagining them in a modern, accessible style: Lasagna Bolognese, Ricotta and Spinach Cannelloni, Fusilli with Tomato and Peas, Farfalle with Mushrooms. All of our products are made with carefully selected ingredients and thoughtfully packaged. They are designed to be enjoyed in just a few minutes without compromising on the quality of a traditional dish, whether you are at home or out and about. Given the positive feedback received, the range is set to expand to include new recipes and products designed for a variety of occasions and intended for a wider audience.”

Market pivot towards higher-end

offerings sustained

Fabrizio Nucifora, Brand Sales & Marketing Manager at Pasta Armando – brand of De Matteis – stated that the company would attend TuttoFood with unfailing interest and enthusiasm: “The trade fair will afford the opportunity to engage with distribution partners and industry professionals from both Italy and overseas. Our company will showcase an extensive stand, featuring curated tasting experiences of our primary products, hosted in conjunction with our chefs and brand ambassadors. The opening months of 2026 confirm the sustained market pivot towards higher-end offerings both in Italy and overseas. Consumer sentiment increasingly favours high-end offerings, satisfying both the palate and broader health and wellness requirements. This trend is also reflected in the surge of new product and brand launches anchored in excellence, focusing, for instance, on 100% Italian wheat provenance and bronze-die extrusion, hallmarks that have always defined Pasta Armando. The 100% Italian provenance of raw materials, in particular, plays a key role in driving consumers’ choices, to the extent that it has become a distinct market segment in its own right. Sustainability represents a further pivot-

al theme: environmental stewardship and the demand for recyclable packaging are witnessing significant growth, perfectly mirroring our brand’s own core values.”

Strategic focus on HoReCa and food service channels

This year, the company’s focus at TuttoFood will be on its range designed for professionals in the hospitality and food service sectors. “We want to highlight our 1 kg pack range, comprising eight varieties,” explained Fabrizio Nucifora, “which offers the same premium qualities as Pasta Armando: 100% Italian durum wheat sourced from a certified supply chain with ‘Zero Pesticide and Glyphosate Residues’ certification, bronze-drawn pasta, and excellent firmness when cooked thanks to its high protein content. All these qualities make it a gourmet product, ideal for enhancing everyday dishes, including in restaurants.”

New formats, sustainability

and traceability

are shaping the market

According to Giovanni D’Ambruoso, President of Delizia, previous editions of TuttoFood have shown that the trade fair is not merely a commercial showcase: “It’s an opportunity to engage with the entire market, so we have very high expectations again this year. We have identified three trends in the sector that we find particularly interesting. The first is the growing demand for single-serving packaging and smaller formats: smaller households are increasingly seeking solutions that offer convenience, consumption flexibility, and better waste management. Sustainability represents the second core trend, now embraced as a fundamental value by large-scale retail, the HoReCa sector, and consumers alike. Eco-compatible packaging, the reduction of wrapping materials, and a commitment to environmental impact across the entire supply chain have finally reached a point where they can no longer be dismissed as secondary considerations. Traceability and food safety represent the final core trend, with retail buyers and industry professionals now demanding total transparency regarding the provenance of raw materials, production processes, and quality certifications. Traceability has evolved beyond a mere regulatory obligation, maturing into a core driver of value and a cornerstone of trust in both product and producer.”

Expansion of the ‘lactose-free’ range

As with every annual edition, this year’s TuttoFood will feature the unveiling of further exquisite innovations from the company. “Following extensive and rigorous research, we are delighted to present our expanded ‘lactose-free’ range to the international market,” explained Giovanni D’Ambruoso. “This line was designed to deliver the excellence of Deliziosa products without compromise, ensuring that indulgence remains accessible to all. This year, the ‘lactose-free’ portfolio is set to expand with the introduction of a new burrata and stracciatella: two specialities engineered to uphold the signature flavour and impeccably creamy, indulgent texture of the original range. Furthermore, food blogging duo Sebastian Filarau and Eleonora Corvasce are set to deliver a series of compelling culinary concepts and recipe applications featuring Deliziosa specialities.”

A strategic touchpoint for dialogue and

collaboration

For Azzurra Sani, Marketing Manager at Drogheria e Alimentari, TuttoFood serves as a strategic platform for dialogue and growth, on both a domestic and international scale: “It is an opportunity to engage with key stakeholders within a high-calibre setting, strengthening existing relationships and cultivating new business opportunities. Furthermore, the event is designed to deliver deeper insights into emerging trends, enabling us to anticipate market shifts and showcase our solutions through a targeted, results-driven approach. It follows that, for us, this event is more than just a trade fair; it is a strategic touchpoint for communication and collaboration, allowing our brand to gain a stronger foothold and providing momentum for our growth across key markets. Our stand will be a dedicated space specifically designed to foster dialogue and strengthen relationships with clients and partners, providing a platform to showcase our latest innovations. Beyond our herbs and spices, we will showcase three globally renowned sauce brands — each a leader in its respective segment — from the portfolio of McCormick & Company, the multinational group of which Drogheria e Alimentari is a part. The goal is to create an open, interactive environment to listen to market needs, gather feedback and forge new opportunities for collaboration.”

New air fryer seasonings for enhanced flavour

For several years, the company has taken an innovative approach to the seasoning segment, launching products such as BBQ and Creative Flavours mixes. “The latest addition to our portfolio, set to be unveiled at TuttoFood, is the Air-Fry mix range,” Azzurra Sani explained. “These are ready-to-use seasonings specifically engineered for air fryer cooking. The distinctive and innovative formulation, which is also suitable for oven-baking, lends recipes a crisp texture and a rich, signature flavour profile. The range comprises two varieties: Air-Fry Pollo, featuring paprika, black pepper and onion; and Air-Fry Patatine & Verdure, with smoked paprika, oregano and garlic. These new seasonings are designed to deliver flavourful, crisp results with ease and efficiency.”

pairings Growing appetite for novel and usage occasions

Federico Ghisolfi, Group Commercial Director at F.lli Saclà, views TuttoFood as a strategic fixture: “It is a key opportunity to consolidate partner relations, develop new business ventures and scout for potential collaborations, as well as a platform to unveil our latest innovations to a high-calibre international audience. The pesto market continues to be upbeat, both domestically and internationally, underpinned by a high rate of innovation, especially regarding recipe development. Against this backdrop, the brand’s role remains pivotal in terms of quality, innovation and distinctiveness. On the consumer side, we are observing a growing appetite for experimentation, with heightened interest in novel flavour pairings and more versatile applications. In international markets especially, pesto is perceived as far more than just a pasta sauce: roughly a third of consumption is driven by alternative uses, such as dressings or as an ingredient in various culinary preparations. This confirms the category’s evolution towards broader consumption occasions. The innovations we are showcasing at TuttoFood are designed to tap into these emerging needs and consumption occasions, blending the demand for flavour with practical convenience.”

A convenient range featuring distinctive pairings

At the fair, the company will unveil a new range of single-serve pesto products. “The range is designed to meet the growing demand for convenience and waste reduction, offering a high level of functional service,” Federico Ghisolfi explained. “It stands out for its use of premium ingredients and distinctive pairings, such as sun-dried tomatoes and pistachios, alla calabrese, and truffle-infused recipes. Alongside this launch, we are expanding our glass-jar range with three new additions that reflect current flavour trends: lemon, friarielli and ‘nduja. Additionally, we are introducing our Parmigiano Reggiano Cream: the embodiment of the unmistakable quality and authenticity of one of the world’s most renowned and esteemed Italian products. This exquisite cream enhances every subtle nuance of the cheese with its smooth, immersive texture.”

Broad market appreciation for cheeses

buffalo across all distribution channels

According to Luca Vinci, Brand Specialist at Fattorie Garofalo, expectations for the forthcoming edition of TuttoFood are exceedingly high: “This represents a pivotal appointment for our sector and a strategic occasion for engagement with both domestic and international markets. For years, we have observed steady growth in the buffalo cheese sector, which stands out within the dairy industry for its higher real and perceived value. Data substantiate this trend, with products based exclusively on buffalo milk outperforming market averages, yielding a 7.7% increase in volume and an 8.1% rise in value over the previous year. Thanks in part to its higher protein content, buffalo milk is positioned as a premium product, offering a distinctive creaminess and intensity of flavour. This value is evident across all sectors, from large-scale retail and food service to the food industry, where it serves as an ingredient that enhances and improves dishes. Abroad, buffalo meat is increasingly recognised as a key differentiator, underpinned by an integrated supply chain, animal

welfare and consistent quality. We are also focusing on foreign markets by expanding our frozen range, with solutions such as IQF and a variety of pack sizes, which enable us to preserve quality and distinctive characteristics even over long distances.”

At the trade fair, the company shall present a value-driven proposition showcasing the buffalo category’s potential throughout the entire supply chain. “Alongside Mozzarella di Bufala Campana PDO, development remains focused on 100% buffalo milk products such as burrata, stracciatella, and ricotta,” explained Luca Vinci, “which are currently driving category growth, as evidenced by the 18% increase for burrata and 11% rise for ricotta over the past year. Burrata stands out for its texture and richness, stracciatella for its creaminess and intense flavour, while ricotta offers versatility and lightness, showcasing the unique qualities of buffalo milk. Our approach is not to expand our range indiscriminately, but to develop robust products with a clear positioning and consistent standards over time, in line with our integrated, circular and sustainable supply chain.”

versatile Consumers are looking for recognizable and baked products

For Annalisa Fiore, CEO of Fiore di Puglia, participation in TuttoFood 2026 represents an important opportunity to strengthen existing business relationships and develop new opportunities, both in the domestic and international markets: “We expect a dynamic exhibition, increasingly focused on the intersection between tradition and innovation, capable of enhancing authentic products while embracing a contemporary perspective on consumption. In recent months, within our segment we have observed growing attention toward bakery products that are recognizable and versatile, able to adapt to different consumption occasions, from aperitifs to everyday snacking. In Italy, the strong connection to local identity and quality raw materials continues to stand out, while abroad we are seeing increasing interest in products that convey a Mediterranean lifestyle — practical in format yet rich in identity. Another relevant trend is the search for authentic yet accessible taste experiences, with growing attention also paid to packaging and prod-

uct usability. In this context, trade fairs such as TuttoFood are essential for identifying emerging needs and engaging directly with buyers and strategic partners.”

Lots of delicious, award-winning new products

At the fair, the company will present important product innovations, starting with the new cheese Schiacciatine, developed in collaboration with Parmigiano Reggiano. “This product combines the Apulian baking tradition with one of the most iconic ingredients of made in Italy — Annalisa Fiore explained — resulting in a distinctive and recognizable offering designed for both domestic and international markets. Great attention will also be given to the products awarded ‘Product of the Year 2026’: in the Bakery Products category, Taralli classic flavor, Tricioli with olives, Targrissì pizza flavor, Quadrotti bacon flavor and whole wheat Taralli, while in the Gluten-Free category, the Tegolini line, available in tomato and oregano, potato and rosemary, and onion and olive flavors, designed for those following specific dietary needs without compromising on taste.”

Food spending

rebounded in 2025: volume growth and conscious consumption

In 2025, Italian household consumption showed signs of consolidation and, in several sectors, a full-scale recovery, against a macroeconomic backdrop that remained moderate yet stable. According to data from the Ismea-NIQ Observatory, based on a sample of 16,000 households, retail food sales for home consumption rose by 4% in the first nine months of last year. This marks an acceleration from the 2% growth seen in 2024, as the upward trend seen in the previous two years continues to gain momentum, with increases of 6.8% in 2022 and 8.6% in 2023.

The most significant takeaway is the return to volume growth, heralding partial normalisation following the heavy inflationary pressures of recent years. In several categories, there is a clear recovery in purchase volumes, often accompanied by a softening of prices. A prime example is extra virgin olive oil, where volumes surged by 14.8% on the back of a significant price drop (-21%). Similarly, sparkling wine purchases rose (+5.8%), while volumes continued to grow for eggs (+6.7%), bread (+3.1%), and fresh vegetables (+2.9%). Tomato purée (+2%), fresh cheeses (+3.9%), yoghurt (+4.9%), and poultry (+2%) also saw sustained growth.

However, signs of contraction persist in several traditional categories: purchase volumes fell for fresh milk (-3.3%), seed oil (-7.1%) and wine (-2.6%). Consumption habits among families with children are also shifting, with a downturn in purchases of fruit juices (-6.2%) and snack cakes (-3.8%), reflecting an increasing focus on more balanced diets.

On the pricing front, 2025 continued to see fragmented dynamics. While some categories benefited from price drops, significant hikes

«Italian households are seeking a balance between health, sustainability and cost control. Caloric intake is being scaled back as consumers experiment with food alternatives more in tune with a healthy lifestyle, without however abandoning tradition».

were recorded for key staples such as coffee (+16%), beef (+10.4%) and matured cheeses (+9.5%). These fluctuations reflect both supply chain pressures and a shift in demand, as consumers increasingly gravitate towards products offering higher quality or greater perceived value.

From a purchasing behaviour perspective, several drivers already highlighted in previous years are clearly emerging. Italian households are seeking a balance between health, sustainability and cost control. Caloric intake is being scaled back as consumers experiment with food alternatives more in tune with a healthy lifestyle, without however abandoning tradition. In this regard, there is a growing interest in products that combine innovation with deep-rooted local heritage.

In terms of distribution channels, supermarkets remain the primary reference point, ac-

counting for 41% of food spending and recording above-average turnover growth of 5%. Discount stores saw more modest growth (+2.4%), while there is a notable resurgence of interest in specialist local convenience stores. Despite still accounting for a limited share (6.4%), the latter recorded a 20% increase in sales value, driven by both rising average prices and a recovery in volumes. At a regional level, consumption growth was most pronounced in Southern Italy (+4.8%), followed by the North-West (+4.2%). Increases were more modest in Central Italy (+3.7%) and the North-East (+3.1%), highlighting a fragmented yet positive trend on a national scale.

Overall, 2025 saw a rebalancing of household agri-food consumption: following years dominated by inflation, the return to volume growth and more conscious purchasing decisions point to a more discerning, selective, and value-oriented consumer.

Source: Ismea-NielsenIQ

FILENI launches

The Grillers, the special edition dedicated to the barbecue meat segment

Available from May 18 to August 31, the new line expands the barbecue offering with limited-edition products, iconic references and a refreshed visual identity.

Fileni celebrates the summer season with The Grillers, a new special edition dedicated to the world of barbecues, designed to capture one of the most convivial and iconic moments of the year. Available from May 18 to August 31, the line expands the barbecue category with a rich, versatile and flavourful offer.

Alongside consumer-favourite products – such as Bontà Filzate, Arrosticini, Burgers, and Sausages – the range introduces a selection of limited-edition novelties: Spicy Sausages with chicken, turkey, and pork, and Chicken, turkey, and bacon burgers, designed to bring an even more intense and original twist to the barbecue experience.

For this special edition, Fileni in troduces a new visual identity designed to catch the eye and engage consumers. The vibrant, colourful labels feature playful expressions that celebrate grilling as a moment of sharing and enjoyment: “No griglia, no party”, “Ciak si griglia”, “L’appetito vien grigliando”, “Due cuori e una grigliata”, “Vivi e lascia

set of quotes that makes each pack unique and recognizable, nodding to the world of collectibles and turning the packaging into a distinctive element of the line, instantly recognizable on the shelf.

Convenient and single-serve formats also in demand within

the bakery sector

Pietro Meulli, Marketing Manager at Forno Bonomi, stated that at TuttoFood the company would focus on the enhancement of the distinctive hallmarks of its production: “Our products embody a unique tradition that combines quality, versatility and everyday practicality, for both the end consumer and the HoReCa sector. Our communication is predicated upon an authentic narrative, centring on our family roots, the bond with the Lessinia mountain territory, and a heritage spanning five generations. This heritage is a cornerstone of our identity, which we combine with a contemporary vision that appeals to international markets, where the brand is witnessing increasing appreciation. In recent months, we have observed significant trends, notably the burgeoning demand for convenient and single-serve formats. The introduction of Mini Savoiardi aligns with this context. It represents our latest innovation developed to address the evolution of Tiramisù consumption, which is increasingly geared towards single-serve portions. The product is performing extremely well in the HoReCa sector and is also showing significant early growth in large-scale retail and food service segments, particularly abroad, while also boosting domestic consumption.”

The confectionery tradition of the Lessini Mountains

At the fair, Forno Bonomi will be showcasing a wide range of products inspired by the traditional confectionery of the Verona hills. “The success of our Savoiardi biscuits, the company’s historic core and the product that has built the brand’s reputation abroad,” explained Pietro Meulli, “will enable us to showcase the excellence of the entire Forno Bonomi range at TuttoFood. Alongside this iconic product, we will be presenting an ever-expanding and diverse range, including classic butter shortbread and chocolate shortbread, amaretti, sweet and savoury puff pastries, all being the hallmarks of Italian confectionery. Rounding off the selection is the Tortafrolla, a traditional dessert made according to an old family recipe from the Bonomi family, which visitors will be able to sample for the first time in a new version created by the Italian Chefs’ Federation.”

solutions Beyond lactose-free: comprehensive

At TuttoFood Andrea Frascheri, Sales Manager at Frascheri, anticipates a meaningful dialogue with buyers and stakeholders who are increasingly focused on products that bridge nutritional value, innovation and manufacturing reliability: “Within the dairy segment, recent months have seen significant growth in the health and conscious-nutrition demographic. These consumers are no longer simply seeking lactose-free options, but comprehensive solutions: light, functional and with transparent nutritional profiles. Against this backdrop, demand is growing for highly digestible products with reduced fat content and practical formats tailored to daily consumption. At the same time, there is a sustained interest in products defined by their origin and raw material quality, such as goat and buffalo milk, which are effectively diversifying on-shelf selection. Internationally, there is also a growing focus on evolved ‘free-from’ products and more precise segmentation, enabling retailers to capture high-value niche markets.

For us, the challenge is clear: translating technical expertise and a controlled supply chain into tangible offerings for mass-market retailers that can drive shelf rotation and differentiation.”

Well-being without compromising on flavour

The company will showcase a range of new developments at the fair. “We will be presenting Frascheri ‘Meno di 1’ lactose-free milk,” Andrea Frascheri explained. “This is a highly innovative product: low-fat and lactose-free, designed for the sophisticated consumer who prioritises well-being without compromising on flavour. This product aligns perfectly with the trends of well-being and conscious nutrition, providing a clear and distinctive solution on the shelf. Alongside this launch, we are strengthening our offering with Arianna UHT cream in a 500ml format (also available in a lactose-free version), designed to deliver professional quality in a size ideal for home use. We are also featuring distinctive products such as semiskimmed UHT buffalo milk, alongside UHT and ESL goat milk.”

Consumers are championing products and certified provenance with a distinct

identity

According to Francesco Prinetti, Head of Marketing & Business Development at Fratelli Beretta, TuttoFood remains a strategic fixture. It is not merely a hub for meeting trade partners, but a vital ecosystem designed to champion Italian excellence: “An ideal platform to reaffirm our company’s role as a benchmark for Italian charcuterie and deli specialities. In the FMCG sector, cross-cutting trends are beginning to emerge. There is a growing demand for products that combine convenience with premium quality, alongside a significant expansion in gourmet ready meals and the ‘home fine dining’ concept. Interest in wholesome, minimally processed ingredients also continues to gain traction, alongside the demand for convenient solutions tailored to every moment of the day. Against this backdrop, snacking is evolving to include savoury options, with single-serve formats specifically designed for on-the-go consumption. Alongside innovation, tradition continues to be pivotal: consumers are championing products with a distinct

identity and certified provenance. This is an area where the Fratelli Beretta brand stands out, boasting a range of 24 PDO and PGI products, the authentic expression of Italian charcuterie.”

New, flavourful and convenient products

As in previous editions, Fratelli Beretta will showcase a truly robust innovation pipeline at this year’s TuttoFood. “Among the standout launches, we are introducing ‘Le Monetine’, a concept that reimagines the way we eat salami”, Francesco Prinetti explained. “These tasty, versatile slices are available in Sette Nani, Colli di Barzanò, and Cacciatore varieties, all in a practical resealable pouch. It is a product designed for various occasions, from sandwiches and snacks to aperitifs or simply as a standalone treat. Another highlight is the ‘Maestri della Bresaola’ range, a comprehensive collection set to become the benchmark for self-service bresaola. The line-up features Valtellina PGI Bresaola Punta d’Anca and Bresaola Carpaccio, alongside specialities such as North American Black Angus Bresaola, Chiavennasca, and Slinzega.”

With three highly specialized plants in Italy, flexible production lines, customized recipes, and tailored packaging, we offer ad hoc solutions carefully designed to meet the specific needs of each client.

Demand for quality, on the rise in the frozen food sector

health and service

Giulia Scapuzzi, Managing Director at Gea Industrie Alimentari, has very high hopes for this year’s TuttoFood: “This represents a strategic opportunity for us to consolidate our commercial relationships, develop new business opportunities and gain a stronger foothold in international markets. Over the past few months, both in Italy and abroad, we have observed a number of key trends in the frozen food sector: firstly, a growing demand for premium products that combine high-quality ingredients with authentic recipes, as well as a strong return to Italian culinary traditions, particularly regional specialities. We also identified a growing focus on wellbeing and nutritional quality, with an emphasis on simple, recognisable ingredients and increasingly clean and concise lists of ingredients. We are also seeing a shift in consumer habits linked to smaller households, which favours single-serve and time-saving formats, alongside a growing demand for ready-to-cook solutions that combine convenience and taste. Against such a backdrop, our unique selling point lies in our ability to support our clients with bespoke solutions: from formulation and packaging to logistics management.”

Products for every consumption occasion

At TuttoFood 2026, the company will unveil a significant expansion of its product range, with the aim of covering the main consumption occasions more comprehensively than ever. “We have expanded our range of microwaveable single-serve first courses to include recipes such as Truffle Risotto,” explained Giulia Scapuzzi, “designed for consumers seeking convenient solutions with a premium edge. In the main courses and side dishes category, we offer escalope with mushrooms and potatoes, and beans alla uccelletto, which meet the growing demand for authentic, familiar recipes. We have also expanded our range of ready-to-pan packet recipes, with new additions such as Risotto alla marinara. Finally, one of the main new additions is the introduction of the breakfast and sweet snacks category, featuring ‘Mini Chocolate Calzones’.”

Discover the new GIAS world at TUTTOFOOD

All the GIAS quality with a fresh new style

Come and discover our new products from May 11th to 14th

Traditional Italian recipes made just like "in the old days"

TUTTOFOOD Rho Fiera Milano Hall 2P – Stand B15

Original and modern recipes enriched with a mix of flavours and culinary influences

Ready-made specialities from the finest Mediterranean cuisine

plant-based

Frozen products meet the demand for well-being and sustainability

Christian Fadda, Sales and Marketing Manager at Gias, holds very positive expectations for the upcoming edition of TuttoFood, focusing on commercial development and expanding the brand’s footprint across international markets: “In recent months, we have observed a strong growth trend in the frozen plant-based segment, driven by consumers seeking healthy, sustainable, and convenient plant-based solutions with an authentic taste. This demand for well-being and sustainability translates into the launch of our new È Bio organic line, which features modern flavour profiles such as our quinoa stir-fry with mango, vegetables, and black beans. It also drives the expansion of our vegan range with high-protein, high-fibre main courses, including our plant-based vegetable stew. We are also witnessing a major resurgence of Mediterranean tradition, showcased through the use of natural local raw materials — specifically Sila Potato PGI and Tropea Calabria Red Onion PGI. These premium ingredients enhance both simple and prepared side dishes, ranging from grilled vegetables to regional specialities such as caponata, Neapolitan-style escarole, and sautéed chicory, reinforcing the importance of offering recipes with recognisable ingredients.”

Innovative, convenient and premium products

At the fair, the company will unveil significant innovations within the frozen plant-based segment. “We will be focusing on products that ensure reduced preparation times, convenience, and high quality standards,” Christian Fadda explained. “All of this is supported by more sustainable packaging and clear, easy-to-read labelling. The primary developments will consist in the restyling and expansion of our Come una Volta, Voglia di Gusto, Voglia di benessere, and Mediterraneo a Tavola ranges. The offering will include an extensive assortment of side dishes, with a specific focus on ‘dry-fry’ battered and breaded vegetables — oven-baked rather than pre-fried for a lighter profile — notably our cauliflower nuggets, alongside the development of new, gourmet appetisers.”

Thevalue proposition, transparency and quality of canned goods are on the rise

Dario de Stefano, General Sales Manager for Italy at Grupo Consorcio, explained that taking part in TuttoFood will afford the company a strategic opportunity to maximise the visibility of its product range and to engage with existing and potential customers: “It is an opportunity to strengthen the ties that are essential to the growth of our business venture in Italy. Moreover, engaging with international players provides a constant source of inspiration, helping to come up with new ideas that can also be applied at a local level. As for market trends, the growth in popularity and interest in Cantabrian anchovies continues; thanks to their exceptional quality, they are gaining a strong foothold in Italy as a main course in their own right, rather than merely a supporting ingredient. This pattern is set against a rather complex backdrop, in which consumer purchasing habits appear to be polarised: while price sensitivity has a profound impact on day-to-day choices, a strong

demand for value, transparency and quality is also emerging. Ultimately, the market rewards high-quality preserves that successfully combine traditional craftsmanship and local flavours with the necessary convenience for consumers.”

New organic, fresh food and single-serve offerings

Over the course of the spring, the company will be launching a range of new products in three main areas: organic, fresh produce and single-serve consumption. “In the organic segment, we are expanding our range of organic tuna in extra virgin olive oil with new tin sizes,” explained Dario de Stefano. “We are also introducing strategic new sizes for Cantabrian anchovies in organic extra virgin olive oil. At the same time, we are aiming to gain a stronger footprint in the fresh food section with a range of ready-to-eat specialities made with Cantabrian anchovies (XL Serie Oro anchovies, smoked, with garlic and parsley), which have a shelf life of six months. To meet the demand for single-serve consumption and cater to the gourmet snack market, we are launching a 40g black lithographed tin of Cantabrian anchovies, an ideal size for a single serving.”

At the heart of Cocoa

South American cocoa, sourced from the finest plantations in Peru, is an ancient and precious ingredient. Its uniqueness gives chocolate an intense yet smooth character, perfect for tastings and gourmet pairings. Each bar is a journey of flavour, an invitation to explore authentic and surprising tastes.

An 80-year journey driven

by heart and mind

Marco Generoso, Marketing Manager at Icam Cioccolato, views TuttoFood as an event of significant strategic importance: “It is Italy’s premier food & beverage event, but it also falls during a symbolic year as the company celebrates its 80th anniversary. It is a milestone that we view not merely as a celebration, but as the affirmation of a path built on our two defining pillars: ‘heart’ — our passion for the raw material and the entire supply chain from cocoa to chocolate — and ‘mind’, reflecting the rigour applied to quality standards, controls, certifications, and technological innovation. Against a complex global backdrop, marked by significant price volatility in raw materials, rising transport and energy costs, and an increasingly crowded competitive landscape, we continue to respond through innovation in product, packaging and communication. At the fair, our objective is to engage with leading Italian mass-market retailers and strengthen the dialogue with international partners and distributors. We aim to highlight the Vanini brand, which embodies manufacturing excellence, end-to-end supply chain control, and a responsible, sustainable approach toward countries of origin — a commitment that remains one of our primary growth drivers.”

A wealth of innovation under the Vanini brand

At TuttoFood, Icam will unveil a range of new additions under the Vanini brand. “2026 will notably mark the launch of a commemorative Capsule Collection for the company’s 80th anniversary, highlighting the themes of origin and aromatic profiles,” Marco Generoso explained. “This reinforces Vanini’s positioning as an expert brand capable of guiding the tasting experience. For our Tasting Experience line, we will be unveiling two new Winter Edition products inspired by Italian confectionery tradition and the festive season, including Milk & Cookies, designed to blend familiarity with originality. Also within the Tasting Experience line, we are launching a new addition to our dual-layer bar range — a category where Vanini is currently a pioneer on Italian shelves — featuring a recipe that combines chocolate creaminess with the freshness of citrus.”

compelling narrative underpinned by a Consumers are increasingly seeking products

At TuttoFood 2026, Matteo Pezzana, Export Manager at Il Pesto di Pra’, anticipates an increasingly pivotal forum to drive international exchange and strengthen relationships with key buyers and partners: “The fresh pesto market is undergoing sustained expansion, and we believe the trade fair represents a fundamental opportunity to showcase the authenticity upheld by companies like ours. Our profound connection to the Ligurian land remains a key point of differentiation within an increasingly competitive landscape. In recent months, several compelling trends have emerged: an increasing demand for fresh products capable of delivering artisanal quality and home-cooked flavour, coupled with a greater awareness of sustainable supply chains and responsible packaging solutions. On an international scale, we are witnessing a significant expansion of the pesto culture, which has evolved beyond a mere pasta sauce to become a versatile ingredient across diverse cuisines and culinary applications. Ultimately, consumers have become increasingly inquisitive and well-informed, actively seeking authentic experiences underpinned by a compelling narrative. Ours is inextricably linked to our heritage: we are based in Genoa Pra’, the quintessential home of basil, which we have cultivated for two hundred years. For over two decades, we have been producing fresh pesto in strict adherence to the traditional recipe, employing only the finest quality ingredients.”

One land, one supply chain, one product

In line with its enduring practice, the company has recently focused its efforts on the supply chain. Basil is the cornerstone of our fresh pesto’s excellence,” explained Matteo Pezzana. “Consequently, we are steadfastly committed to cultivating our own basil in Genoa Pra’. The expertise gained over two centuries of cultivation, coupled with the transmission of traditional farming knowledge through the generations, constitutes an invaluable heritage that is directly reflected in the quality of the end product. Basil cultivated in Pra’ is characterised by its unmistakable traits: tender, convex leaves, a delicate aroma, and a subtle hue — elements that define the distinctive identity of the resulting pesto. Our greenhouses are situated a few metres from the processing facility: harvesting, cleaning, and preparation operations are all performed within a single day, ensuring that both freshness and aromatics are perfectly preserved.”

Italian agri-food exports: record highs tempered by new vulnerabilities

In 2025, Italian agri-food exports solidified their international expansion, reaffirming their strategic role within the national economy; however, this period simultaneously exposed new vulnerabilities linked to global volatility and import dynamics. According to analysis by the Cia-Agricoltori Italiani research department based on Istat data, Italian food and beverage exports reached € 72.4 billion last year, up 4.9% on 2024. This growth, however, was offset by agri-food imports, which stood at € 73.2 billion, showing a significantly higher increase of 10.5% year-onyear. This shift has pushed the trade balance back into negative territory, with a deficit of approximately € 769 million, reversing the positive trend seen over the past two years.

On closer inspection, export growth was driven by both the agricultural sector, up 9.4%, and processed products (food, beverages, and tobacco), which posted a 4.3% gain Export data for the industrial sectors represented by Unione Italiana Food — a Confindustria member encompassing 530 companies and over 900 brands — confirm a historic milestone: € 25 billion in value, reflecting a 9.2% increase year-on-year. Specifically, among the most dynamic sectors, coffee stood out with a 24.6% gain, followed by jams and confectionery with an increase of over 20%, ice cream at 18.8%, and cocoa and chocolate at 18.4%. The frozen food sector (+9.1%) and bakery products (+6.4%) also performed well, while pasta remained broadly flat compared to 2024.

Geographically, Italian agri-food exports remain heavily anchored to the European market. In 2025, approximately 59% of exports were destined for EU countries, a figure that rises to 69% when including the United States. Germany reaffirmed its position as Italy’s leading trade partner, accounting for € 11.2 billion, followed by France at € 7.9 billion, edging ahead of the United States (€ 7.5 billion). Spain rounded out the European picture with

«In 2025, Italian agri-food exports solidified their international expansion, reaffirming their strategic role within the national economy; however, this period simultaneously exposed new vulnerabilities linked to global volatility and import dynamics».

€ 3.4 billion, while among non-EU markets, the United Kingdom (€ 4.9 billion), Switzerland (€ 2.4 billion), and Japan (€ 1.7 billion) delivered strong performances.

Growth dynamics, however, showed Europe to be more buoyant than non-European markets. Germany and France both saw 6% growth, while Spain recorded a robust 13% increase and Poland surged by 16%. Austria (+7%), Belgium (+4%), and Switzerland (+4%) also performed well. Conversely, the United States saw a 5% decline and Japan a sharper 12% drop, signalling a slowdown in markets traditionally among the most dynamic for Italian exports.

Against this backdrop, the issue of US tariffs proved most significant. Throughout 2025, the introduction of new tariff measures by the Trump administration significantly impacted Italian exports to the US market.

Overall sales fell by € 353 million year-onyear, with the contraction becoming even more pronounced during the second half of the year. Between June and December, the cumulative loss reached € 668 million, highlighting the direct impact of trade tensions. In particular, December saw a 27% slump, bearing out the volatility of the international landscape.

On balance, 2025 depicts an Italian agri-food export sector that remains resilient but is increasingly vulnerable to external shocks, from shifting trade policies and currency swings to geopolitical volatility Growth remained significant, confirming the competitiveness of Italian manufacturing excellence across global markets; however, the return to a trade deficit and headwinds in key regions like the US underscore the need for more robust international diversification and consolidation strategies.

Source: Cia-Agricoltori Italiani Research Department based on ISTAT data

Made in Italy tradition and innovation securing international market share

According to Gabriella Bollino, Sales and Marketing Manager at Inalpi, strengthening and expanding the international network is a key priority following the company’s significant investment: “We have a structured plan to attend the major trade fairs in the sector, such as Gulfood in Dubai, Foodex in Tokyo, and the upcoming events at TuttoFood in Milan, PLMA in Amsterdam and Thaifex in Bangkok. These represent key opportunities to strengthen business relationships, identify new partners and boost the brand’s visibility in overseas markets. This decision stems from the growing interest shown by international operators in Italian producers, particularly companies like ours, which are recognised for their ability to develop products that embody both tradition and innovation — as in the case of Latterie Inalpi’s Mascarpone — as well as for the high standards of safety and quality of their raw materials. One of our key strengths is the combination of operational flexibility and industrial expertise, which enables

New ready-to-eat dairy products

us to manage bespoke production while maintaining high quality standards. This feeds into a significant competitive edge in supporting our international expansion and responding effectively to the demands of an increasingly discerning and diverse customer base.”

The company is introducing a new range for the self-service aisles. “The Inalpi Piedmont PDO Cheese Selection in a Darfresh pack features two attractive options,” explained Gabriella Bollino. “The first consists of Bra Duro PDO, Toma Piemontese PDO and Raschera PDO, while the second comprises Bra Tenero PDO, Toma Piemontese PDO and Raschera PDO. Complementing the Piemontese PDO selection is the Latterie Inalpi Gourmet Selection, offering a range of cheeses flavoured with pesto, chilli and truffle. The ‘Piemontese PDO’ and ‘Gourmet’ selections consist of trays containing three 100-gram portions each. The product was designed to provide a ready-to-eat combination, with a view to showcasing the region’s finest dairy products in a practical and accessible way.”

Traditional expertise

and cutting-edge technologies

According to Pasquale Petti, Managing Director at Italian Food – Petti Group, TuttoFood represents an ideal vantage point and a vital forum for dialogue with both domestic and international retail partners: “This is even more pronounced following the reorganisation by Fiere di Parma, an initiative that has bolstered the event’s international standing. We are participating in this edition, following a highly successful 2025 event, with a dual objective: the consolidation of our premium positioning — a model that fuses expertise passed down through four generations with cutting-edge technology — and the launch of new products, such as the Petti Ready Sauces. These will be available in convenient 250 g and 350 g bottles, in both Datterini and Ciliegini varieties. Designed to meet the demand for convenience without compromising on authenticity, these sauces are distinguished by an exceptionally clean label: containing no added sugars, preservatives, or thickeners.. Through low-temperature processing, we preserve the vivid red hue and the fragrance of tomatoes as if they were freshly harvested. Furthermore, our stand will feature a large open kitchen, welcoming all visitors to a series of live cooking demonstrations. Three renowned chefs and food influencers will take turns to showcase our products, creating recipes designed to accentuate their premium qualities.”

Recognition for an innovative vision

For the company, 2026 also marks a year of re-established excellence. “We are proud to announce that our ‘La Completa’ Fine Pulp with 6 tomatoes has been voted Product of the Year 2026 in the tomato preserves category,” explained Pasquale Petti. “This follows the success of our 6-tomato Passata, which received the same accolade in 2025. This significant accolade serves as a testament to a corporate vision long defined by innovation — specifically within the exclusive ‘La Completa’ line. This range is the result of rigorous selection and the processing of premium tomatoes cultivated across the six Italian regions most iconic for their canning traditions: Emilia Romagna, Toscana, Umbria, Lazio, Campania and Puglia.”

High-convenience chilled products gain a stronger

foothold

Matteo Laconi, Marketing Manager at La Linea Verde, views TuttoFood as a pivotal occasion for engagement with the market and leading retail operators, within an increasingly international setting: “Expectations for this edition are upbeat; we anticipate high-calibre attendance and a productive dialogue on the trends driving the evolution of the consumer goods sector. In recent months, we have observed some very clear market dynamics. On one hand, consumers are becoming increasingly attentive and selective; on the other, they continue to seek solutions that simplify daily meal management. Against this backdrop, high-convenience chilled products are gaining a stronger foothold, increasingly serving as a catalyst for integrating plant-based options into daily diets in a way that is both practical and rewarding. Among the most significant

trends — beyond organic products, which continue to evolve from a niche segment into a structural component of retail assortments — we see growth in ready-to-use or highly convenient solutions, a demand for quality and supply chain transparency, and an increasing appetite for consumption experiences that combine convenience with taste variety, often with a global twist.”

An innovation-driven journey

At the fair, the company will unveil an innovation roadmap spanning the entire year, structured around thematic milestones and designed to capture key consumer trends. Among our most recent launches, we will be showcasing a new addition inspired by Spanish cuisine — the DimmidiSì Seafood Paella,” Matteo Laconi explained. “Alongside this, we are further developing our Tortilla range, a rapidly growing category within the chilled section. Alongside these, we will unveil the evolution of our Piatti Unici with the launch of the new Golosi line, which combines recognisable ingredients and complete recipes. We are also introducing new products developed through co-marketing with supply chain partners such as GranTerre Parmareggio and Latteria Soresina: a key enabler to engage new audiences by tapping into the consumer bases of the brands involved and expanding touchpoints within the category.”

Our salmon are raised with care and dedication! Every day, we responsibly strive to improve the conditions of our farms, following the strictest safety standards. All Re Salmone salmon are raised according to high-quality standards. Our farms contain no more than 2.5% salmon in at least 97.5% water, allowing the sh to swim freely in cold, deep waters. They are processed without colorants, additives, and without ever resorting to freezing methods. Because ensuring the health and authenticity of our salmon is also an act of love for our own well-being.

Wild Alaska salmon

continues to gain traction

According to Nico Palazzo, Vice President of La Nef, TuttoFood has consistently proven itself as a strategic event, capable of generating high-calibre leads and tangible growth opportunities: “Furthermore, it serves as an ideal showcase for communicating our company’s defining values —foremost among which is the distinct advantage of smoked salmon that is meticulously reared and never frozen. This cornerstone of our production philosophy has enabled us to secure a foothold in the premium segment and deliver a superior quality product. This excellence is best embodied in the Re Salmone line, the premium Coda Nera range, and the Bottega del Mare sides dedicated to the HoReCa channel. Over the past two years, we have observed a significant shift in consumer preferences. Specifically, we have registered a growing interest in wild Alaska salmon, which is increasingly perceived as a more sustainable and healthful choice. Driven by a heightened nutritional awareness, this trend has prompted us to invest in a production line dedicated exclusively to this variety. Operating independently from our farmed salmon facilities, this line is equipped with specialised machinery tailored to the specific qualities of wild salmon flesh, thereby ensuring its unique characteristics are fully optimised.”

A gourmet innovation from the Cantabrian Sea

The company is focusing specifically on a pioneering product. “We are investing heavily in semi-preserved Cantabrian Sea anchovies, which require refrigeration,” explained Nico Palazzo. “These feature a lower salt content compared to the traditional ambient-stable version. They are processed directly in Laredo, Cantabria, where we oversee the entire supply chain, from catch to packaging. These anchovies are particularly esteemed for their delicate flavour, exceptional quality, and entirely artisanal production. We are also undertaking a restyling of the Coda Nera line, tailored for large-scale retail, featuring revamped packaging and the introduction of ‘long-slice’ Scottish smoked salmon. Finally, for the HoReCa channel, we are unveiling ‘Estremo’ pre-rigor fresh salmon, a sushi-quality fillet engineered to guarantee peak freshness and high performance in professional kitchens.”

Bring a tempting offer to your shelves, all the delights of the Lago line: The pleasure of tradition with wafers, rolls, ladyfingers, and sweet snacks; The intense pleasure of Chocolate with Lago Plaisir Chocolate; The free pleasure of being good with the Be-Goodie sugar-free line.

Come discover all our products at TuttoFood from May 11 to 14. Stand G10 | Hall 12.

Consumers are increasingly seeking to strike

a balance between indulgence and nutritional discipline

Cristina Segatto, Marketing Manager at Bouvard Italia & Lago Group, views TuttoFood as a strategic cornerstone: “First and foremost, it offers a platform to showcase our international footprint as part of the Bouvard Biscuits Group, leveraging our shared manufacturing and commercial synergies. It will also serve as a pivotal opportunity to consolidate and scale our partnerships both globally — with a footprint spanning over 100 countries — and within the Italian market, where we are targeting further penetration, particularly across Nielsen Areas 1 and 2. Our new Be-Goodie range, aligned with the robust ‘freefrom’ macro-trend in the FMCG sector, addresses the demands of a cross-market demographic seeking to strike a balance between indulgence and nutritional discipline. While our current focus remains on sugar-free wafers, we are actively developing further functional products designed to meet diverse consumer requirements without compromising on flavour. While demand for functional products is on the rise, there is a concurrent resurgence in the appetite for tra-

Rebranding and new product development

ditional comfort foods; this has driven our extensive reformulation and rebranding of doughnuts and tarts, now consolidated under the Lago1968 brand.”

At the trade fair, the company will unveil its new brand architecture, encompassing a series of product launches alongside its rebranding endeavours. “Our focus will be on Be-Goodie Sugar Free”, Cristina Segatto explained. “This range of sugar-free wafers, containing less than 0.5% sugar, delivers functional indulgence — offering a more nutritionally disciplined profile that remains every bit as delicious and indulgent. In the wafer category, we will also be premiering the new 220 g Party Intense Cocoa product. We will also be showcasing a thorough rebranding of the Lago1968 snack range, alongside the introduction of the new Yogurt Doughnut product. This is more than a mere new look and feel, as we have refined our recipes to ensure softer doughs for our doughnuts, the use of barn eggs, and reduced fat content across both doughnuts and tarts. Our tarts also feature richer, more natural fillings, imparting a more intense and distinct flavour.”

markets Pinsa footprint expands across global

According to Stefano Villa, Sales Manager at Orva, expectations for this year’s TuttoFood reflect the company’s ambition to expand internationally: “The primary objective is to consolidate and cultivate new business opportunities through a targeted approach across European markets. More specifically, we aim to gain a stronger foothold in the Nordic countries, Eastern Europe and across Western Europe, regions where there is a growing appreciation for Italian baked goods, with special emphasis on our own product range. With regard to market trends, we are seeing a well-established pattern both in Italy and abroad: the unstoppable rise of pinsa. This sector continues to record double-digit growth, confirming that it is no longer just a passing fad, but a new consumer standard. Modern consumers seek products that combine convenience and versatility with a premium sensory experience, favouring high digestibility, qualities that establish pinsa as today’s trendsetter.”

Extensive range of new bakery offerings

At the trade fair, Orva will showcase several new product launches, the culmination of intensive research and development alongside a comprehensive review of the most compelling market trends. “As for our Pinsa,” explained Stefano Villa, “we will be introducing a new recipe using a variety of flours, completing the range with a product that was missing from our range. We will also be showcasing two new thick-sliced breads, rich in seeds and fibre with an exceptionally soft texture; these leverage a gourmet profile to bring premium quality to a wider audience. Rounding off our range is the new ‘family-size’ Pan Carrè, designed to meet the needs and changing consumption habits of consumers, offering both convenience and a larger size.”

Out-of-home and consumption continues to gain

on-the-go

momentum

According to Igor Furlotti, Sales Manager for Italy at Parmafood, views TuttoFood as a key operational milestone: “Far from being a mere showcase, it is a practical touchpoint for market engagement, invaluable for gathering insights and cultivating new opportunities, both in Italy and internationally. Within a fast-changing landscape, we are seeing the fresh ready-to-eat segment broaden its horizons, increasingly diversifying its target audience, consumption occasions, and formats. Out-of-home and on-the-go consumption is notably on the rise, driving demand for convenient, versatile, and immediate solutions; similarly, there is a growing appetite for healthy, plant-based, and free-from offerings. Concurrently, even more established categories such as ready meals are undergoing a period of renewal, underpinned by a heightened demand for variety and premium quality. From a global

perspective, we are witnessing robust interest in high-service fresh products, which are proving to be a key driver for growth. Against this backdrop, our objective is to revitalise categories that have long remained stagnant, by capturing shifting consumer trends and translating them into market-ready solutions.”

Ready-to-eat innovations

At the trade fair, the company will unveil a number of innovations that reflect its approach to new product development within the fresh ready-to-eat sector. “Our goal is to make the product more accessible, more versatile, and more closely aligned with daily habits,” Igor Furlotti explained. “Among the new products on display will be Fresche Idee Kids, a range designed to introduce young consumers to the fresh ready-to-eat category, and Snack On The Road, a line dedicated to on-the-go consumption featuring savoury snacks and fresh dips. The core of the offering remains centred on ready meals, now expanded to include new vegan options, low-temperature cooked meat entrées, and a fully vegetarian line of gourmet risottos, alongside gluten-free selections under the Pagnotto brand. Over the past few months, we have also focused on rebranding the Fresche Idee range to strengthen its brand identity and on-shelf visibility.”

Premium products guarantee

quality, clear provenance and distinctive values

According to Roberta Anelli, Marketing & Communication Specialist at Pastificio Granoro, the upcoming edition of TuttoFood is expected to be a truly international event, featuring a significant presence of importers and buyers from a range of strategic markets: “While the geopolitical climate of recent weeks has created a backdrop of uncertainty that could impact attendance, the trade fair remains a pivotal hub for networking and business development. Consequently, our outlook is upbeat. TuttoFood is a vital opportunity for us, not only to strengthen existing partnerships but also to tap into new business opportunities and showcase our brand’s evolution, both in terms of product range and supply chain innovation. In terms of market trends, recent months have seen a pronounced surge in interest — both in Italy and abroad — for premium products that guarantee quality, clear provenance, and distinctive values. Against this backdrop, our Dedicato range — a fully traceable pasta produced

from 100% Apulian wheat — is performing exceptionally well, as it perfectly aligns with these demands for authenticity and transparency.”

A blockchain-backed traceable supply chain

At the fair, the company will showcase the evolution of its blockchain traceability project, developed in partnership with Authentico. “This is a practical tool that gives consumers simple, immediate access to the entire supply chain story, from farm to fork, further strengthening the trust and connection with our 100% Apulian wheat”, Roberta Anelli explained. “It is a significant step in making our commitment to quality, certified provenance and sustainability increasingly tangible. Alongside this, we have invested heavily in the development and relaunch of several strategic product lines. Specifically, we will be unveiling our revamped range of Granoro ready-made sauces: simple recipes, curated ingredients, and a strong regional identity, designed to meet the demands of an increasingly discerning consumer unwilling to compromise on convenience.”

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In Italy, 8 out of 10 consumers want to know the origin of the fish they purchase. The “Seafood from Norway” mark is a guarantee of origin and represents an effective marketing tool for Norwegian seafood products.

Scan the QR code or visit the Norwegian stand at TuttoFood 2026 to discover how the “Seafood from Norway” origin mark can add value to your products and to your brand.

From 11th to 14th May, come and visit us at TuttoFood:

EU food & beverage exports are picking up pace amid a complex landscape

In 2025, European agri-food exports cemented their pivotal role in the global arena, hitting record highs, even though signs of cooling momentum and mounting complexity began to surface at the same time. According to the European Commission’s latest figures, total EU export value reached € 238.4 billion last year — a 1% uptick on 2024 (+€ 2.8 billion) — further cementing Europe’s standing as a dominant force in global trade. A particularly telling metric is that the EU stood alone among major global players in securing export growth in 2025, while the United States (-7%), Brazil (-1%), China (-3%), and Canada (-6%) all saw their figures retreat. A sign of resilience in an international landscape marked by volatility and escalating trade tensions.

Geographically, European exports remain heavily weighted towards a handful of core markets. The United Kingdom remains the EU’s leading trading partner, accounting for 23% of total exports and € 55.6 billion in value, up 3%. The United States follows with € 28.6 billion (12%), down 6%, while China’s share has fallen to 5%, marking a sharp decline compared with previous years. Overall, non-EU Western Europe accounts for 32% of exports, while North America holds a 14% share.

EU agri-food exports – top 10 export countries (million €)

On the commodity front, the export basket remains both broad and diversified. The leading categories are cereal-based preparations at € 25.4 billion (up 3%), dairy products at € 20.8 billion (up 6%), and wine at € 16.4 billion (down 6%). Among the most buoyant categories are coffee, cocoa, and spices, which surged 24% to € 13.3 billion, a spike primarily fuelled by rising prices. Conversely, flagship products such as olive oil (-16%), cereals (-8%), and fruit and vegetables (-5%) saw their valuations retreat, hit by shifting price dynamics and thinning volumes. A defining feature of 2025 was the pivotal role of pricing: the uptick in export value was bolstered by price effects rather than volumes, which remained largely flat compared to the previous year.

Source: Eurostat ComExt – European Commission

BRONZE - DRAWN 100% ITALIAN WHEAT

SLOWLY DRIED

DRIE D

FOR US, QUALITY HAS ALWAYS BEEN A MATTER OF METHOD. LIKE THE ONE WE USE FOR OUR BRONZE-DRAWN PASTA, A TRADITIONAL PROCESS THAT GIVES IT A ROUGH SURFACE, ALLOWING IT TO HOLD SAUCES BETTER. MADE FROM 100% ITALIAN WHEAT FROM A CERTIFIED SUPP LY CHAIN, THE PASTA UNDERGOES SLOW DRYING, WHICH OPTIMALLY PRESERVES ITS ORG ANOLEPTIC AND NUTRITIONAL PROPERTIES.

1ST PLACE PACKAGING AWARD FOOD CATEGORY

Growing polarisation in private label purchasing patterns

According to Margherita Mastromauro, President of Pastificio Riscossa, the upcoming edition of TuttoFood represents far more than a mere showcase: “It is a time for reinforcing strategic relationships. In this connection, we anticipate significant support in expanding our international presence across both the retail and food service sectors. This is a particularly critical objective at a time when geopolitical tensions threaten to undermine our national ‘made in Italy’ heritage. With regard to trends, the most significant figure for our company is the 50% surge in sales of bronze-die pasta shapes sourced from a 100% Italian supply chain. Furthermore, we are observing an expansion of private labels across both mainstream and premium segments, a trend set to intensify due to geopolitical uncertainty and the renewed surge in inflation, which will soon impact shelf pricing. While this may diminish the shelf space available to proprietary brands, the trend presents fresh opportunities as a private label manufacturer, an area in which we operate for a select group of retailers.”

The company is currently undertaking capital expenditure in the region of € 20 million, alongside the strengthening of its sales network and a new marketing initiative for the Riscossa brand. “At TuttoFood 2026, we will be showcasing the full range of Riscossa Premium and mainstream lines,” explained Margherita Mastromauro. “These will serve as the foundation for the innovative marketing projects we are set to roll out in the coming months. Through its Premium line, Pasta Riscossa delivers the excellence of 100% Italian wheat, featuring certified traceability. With a protein content of 14% and bronze-die extrusion, it ensures a perfect al dente texture and a roughness that pairs exquisitely with any sauce. This culinary secret, achieved through slow-drying processes, is preserved in paper packaging certified by both the FSC and Aticelca, ensuring the utmost respect for the environment.”

PLUS SALADS. MORE MORE SPICES TASTE.

New Plus Salads from “I Pronti” Pedon range!

Spices and ingredients combined with legumes, grains and vegetables to create ready-to-eat salads with a unique taste!

plant-based solutions Increased demand for convenient, shelf-stable

Loris Pedon, Chief Commercial Officer at Pedon, stated that participation in TuttoFood 2026 would represent a key opportunity to engage with partners and stakeholders: “This is a major opportunity to consolidate our position within the shelf-stable plant-based ready meal segment and to showcase a growth path based on innovation, process development, and brand strengthening. In recent months, we have observed an increasingly marked shift in consumer behaviour: there has been a significant rise in demand for practical, shelf-stable plant-based solutions that can adapt to dynamic and flexible lifestyles. At the same time, the factors driving consumer choices in related categories, such as snacks, are becoming increasingly clear: on the one hand, the search for tangible nutritional benefits, such as protein, fibre and a greater sense of fullness; on the other, an essential focus on flavour. In this connection, 54% of consumers say they would not buy a product if its flavour were compromised (data from Nexira, Food & Beverage Market Predictions 2026). Within this landscape, we are responding with new offerings featuring richer, more satisfying recipes, more dynamic styles and innovative flavours, capable of combining wellness, convenience and sensory experience.”

Two convenient and versatile new products

At TuttoFood, the company will be presenting two convenient and versatile innovations. “We will introduce Insalate Plus, an evolution of the ‘I Pronti’ range, which brings an even sharper focus on flavour through the use of spices — now a common feature on Italian tables — and richer recipes,” explained Loris Pedon. “They consist of ready-made, nutritionally balanced meals made from grains, pulses and vegetables, using 100% natural ingredients and no preservatives, available in three varieties: Bulgur and lentils with curried vegetables, a rice and edamame mix with vegetables in soy sauce, and a quinoa and bean mix with vegetables seasoned with chilli and paprika. The second innovation concerns the revamping of the Legumi Snack range, featuring an eye-catching new design and the introduction of new flavours.”

reliable Consumers buy products at a fair price high-quality,

According to Emilia Lisdero, Marketing Manager at Raspini, TuttoFood represents the ideal setting in which to strengthen existing partnerships and forge new professional relationships: “It is one of the most effective ways to engage with high-calibre domestic and international industry professionals. Attendance at such a prestigious trade fair aligns with the company’s strategic objectives, which are focused on the consolidation and expansion of the Raspini brand across both domestic and international markets. TuttoFood represents a significant platform for engaging with international buyers and partners, providing an opportunity to convey our brand’s value and heritage while fostering dialogue with stakeholders from diverse global markets. Furthermore, the exhibition’s incoming buyer programme facilitates meetings with selected foreign delegations and operators, enabling highly targeted, high-quality engagement. International market trends are currently defined by a demand for premium products, specifically PDO or supply-chain certified offerings, alongside items

A new distinctive and practical tray

that are quintessential examples of the ‘made in Italy’ heritage, celebrated worldwide for its history and tradition. Italian consumers are likewise focused on the pursuit of reliable, high-quality products offered at a fair price, such qualities being embodied in our diverse and now firmly established range.”

2026 marks a significant milestone for Raspini, as the company celebrates its 80th anniversary. “The occasion will be celebrated at TuttoFood with a dedicated event for clients, agents, distributors, stakeholders, associates, and journalists,” explained Emilia Lisdero. “Scheduled to take place on 12 May at our stand, the event will feature a tasting session held in collaboration with IFSE – Culinary and Pastry Arts Academy. At the trade fair, we will unveil the new Mangia&Chiudi [eat and close] sliced meat line. Its tray reimagines the legacy format first introduced in 2014, featuring a more contemporary and compelling design engineered to command shelf attention while accentuating the product within. Furthermore, the tray’s resealable functionality is prominently highlighted on the packaging, serving not only as a defining feature but as a significant practical advantage for the consumer.”

convenience

Naturalness, are driving consumer choices taste and

According to Umberto Rovati, Marketing Manager at Riso Scotti, attending TuttoFood is a key milestone of great significance: “The main goal is to further strengthen the brand’s visibility and identity within a highly specialised and professional environment, where the leading players in the agri-food sector come together. In an increasingly complex competitive landscape, we have continued to focus on two main areas over the past few months: on the one hand, consolidating our long-standing rice business; on the other, diversifying our portfolio with products and solutions that cater to new consumer trends. Consumers are looking for products that combine naturalness, taste and convenience, and which can adapt to the pace of modern life. Against this backdrop, rice and rice products play a significant role because they are naturally gluten-free and can be enjoyed in a variety of ways. The trade fair will therefore be the ideal platform to showcase our new products, such as the new ‘Gusto in Libertà’ line, designed to offer rice-based snacks and products that combine taste, lightness and simplicity, meeting an ever-growing demand for a balanced yet satisfying diet.”

Solutions designed for modern lifestyles

Among the main new developments, Riso Scotti will be presenting its new ‘Gusto in Libertà’ line, a project that also introduces a new brand. “This is a range designed to meet the needs of modern consumers,” explained Umberto Rovati, “with a clear and distinctive positioning: to offer crunchy, tasty snacks that you can enjoy without feeling guilty. The brand’s direct language and identity are designed to immediately convey the values of lightness, flavour and wellness. Strong emphasis will also be placed on the ‘Open, Heat and Enjoy!’ cups, an innovative single-serve format that is revolutionising the way we eat rice. This product fits seamlessly into today’s fast-paced lifestyles, with an increasing demand for convenient, quick and versatile solutions.”

Speciality pasta segments gain momentum across international market

According to Guido Veronese, General Manager for Italy at Rummo, major international trade fairs such as TuttoFood consistently serve as a pivotal forum for engaging with both existing clients and prospective partners: “With our brand currently distributed across more than seventy countries, the strategic focus of these events has progressively shifted towards the unveiling of new product developments. In recent years, we have distinguished ourselves with several successful launches at international trade fairs, notably our bronze-die gluten-free range. Praised for its superior ‘al dente’ firmness, it has been embraced by both celiac and non-celiac consumers for a texture that closely mirrors traditional pasta. Other highlights include our potato gnocchi — the first to be crafted from 100% fresh Italian potatoes while maintaining a 12-month shelf life — and our high-fibre wholemeal pasta. The latter offers a refined flavour profile, achieved through a selection of grains stripped

of their bitter outer layers. Finally, emphasis is also placed on the organic protein pasta we launched last year. Produced using only two non-GMO ingredients — durum wheat semolina and pea flour — it features certified ‘al dente’ firmness.”

New range of gluten free flours

At the trade fair, the company will unveil its new gluten-free flour range, which reached the market only in recent weeks. “Our Research & Development department has worked on this project for approximately three years, resulting in innovative, high-performance, and versatile recipes: one specifically for pizza and bread, and another dedicated to confectionery and desserts,” Guido Veronese explained. As is the case with all Rummo products, these flours are the result of an uncompromising pursuit of excellence, reflected in both our processing methods and our meticulous sourcing of raw materials. They have been developed to ensure superior results, delivering a taste and texture that remain true to tradition.”

Focus on products that can combine quality, and convenience with a clear

brand identity

Giovanni Boncompagni, Sales Manager at Sorì, views participation in TuttoFood as a key opportunity for engagement and consolidation across both domestic and international markets: “Expectations are high; we anticipate an edition with a robust presence of international buyers and a growing focus on products that can combine quality and convenience with a strong brand identity. Against this backdrop, our objective is to strengthen existing partnerships while opening new distribution channels, particularly in markets where demand for Italian dairy products continues to grow significantly. In recent months, the HoReCa sector has seen a rise in demand for technical products designed to ensure consistent performance during cooking, particularly in the pizza segment, where yield and stability have become paramount. Furthermore, both domestically and abroad, there is a growing interest in products with a strong local identity and a transparent supply chain. Consumers and professionals alike are paying increasing attention to the provenance of raw materials, production processes, and brand consistency. Against this backdrop, we believe that true value lies in the ability to

Reliable and traditional solutions

blend artisanal craftsmanship with industrial scale, maintaining high and consistent standards over time.”

At the trade fair, Sorì will showcase a number of innovations that clearly reflect the company’s strategic direction. “First and foremost, we are introducing new packaging for our fior di latte julienne, produced with 100% Campania milk,” Giovanni Boncompagni explained. “While the product is already well-established, we have opted to further enhance its value through an updated visual identity and presentation, while maintaining the same uncompromising quality. Alongside this, we will be showcasing a new artisanal cow’s milk burrata, crafted entirely by hand. This product is primarily tailored for international markets, where we are seeing rising demand for high-convenience products that maintain a premium quality positioning. Our objective remains to provide reliable solutions, without ever severing the link to the cheesemaking traditions that lie at the heart of everything we do.”

High-value-added products

deliver a

competitive edge

According to Andrea Bino, Marketing Manager at Surgital, TuttoFood represents a pivotal event for those operating within the food industry: “We expect to receive a positive feedback to what is the culmination of extensive work, rigorous research, and a steadfast commitment to monitoring market shifts and listening to its key players. Our core business is centred on the out-of-home channel, where certain critical challenges are increasingly defining and shaping the demands of industry professionals. We are operating within a landscape where out-of-home consumption remains flat, and the challenge of workforce recruitment, both in the kitchen and front-of-house, is now perceived as an urgent priority across all establishment types. This has prompted the search for solutions that streamline kitchen operations through enhanced practicality, speed, and manageability, thereby alleviating the brigade’s workload while minimising cost impact to ensure efficient and profitable management. Consequently, there is growing success for high-convenience products, such as our frozen range. These require no specialised skills, minimal time, and no specific equipment to serve, all while guaranteeing the standard of excellence for which we are renowned.”

A new range with its own distinct identity

The company will attend the TuttoFood event just months after the debut of its new brand and a completely restructured brand architecture, redesigned with a focus on rationalisation. “It has been a bold undertaking that has engaged us on multiple fronts for two years,” explained Andrea Bino. “These initial months have already provided positive feedback on our new positioning, for which the Milan trade fair will serve as the true official stage. We will be showcasing several product innovations: for Divine Creazioni, we are launching the new Bottoni with Stracciatella di Bufala, while the Spaghettoni XXL and Mezze Maniche Rigate are the latest additions to the Pastificio Bacchini pasta range. Within the same brand, however, it is the Bakery line that is set to impress: five new additions, including pancakes and crêpes in various formats tailored for diverse applications. This completes an offering that has now evolved into a fully-fledged range with its own distinct identity.”

and cross-over Demand for functional foods on the rise in Italy

According to Milvia Panico, Marketing Manager at Trevalli Cooperlat, TuttoFood provides a strategic platform to reaffirm the company’s role as a leading player in both the dairy sector and the plant-based cream sector – featuring products containing milk proteins as well as 100% plant-based options – with a fully inclusive range: “We expect to strengthen the dialogue with our stakeholders, from retail partners to HoReCa professionals, as well as developing new relationships. In Italy, we are seeing growing demand for functional products, such as our Lactose-Free range, and for cross-over solutions that can be used just as easily at home as when eating out. Abroad, despite a complex geopolitical backdrop that is placing heavy strain on logistics, we are seeing robust demand — particularly in the Middle East — for plant-based alternatives to dairy products. Today’s global consumer is seeking ‘certified quality’ combined with ease of use. The expansion into the savoury segment is another key trend; while pâtisserie remains our core business, demand for high-performance ingredients for professional kitchens continues to grow.”

An experiential journey for the HoReCa channel

At TuttoFood, the company will showcase an immersive journey highlighting the versatility and premium standards of the Trevalli and Hoplà brands. “The new Mascarpone Mix UHT and Hoplà Cooking Plant Based will take centre stage,” said Milvia Panico, “recently launched for the HoReCa sector following their presentation at Sigep 2026. Our stand will feature daily live cooking demonstrations led by Chef Fabio Potenzano, joined by students from the Pavia Hospitality College, to showcase sweet and savoury creations that blend traditional Italian gastronomy with emerging global trends. Beyond our product portfolio – ranging from the “Idee Veg” lines to PDO-certified specialities – our presence will centre on engaging with industry professionals and showcasing recent milestones achieved, notably a stronger brand communication and a keen eye for evolving consumer habits.”

Baked goods transformed into a culinary

journey

Andrea Minisci, R&D Manager at Valle Fiorita, views TuttoFood 2026 as a key opportunity for dialogue and development, both to reinforce existing relationships and to pursue new openings, particularly within international markets: “Over the past few months, we have observed an increasing focus on bakery products that combine quality and convenience, capable of adapting to various consumption occasions. In Italy, as in international markets, there is a growing demand for premium yet accessible solutions; bakery products are increasingly becoming the centrepiece of complete gastronomic experiences, as seen with gourmet sandwiches and creative recipes. In this context, we believe it is strategic to offer products that serve as the foundation for new consumption ideas. This is the inspiration behind our Viaggi di Bontà range, which currently features six regional specialities from across Italy. These products serve as a narrative and a reminder of an Italian gastronomic heritage that fosters conviviality, whether consumed at home or out-of-home

At the trade fair, we will be showcasing these baked specialities with various fillings in our dedicated tasting area.”

New recipes inspired by regional specialities

At the trade fair, the company will unveil an evolution of its Viaggi di Bontà bakery range, with a particular focus on products designed for the food service sector and creative applications. “We have worked on new recipes that enhance regional specialities, and thus flavour and texture”, explained Andrea Minisci, “while keeping the quality of raw materials at the heart of everything we do. At the same time, we are developing usage concepts that transform the product into a distinctive element within broader gastronomic offerings, such as gourmet sandwiches and ready-to-serve solutions. Over the past few months, we have also focused heavily on supporting our clients, with a view to guiding them in creating increasingly engaging consumer experiences.”

Tuesday, June 9

10:30 AM – 12:30 PM webinar

zoom

S P E A K E R S

A l e s s a n d r a C u o m o

A c c o u n t

D e v e l o p m e n t

N I Q

D o m e n i c o M i l e l l a

F r e s h P u r c h a s i n g

O f f i c e C o o r d i n a t o r

M E G A M A R K

R o b e r t o R o m b o l i

D e v e l o p m e n t

D i r e c t o r M D

D I T

D i e g o F a r i n a z z o

M a r k e t i n g D i r e c t o r

B E R G A D E R

R o b e r t a M i n c i o n e

N a t i o n a l C a t e g o r y

M a n a g e r

C O N A D

A n t o n e l l o

S o r r e n t i n o

C E O

S O R Ì I T A L I A

A l f i o S c h i a t t i

C h i e f C o m m e r c i a l

O f f i c e r

F A T T O R I E G A R O F A L O

M a t t e o T o r c h i o

M a r k e t i n g M a n a g e r

I N A L P I

O D E R A T E D B Y M a r i a T e r e s a M a n u e l l i , E d i t o r i a l D i r e c t o r ,

D I Z I O N I D M

| Registration required INFO: eventi@edizionidm.it

TuttoFood 2026 highlights

Date

May 11-14, 2026

Organisers

Location Rho Fiera Milano

Timetable

May 11-12-13 - 10:00 am to 6:00 pm May 14 - 10:00 am to 5:00 pm

Fiere di Parma | Ice-Agenzia (partner) | Koelnmesse (partner)

Product areas

Dairy (pav. 1)

Deli, Frozen & Seafood (pav. 2)

Meat, Cured Meat & Proteins (pav. 3-4)

Fruit & Vegetable (pav. 4)

Grocery (pav. 5-6-7-10)

Beverage/Mixology Experience (pav. 6)

Bakery & Snacks (pav. 8)

Confectionary & Coffee (pav. 12)

Official website

https://www.tuttofood.it

Special areas

Bellavita Expo Italian Specialty Selection Mixology Experience Startup Area Tutto Fruit & Veg TuttoBio by Natexpo