Food & Bev Catalogue 1 - 2026 Arabic ed.

bev food& catalogue buyer

www.valverbe.it www.pastificiogallo.com

www.fiorentinifirenze.it

www.sanavra.it

www.pastacecchin.it

www.masiellofood.com

400+

Exhibitors

HIGHLIGHTS

INDIA’S FLAGSHIP INTERNATIONAL FOOD & BEVERAGE EXHIBITION

12,000+ Visitors Hosted Buyers from 50+ countries

A dedicated platform to create valuable business opportunities, establish strong partnerships, and drive impactful deals.

A one-of-a-kind event where chefs from around the world perform culinary masterpieces using your ingredients.

A powerful platform to showcase your most creative products. Stand out, attract buyers, and lead food industry trends.

Stronger International participation

APULIAN FLAVOUR APULIAN FLAVOUR

focus middle east

CONS.GROSSETO EXPORT: Good advice brings italian excellence to Gulfood 2026. pp. 10/13

rice

AGROVER SRL: A strategic partner for private label. pp. 24/27

editorial management and registered office: Via Cesare Cantù, 16 20831 Seregno (MB) - ITALY Tel. +39 0362 244182

Catalogue of Food & Beverage products for retailers, buyers, and hospitality sector. Published: annual Registration: Court of Monza 15/2018 of 13.11.18

stampa 1-26 - GULFOOD

In partnership with:

ENOLOGICA SIPPI SRL: Fifty years of expertise in the oenological sector. pp. 20/23 wine

confectionery

G.B. AMBROSOLI SPA: A century of sweetness and innovation. pp. 32/35

web site: www.editricezeus.com

e-mail: redazione@editricezeus.com portal: www.allfoodonline.com

e-mail: marketing@allfoodonline.com skypeTM: editricezeus

Showcase of food&beverage products, wines and alcoholics year 12 - 2026

MEC3 - OPTIMA SPA: DOuMIX? Is the new frontier of creative drinking. pp. 56/59

MEDI SRL: The best of the sea, between innovation and tradition. pp. 90/92

MEDSOL SRL: Olio Luglio, since 1953 pp. 94-95

editorial manager S.V. Maffizzoni redazione@editricezeus.com

editorial production Sonia Bennati bennati@editricezeus.com

TENTAZIONI PUGLIESI: The tradition of taralli is renewed through innovation and authentic apulian flavor. pp. 68/71

Sonia V. Maffizzoni Editorial Manager

Today, food and beverage products are no longer defined by recipes or tradition alone, they are shaped by integrated formulation, advanced processing technologies and consumer-driven innovation.

Fresh, quality-driven and ready-to-consume offerings are at the forefront of global demand, while controlled shelf life, traceability, certifications and retail-ready packaging have become critical for scalability and retail performance.

In Middle East markets, where a significant share of consumption depends on imports, supply continuity, logistical reliability, climate adaptation and halal compliance are key factors shaping product positioning and commercial success.

Omnichannel distribution is now standard, and performance-oriented private labels are redefining shelf value.

As demand accelerates for healthy, functional and ready-to-enjoy solutions, the product emerges as a strategic asset: a blend of brand identity, industrial efficiency and international competitiveness.

account dep. manager Elena Costanzo amministrazione@editricezeus.com

WhatsApp 379 2421278

project and layout design creative dep. ZEUS Agency grafica@editricezeus.com translations

THE MIDDLE EAST FOOD MARKET: PRODUCT

ADAPTATION IN AN IMPORT-DRIVEN ECONOMY

The Middle East food market is shaped by import dependence, complex logistics and rapidly evolving consumer expectations. In this context, product reliability, shelf life, compliance and adaptability become strategic factors for competitiveness and long-term growth.

Tby our editorial team

he Middle East represents one of the most dynamic and complex food markets at a global level. Strong population growth, high urbanisation and a limited domestic agricultural base have made the region heavily dependent on food imports. As a result, product design, logistics and reliability are not secondary considerations, but central elements of market competitiveness.

In this context, shelf life is a strategic asset. Products destined for the Middle East must withstand long supply chains, climate stress and extended storage without compromising safety, quality or sensory performance.

This has a direct impact on formulation, processing technologies and packaging choices. Stability, consistency and predictability are essential, particularly for

categories such as dairy alternatives, beverages, frozen foods and ready-to-consume products.

Compliance also plays a decisive role. Halal certification is not simply a regulatory requirement, but a trust factor that influences purchasing decisions across both retail and foodservice.

Traceability, transparency and control over the entire supply chain are increasingly expected by distributors and large buyers, especially in markets where imported products dominate the offer.

At the same time, consumer expectations in the region are evolving rapidly. Health awareness is rising, with growing interest in clean-label formulations, functional ingredients and high-protein products.

However, taste and indulgence remain key drivers. Products that succeed are those able to balance nutritional positioning with strong flavour profiles and clear value perception.

Packaging becomes a critical interface between product and market.

Beyond protection and compliance, it must communicate quality, reliability and brand credibility. Format flexibility, multilingual labelling and retail-ready solutions are particularly important in a region characterised by diverse consumer segments and distribution channels. Another defining feature of the Middle East food market is the growing role of private labels and premium posi-

tioning. Retailers are increasingly investing in differentiated ranges that combine international standards with local relevance. For manufacturers, this requires the ability to adapt products without diluting brand identity, while maintaining consistent industrial performance.

For food and beverage companies, entering or expanding in the Middle East is not simply a matter of exporting existing products.

It requires a market-driven approach, where formulation, process technology, packaging and logistics are aligned with regional conditions. In an import-led economy, reliability becomes as important as innovation, and long-term success depends on the ability to deliver quality, continuity and trust at scale.

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THE GLOBAL FOOD SYSTEM IN 2026: NEW RULES OF CONSUMPTION

The global food system is undergoing a structural shift, reshaping how products are developed, valued and consumed. Health, transparency and flavour are now interconnected drivers influencing both consumer choices and industrial strategies worldwide.

The global food system is undergoing a profound transformation. What is emerging is not a collection of short-term trends, but a structural shift affecting consumption habits, nutritional expectations, distribution models and industrial strategies. By 2026, food is no longer just a product to be consumed, but a set of values that consumers expect to recognise in every purchasing decision. The focus on health and wellbeing has become more refined.

Recognisable ingredients, simpler formulations and balanced nutritional profiles are now baseline require-

by our editorial team

ments. At the same time, interest in high-protein and functional foods continues to grow, extending beyond specialist niches into everyday consumption. Nutritional quality, however, is increasingly evaluated together with taste. Consumers are less willing to accept sensory compromises in the name of health alone.

This evolution is particularly visible among younger families, who are redefining expectations for products aimed at children. Ingredient transparency, nutritional value and visual appeal must coexist, turning this segment into a key area of innovation. The challenge is no longer to remove indulgence, but to redesign it in a more conscious and responsible way.

At the same time, the boundaries between retail, foodservice and at-home consumption are becoming increasingly blurred. Economic pressure is encouraging greater control over spending, but without lowering expectations.

Demand is rising for ready and semi-prepared products capable of delivering quality, convenience and consistency. Industrial food products play a central role in ensuring reliability, scalability and stable standards across different consumption contexts.

Flavour is evolving as well. International influences are no longer occasional novelties, but part of everyday food culture. Spices, condiments, fermented ingredients

and regional flavour profiles are entering the mainstream. In this scenario, authenticity becomes a decisive factor, as consumers are quick to recognise when flavours lack coherence or cultural credibility.

Another emerging shift concerns portion size and value per serving. A gradual move towards smaller portions is balanced by higher nutritional density and increased attention to ingredient quality.

Even indulgent products are being repositioned as selective experiences, where perceived value justifies both price and consumption. For the food and beverage industry, these dynamics translate into new strategic priorities. Reformulation, process control, traceability and the ability to adapt products to multiple markets and channels are becoming essential capabilities. The product itself becomes the meeting point between technology, food culture and market expectations.

By 2026, the global consumer is informed, curious and selective. Health-conscious yet driven by taste, priceaware yet unwilling to compromise on quality. For companies, the challenge is not to chase change, but

to interpret it through credible, scalable and coherent solutions capable of creating value across the entire supply chain.

GOOD ADVICE BRINGS ITALIAN EXCELLENCE

TO GULFOOD 2026

Good Advice is an Italian export consortium that connects international buyers with a carefully selected network of producers representing the very best of Italian food and beverage. Our members are chosen for three key strengths: uncompromising product quality, a genuine spirit of innovation, and a clear export-oriented vision.

Today, the consortium brings together 19 producers — from wines and flours to biscuits, snacks, olive oil, and cured meats — united by a single mission: to make Italian companies truly competitive on the global stage. This year, Good Advice is proud to participate in the 31st edition of Gulfood (find us at South Halls 1–3, Stand 19.16), showcasing Italian excellence to the world. All our partner companies are Halal certified, ensuring full compliance with Middle Eastern standards and allowing buyers to source with confidence.

Macoritto Valentino

Innovation rooted in tradition

From the north east of Italy , Macoritto Valentino brings to Gulfood a story of Italian taste, craftsmanship and innovation. Founded on a recipe created in 1961 by Valentino Macoritto, the company has reimagined the classic Italian breadstick, turning it into a modern and versatile snack loved across Europe, Asia, North America and now the Middle East. Produced with premium flours from Molino Pordenone and extra virgin olive oil,

Macoritto’s grissini combine simplicity and authenticity with irresistible Italian flavors such as Parmigiano Reggiano, Mediterranean herbs, olives, and pizza sauce and many more unique tastes that need to be experienced. Every product is made in a state-of-the-art facility and certified as Halal, vegan, organic, and non-GMO, meeting the highest international standards. With a perfect balance of tradition and innovation, Macoritto Valentino continues to bring the taste of Italy in every bite to tables around the world.

Molino Pordenone

A century of experience serving professionals

Founded in 1923, Molino Pordenone has spent a century supporting bakers, pastry chefs, and pizza makers with flours of exceptional technical quality. The company is internationally recognised for its high-performance pizza flours, designed for every style — from Neapolitan to long-fermentation doughs and the modern pinsa roma-

na Its pastry line includes premium blends such as 802 Brioches, ideal for croissants and rich breakfast pastries, and 804 Panettone, a high-protein flour engineered for large leavened cakes like panettone and colomba. Each blend guarantees stability, elasticity, and consistent results. Molino Pordenone’s pursuit of excellence is embodied by its brand ambassador, master baker Ezio Marinato, who shares the company’s philosophy of craftsmanship and innovation with professionals worldwide.

Castelfood

The healthy side of indulgence

With over 13 varieties of rice and wheat cakes and corn-based snacks, Castelfood has made versatility its hallmark. Its greatest strength lies in its private label expertise, which enables the company to serve partners of any

size with tailor-made, high-quality products. Holding all major international certifications, Castelfood has developed a dedicated Healthy Line of gluten-free, low-fat, and vegan snacks that meet the growing global demand for healthy yet indulgent products.

Combining innovation, adaptability, and a strong focus on product development, Castelfood stands out as a reliable partner for retailers and distributors worldwide.

At Gulfood 2026, Good Advice continues to build bridges between Italy’s most dynamic producers and international buyers — helping professionals discover the authentic taste of Italian innovation, quality, and tradition. For inquiries and partnership opportunities, contact us at info@good-advice.it www.good-advice.it

SVILUPPO

DELL’EXPORT E DISTRIBUZIONE GLOBALE DI PRODOTTI ENOGASTRONOMICI ITALIANI.

A bridge to the world

ANGELO RONCONI

Contrada Nocelleto

83030 Prata diPrincipato Ultra (Avellino)

AUTHENTIC ITALIAN FLAVORS: RONCONI PRESERVES AND MADRE SICILIA POMODORO PASSATA

TEL: +1(917)-687-9255

Email: info@madresicilia.it.com

Authentic Italian food is rooted in tradition, quality ingredients, and a deep respect for culinary heritage. Ronconi and Madre Sicilia represent these values through a carefully selected range of products designed to deliver genuine Italian flavor to international markets.

The Ronconi brand offers a refined selection of Italian fruit products, including jams, preserves, and peaches in light syrup. Made with carefully selected fruits, Ronconi products are crafted to preserve natural sweetness, vibrant color, and authentic taste.

The range includes classic flavors such as strawberry, peach, fig, cherry, apricot, and plum, ideal for breakfast, baking, desserts, and gourmet applications. Ronconi peaches in light syrup are harvested at optimal ripeness, ensuring a delicate texture and balanced sweetness, suitable for both home consumption and professional culinary use.

Complementing this fruit selection is Madre Sicilia Pomodoro Passata, a product that reflects the essence of Italian tomato tradition. Made from

carefully selected Italian to matoes, Madre Sicilia Passa ta is processed to maintain its intense red color, fresh aroma, and naturally balanced flavor.

The smooth and velvety texture makes it an essential ingre dient for pasta sauces, pizza bases, and a wide variety of traditional and modern reci pes.

Free from unnecessary addi tives, Madre Sicilia Pomodoro Passata highlights the natural characteristics of ripe toma toes while meeting high stand ards of quality and food safety.

Its consistency and reliability make it suitable for both do mestic kitchens and profes sional food service environ ments.

Together, Ronconi and Madre Sicilia offer a complete selec tion of authentic Italian prod ucts, combining fruit-based specialties and tomato excel lence.

Each product reflects a com mitment to quality, tradition, and careful processing, bring ing the true taste of Italy to ta bles around the world.

WHEN INNOVATION GROWS THROUGH COLLABORATION

In the Food sector, the most effective innovation is never the result of a single player, but rather the outcome of expertise that meets and complements each other. Increasing market complexity, evolving consumer needs and a growing focus on functionality and quality make collaboration a key driver in the development of new ingredients.

It is within this context that the partnership between IP Ingredients and Probiotiq was established, based on a shared vision of innovation as a structured and collaborative process. The common goal is to enhance advanced fermentation processes applied to selected ingredients, transforming shared know-how into concrete functional solutions for the Food sector.

When supported by integrated scientific and industrial expertise, fermentation represents a strategic tool for the de-

QUANDO L’INNOVAZIONE

NASCE DALLA COLLABORAZIONE

Nel settore Food, l’innovazione più efficace non è mai il risultato di un singolo attore, ma il frutto di competenze che si incontrano e si completano. La complessità dei mercati, l’evoluzione delle esigenze dei consumatori e l’attenzione crescente verso funzionalità e qualità rendono la collaborazione un elemento chiave nello sviluppo di nuovi ingredienti.

È in questo contesto che nasce la partnership tra IP Ingredients e Probiotiq, fondata su una visione condivisa dell’innovazione come processo strutturato e partecipato. L’obiettivo comune è valorizzare processi fermentativi avanzati applicati a ingredienti selezionati, trasformando il know-how condiviso in soluzioni funzionali concrete per il settore Food.

La fermentazione, se supportata da competenze scientifiche e industriali integrate, rap-

velopment of reliable, stable and easily integrable ingredients. Through this collaboration, IP Ingredients and Probiotic work to combine applied research, process control and attention to production requirements, delivering solutions designed to address the challenges of an ever-evolving market.

An approach that demonstrates how innovation, when shared, can generate real and lasting value.

ipingredients.com

presenta oggi uno strumento strategico per lo sviluppo di ingredienti affidabili, stabili e facilmente integrabili nelle formulazioni. Attraverso questa collaborazione, IP Ingredients e Probiotic lavorano per coniugare ricerca applicata, controllo di processo e attenzione alle esigenze produttive, offrendo soluzioni pensate per rispondere alle sfide di un mercato in continua evoluzione.

Un approccio che dimostra come l’innovazione, quando è condivisa, sia in grado di creare valore reale e duraturo.

ipingredients.com

CONDIVIDERE IDEE INNOVATIVE CREA VALORE

OGNI VERA INNOVAZIONE NASCE DALL’INCONTRO DI COMPETENZE SPECIALIZZATE

IP INGREDIENTS in partnership con PROBIOTIQ, valorizza processi fermentativi avanzati applicati a ingredienti selezionati, sviluppando soluzioni funzionali per il settore Food. Un approccio condiviso che trasforma ingredienti fermentati in prodotti affidabili e integrabili, pensati per rispondere alle esigenze di un mercato in continua evoluzione.

FIFTY YEARS OF EXPERTISE IN THE OENOLOGICAL SECTOR

Enologica Sippi Srl boasts half a century of experience in the oenological sector, operating as a distributor for leading multinational companies, including AEB Spa and Esseco Srl.

The company directly imports a wide range of chemical products from China for the wine industry, such as ascorbic acid (E300), anhydrous and monohydrate citric acid (E330), lactic acid 80% (E270), L-malic acid (E296), glucono delta-lactone (E575), potassium sorbate (E202), potassium ferrocyanide, sodium benzoate (E211), and sodium citrate (E333).

In addition to additives for the wine industry, Enologica Sippi supplies laboratory equipment, including Class A calibrated and graduated glassware, borosilicate glass instruments (DURAN/PIERX), and certified reagents under its

CINQUANT’ANNI DI ESPERIENZA NEL SETTORE ENOLOGICO

Enologica Sippi Srl vanta mezzo secolo di attività nel settore enologico, operando come concessionario di multinazionali di riferimento, tra cui AEB Spa ed Esseco Srl.

L’azienda importa direttamente dalla Cina un’ampia gamma di prodotti chimici destinati all’industria enologica, tra cui acido ascorbico (E300), acido citrico anidro e monoidrato (E330), acido lattico 80% (E270), acido L-malico (E296), glucono delta lattone (E575), potassio sorbato (E202), potassio ferrocianuro, sodio benzoato (E211) e sodio citrato (E333).

own brand, along with products from Carlo Erba and VWR International.

The company also provides industrial detergents from the AEB Group and rubber and PVC tubing.

Enologica Sippi ensures a wellstocked warehouse with the most commonly used consumables and offers technical consultancy for detergent selection, providing detailed manuals and customized technical sheets.

Deliveries are managed with the company’s own vehicles or through national transporters, ensuring efficiency and prompt service.

www.enologicasippi.it

Oltre agli additivi per il settore vinicolo, Enologica Sippi fornisce attrezzature per laboratori di analisi, tra cui vetreria tarata e graduata di classe A, strumenti in vetro borosilicato (DURAN/PIERX) e reagenti certificati con marchio proprio, oltre a prodotti dei brand Carlo Erba e VWR International. L’offerta si estende ai detergenti industriali del gruppo AEB e a tubazioni in gomma e PVC.

L’azienda garantisce un magazzino sempre rifornito con i prodotti di maggiore utilizzo e offre consulenza tecnica per la scelta dei detergenti, fornendo manuali dettagliati e schede tecniche personalizzate.

Le consegne vengono gestite con mezzi propri o tramite trasportatori nazionali, assicurando efficienza e rapidità nel servizio.

www.enologicasippi.it

AGROVER: A STRATEGIC PARTNER FOR PRIVATE LABEL

In 2025, Agrover celebrated 25 years of activity, reinforcing a vision focused on innovation and product quality. The company continues to invest in state-of-the-art machinery, advanced technologies, and staff training to respond more and more accurately to the demands of large-scale retail.

Private label today represents one of the most dynamic segments of the market. Consumers seek certified quality, safety, and convenience, and Agrover has chosen to specialize precisely in this area. For over ten years, it has been collaborating with the main European and international retailers, offering a wide range of packaging, from 500 grams up to 20 kg, including vacuum-packed options, and providing its expertise for dedicated projects.

AGROVER: UN PARTNER STRATEGICO PER IL PRIVATE LABEL

Nel 2025 Agrover ha celebrato i 25 anni di attività rafforzando una visione orientata all’innovazione e alla qualità del prodotto. L’azienda continua a investire in macchinari di ultima generazione, tecnologie avanzate e formazione del personale per rispondere in modo sempre più puntuale alle richieste della grande distribuzione organizzata.

Il private label rappresenta oggi uno dei segmenti più dinamici del mercato. Il consumatore ricerca qualità certificata, sicurezza e convenienza, e Agrover ha scelto di specializzarsi proprio in questo ambito. Da oltre dieci anni collabora con i principali retailer europei e internazionali, offrendo un’ampia gamma di packaging, dal formato da 500 grammi fino ai 20 kg, anche in sottovuoto, e mettendo a disposizione il proprio know-how per progetti dedicati.

The company’s production capacity exceeds 150 pallets of packaged rice per day, supported by a logistics organization that allows the storage of products ready for shipment.

Maximum attention is paid to the quality of the raw material, through increasingly rigorous checks on the incoming rice and on all stages of processing.

Investment in cutting-edge technologies is accompanied by strict procedures for cleaning machinery and packaging areas, as well as protocols for staff and visitor access, in line with the standards required by the retail sector.

Certifications

Traceability and food safety are ensured by advanced control systems and international certifications such as BRCGS, IFS Food, Bioagricert, SRP, and Fairtrade, which confirm Agrover’s reliability and commitment at every stage of the supply chain.

www.agrover.it

La capacità produttiva dell’azienda supera le 150 palette di riso confezionato al giorno, supportata da un’organizzazione logistica che permette lo stoccaggio dei prodotti pronti alla spedizione.

Massima attenzione viene riservata alla qualità della materia prima, attraverso controlli sempre più rigorosi sul riso in arrivo e su tutte le fasi di lavorazione.

L’investimento in tecnologie all’avanguardia è accompagnato da procedure stringenti sulla pulizia dei macchinari e degli ambienti di confezionamento, oltre che da protocolli dedicati all’accesso di personale e visitatori, in linea con gli standard richiesti dalla GDO.

Certificazioni

La tracciabilità e la sicurezza alimentare sono garantite da sistemi di controllo avanzati e da certificazioni internazionali come BRCGS, IFS Food, Bioagricert, SRP e Fairtrade, che confermano l’affidabilità e l’impegno di Agrover in ogni fase della filiera.

www.agrover.it

vegetables

FUMAGALLI

READY2USE

Today, IV gamma products have become an essential aid for both the Ho.Re.Ca. sector and the private sector, and more and more people are choosing to consume them because of higher quality and time savings.

At Fumagalli Danilo the IV gamma product is sold as a service that aims to simplify and improve the work of those who use it.

Thanks to its in-house laboratory, it guarantees quick and customized processing, either by hand or through specific machinery, according to customers’ needs.

Unlike most competitors, Fumagalli Danilo’s IV gamma productions are designed to be “tailor-made,” sewn around the specific need of the customer, who only has to worry about cook (or serve) the product.

FUMAGALLI READY2USE

I prodotti di IV gamma sono oggi diventati un aiuto fondamentale tanto per il settore Ho.Re.Ca. quanto per il privato e sempre più persone scelgono di consumarli in funzione di una maggiore qualità e risparmio di tempo.

Alla Fumagalli Danilo il prodotto di IV gamma viene venduto come un servizio che ha lo scopo di semplificare e migliorare il lavoro di chi lo utilizza.

Grazie al suo laboratorio interno, garantisce una lavorazione rapida e personalizzata, sia manuale che attraverso specifici macchinari, in base alle esigenze dei clienti.

Al contrario della maggior parte dei competitor, le produzioni di IV gamma di Fumagalli Danilo sono pensate per essere “sartoriali”, ovvero cucite attorno al bisogno specifico del cliente, il quale deve solamente preoccuparsi della cottura (o somministrazione) del prodotto.

Tutto ciò si traduce in risparmio di costi (da dedicare alla ricerca di personale specializzato nella pulizia e nel taglio di frutta e verdura), di spazi (dedicati alla preparazione) e di tempo (da dedicare alla preparazione dei tagli), con un conseguente guadagno in termini di efficienza produttiva.

Partendo da una visione del business spiccatamente client oriented, negli ultimi anni Fumagalli Danilo ha studiato e sviluppato packaging e ricette dedicate alla ristorazione, al retail ed anche al B2C.

È nata, così, la linea Fumagalli READY2USE con lo scopo di agevolare ed ottimizzare il lavoro in cucina e migliorare la durata di conservazione dei prodotti (riducendone quindi lo spreco), proponendo in confezioni salva freschezza o in materiale compostabile gustose ricettati pronti da cuocere o da consumare.

www.fumagallidanilo.com

All this translates into cost savings (dedicated to finding staff specialized in cleaning and cutting fruits and vegetables), space (dedicated to preparation) and time (dedicated to preparing the cuts), with a consequent gain in production efficiency.

Starting from a distinctly client-oriented vision of the business, in recent years Fumagalli Danilo has studied and developed packaging and recipes dedicated to Ho.Re.Ca., retail and even B2C.

Thus, the Fumagalli READY2USE line was born with the aim of facilitating and optimizing work in the kitchen and improving the shelf life of products

www.fumagallidanilo.com

confectionery

AMBROSOLI: A CENTURY OF SWEETNESS AND INNOVATION

History and identity

Founded in 1923 by Giovanni Battista Ambrosoli, the company was born from his passion for beekeeping and from the intuition to combine science and nature in the production of honey and related products.

In the 1930s, Ambrosoli introduced two iconic products — honey-filled candies and “Cera Ambra” wax for floors and furniture — consolidating its reputation as a symbol of Italian quality and authenticity.

Today, based in its historic plant in Ronago (Como), the company employs around 70 people and continues to be family-run, with Alessandro Ambrosoli, the founder’s son, serving as president.

Recognized among the Historic Italian Companies, Ambrosoli represents a Made in Italy brand that brings together tradition, research and innovation.

AMBROSOLI: UN SECOLO DI DOLCEZZA E INNOVAZIONE

Storia e identità Fondata nel 1923 da Giovanni Battista Ambrosoli, l’azienda nasce dalla passione per l’apicoltura e dall’intuizione di unire scienza e natura nella produzione di miele e derivati. Negli anni Trenta, Ambrosoli introduce due prodotti iconici — le caramelle ripiene di miele e la Cera Ambra per pavimenti e mobili — consolidando la sua reputazione come simbolo di qualità e genuinità italiana.

Oggi, con sede nello storico stabilimento di Ronago (Como), l’impresa impiega circa 70 dipendenti e continua a essere guidata dalla famiglia Ambrosoli, con Alessandro Ambrosoli, figlio del fondatore, alla presidenza.

Riconosciuta tra le Aziende Storiche Italiane, Ambrosoli rappresenta un marchio del Made in Italy che unisce tradizione, ricerca e innovazione.

confectionery

Economic performance

In 2024, Ambrosoli recorded a turnover of 24.6 million euros. Gross profit increased from 856,000 euros to 2.2 million, while EBITDA as a percentage of revenue rose from 5.5% to 11.3%, signaling a marked improvement in profitability.

Sales volumes grew by 7% for candies on the Italian market, with a 4% increase in foreign markets. The number of employees rose from 59 to 63, supported by around 10 seasonal workers. Subcontractors play a fundamental role, long-standing partners who support the company in production and product development, particularly in the supply of honey.

Innovation and new product lines

On the occasion of its centenary (1923–2023), Ambrosoli expanded its portfolio by launching “Mielness”, a line of natural supplements based on honey and selected nutrients.

The range stems from the synergy between beekeeping tradition and scientific research, offering solutions for physical and mental well-being and addressing the needs of a broad audience — from families to athletes.

Andamento economico

Nel 2024 Ambrosoli ha registrato un fatturato di 24,6 milioni di euro. L’utile lordo è cresciuto da 856.000 euro a 2,2 milioni, mentre l’Ebitda sul fatturato è salito dal 5,5% all’11,3%, segno di un deciso miglioramento della redditività.

I volumi di vendita hanno registrato un incremento del 7% per le caramelle sul mercato italiano, con una crescita del 4% sui mercati esteri.

Il numero di dipendenti è salito da 59 a 63 unità, con il supporto di circa 10 collaboratori stagionali.

Fondamentale il ruolo dei terzisti, partner di lunga data che affiancano l’azienda nella produzione e nello sviluppo dei prodotti, in particolare per le forniture di miele.

Innovazione e nuove linee di prodotto

In occasione del centenario (1923–2023), Ambrosoli ha ampliato il proprio portafoglio lanciando “Mielness”, una linea di integratori naturali a base di miele e nutrienti selezionati.

La gamma nasce dalla sinergia tra la tradizione apistica e la ricerca scientifica, offrendo soluzioni per il benessere fisico e mentale e rispondendo alle esigenze di un pubblico ampio — dalle famiglie agli sportivi.

In its industrial plan, the company aims to make innovation its key driver of growth, with new products in the wellness area (such as 100% Italian chestnut honey and candies with honey, propolis, echinacea and rosehip) and an horeca project linked to the breakfast sector.

Outlook and challenges towards 2026

Looking ahead, Ambrosoli expects significant growth for the Mielness line, supported by new commercial, production and communication investments.

The goal is for supplements to represent 15–20% of total turnover within the next 3–5 years, with gradual expansion into European and Middle Eastern markets.

Despite an uncertain economic context, the company maintains a positive outlook, firmly grounded in its founding values: quality, naturalness and trust.

As the founder stated, “I became a beekeeper because I was a passionate consumer of honey” — a principle that continues to inspire the company as it moves toward the future.

www.ambrosoli.it

Nel piano industriale l’azienda punta a fare dell’innovazione il proprio motore di crescita, con nuovi prodotti nell’area wellness (come il miele di castagno 100% italiano e le caramelle al miele, propoli, echinacea e rosa canina) e un progetto horeca legato al mondo della colazione.

Prospettive e sfide verso il 2026

Guardando al futuro, Ambrosoli prevede una crescita significativa della linea Mielness, sostenuta da nuovi investimenti commerciali, produttivi e di comunicazione.

L’obiettivo è portare gli integratori a rappresentare il 15–20% del fatturato complessivo nei prossimi 3–5 anni, con un’espansione graduale anche sui mercati europei e mediorientali.

Nonostante un contesto economico incerto, l’azienda mantiene prospettive positive, fortemente radicate nei propri valori fondanti: qualità, naturalità e fiducia.

Come affermava il fondatore, “Divenni apicoltore perché ero un consumatore appassionato di miele” — un principio che continua a ispirare l’impresa anche nel suo percorso verso il futuro.

www.ambrosoli.it

HOTELEX SHANGHAI 2026: ASIA’S LEADING HOSPITALITY

SHOWCASE

China’s hotel and foodservice equipment industry is entering a transformative stage, driven by three converging forces: automation, sustainability, and space optimization. As digital technologies reshape operational models, the market is rapidly shifting toward intelligent, low-emission, and compact solutions—positioning China not only as a manufacturing hub but also as a high-potential consumption market.

AI-powered cooking systems and IoT-connected kitchens are gaining momentum, with smart fryers, real-time monitoring tools, and multifunctional appliances boosting kitchen efficiency and consistency. The global smart foodservice equipment segment is projected to grow at over 10% CAGR through 2032, with China leading in adoption and scale.

Sustainability remains a critical innovation driver. As China accelerates its carbon neutrality roadmap toward its 2030 and 2060 climate targets, procurement is increasingly guided by energy performance and environmental certifications such as the China Energy Label and CQC. Globally, the commercial catering equipment market is expected to exceed USD 27 billion by 2026, fueled by growing demand for water-efficient, solar-integrated, and emissions-reducing solutions aligned with ESG goals. This momentum sets the stage for HOTELEX Shanghai 2026, held from 30th March to 2nd April, 2026. As one of Asia’s leading hospitality and catering trade shows, HOTELEX connects global brands with hotel chains, F&B groups, and procurement leaders across China’s evolving foodservice landscape.

The 2026 edition will span an impressive 400,000 square meters, hosting 3,500+ exhibitors and welcoming more than 250,000 trade visitors from over 130 countries and regions. With 12 themed sectors — including Coffee & Tea, Catering Equipment & Supplies, Beverage,Tableware, Fine Food, The

Bar & Drinks, Brand Franchise & Chain Store Resources, and more — HOTELEX offers a truly comprehensive overview of the full hospitality supply chain, all under one roof.

HOTELEX is more than just a trade fair — it’s an immersive industry festival. Attendees will witness over 50 trendy onsite events, from the prestigious China Barista Championship, China Brewers Cup, China Latte Art Championship, China Roasting Championship to culinary challenges, bartending shows, sustainability forums, and insightful business conferences.

These vibrant programs provide a deeper look into the trends, techniques, and talents that are shaping the future of hospitality worldwide. Backed

by decades of experience and history, HOTELEX continues to evolve alongside the market it serves.

As China’s inbound tourism surges, consumer expectations and awareness rise, global hotel brands expand their footprint, HOTELEX 2026 arrives at a critical moment — offering unmatched access to one of the world’s most exciting, fastgrowing hospitality landscapes.

Whether you’re a hotel operator, restaurateur, distributor, franchise owner, or solution provider, HOTELEX 2026 is the place to be — to build connections, launch products, and stay ahead of industry change.

www.hotelex.cn

FIORENTINI FIRENZE PRESENTS THE NEW LINE OF “CLIMATE FRIENDLY” PRODUCTS

From 2020 Fiorentini Firenze S.p.A is on the market with three new products of the “Climate Friendly” family: Extra Virgin Olive Oil, 100% Italian, the flagship of the company’s production, not only accompanied by a specific certificate of traceability for each bottle, but “capable of respecting the environment” with a zero climate impact thanks to the offsetting of carbon emissions.

THE FIORENTINI FIRENZE COMPANY

Founded in 1996, Fiorentini Firenze has over time specialized in providing a service of processing, bottling, packaging and storage of extra virgin olive oil for a wide range of customers that now includes the most important Italian and European GD and GDO chains, as well as the main multinational groups in the food sector. The new production site in Colle di Val d’Elsa (SI), inaugurated in 2017, consists of a 250 square meter analysis laboratory and an oil storage center of about 15 million liters. The bottling plant consists of 6 lines with an average daily production capacity of about 200,000 bottles; the product storage department is equipped with 2000 pallet places with four covered loading bays.

GROWTH, TOWARDS THE FUTURE

In 1998 the company approached the foreign market, first with the US market, followed by the German market in 2001. Since then, the development performance increases by more than 20% every year, so that at the end of 2015 the total number of packaged bottles is over 43,500,000 units, with sales for 70% on international markets, mainly consisting of Germany, USA,

FIORENTINI FIRENZE PRESENTA LA NUOVA

LINEA DI PRODOTTI “CLIMATE FRIENDLY”

Dal 2020 Fiorentini Firenze S.p.A è sul mercato con tre nuovi prodotti della famiglia “Climate Friendly”: Olio Extravergine di Oliva, 100% Italiano, fiore all’occhiello della produzione aziendale, non solamente corredato di un certificato di tracciabilità specifico per ogni bottiglia, ma “capace di rispettare l’ambiente” con un impatto climatico pari a zero grazie alla compensazione delle emissioni di carbonio

L’AZIENDA FIORENTINI FIRENZE

Fondata nel 1996 Fiorentini Firenze si è nel tempo specializzata per fornire un servizio di lavorazione, imbottigliamento, confezionamento e stoccaggio di olio extra vergine di oliva per una vasta clientela che annovera oggi le più importanti catene della GD e GDO italiana ed europea,

Brazil, France, Japan, China, Russia, England, Switzerland and the remaining 30% on domestic markets.

As of today, 2020, the annual production exceeds 50,000,000 bottles between private label and the three company brands ANTICO FRANTOIO, OLIVETA, FIORENTINI FIRENZE.

The company’s objective is to increase the volume of exports to the foreign market by up to 70%, through products increasingly aimed not only at underlining its importance in large-scale distribution but also at acquiring an increasingly strong identity in the eyes of the end consumer: the values with which Fiorentini Firenze has grown over the years are and will always be a guarantee of quality.

Quality not only in the excellence and in the control of the raw material to be used but also the quality of the production chain itself, based now more than ever on new technologies, on eco-sustainability and ethical and social responsibilities

THE VALUE OF INNOVATION

The company Fiorentini Firenze S.p.A invests a lot in technological innovation and sustainable energies: the storage facilities are one of the first facilities in Italy to provide the new technology of Conservation under nitrogen and processing with Cold Cycle, and the entire operational management center uses photovoltaic and geothermal energy systems for at least 40% of its energy needs. With the recent construction of the new plant, the company also pays particular attention to the issue of sustainability, a balance between the development of its economic activity and the protection of the environment, thus becoming an excellence in the oil industry not only for the high standard of production but also because, aware of its commercial importance, it invests to eliminate the climate impact of its work and launches new Climate Friendly products on the market.

CLIMATE FRIENDLY PRODUCTS, AN ASSUMPTION OF RESPONSIBILITY

For the first time in Europe an Italian company quanti-

nonché i principali gruppi multinazionali del settore alimentare. Il nuovo stabilimento di produzione di Colle di Val d’Elsa (SI), inaugurato nel 2017, è composto da un laboratorio di analisi di 250 mq e di un centro di stoccaggio di olio da 15 milioni di litri c.ca.

L’imbottigliamento è costituito da 6 linee con capacità produttiva media giornaliera di circa 200.000 bottiglie; il reparto di stoccaggio prodotti è provvisto di 2000 posti pallet con quattro baie di carico coperte

LA CRESCITA, VERSO IL FUTURO Nel 1998 l’azienda si approccia con il mercato estero, prima con il mercato Usa, a cui segue dal 2001 il mercato tedesco

Dal quel momento, la performance di sviluppo incrementa di oltre il 20% ogni anno, tanto che a fine del 2015 il totale delle bottiglie confezionate va oltre i 43.500.000 di unità, con vendite per il 70% su mercati internazionali, costituiti principalmente da Germania, Stati Uniti, Brasile, Francia, Giappone, Cina, Russia, Inghilterra,

Svizzera e il restante 30% su mercati nazionali. Ad oggi, 2020, la produzione annuale supera le 50.000.000 bottiglie tra private label e i tre marchi aziendali ANTICO FRANTOIO, OLIVETA, FIORENTINI FIRENZE.

Obiettivo dell’azienda quello di incrementare i volumi di esportazione del mercato estero fino al 70%, attraverso prodotti sempre più mirati non solo a sottolineare la propria importanza nella grande distribuzione ma anche all’acquisizione di un’identità sempre più forte agli occhi del consumatore finale: i valori con cui Fiorentini Firenze cresce negli anni sono e saranno sempre garanzia di qualità.

Qualità non solo nell’eccellenza e nel controllo della materia prima da usare ma anche qualità della catena produttiva in sè, improntata adesso più che mai sulle nuove tecnologie, sull’ecosostenibilità e sulle responsabilità etiche e sociali

IL VALORE DELL’ INNOVAZIONE

L’azienda Fiorentini Firenze S.p.A investe molto sull’innovazione tecnologica e sulle ener-

fies and eliminates cO2 emissions by offsetting them with the program “PLANTING BIODIVERSE FOREST IN PANAMA” certified GOLD STANDARD: developed by Forest Finance and expanded by the partners Sustainable Timber and Isla Cebaco, the project is based on a system that combines the production of high-quality sustainable timber and cocoa with the protection of biodiversity and the restoration of the ecosystem. With the Climate Friendly products, Fiorentini does not only aim to sensitize the end-user through the choice of an eco-friendly product, but it takes first the responsibility to improve its environmental performance creating social promotion and economic self-sufficiency for local populations in developing countries.

GLOBAL EXPANSION AND RESPONSIBLE INNOVATION: FIORENTINI FIRENZE’S VISION FOR GROWTH

Fiorentini Firenze continues its path of global expansion in the extra virgin olive oil sector, focusing on strategic partnerships with major international retailers. To support this growth, the company is not only strengthening its research and development efforts to create innovative and sustainable products but also investing in expanding its production and storage capacity—ensuring greater efficiency and consistent quality.

The ultimate goal is to combine excellence, environmental responsibility, and the enhancement of local heritage, offering the market olive oils that embody tradition, innovation, and a deep commitment to sustainability. www.fiorentinifirenze.it

gie sostenibili: l’impianto di stoccaggio è uno dei primi impianti in Italia a prevedere la nuova tecnologia di Conservazione sotto azoto e lavorazione con Ciclo del Freddo, e l’intero centro direzionale operativo utilizza impianti energetici fotovoltaici e geotermici per almeno il 40% del proprio fabbisogno energetico.

Con la recente costruzione del nuovo stabilimento, l’azienda presta inoltre particolare attenzione al tema della sostenibilità, equilibrio tra lo sviluppo della propria attività economica e la salvaguardia dell’ambiente, divenendo così eccellenza nell’industria olearia non solo per l’alto standard di produzione ma anche perché, conscia della propria importanza commerciale, investe per azzerare l’impatto climatico del suo operato e lancia sul mercato i nuovi prodotti Climate Friendly.

I PRODOTTI CLIMATE FRIENDLY, UNA PRESA DI RESPONSABILITA’

Per la prima volta in Europa un’azienda italiana quantifica ed azzera le emissioni di cO2 compensandole con il programma “PLANTING BIODIVERSE FOREST IN PANAMA” certificato GOLD STANDARD: sviluppato da Forest Finance e ampliato dai partner Sustainable Timber e Isla Cebaco, il progetto si basa su un sistema che combina la produ-

zione di legname e cacao sostenibili di alta qualità con la protezione della biodiversità e il ripristino dell’ecosistema.

Con i prodotti Climate Friendly Fiorentini non mira esclusivamente a sensibilizzare l’utente finale attraverso la scelta di un prodotto ecosostenibile, ma si assume per prima la responsabilità di migliorare le proprie performance ambientali creando promozione sociale ed autosufficienza economica per le popolazioni locali nei paesi in via di sviluppo.

ESPANSIONE GLOBALE E INNOVAZIONE RESPONSABILE: LA VISIONE DI CRESCITA DI FIORENTINI FIRENZE

L’azienda continua il suo percorso di espansione globale nel settore dell’olio extravergine di oliva, puntando su accordi strategici con la grande distribuzione internazionale. Per sostenere questa crescita, parallelamente al rafforzare la ricerca e sviluppo per creare prodotti innovativi e sostenibili, investe nell’aumento della capacità produttiva e di stoccaggio, garantendo efficienza e qualità. L’obiettivo è coniugare eccellenza, responsabilità ambientale e valorizzazione del territorio, offrendo al mercato oli d’oliva che uniscono tradizione, innovazione e attenzione alla sostenibilità..

www.fiorentinifirenze.it

WITH SCROCCHIARELLA®, THE FROZEN BASE FOR ALL FOODSERVICE NEEDS

On the occasion of HOST 2025, the international trade fair dedicated to the Ho.Re.Ca. and foodservice industries, AB Mauri Italy SpA, together with Scrocchiarella®, presented three new recipes interpreted by three professionals from the Ho.Re.Ca. sector as part of the format “LE PREFERITE”.

Through this format, AB MAURI demonstrates how a high-quality base can be transformed into countless interpretations—from quick-service restaurants to dining rooms, from bistros to hotels—meeting the needs of a market in which practicality, flavour, and craftsmanship must coexist in perfect harmony.

The project was created to highlight the versatility of Scrocchiarella®, the frozen base made with Scrocchiarella® Mix and sourdough according to traditional methods, reimagined with ingredients and flavours typical of various Italian regions—and beyond.

Felice Magarelli, Head of Pizza, Doughs, and Fillings at Ristorante Pizzeria Fuorirotta in Bergamo, presented his recipe “ORIGINI in TAVOLA”, created on a 28 × 18 cm Scrocchiarella® Classica base. As the name suggests, it brings together the flavours and traditions of the two places he belongs to: Campania, his homeland, and Bergamo, where he now lives and works.

He stated that he chose Scrocchiarella® because, in his restaurant, it meets multiple needs: from pizza in pala to gourmet pizza to sandwiches.

CON SCROCCHIARELLA® LA BASE FROZEN PER TUTTE LE ESIGENZE DEL FOODSERVICE

In occasione di HOST 2025, Fiera Internazionale per tutto il mondo dell’ Ho.re.ca e del Foodservice, AB Mauri Italy SpA con Scrocchiarella® ha presentato tre nuove ricette interpretate da tre professionisti del mondo Ho.Re. Ca., per il format “Le Preferite”.

Attraverso questo format, AB MAURI mette in evidenza come una base di qualità possa trasformarsi in un’infinità di proposte — dalla ristorazione veloce al servizio in sala, dal bistrot all’hotel — per rispondere alle esigenze di un mercato in cui praticità, gusto e artigianalità devono convivere in perfetto equilibrio.

Il progetto nasce per valorizzare la versatilità di Scrocchiarella®, la base frozen realizzata con il Mix Scrocchiarella® e lievito madre secondo i metodi della tradizione, reinterpretata con ingredienti e sapori tipici dei diversi territori italiani e non solo.

FELICE MAGARELLI, Responsabile della Pizzeria, impasti e farciture al Ristorante Pizzeria FUORIROTTA di Bergamo, ha portato su una base Scrocchiarella® Classica 28 x 18, la sua ricetta “ORIGINI in TAVOLA” che come dice il nome, sintetizza gusto e tradizione di due luoghi di appartenenza: la Campania, sua terra di origine e Bergamo dove vive e lavora.

Ha scelto Scrocchiarella® perché, nel suo ristorante, risponde a molteplici esigenze: dalla pizza in pala alla pizza gourmet fino ai sandwich.

BRUNO BRUZZESE, titolare della Pizzeria TURI di Marina di Gioiosa Ionica (RC), si occupa gelosamente degli impasti Scrocchiarella® ogni giorno. Per il format Le Preferite, per dare valore ai prodotti del suo territorio, la Calabria ha scelto la ricetta FOCU MEU, utilizzando ingredienti semplici e giocando con la stagionalità.

Per questo ha scelto una base Scrocchiarella® Rustica Multicereali 55 x 25, uno dei formati che propone anche nel suo locale, particolarmente adatto per l’asporto.

Ha scelto Scrocchiarella® perché cercava da tempo un prodotto leggero, croccante e digeribile. Con Scrocchiarella l’ha trovato !

Hanno scelto Scrocchiarella® perché è ideale come finger food in tutte le loro proposte: dall’aperitivo alla cena fino al servizio notturno.

GIOIA CASTALDI e SILVIA LAURI, rispettivamente co-titolare e collaboratrice di LIME TROPICAL BISTROT a Nettuno in provincia di Roma, hanno aderito al format Le Preferite con una ricetta dal gusto esotico e internazionale in linea con la proposta del loro Cocktail Bar.

baked goods

Bruno Bruzzese, owner of Pizzeria Turi in Marina di Gioiosa Ionica (RC), personally prepares Scrocchiarella® doughs every day. For the “Le Preferite” format, he selected the recipe “FOCU MEU, using simple ingredients from his native region, Calabria, also embracing seasonality. For this reason, he chose a 55 × 25 cm Scrocchiarella® Rustica Multicereali frozen base—the same format he offers in his restaurant—particularly suited to take-away service.

He chose Scrocchiarella® because he had long been searching for a light, crispy, and easy-to-digest product. With Scrocchiarella®, he finally found it.

Gioia Castaldi and Silvia Lauri, both from LIME Tropical Bistrot in Nettuno (province of Rome), took part in the “Le Preferite” format with a recipe featuring an exotic, international flavor as the proposal they offer in their Cocktail Bar requires. Infact, it evokes a Mediterranean

spirit made of land and sea—and for this occasion, they used a 25 cm round Scrocchiarella® Riso Venere® base, which inspired the name of the recipe: “FUSION VENERE.” They chose Scrocchiarella® because it is ideal as finger food across all their offerings—from aperitivo to dinner and late-night service.

Each showcooking session is also available online.

You will find the video of every recipe on AB MAURI’s official YouTube channel, so you can relive every step and get inspired.

www.scrocchiarella.com

Per questa ricetta hanno utilizzato una base Scrocchiarella® Riso Venere® tonda 25, da cui il nome della ricetta “FUSION VENERE”.

Hanno scelto Scrocchiarella perché è ideale come fingerfood per tutte le loro proposte dall’aperitivo alla cena al dopocena.

Le storie di Scrocchiarella® continuano on line

Ogni showcooking è disponibile anche online. Troverai il video di ciascuna ricetta sul canale YouTube ufficiale di AB MAURI, per rivivere ogni passaggio e lasciarti ispirare www.scrocchiarella.com

ARTISAN FRESH PASTA FOR THE HORECA SECTOR

At Pastificio Cecchin, we believe that the secret to truly exceptional pasta lies in passion, precision, and a deep respect for culinary tradition.

For over 25 years, we have specialized in crafting authentic, artisan fresh pasta, inspired by classic recipes and prepared using only the finest, freshest ingredients.

Our pasta dough is made from a carefully balanced blend of durum wheat semolina, soft “0” wheat flour, and fresh eggs, selected for optimal texture, compactness, and authentic flavor. We prepare all fillings and sauces in-house using fresh meats, seasonal vegetables, and traditional methods that enhance natural aromas and taste.

From this commitment to quality and authenticity, we produce a wide range of handcrafted specialties designed to meet the demands of high-level food service professionals.

Artisan quality, modern standards

Our production facility integrates modern food technology with artisanal techniques, ensuring consistency, flavor integrity, and high production standards.

We are certified to the highest international benchmarks, including IFS, and operate in full compliance with HACCP, guaranteeing food safety, traceability, and reliability.

Product range for HoReCa:

• Fresh egg pasta

• Handmade Tortelloni

• Ravioli

• Cappelletti and fagottini

• Ready-to-eat crespelle with gourmet fillings (Heat and serve!)

• Potato and pumpkin gnocchi

Available formats:

• Fresh pasta: 500g and 1000g packs

• Gnocchi: 400g, 2000g, and 2500g packs

At Pastificio Cecchin, we bring Italian craftsmanship to the professional kitchen— offering chefs a product that combines tradition, quality, and convenience to enrich any menu.

www.pastacecchin.it

ANUGA AND DTI STRENGTHEN THEIR PARTNERSHIP FOR THE FROZEN FOOD INDUSTRY OF THE FUTURE

“

FLong-standing partnership with dti is being strategically expanded. Joining forces for quality, innovation, sustainability and growth. Anuga Frozen Food extends its leading role on the global frozen food market

ollowing the highly successful 2025 edition of Anuga – the biggest Anuga of all time – the leading F&B trade fair and the German Frozen Food Institute (dti) are stepping up their long-standing cooperation. Both partners are thus confirming their shared goal of further developing Anuga Frozen Food as the leading global platform for the frozen food industry and positioning the category frozen food as a central pillar of a sustainable global food system.

Since the invention of industrial shock freezing over 100 years ago, frozen products have stood for quality, innovation, freshness and security of supply. Anuga played a decisive role in this development: It significantly influenced and promoted the market development of

the frozen food industry in Germany. In 1955, the first frozen products for the German retail trade were presented at Anuga in Cologne. Today, 70 years later, the Anuga Frozen Food trade show is the industry’s international meeting point - a driving force for innovations and a showcase for a modern, sustainable food industry.

Anuga Frozen Food 2025 impressively underlined this significance in 2025: With over 650 exhibitors the trade fair achieved record participation, with 93 percent of the companies coming from abroad. At the same time, comprising formats like the “2nd International Frozen Food Conference“, the “Tiefkühl Star” Award and the “Frozen! dti Innovation Award”, it once again offered a first-class programme focusing on the current innovations of the frozen food industry.

Long-standing partnership with global reach

dti has been the partner of Anuga Frozen Food – the biggest and most important trade fair for frozen products worldwide – since 2013. Over the years, this has evolved into a trusting, constructive and inspiring partnership that extends far beyond Germany and the duration of the trade fair.

With strong communications, a top-class and internationally star-studded event programme and a wellattended exhibition stand as a point of contact for all frozen food trade visitors, dti decisively contributes to the appeal of Anuga Frozen Food. Through international networks like the International Frozen Food Network (IFFN) and the cooperation with the Global Cold Chain Alliance (GCCA), dti also strengthens the industry’s global networking and turns Anuga into the global hub of the frozen food sector.

Shared goals for the future

The intensified partnership aims to

• further establish Anuga Frozen Food as the leading international trade fair for the global frozen food sector,

• underline the relevance and potential of frozen food as a future category in the global food business

• and create added value for exhibitors and visitors to increase the trade fair’s appeal long-term.

In the future, dti and Anuga will cooperate even more closely on the organisation and execution of Anuga Frozen Food - from the ongoing industry communication and establishment of a high-quality event programme, through to the conceptual further development of the trade fair.

Statements regarding the partnership

Oliver Frese, Chief Operating Officer of Koelnmesse GmbH:

“The long-standing cooperation with dti is a key success factor for Anuga Frozen Food. Together we shape the future of the frozen food industry – with innovative strength, sustainability and international appeal. By intensifying our partnership, we are sending out a strong

signal to the industry: We are pooling our expertise to further develop Anuga Frozen Food as the leading global platform and underlining the significance of frozen products for sustainable food worldwide.

Dr. Sabine Eichner, CEO of dti:

“When it comes down to innovative food solutions and global food security, frozen food is an indispensable solution. In a world where the climate, geopolitical situation and raw material prices can change overnight and where plannability and cost certainty are rare assets, frozen products support private households, professional food service companies and entire supply chains with many benefits: Frozen products offer freshness, quality and convenience all at once and together with their sustainable benefits they are a true power pack for modern food. Frozen food is a global future category and our aim is to communicate this even more strongly at and with Anuga Frozen Food.”

Simon Morris, Chairman of dti and Chief Operating Officer of Salomon FoodWorld:

“Anuga is not only an international marketplace and showcase, but also a lifeline for our companies and the global food industry. Our industry cannot survive without exports, international contacts or markets. Particularly in times of growing uncertainty, Anuga offers us the platform to tap into new markets, diversify partnerships and secure the competitiveness in Germany. dti and Anuga Frozen Food are bringing the global frozen food industry closer together, which will in turn strengthen our supply chains long-term.

www.anuga.com

beverages

DOUMIX? IS THE NEW FRONTIER OF CREATIVE DRINKING:

EIGHT LINES, ENDLESS POSSIBILITIES, FROM BREAKFAST TO

COCKTAIL TIME

DOuMIX? is the unconventional brand with which in 2022, Casa Optima – an Italian multi-brand group specializing in the artisanal gelato, pastry, decoration and beverage sectors, made its entry into the world of mixed drinks.

A brand that now has eight product lines, immediately distinguishing itself for its ability to make the proposals of every bar and café more creative, surprising, and contemporary. DOuMIX? is the ideal partner for every moment of consumption from breakfast to the aperitif and late-night cocktails- and the perfect accomplice for professionals who want to stand out and always amaze their customers with new proposals in line with the latest trends.

Novelties 2026

The new line Squeeze ‘No Added Sugar, unique on the market for its absence of added sugars, is designed for consumers who are mindful of their well-being and health, without sacrificing taste.

The three premixes in Mango, Maracuja and Strawberry flavours launched in 2025 are now joined by Banana, Blood Orange, and Sour Cherry: selected fruit, carefully processed to preserve its taste and properties. DOuMIX? premixes with no added sugar offer a fruit-rich and functional base for those seeking performance and authenticity in their drinks. A range designed for the beverage world, where every detail makes the difference. Ideal for cocktails, mocktails and flavoured drinks such as Spanish latte, teas, or granitas, they stand out for their smoother consistency and high fruit content, as much as 70%, compared to the standard range.

With these new flavours, the Squeeze line now offers 28 premixes to amaze you every day of the year! The packaging has also been designed for practical and immediate use: the neck of the bottle, personalized with the corresponding

fruit, allows you to recognize each flavour at a glance. There are also new additions to the Syrup range with Syrup 100% Agave. Natural sweetness and balanced flavour, without compromising on quality: 100% agave, 0% compromises, for professionals who strive for excellence.

The DOuMIX? Syrups are 31 in total, with their intense and perfectly balanced taste, add a boost of pleasure to every cocktail, mocktail, coffee speciality and cold speciality.

Stracciamix is a line of innovative eat & drink snacks with a unique and unexpected crunchiness, featuring Dark Chocolate Flavour, White Chocolate Flavour, Strawberry, and Mango flavours from the bottled Stracciatelle range.

The DOuMIX? lines.

For those in search of an antidote to boring drinks, try Cordial: three potent formulas in Bergamot & Rosemary, Pineapple & Pink Pepper and Cranberry & Thyme flavours, to surprise every palate.

And for those who wish to add flavour to iced tea and other cold specialities, DouMIX? Syrup Tea is the answer, three syrups inspired by the most popular varieties, made from selected raw ingredients.

The line DOuMIX? Sauce, with its superior quality sauces, is perfect for making mocha, milkshakes, iced latte, and many other creations, now enriched with the new Pistachio and Tiramisù flavours.

Designed for the Gelato parlours, but also ideal for bars and cafés, DOuMIX? Granita Base promises to “break

the ice” with an infinite range of flavours and creative possibilities.

The apotheosis of pleasure, DOuMIX? Cream was created to surprise with gourmet espressos, iced coffees, cold creams, frozen drinks and much more.

The secret to delicious fruit drinks all year round is Fruit Elixir, a range of fruit purees that can be mixed with water or milk to create smoothies and drinks with an intense, fragrant flavour.

Finally, DOuMIX? Base offers complete bases for creating true masterpieces: cold beverages, creamy milkshakes, hot chocolate, and granita in a simple, quick, and always perfect way.

With DOuMIX? every creation becomes a story of taste, colour, and inspiration because DOuMIX? doesn’t follow the trends, it anticipates them!

www.doumix.it - @doumix_official

*Naturally contains sugars

LEGIONELLA: PREVENTION AND ANALYSIS SERVICES FOR ENVIRONMENTAL SAFETY

Legionella is a bacterium responsible for a serious lung disease, known as Legionellosis, which can manifest itself in two main forms: Legionnaires’ disease, a severe form of pneumonia, and Pontiac fever, a milder condition that causes pneumonia-like symptoms. flu. Legionellosis is an infectious disease which, if not treated adequately, can be lethal, especially in fragile subjects, such as the elderly, people with compromised immune systems or chronically ill people.

The Legionella bacterium grows in humid and warm environments, such as water pipes, air conditioners and water systems. Its proliferation usually occurs at temperatures between 25°C and 45°C, and transmission occurs through inhalation of contaminated aerosol, i.e. tiny droplets of contaminated water suspended in the air. This makes water and air conditioning systems ideal environments for the growth of Legionella if not properly maintained.

Prevention and risk management Legionellosis

The prevention of Legionellosis is of fundamental importance, not only to avoid the spread of the bacterium and the consequent disease, but also to comply with health regulations and guarantee safe environments. The first step in prevention consists in assessing the risk within buildings, industrial plants and accommodation facilities, such as hospitals, hotels and retirement homes. The Legionellosis risk assessment must be carried out by qualified professionals and must take into consideration several factors, including:

• Temperature control: constantly monitor the water temperature to prevent it from reaching the ideal values for the proliferation of Legionella.

• Cleaning and disinfection: Pipelines, cooling towers and wa-

LEGIONELLA: PREVENZIONE E SERVIZI

DI ANALISI PER LA SICUREZZA AMBIENTALE

La Legionella è un batterio responsabile di una grave malattia polmonare, conosciuta come Legionellosi, che può manifestarsi in due forme principali: la malattia del legionario, una forma grave di polmonite, e la febbre di Pontiac, una condizione più lieve che provoca sintomi simil-influenzali. La Legionellosi è una malattia infettiva che, se non trattata adeguatamente, può risultare letale, specialmente in soggetti fragili, come anziani, persone con il sistema immunitario compromesso o malati cronici.

Il batterio Legionella si sviluppa in ambienti umidi e caldi, come tubature di acqua, condizionatori e impianti idrici. La sua proliferazione avviene solitamente a temperature comprese tra i 25°C e i 45°C, e la trasmissione avviene tramite inalazione di aerosol contaminato, ossia minuscole goccioline di acqua contaminata sospese nell’aria. Questo rende i sistemi di acqua e aria condizionata ambienti ideali per la crescita della Legionella, se non correttamente manutenuti.

Prevenzione e gestione del rischio Legionellosi

La prevenzione della Legionellosi è di fondamentale importanza, non solo per evitare la diffusione del batterio e la conseguente malattia, ma anche per rispettare le normative sanitarie e garantire ambienti sicuri. Il primo passo nella prevenzione consiste nella valutazione del rischio all’interno di edifici, impianti industriali e strutture ricettive, come ospedali, alberghi e case di riposo. La valutazione del rischio Legionellosi deve essere eseguita da professionisti qualificati e deve prendere in considerazione diversi fattori, tra cui:

• Controllo delle temperature: monitorare costantemente la temperatura dell’acqua per evitare che raggiunga i valori ideali per la proliferazione della Legionella.

• Pulizia e disinfezione: le tubazioni, le torri di raffreddamento e gli impianti idrici devono essere periodicamente puliti e disinfettati per eliminare i batteri.

• Perché affidarsi a Saturno laboratorio analisi?

• La Legionella rappresenta un rischio serio per la salute pubblica, ed è necessario adottare misure preventive efficaci per evitare la proliferazione di questo batterio. Grazie alla sua esperienza consolidata e alle tecnologie all’avanguardia, Saturno Laboratorio Analisi offre un servizio altamente competente e preciso, che consente di monitorare la sicurezza degli impianti e prevenire eventuali problemi di Legionellosi.

• Inoltre, la consulenza professionale e il supporto continuo del team di esperti di Saturno Laboratorio Analisi fanno sì che ogni cliente riceva il miglior servizio possibile per garantire un ambiente sano e sicuro, conforme alle normative di settore.

• La salute e la sicurezza delle persone devono essere sempre al primo posto, e per questo è fondamentale rivolgersi a un laboratorio qualificato che possa offrire un’analisi approfondita e precisa dei rischi microbiologici, tra cui quelli legati alla Legionella. Con i servizi di Saturno Laboratorio Analisi, le aziende e le strutture sanitarie possono essere certe di rispettare gli standard più elevati per la prevenzione della Legionellosi e la sicurezza ambientale.

• Ispezioni e analisi regolari: è fondamentale effettuare analisi microbiologiche periodiche per rilevare la presenza di Legionella negli impianti e nelle strutture.

ter systems must be periodically cleaned and disinfected to eliminate bacteria.

• Regular inspections and analyses: it is essential to carry out periodic microbiological analyzes to detect the presence of Legionella in plants and structures.

The services offered by Saturno analysis laboratory

Saturno Laboratorio Analysis stands out for its offer of advanced microbiological analyses, in particular for the assessment of Legionellosis risk. The laboratory offers a range of highly specialized services for the diagnosis, prevention and control of Legionella, including:

1.Microbiological analyzes for Legionella: Saturno Laboratorio Analysis carries out specific tests for the detection of Legionella in water samples, surfaces and environments. The analysis is conducted using advanced techniques such as PCR (polymerase chain reaction), which allows rapid and reliable results on the presence of the bacterium to be obtained.

2.Legionellosis risk assessment: the laboratory offers an in-depth Legionellosis risk assessment, which includes a complete analysis of water and air conditioning facilities, and provides guidance on how to reduce the risk of contamination and improve system management. This service is essential for anyone who manages public buildings, businesses or healthcare facilities.

3.Continuous monitoring: Saturno Laboratorio Analysis also offers continuous monitoring solutions to ensure that Legionella levels remain under control over time. Periodic checks are essential to ensure that the prevention measures adopted are effective and that the environment remains safe for the people who frequent it.

4.Detailed reports and consultations: Once analyzes are completed, the laboratory provides detailed reports, which can be used to meet regulatory obligations and implement corrective measures if necessary. Furthermore, Saturno Laboratorio Analysis offers specialist consultancy to guide companies in managing risks related to Legionella.

5.Personalized services: each customer has specific needs, and Saturno Laboratorio Analysis is able to offer customized solutions for

different types of systems, both for large industrial structures and for small and medium-sized enterprises. The laboratory is able to adapt to any need, guaranteeing high quality services

Why rely on Saturno analysis laboratory?

Legionella represents a serious risk to public health, and it is necessary to adopt effective preventive measures to avoid the proliferation of this bacterium. Thanks to its consolidated experience and cutting-edge technologies, Saturno Laboratorio Analysis offers a highly competent and precise service, which allows you to monitor the safety of the systems and prevent any Legionellosis problems.

Furthermore, the professional consultancy and continuous support of the Saturno Laboratorio Analysis team of experts ensure that each customer receives the best possible service to guarantee a healthy and safe environment, compliant with sector regulations.

The health and safety of people must always come first, and for this reason it is essential to turn to a qualified laboratory that can offer an in-depth and precise analysis of microbiological risks, including those linked to Legionella. With the services of Saturno Laboratorio Analysis, companies and healthcare facilities can be sure of complying with the highest standards for the prevention of Legionellosis and environmental safety.

www.saturnolab.it

I servizi offerti da Saturno laboratorio analisi Saturno Laboratorio Analisi si distingue per la sua offerta di analisi microbiologiche avanzate, in particolare per la valutazione del rischio Legionellosi. Il laboratorio offre una gamma di servizi altamente specializzati per la diagnosi, prevenzione e controllo della Legionella, tra cui:

1. Analisi microbiologiche per la Legionella: Saturno Laboratorio Analisi esegue test specifici per la rilevazione della Legionella in campioni di acqua, superfici e ambienti. L’analisi viene condotta tramite tecniche avanzate come la PCR (reazione a catena della polimerasi), che consente di ottenere risultati rapidi e affidabili sulla presenza del batterio.

2. Valutazione del rischio Legionellosi: il laboratorio offre una valutazione approfondita del rischio Legionellosi, che include un’analisi completa delle strutture idriche e di climatizzazione, e fornisce indicazioni su come ridurre il rischio di contaminazione e migliorare la gestione dei sistemi. Questo servizio è essenziale per chiunque gestisca edifici pubblici, aziende o strutture sanitarie.

3. Monitoraggio continuo: Saturno Laboratorio Analisi propone anche soluzioni di monitoraggio continuo per garantire che i livelli di Legionella rimangano sotto controllo nel tempo. I controlli periodici sono essenziali per assicurarsi che le misure di prevenzione adottate siano efficaci e che l’ambiente rimanga sicuro per le persone che lo frequentano.

4. Rapporti dettagliati e consulenze: una volta completate le analisi, il laboratorio fornisce rapporti dettagliati, che possono essere utilizzati per soddisfare gli obblighi normativi e per attuare misure correttive, se necessario. Inoltre, Saturno Laboratorio Analisi offre con-

sulenze specialistiche per orientare le aziende nella gestione dei rischi legati alla Legionella.

5. Servizi personalizzati: ogni cliente ha esigenze specifiche, e Saturno Laboratorio Analisi è in grado di offrire soluzioni personalizzate per le diverse tipologie di impianti, sia per le grandi strutture industriali che per le piccole e medie imprese. Il laboratorio è in grado di adattarsi a qualsiasi esigenza, garantendo servizi di alta qualità.

Perché affidarsi a Saturno laboratorio analisi?

La Legionella rappresenta un rischio serio per la salute pubblica, ed è necessario adottare misure preventive efficaci per evitare la proliferazione di questo batterio. Grazie alla sua esperienza consolidata e alle tecnologie all’avanguardia, Saturno Laboratorio Analisi offre un servizio altamente competente e preciso, che consente di monitorare la sicurezza degli impianti e prevenire eventuali problemi di Legionellosi.

Inoltre, la consulenza professionale e il supporto continuo del team di esperti di Saturno Laboratorio Analisi fanno sì che ogni cliente riceva il miglior servizio possibile per garantire un ambiente sano e sicuro, conforme alle normative di settore. La salute e la sicurezza delle persone devono essere sempre al primo posto, e per questo è fondamentale rivolgersi a un laboratorio qualificato che possa offrire un’analisi approfondita e precisa dei rischi microbiologici, tra cui quelli legati alla Legionella. Con i servizi di Saturno Laboratorio Analisi, le aziende e le strutture sanitarie possono essere certe di rispettare gli standard più elevati per la prevenzione della Legionellosi e la sicurezza ambientale.

www.saturnolab.it

22–24

FEBRUARY 2026,

THE SLOW WINE FAIR RETURNS TO BOLOGNAFIERE

The Slow Wine Fair, the only international fair dedicated to good, clean and fair wine, returns to BolognaFiere from 22 to 24 February 2026 (5th edition). It is increasingly essential for Horeca operators, distributors and importers interested in high-quality labels made from sustainable production methods.

Organized by BolognaFiere with Slow Food, the Slow Wine Fair will host over a thousand wineries, most of which are certified organic, biodynamic, or in conversion. Distributed across exhibition islands by country and Italian region of origin, they will showcase and offer tastings of their wines, which are the result of sustainable agriculture and rigorous selection.

Trade visitors and buyers will have the opportunity to participate in masterclasses and conferences to deepen their knowledge of vintages, terroirs, and producers, and take advantage of an exclusive and free matchmaking service to filter the exhibitors they want to meet.

In addition to wine, there will also be a strong focus on other healthy and sustainable eating options, highly qualified and geared towards Horeca visitors: from cider to specialty coffees from the Slow Food Coffee Coalition roasters, to Spirits, Mixology, and bitters from the Fiera dell’Amaro d’Italia by Amaroteca and ANADI, with the

22-24 FEBBRAIO 2026, LA SLOW WINE FAIR

TORNA A BOLOGNAFIERE

La Slow Wine Fair, l’unica fiera internazionale dedicata al vino buono, pulito e giusto, torna a BolognaFiere dal 22 al 24 febbraio 2026 (5a edizione). Ed è sempre più irrinunciabile per gli operatori dell’Horeca, i distributori e gli importatori interessati alle etichette di alta qualità e provenienti da metodi produttivi virtuosi.

Organizzata da BolognaFiere con Slow Food, la Slow Wine Fair ospiterà oltre mille aziende vitivinicole, perlopiù certificate biologiche, biodinamiche o in conversione. Distribuite in isole espositive in base al Paese e alla regione italiana di appartenenza, le cantine racconteranno e faranno degustare al pubblico i propri vini, frutto di un’agricoltura sostenibile e di una rigorosa selezione.

Professionisti e buyer potranno partecipare a masterclass e conferenze dove approfondire la conoscenza di millesimi, terroir e produttori, e usufruire di un servizio esclusivo e gratuito di matchmaking, per filtrare in modo mirato gli espositori da incontrare.

Oltre al vino, ampio risalto anche ad altre declinazioni dell’alimentazione sana e sostenibile, altamente qualificate e orientate al visitatore Horeca: dal sidro agli specialty coffe dei torrefattori della Slow Food Coffee Coalition, fino agli Spirits, alla Mixology e agli amari della Fiera dell’Amaro d’Italia di Amaroteca e ANADI, con le migliori espressioni di questo prodotto di fine pasto così tipicamente italiano, recentemente tornato popolare tra i consumatori e sempre più protagonista dei menu dei ristoranti.

E con il biglietto di ingresso a Slow Wine Fair, in un padiglione adiacente il pubblico potrà accedere a SANA Food, il format b2b di BolognaFiere sull’alimentazione sana, sostenibile e di qualità per l’Out-of-Home, per un itinerario tra cibi e vini etici e di eccellenza.

Ristoranti, osterie, enoteche e wine bar che propongono etichette buone, pulite e giuste possono candidarsi, sul sito della Slow Wine Fair, al premio Carta Vini Terroir e Spirito Slow

Allo stesso target è riservata la ‘Promozione Ristoratori’, per raggiungere comodamente BolognaFiere in pullman a condizioni agevolate, con partenze da diverse città d’Italia.

slowinefair.it

finest expressions of this typically Italian after-dinner drink, which has recently regained popularity among consumers and is increasingly featured on restaurant menus.

And with the Slow Wine Fair admission ticket, in an adjacent pavilion the public will also have access to SANA Food, BolognaFiere’s b2b format on healthy, sustainable, and high-quality Out-ofHome nutrition, for a journey through ethical and excellent food and wine.

Restaurants, taverns, wine bars and wine shops who offer good, clean and fair labels can apply for the Terroir and Slow Spirit Wine List Award on the Slow Wine Fair website.

The ‘Restaurateurs Promotion’ is also available for the same target audience, allowing guests to reach BolognaFiere conveniently by coach at discounted rates, with departures from various Italian cities.

baked goods

THE

TRADITION OF

TARALLI

IS RENEWED THROUGH INNOVATION AND AUTHENTIC APULIAN FLAVOR

In a world rushing towards the homogenization of tastes and the standardization of flavors, some choose to remain faithful to their land, its roots, and its history, transforming them into levers of innovation. This is the philosophy of Tentazioni Pugliesi, a company symbolizing artisanal taralli production, which has been pursuing a path of research and renewal in the name of quality and genuineness for years.

The company was born in the heart of Puglia, where the aroma of freshly baked bread mingles with the unmistakable scent of extra virgin olive oil. Here, tradition is never a limit but a solid foundation on which to build the future. Apulian Temptations continues to produce its taralli according to methods of the past, using only selected flours, extra virgin olive oil, and Apulian white wine, ingredients that tell the story of the territory and ensure a superior quality product.

But the true strength of the company lies in its ability to innovate without betraying. In a market increasingly attentive to wellness and the search for healthy snacks, Apulian Temptations has managed to reinterpret Apulian tradition with creativity and a pioneering spirit,

LA TRADIZIONE DEI TARALLI SI RINNOVA TRA INNOVAZIONE E AUTENTICO SAPORE DI PUGLIA

In un mondo che corre verso l’omologazione dei gusti e la standardizzazione dei sapori, c’è chi sceglie di restare fedele alla propria terra, alle sue radici e alla sua storia, trasformandole però in leve di innovazione. È questa la filosofia di Tentazioni Pugliesi, azienda simbolo della produzione artigianale di taralli, che da anni porta avanti un percorso di ricerca e rinnovamento nel segno della qualità e della genuinità.

L’azienda nasce nel cuore della Puglia, dove il profumo del pane appena sfornato si mescola all’aroma inconfondibile dell’olio extravergine d’oliva. Qui, la tradizione non è mai un limi-

baked goods

creating a new line of products designed for those who desire a balanced diet without sacrificing taste. Thus, the innovative taralli are born, the result of research, passion, and love for Puglia. A collection of flavors that narrates a journey into taste and imagination: from the Black Olive Taralli, evoking the intense aromas of the Mediterranean scrub, to the Dried Tomato and Capers Taralli, with a strong and sunny character, perfect for those who love bold contrasts. For bolder palates come the surprising Onion and Raisin Taralli, an unexpected meeting of sweet and savory, a small gastronomic masterpiece that reveals the company’s creative courage.

There are also offerings designed for those looking for a more balanced nutritional contribution: the Turmeric and Chia Taralli, rich in antioxidants and fiber, represent a concentrate of wellness enclosed in a traditional form. The Pink Pepper and Lime Taralli provide an exotic and sparkling note, capable of enhancing appetizers and moments of pause with a touch of elegance. Completing the range are two creations

that unite technique and artisanal wisdom: the Karshof Taralli, with a rich and enveloping flavor, and the Altograno Taralli, made with high-quality flours with a high protein content, ideal as a natural energy snack.

These new products represent the perfect balance between tradition and innovation, demonstrating that even a simple and ancient food like taralli can evolve, meeting modern tastes without losing authenticity. Each bite is a tribute to Puglia, its light, its intense flavors, and its ability to reinvent itself while remaining true to itself.

Tentazioni Pugliesi’s goal is clear: to offer a good, healthy, and genuine snack, capable of combining the pleasure of taste with daily wellness. The new taralli, thanks to their balance of carbohydrates, fiber, and “good” fats, provide the right energy contribution for those needing a nutritious break at school, in the office, or after sports.

Behind each package lies meticulous work: from the

te, ma una base solida su cui costruire il futuro. Tentazioni Pugliesi continua infatti a produrre i suoi taralli secondo i metodi di un tempo, utilizzando solo farine selezionate, olio extravergine d’oliva e vino bianco pugliese, ingredienti che raccontano il territorio e garantiscono un prodotto di qualità superiore.

Ma la vera forza dell’azienda è la capacità di innovare senza tradire. In un mercato sempre più attento al benessere e alla ricerca di snack salutari, Tentazioni Pugliesi ha saputo reinterpretare la tradizione pugliese con creatività e spirito pionieristico, dando vita a una nuova linea di prodotti pensata per chi desidera un’alimentazione equilibrata senza rinunciare al gusto.

Nascono così i taralli innovativi, frutto di ricerca, passione e amore per la Puglia. Una collezione di sapori che racconta un viaggio nel gusto e nella fantasia: dai Taralli alle Olive Nere, che evocano i profumi intensi della macchia mediterranea, ai Taralli al Pomodoro Secco e Capperi, dal carattere deciso e solare, perfetti per chi ama i contrasti forti. Per i palati più audaci arrivano i sorprendenti Taralli Cipolla e Uvetta, un incontro inaspettato di dolce e salato, un piccolo capolavoro gastronomico che rivela

selection of raw materials to the control of every production phase, to the packaging that preserves the fragrance and freshness of the product. A constant commitment that reflects the company’s philosophy: to innovate with respect, to create with passion, and to spread the culture of Apulian taste throughout the world.

With this new line, Apulian Temptations confirms its identity as an ambassador of Apulian flavors, blending artisanal knowledge with a contemporary vision of food. A story of territory, people, and innovation that continues to evolve, tarallo by tarallo.

In every “Temptation” lies a piece of Puglia: the strength of the sun, the goodness of the land, the mastery of those who believe that the future has the scent of good oil and the authentic flavor of things done well. A journey of authentic flavors, born to surprise and delight every palate

www.tentazionipugliesi.it

tutto il coraggio creativo dell’azienda. Non mancano poi le proposte pensate per chi cerca un apporto nutrizionale più bilanciato: i Taralli alla Curcuma e Chia, ricchi di antiossidanti e fibre, rappresentano un concentrato di benessere racchiuso in una forma tradizionale. I Taralli al Pepe Rosa e Lime offrono invece una nota esotica e frizzante, capace di esaltare aperitivi e momenti di pausa con un tocco di eleganza. A completare la gamma, due creazioni che uniscono tecnica e sapienza artigiana: i Taralli Karshof, dal gusto corposo e avvolgente, e i Taralli Altograno, realizzati con farine pregiate ad alto contenuto proteico, ideali come snack energetico naturale.

Questi nuovi prodotti rappresentano il perfetto equilibrio tra tradizione e innovazione, dimostrando che anche un alimento semplice e antico come il tarallo può evolversi, incontrando i gusti moderni senza perdere autenticità. Ogni morso è un omaggio alla Puglia, alla sua luce, ai suoi sapori intensi, alla sua capacità di reinventarsi restando se stessa.

L’obiettivo di Tentazioni Pugliesi è chiaro: proporre uno snack buono, sano e genuino, capace di coniugare il piacere del gusto con il benessere quotidiano. I nuovi taralli, grazie al loro equilibrio tra carboidrati, fibre e grassi “buoni”, offrono il giusto apporto energetico per chi ha bisogno di una pausa nutriente, a scuola, in ufficio o dopo lo sport.

Dietro ogni confezione c’è un lavoro meticoloso: dalla selezione delle materie prime al controllo di ogni fase di produzione, fino al confezionamento che preserva la fragranza e la freschezza del prodotto. Un impegno costante che riflette la filosofia aziendale: innovare con rispetto, creare con passione, diffondere la cultura del gusto pugliese nel mondo.

Con questa nuova linea, Tentazioni Pugliesi conferma la sua identità di ambasciatrice dei sapori di Puglia, unendo il sapere artigiano alla visione contemporanea del cibo. Una storia di territorio, persone e innovazione che continua a evolversi, tarallo dopo tarallo.

In ogni “Tentazione” si nasconde un pezzo di Puglia: la forza del sole, la bontà della terra, la maestria di chi crede che il futuro abbia il profumo dell’olio buono e il sapore autentico delle cose fatte bene. Un viaggio di sapori autentici, nati per sorprendere e deliziare ogni palato.

www.tentazionipugliesi.it

herbal teas

VALVERBE: BETWEEN HERBAL TRADITION AND PRODUCTION INNOVATION

Founded in 1985 in Bellino, in the upper Valle Varaita at an altitude of 1,500 meters, Valverbe was born in an unspoiled environment where people and nature coexist in harmony. Dedicated to the cultivation, drying, and processing of organically grown medicinal plants, the company is now based in Melle, in the middle Valle Varaita.

Renowned for its Mountain Herbal Teas, Valverbe oversees the entire production chain, from sowing to packaging, ensuring exceptional quality and full traceability. Its organic, non-GMO, freshly harvested herbs are dried using an innovative open-cell system that preserves their properties, aroma, and fragrance.

VALVERBE: TRA TRADIZIONE ERBORISTICA E INNOVAZIONE PRODUTTIVA

Fondata nel 1985 a Bellino, in alta Valle Varaita a 1500 metri d’altitudine, Valverbe nasce in un ambiente incontaminato dove uomo e natura convivono in armonia.

Dedicata alla coltivazione, essiccazione e trasformazione di piante offcinali da agricoltura biologica, ha oggi sede a Melle, nella media Valle Varaita. Conosciuta per le sue Tisane di Montagna, Valverbe gestisce l’intera filiera produttiva, dalla semina al confezionamento, garantendo qualità e tracciabilità uniche nel settore.

Le erbe biologiche, fresche e prive di OGM, vengono essiccate con un innovativo sistema a cellula aperta che preserva intatte le proprietà, l’aroma e il profumo.

Some of our distributors / Alcuni nostri distributori: Piemonte / CN • Dalmasso / TO • Mia / Valle d’Aosta • Jolie Vallee / Umbria-Lazio-Marche-Abruzzo-Molise • Geldi / Puglia • Mastronardi/ Lombardia • Arcobaleno / Veneto • Antiga / Trentino • BC Fruit / Roma • Fine Service / Italia specializzato • Himalaya

www.valverbe.it

TUTTOFOOD 2026 TEASER:

EXPLORING

FIERE DI PARMA’S NEW GLOBAL FORMAT

The next edition of TUTTOFOOD Milano, scheduled at Rho Fiera Milano from May 11–14, 2026, is set to take another leap forward following the success of 2025. Last year’s edition—the first under Fiere di Parma’s leadership—delivered record-breaking results: 4,200 exhibitors, nearly doubled exhibition space, over 95,000 visiting professionals, and more than 3,000 top buyers engaged through a dedicated program in collaboration with ITA – Italian Trade Agency. The current challenge is to fully unlock the show’s potential, cementing its transformation from a national trade fair to a true European food business platform.

“2025 was a ‘Year Zero,’” says Riccardo Caravita, Fiere di Parma’s Food & Beverage Brand Manager. “We inherited a show with huge potential, an outstanding exhibition center, and a city like Milan, a truly international crossroads. We added our expertise in recruiting top-tier international buyers and a strengthened strategic alliance with Koelnmesse, organizer of Anuga and a partner on other successful trade shows and projects. The results proved the strategy right, but the bar is now higher: within two editions, we aim for a show with balanced Italian and international participation, becoming the go-to biennial event in Southern Europe for emerging food and beverage trends. With Anuga, we’re integrating increasingly immersive initiatives tied to our main pillars: innovation, responsible consumption trends, and sustainable production.”

Preview: New Spaces and Initiatives for Global Business

Even in 2025, Fiere di Parma tested international content, including guided tours on-site and across the city for top buyers, discovery and networking activities, and events targeting specific channels. Highlights included global events

co-hosted with Cibus Link, the Restaurant Talks at TUTTOFOOD summit, the Mixology Experience program, and hybrid seminar-tasting formats in collaboration with participating international delegations.

Building on these successes, TUTTOFOOD 2026 introduces two major innovations:

•Standalone international congresses and initiatives offering “vertical” insights.

•Exclusive morning sessions to showcase emerging food markets to import-export professionals and entrepreneurs.

“TUTTOFOOD 2026 is designed to generate global networking opportunities,” adds Alice Andrei, Fiere di Parma Marketing Manager. “We are developing a lean program of initiatives, mostly paired with informal networking. On one hand, we aim to host major events and conventions that previously operated standalone; on the other, given today’s market volatility, a modern trade show must facilitate understanding of global geographies and international go-to-market opportunities. Every activity in the program is designed to equip participants with tools and knowledge to turn current challenges into growth opportunities.”

TUTTOFOOD as a Platform for a New ‘Food Diplomacy’

Federating international sector events and mapping emerging food export geographies through dedicated buyer and professional meetings is part of a larger vision: turning TUTTOFOOD into a true laboratory of food diplomacy. In a volatile global market, the fair provides an ideal platform for food business, bringing together institutions, international associations, and governmental and non-governmental bodies to enable productive and lasting collaboration.

At the same time, TUTTOFOOD will continue to track emerging trends across all consumption channels, from Modern Retail to Foodservice, reinforcing its role as an international hub that anticipates change and delivers insights back to the market.

Looking Ahead to 2026

These new formats, to be officially unveiled at the turn of the year, mark the first of the major innovations for TUTTOFOOD 2026. A teaser confirming Fiere di Parma’s ambition to make the show increasingly inclusive, global, and effective for companies targeting growth in international markets.

www.tuttofood.it

140 anni

PANARELLO GROWS BY INNOVATING WHILE PRESERVING TRADITION

Stepping into a Panarello shop means experiencing the balance of tradition, quality and craftsmanship that has defined this historic Ligurian brand for more than a century. Founded in Genoa in 1885 and active in Milan since 1930, the company is now led by the fourth generation, represented by Giovanni Bindella, committed to renewing the brand while preserving its identity.

Fresh production takes place every night in three proximity laboratories located in Genoa, Milan and Chiavari, supplying the 14 directly managed stores. Alongside fresh products, Panarello offers a complete range of packaged pastries: the classic, chocolate and wholemeal lines are produced in the Genoa facility, while the gluten-free range is made in the certified plant in Sassello..

Several products have become true icons: the Panarello Cake and Panarelline in Genoa, the cream-filled cannoncino and the “griglia” tart in Milan, as well as Biscotti del Lagaccio, Canestrelli, Mescolanza and the traditional Pandolce Genovese.

“Our philosophy is based on simple recipes, selected ingredients and the use of natural sourdough where needed,” says Giovanni Bindella. “Producing without preservatives requires great attention to raw materials and to the sustainability of all processes.” Research and development activities focus on new flours, lactose-free options and freefrom products to meet evolving consumer needs. Alongside

PANARELLO CRESCE INNOVANDO

NEL RISPETTO DELLA TRADIZIONE

Entrare in un negozio Panarello significa ritrovare quell’equilibrio tra tradizione, qualità e cura artigianale che da oltre un secolo identifica la storica pasticceria ligure.

Fondata a Genova nel 1885 e attiva a Milano dal 1930, l’azienda è oggi guidata dalla quarta generazione, rappresentata da Giovanni Bindella, impegnata nel rinnovare il marchio mantenendone intatta l’identità.

Il cuore della produzione fresca risiede nei tre laboratori di prossimità di Genova, Milano e Chiavari, dove ogni notte vengono preparate le referenze destinate ai 14 punti vendita diretti. Accanto alla pasticceria fresca, Panarello sviluppa una linea completa di pasticceria secca, prodotta nello stabilimento di Genova nelle varianti classica, al cioccolato e integrale, mentre la gamma senza glutine nasce nel sito certificato del Sassello.

Alcuni prodotti sono diventati simboli del territorio: la Torta Panarello e le Panarelline a Genova, il cannoncino alla crema e la torta griglia a Milano, oltre ai Biscotti del Lagaccio, ai Canestrelli, alla Mescolanza e al Pandolce Genovese nelle due versioni.

“La nostra filosofia si basa su ricette semplici, ingredienti selezionati e l’uso del lievito madre dove necessario”, spiega Giovanni Bindella. “Lavorare senza conservanti richiede grande attenzione alla qualità delle materie prime e alla sostenibilità dei processi”.

Su queste basi si sviluppano i progetti di ricerca e sviluppo dedicati a nuove farine, ricette senza lattosio e referenze free from, in linea con le richieste di un consumatore sempre più attento.

tradition, Panarello is investing in process innovation, energy efficiency, advanced sanitation protocols and waste reduction to ensure consistent quality and food safety.

This approach allows the brand to grow while remaining faithful to its heritage and ready for future market challenges.

panarello.com

Accanto alla tradizione, Panarello sta investendo in innovazione di processo, efficienza energetica, procedure avanzate di sanificazione e gestione degli sprechi, con l’obiettivo di garantire continuità qualitativa e sicurezza alimentare.

Una strategia che permette al marchio di crescere rimanendo fedele alla sua storia, ma con lo sguardo rivolto al futuro.

panarello.com

THE SENSES OF ELEGANCE

When an experience becomes holistic even at the table, the secret of the most demanding chef is MPS Porcellane. A story that began in 1987 and has always been about the commitment to offering something more than just porcelain tableware for the Ho.Re.Ca. sector. A baking dish, a pan, an oval plate become the perfect tools for communicating a creative idea in the absolute versatility of items that boldly face the rhythms of professional catering.

It is the meeting of functionality and aesthetics that interact where matter becomes emotion, in skilled craftsmanship, capable of responding to industrial processes and requirements such as stackability, use in the oven, microwave, dishwasher, and thermal shock resistance up to 250°C. It is the awareness of offering something that aims for excellence, in over 30 lines of Made in Italy items.

It is a shape that enchants. With Creative Flow, sculptures of inspiration captivate at first glance. Soft, poetic lines that jealously guard small, great gastronomic masterpieces. Light and shadow chase each other in a balance of exclusive contemporaneity.

It is a material that welcomes. Unique materic sensations are relayed to the touch on the varied, velvety and warm surface of Ghisa. In a natural and almost raw texture of Porcellana ardesia, in the solidity of porcelain that renews an artistic balance.

I SENSI DELL’ELEGANZA

Quando un’esperienza diventa olistica anche a tavola, il segreto dello chef più esigente è MPS Porcellane. Una storia iniziata nel 1987 che racconta da sempre l’impegno a proporre qualcosa di più intenso che semplici stoviglie in porcellana per il settore Ho.Re.Ca. Una pirofila, un tegame, un piatto ovale diventano strumenti perfetti per comunicare un’idea creativa nella versatilità assoluta di articoli che affrontano, spavaldi, i ritmi della ristorazione professionale.

È l’incontro di funzionalità ed estetica che dialogano dove la materia diventa emozione, nella lavorazione sapiente artigianale, capace di rispondere a processi industriali ed esigenze quali impilabilità, utilizzo nel forno, nel microonde, nella lavastoviglie e resistenza allo shock termico fino a 250°C. È la consapevolezza di proporre qualcosa che punti all’eccellenza, in oltre 30 linee di articoli Made in Italy. È una forma che incanta. Con Creative flow sculture di estro conquistano a prima vista. Linee morbide e poetiche che custodiscono gelosamente piccol, grandi capolavori gastronomici. Luce e ombra si rincorrono in un equilibrio di contemporaneità esclusiva.

È la materia che accoglie. Sensazioni materiche uniche che si trasmettono al tatto sulla superficie variegata, vellutata e calda di Ghisa. In una texture naturale e quasi grezza di Porcellana ardesia, nella solidità della porcellana che rinnova un equilibrio d’arte.

È il suono del tempo che si ferma. Tutto scorre in un momento scandito dalla precisione assoluta con la linea Vassoi. La voce della qualità si rivela dalla cucina alla tavola, in una miscela composta da feldspato, quarzo e caolino di prima qualità, provenienti da Limoges. È il profumo che si scopre. L’essenzialità raffinata di Hotel, nel tegame con manici e coperchio, poi, esalta profumi e sapori in una superficie non porosa che non assorbe ma celebra e magnifica gli aromi. Un respiro di classe che serba pietanze alla giusta temperatura, in ogni occasione.

Un’eleganza autentica che parla a tutti i sensi. www.mpsporcellane.com

It is the sound of time standing still. Everything flows in a moment marked by absolute precision with the Vassoi line. The voice of quality reveals itself from the kitchen to the table, in a blend of top-quality feldspar, quartz and kaolin from Limoges.

It is a scent that unfolds. The refined simplicity of Hotel, in the pan with handles and lid, enhances aromas and flavors in a non-porous surface that does not absorb but celebrates and magnifies aromas. A breath of class that keeps food at the right temperature, on every occasion.

Authentic elegance that speaks to all the senses.

www.mpsporcellane.com

THE IN-HOUSE COMPANY

LAB: THE HEART OF

QUALITY CONTROL

AND FOOD SAFETY

Masiello Food has an in-house Quality Control Laboratory equipped with precise and certified instruments aimed at ensuring food safety and consumer health by closely monitoring the key phases of the production process.

Dr. Arianna Rita Cristiano, Head of the Quality Laboratory, carries out constant internal checks to monitor fundamental parameters in the vegetable preserves sector, minimizing potential chemical, physical, and microbiological risks.

Every day, the internal analytical plan includes chemical and organoleptic analyses on raw materials ready for use and on the fi-

IL LABORATORIO INTERNO AZIENDALE: IL CUORE DEL CONTROLLO QUALITÀ E DELLA SICUREZZA ALIMENTARE

L’azienda Masiello Food dispone di un Laboratorio Controllo Qualità attrezzato di una strumentazione accurata e qualificata, che mira a garantire la sicurezza alimentare e la salute del consumatore tenendo sotto controllo le principali fasi del processo produttivo.

La Dott.ssa Arianna Rita Cristiano, Responsabile del Laboratorio qualità, effettua costantemente verifiche interne capaci di monitorare parametri fondamentali per il mondo delle conserve vegetali per ridurre al minimo i potenziali pericoli chimici, fisici e microbiologici.

Ogni giorno, infatti, il piano analitico interno prevede delle analisi chimiche e organolettiche da effettuare sulla materia prima pronta

nal product to ensure compliance with international standards before it is released for distribution. The laboratory is also a hub of new ideas and projects. Inside, a dedicated research and development team is constantly at work.

Through tastings, the development of new recipes, trials, and experiments, we create innovative products designed to appeal to demanding and attentive consumers.

Examples include the Pizzamood, Terrecrude, and Pomodoro Pugliese lines. What will be our next innovation?

www.masiellofood.com

per essere utilizzata e sul prodotto finito ottenuto per essere certi che il prodotto sia conforme agli standard internazionali e, quindi, avviarlo alla distribuzione.

Il laboratorio è anche il fulcro di nuove idee e progetti. All’interno, infatti, è presente un gruppo di ricerca e sviluppo sempre e costantemente in fermento.

Attraverso assaggi, elaborazione di nuove ricette, prove, esperimenti, infatti, riusciamo a dare vita a delle novità che possano attirare l’attenzione di una fascia di consumatori esigenti ed attenti: le linee Pizzamood, Terrecrude, Pomodoro Pugliese sono degli esempi. Quale sarà la prossima novità?

www.masiellofood.com

frozen food

MEDI: THE BEST OF THE SEA,

BETWEEN

INNOVATION AND TRADITION

For over twenty years, we have been bringing premium seafood to Italian tables, blending tradition with innovation. With over 50 referencs divided into four product lines, Medi meets the needs of every consumer offering quality and variety.

Ondaviva represents the essence of the sea, with products categorized into four selections: Naturali, pure fillets and steaks; Misti, perfect for risottos and soups; Sughi, ideal for flavorful first courses; and Souté, designed for those who seek taste and convenience in just a few minutes. Invito is the line for those who seek the highest quality. Gourmet dishes transform every meal into a refined experience, while the Premium range offers classic, simple and quick solutions. Lastly, La Padellata combines convenience with authentic flavors in balanced dishes, ideal for any occasion.

Menù di Pesce is synonymous with versatility: appetizers, first courses, and main dishes that bring out the best flavors of the sea, adapting to any menu or dining occasion.

Mangiami con gusto is the perfect line for those looking for practical and reliable solutions every day. Highlights include Misto Scoglio, the rich Mare e Monti, the flavorful Spaghettata di Mare, the versatile Gamberi Sgusciati, and much more.

Medi’s quality is ensured by rigorous controls along the entire supply chain, with high-level international certifications such as: HACCP, BRC, IFS, ASC, and MSC. As an additional guarantee of food safety and reliability, all products carry the “Qualità Certificata Medi” seal.

MEDI: IL MEGLIO DEL MARE

TRA INNOVAZIONE E TRADIZIONE

Da oltre vent’anni portiamo sulle tavole italiane prodotti ittici d’eccellenza unendo tradizione e innovazione. Con oltre 50 referenze suddivise in quattro linee, Medi risponde alle esigenze di ogni consumatore, offrendo qualità e varietà.

Ondaviva è l’essenza del mare, con prodotti declinati in quattro categorie: i Naturali, filetti e tranci puri; i Misti, perfetti per risotti e zuppe; i Sughi, ideali per primi piatti ricchi di sapore; e i Souté, pensati per chi desidera gusto e praticità in pochi minuti.

Invito è la linea per chi cerca il massimo della qualità. I piatti Gourmet trasformano ogni pasto in un’esperienza raffinata, mentre la gamma Premium offre soluzioni classiche, semplici e veloci da preparare. Infine, La Padellata combina praticità e sapori autentici in piatti bilanciati, perfetti per ogni occasione.

Menù di Pesce è sinonimo di versatilità: antipasti, primi e secondi in grado di esaltare al meglio il sapore del mare, adattandosi a ogni tipo di menù e occasione.

Mangiami con gusto è la linea pensata per chi cerca soluzioni pratiche e affidabili ogni giorno. Tra le proposte di punta troviamo il Misto Scoglio, il ricco Mare e Monti, la gustosa Spaghettata di Mare, i versatili Gamberi Sgusciati e molto altro ancora.

La qualità Medi è garantita da rigorosi controlli lungo l’intera filiera, con certificazioni internazionali di alto livello: HACCP, BRC, IFS, ASC e MSC. A ulteriore garanzia di sicurezza alimentare e affi-

bev food&

frozen food

Beyond its own branded products, Medi offers a highly competitive private-label service, thanks to its large-scale and flexible production capacity. As an ideal partner for GDO and DO, the company develops customized solutions tailored to any requirement.

With Medi, the quality of the sea is always within reach, ready to be transformed into an authentic and sustainable taste experience.

www.medisurg.it

dabilità, tutti i prodotti sono contrassegnati dal marchio “Qualità Certificata Medi”.

Oltre alla produzione a marchio proprio, Medi offre un servizio conto terzi altamente competitivo, grazie a una capacità produttiva flessibile e su larga scala.

Partner ideale per GDO e DO, l’azienda sviluppa soluzioni personalizzate adattabili a ogni esigenza.

Con Medi, la qualità del mare è sempre a portata di mano, pronta a trasformarsi in un’esperienza di gusto autentica e sostenibile.

www.medisurg.it

OLIO LUGLIO, SINCE 1953

Great expanses of olive trees, tablelands furrowed by the man’s hand and bright chromatisms are the frames of the characteristic town of TERLIZZI, in the north of Bari. It’s here that our family’s roots are and where the family started the manufacture of a “nectar” called extra virgin olive oil in 1953

Their attachment to tradition and their attention to the changes of time make the Luglio’s firm a point of reference for the working process of the Baresan oil, the most esteemed in the world by experts. The control of the countryside cultivation, the bottling process and the finished products trade are the pride of the Luglio’s.

The extraordinary experience handed down from father to son, guarantees the genuineness, deliciousness and high quality of this oil, “the good of Italy”.

Medsol s.r.l is one of the biggest bottler companies in PDO Terra di Bari Extra Virgin olive oil PDO “TERRA DI BARI” EXTRA VIRGIN OLIVE OIL. (The Protected Designation of Origin) is the important recognition for the value and the quality by which the European Community assures customers about the geographical area of origin and the uniqueness of olive oil production methods in “Terra di Bari”.

Environmental conditions and the cultivation methods make our “Terra di Bari” PDO extra virgin olive oil a precious oil. Luglio considers very important the traditional ways of cultivating and pruning olives in order to preserve all their original characteristics. In our range, you can find also “Gold Selection” extra virgin olive oil obtained only from 100% Italian olives. This kind of oil has an intense aroma, which reminds to one of the olives harvested from the plant at the right degree of ripeness. The characteristic of 100% Italian extra virgin olive oil ‘’Gold Selection’’ is the balance between bitter and spicy, of medium intensity.

Medsol srl has many certifications such as: ISO 22005, IFS, BRC, KOSHER, HALAL, ORGANIC and P.D.O.

www.olioluglio.it

OLIO LUGLIO, DAL 1953

L’attenzione e la disponibilità verso i Clienti e la passione per l’olio extra vergine di oliva (EVO), prodotto principe della Nostra Terra, sono i valori su cui la Famiglia Luglio fonda la sua attività.

Si tratta di una storia d’amore iniziata nel lontano 1953, con la coltivazione e la produzione di olio EVO di alta qualità, ed evolutasi nel corso degli anni con l’ambizione di promuovere e condividere i Nostri prodotti per eccellenza con tutte le persone che vogliano apprezzarne i sapori e la storia, accorciando le distanze. La necessità di essere al passo coi tempi, senza rinunciare alla salvaguardia dell’ambiente, e la volontà di realizzare le esigenze di ciascun Cliente, sempre più sensibile e attento alla salute e alla natura, hanno portato la Famiglia Luglio, fondatrice della Medsol srl, a puntare sull’imbottigliamento di vari tipi di olio, tra cui spiccano per autenticità e per

1961

le note proprietà benefiche, l’olio EVO D.O.P. (denominazione di origine protetta), l’olio extravergine di oliva “Selezione Oro” viene ottenuto da olive 100% italiane e l’olio extravergine di oliva biologico 100% Italiano.

La denominazione di origine protetta (D.O.P.) è l’importante riconoscimento del pregio e della qualità con cui la Comunità Europea garantisce ai consumatori la zona di origine e la tipicità del nostro olio extravergine di oliva prodotto in “Terra di Bari”.

Le condizioni ambientali e le metodologie di coltura degli oliveti nella nostra provincia barese conferiscono all’olio DOP quelle caratteristiche peculiari che ne fanno un olio extravergine di oliva pregiatissimo.

I metodi di coltivazione e i sistemi di potatura devono essere quelli tradizionali, atti a mantenere originali le caratteristiche delle olive. All’interno della gamma dei prodotti ‘’LUGLIO’’ vi è l’olio extra vergine di oliva “Selezione Oro” ottenuto da olive 100% italiane.

Questo olio è caratterizzato da un profumo intenso, che restituisce quello delle olive raccolte dalla pianta al giusto grado di maturazione La particolarità dell’olio extra vergine 100% italiano ‘’Selezione Oro’’ è l’equilibrio tra amaro e piccante, di media intensità.

Medsol s.r.l fornisce ai clienti italiani e internazionali la stessa attenzione alla qualità, garantendo la piena tracciabilità dei prodotti.

Medsol s.r.l dispone di certificazioni quali: ISO 22005, IFS, BRC, KOSHER, HALAL, BIOLOGICO e D.O.P

www.olioluglio.it

SIAL PARIS 2026: THE ENTIRE FOOD INDUSTRY IN ONE PLACE – AN UNMISSABLE EVENT FOR

PROFESSIONALS

SIAL Paris 2026 is more than ever the world’s mustattend food industry event

With less than a year to go, SIAL Paris once again stands as a key international gathering for food industry professionals. With 85% of exhibition space already booked, the show demonstrates very strong momentum and appeal.

SIAL Paris will welcome 295,000 professionals from 200 countries across a stunning 280,000 m² of exhibition space, covering all sectors of the food industry.

Innovation at the core of global food transformation

In a context marked by major demographic, environmental and geopolitical challenges, SIAL Paris stands as THE hub where innovation drives action, business, and transformation. It brings across all sectors’ ideas, projects, and solutions that address today’s challenges, all while inspiring food business around the world.

As in every edition, the show will offer a unique immersive experience, facilitating meaningful meetings and business opportunities. SIAL Paris serves as the global international showcase for food innovation,

allowing brands and companies to expand into new markets while drawing inspiration from global trends and connecting with the worldwide food ecosystem.

The 2026 program will focus on key highlights:

• SIAL Innovation, to discover the latest products innovations;

• SIAL Talks, conferences featuring experts and pioneers in major food trends;

•SIAL Summits, three premium conference summits addressing the key challenges of the industry;

•SIAL for Change, returning for a second edition to reward the most promising CSR initiatives;

•SIAL Start-Up, the world’s largest food tech platform bringing together entrepreneurs and investors;

•SIAL Insights, the trends report decoding the food of tomorrow;

•SIAL Guided Tours, redesigned sector-specific routes;

•An enhanced online catalog and a new matchmaking service will also allow visitors to maximize their business meetings.

30 years of SIAL Innovation: a landmark anniversary edition

In 2026, SIAL Innovation celebrates its 30th anniversary. This competition has become essential for food

professionals for identifying products innovations that are shaping the future of food.

The 2024 edition gathered over 2,100 entries, with 560 selected innovations and 21 awards, offering brands unmatched international visibility.

For this anniversary edition, the SIAL Innovation area has been completely redesigned, featuring a new immersive layout, new awards, and enhanced experiences.

Highlights include the integration of SIAL Taste, a unique space for sampling selected or awarded innovations, a new live pitch stage where innovators can present their breakthroughs.

Ticketing opens in April 2026

Tickets will be available from April 15, 2026. Professionals are encouraged to register early to access the highlights, new features and latest updates for the edition.

The event will take place from October 17–21, 2026, at Paris Nord Villepinte.

www.sialparis.com

CAFFÈ EUROPA: THE UMBRIAN ART OF ARTISAN ROASTING

Nestled in the green heart of Umbria, among the gentle hills of Fabro and ancient villages steeped in history, lies a small Italian gem: Caffè Europa.

Founded in 1976 from the intuition and passion of Daniele Zaganella and his family, the roastery has become a benchmark for those who see coffee not just as a drink, but as a daily ritual made of gestures, aromas, and dedication.

For over forty years, every bean selected in the Fabro workshop has been transformed into a cup of perfection. Here, time seems to slow down: each stage of the process — from the selection of raw materials to the slow roasting — is carried out with meticulous care, in the spirit of an artisanal tradition handed down from generation to generation. The secret lies in consistency, research, and a love for detail — values that have made Caffè Europa a true pride of Umbria.

The blends are born from premium coffees sourced from the finest plantations around the world, chosen according to strict standards of traceability and sustainability. The forced-air cooling process, with no added humidity, preserves the purity of the aromas and ensures a full, balanced flavor. The result is a coffee with a distinctive, harmonious character — one that tells, in every sip, the Italian passion for excellence.

CAFFÈ EUROPA: L’ARTE UMBRA

DELLA TORREFAZIONE ARTIGIANALE

Immerso nel cuore verde dell’Umbria, tra le dolci colline di Fabro e i borghi antichi che profumano di storia, nasce una piccola eccellenza italiana: Caffè Europa.

Fondata nel 1976 dall’intuizione e dalla passione di Daniele Zaganella e della sua famiglia, la torrefazione è oggi un punto di riferimento per chi cerca nel caffè non solo una bevanda, ma un rito quotidiano fatto di gesti, profumi e dedizione.

Da oltre quarant’anni, ogni chicco selezionato nel laboratorio di Fabro viene trasformato in una tazzina di perfezione. Qui il tempo sembra rallentare: ogni fase della lavorazione — dalla scelta delle materie prime alla tostatura lentissima — è curata con meticolosa attenzione, secondo una tradizione artigianale tramandata di generazione in generazione. Il segreto è nella costanza, nella ricerca e nell’amore per il dettaglio, valori che hanno fatto di Caffè Europa un vanto per tutta l’Umbria.

Le miscele nascono da caffè pregiati provenienti dalle migliori coltivazioni del mondo, selezionati con criteri di tracciabilità e sostenibilità. Il processo di raffreddamento ad aria forzata, senza aggiunta di umidità, preserva la purezza degli aromi e garantisce un gusto pieno e armonico. Ne risulta un caffè dal carattere deciso, equilibrato, capace di raccontare in ogni sorso la passione italiana per l’eccellenza.

Oggi Caffè Europa è un marchio registrato in tutta l’Unione Europea e guarda a nuovi mercati con la stessa determinazione di sempre. Al centro del suo successo rimane però un principio immutato: il piacere e la soddisfazione del consumatore.

Perché dietro ogni tazzina non c’è solo un prodotto di qualità, ma la storia di una famiglia, di una terra e di un sogno italiano diventato realtà.

E così, tra il profumo di chicchi tostati e il silenzio delle colline umbre, Caffè Europa continua a scrivere la sua storia. Una storia fatta di lavoro, passione e orgoglio, che ogni giorno si rinnova in quel gesto semplice e perfetto: preparare un caffè che sappia di casa, di tradizione e di futuro.

www.maestriartigiani.com www.caffeeuropa.eu www.specialeitalia.eu

Today, Caffè Europa is a registered trademark throughout the European Union and continues to expand into new markets with the same determination as ever. Yet at the heart of its success remains one constant principle: the pleasure and satisfaction of the consumer.

Because behind every cup there is not only a product of quality, but also the story of a family, a land, and an Italian dream that has come true. And so, amid the aroma of roasted beans and the quiet beauty of the Umbrian hills, Caffè Europa continues to write its story — a story of hard work, passion, and pride, renewed every day in a simple, perfect gesture: preparing a coffee that tastes of home, tradition, and the future.

www.maestriartigiani.com www.caffeeuropa.eu

www.specialeitalia.eu

SPONTANEOUS FERMENTATIONS: BACK TO THE ROOTS, WINNING OVER CHEFS AND CONSUMERS

Natural

fermentation is no longer just a traditional method of preservation - it’s now at the heart of modern gastronomy. From sourdough to kombucha, this ancient practice is driving innovation in kitchens, capturing the attention of chefs, consumers, and producers alike.

There is a subtle thread that connects the peasant cuisine of the past with the most innovative trends in contemporary gastronomy, and that is natural fermentation. Once an ingenious way to preserve food longer, today fermentation has returned as a protagonist in a narrative that blends health, flavor, and territorial identity. Naturally leavened bread, kefir, kombucha, lacto-fermented vegetables, and even miso and soy sauce reinterpreted with Italian raw materials are now increasingly common on restaurant menus and on supermarket shelves. It is not a nostalgic revival but a conscious rediscovery that fascinates both health-conscious consumers and chefs in search of complex, authentic flavors.

The world of spontaneous fermentations thrives on the ability of microorganisms to transform raw materials into products that are more digestible, rich in aromas, and packed with functional properties. It is a process that partly escapes industrial control and for this reason conveys a sense of naturalness and uniqueness that is difficult to replicate. It is no surprise that small farms, food start-ups, and even major brands have begun investing in this sector, creating dedicated product lines or collaborations with artisan laboratories. From a commercial perspective, fermentation has become a real driver of innovation: not only because it enriches the market with distinctive products, but because it meets the growing demand for “living” foods, capable of telling a story and standing out.

Farm stays, restaurants, and hotels that choose to include fermented products in their offerings give customers not only a new taste experience but also a cultural message, built on authenticity and care for well-being. It is a trend with enormous potential for growth that, while recalling ancient practices, speaks the most current language of contemporary gastronomy.

by our editorial team

PERLE DI SOLE: A JOURNEY INTO THE EXCELLENCE OF MADE IN ITALY

In the pulsing heart of Campania, in Frattamaggiore, works a company that has embodied the essence of Italian confectionery tradition for more than seven decades: Papillon Srl. With its well-known Perle di Sole brand, the company is getting ready to present its latest products at TuttoFood Milano 2025, the international exhibition dedicated to food & beverage.

The history of Papillon Srl is deeply rooted in a family tradition dating back to 1940, when “O nonn Salvatore” brought joy and sweetness during the hard times of war. In 1979, this passion was turned into a structured company. Since then, Papillon Srl has continued to grow, becoming a benchmark in the confectionery market, while always keeping strong ties to its origins.

An expression of this strong bond is the premium brand Perle di Sole, a brand that celebrates the authenticity of Mediterranean flavors through simple, high-quality ingredients. With a history rooted in a passion for authentic taste, Perle di Sole stands out for the quality of its ingredients, originality of its creations, and attention to detail.

PERLE DI SOLE: VIAGGIO NELL’ECCELLENZA

DEL MADE IN ITALY

Nel cuore pulsante della Campania, a Frattamaggiore, opera un’azienda che da oltre sette decenni incarna l’essenza della tradizione dolciaria italiana: Papillon Srl. Con il suo rinomato brand Perle di Sole, l’azienda si prepara presentare le ultime novità al TuttoFood Milano 2025, la fiera internazionale dedicata al food & beverage.

La storia di Papillon Srl affonda le radici in una tradizione familiare che risale al 1940, quando “O nonn Salvatore” portava gioia e dolcezza durante i tempi difficili della guerra. Nel 1979, questa passione si è trasformata in un’azienda strutturata. Da allora, Papillon Srl ha continuato a crescere, diventando un punto di riferimento nel mercato dolciario, pur mantenendo sempre un forte legame con le proprie origini.

Espressione di questo forte legame è il brand premium Perle di Sole, un marchio che celebra l’autenticità dei sapori mediterranei attraverso ingredienti semplici e di alta qualità. Con una storia radicata nella passione per il gusto autentico, Perle di Sole si distingue per la qualità degli ingredienti, l’originalità delle creazioni e la cura dei dettagli.

La gamma di prodotti comprende le iconiche caramelle dalla forma sferica, gelatine, gommose, deliziosi dragées e avvolgente cioccolato, tè e biscotti. Ricette semplici per piccoli capolavori di gusto. Un’attenzione particolare è dedicata alle caramelle al limone, le uniche al mondo prodotte con il pregiato olio essenziale di Limone Costa d’Amalfi I.G.P., un’eccellenza del territorio che conferisce un sapore unico e inconfondibile.

La partecipazione al TuttoFood 2025 a Milano rappresenta l’occasione ideale per assaporare i sapori autentici del Mediterraneo e per conoscere da vicino un’azienda che ha fatto della qualità e dell’innovazione i suoi punti di forza. Vieni a trovarci al nostro stand E54, Pad. 10.

Per maggiori informazioni visitare www.perledisole.com

confectionery

The product range includes the iconic spherical-shaped candies, jellies, gummies, delicious dragées and enveloping chocolate, teas and cookies. Simple recipes for small masterpieces of taste. Special attention is given to lemon candies, the only ones in the world produced with the precious essential oil of Limone Costa d’Amalfi P.G.I, an excellence of the territory that gives a unique and distinctive flavor.

Attending TuttoFood 2025 in Milan is the ideal opportunity to taste the authentic flavors of the Mediterranean and to meet up close a company that has made quality and innovation its strong points. Come visit us at our booth: Hall 10, booth E54.

For additional information, visit www.perledisole.com

DAIRY SECTOR: INNOVATION AND TRADITION FOR THE MIDDLE EAST “ latest news

“

The dairy sector is undergoing a significant transformation driven by technological innovation and growing consumer demands.

In the Middle East, where milk and its derivatives are an essential part of the diet, the industry’s evolution is merging tradition and modernity to meet increasing demands in both volume and variety.

Products like labneh, laban, and ayran have always held a special place in the region’s dietary habits. These dairy staples, prized for their fresh taste and versatility, are now benefiting from advanced technologies that enhance quality and shelf life. For example, ultrafiltration and cold pasteurization processes preserve the organoleptic properties of these products, ensuring the authentic flavors that local consumers demand.

At the same time, the market is embracing innovative dairy products. Lactose-free milk, probiotic-enriched yogurts, and cheeses with optimized nutritional profiles are gaining popularity, particularly among younger generations and health-conscious consumers.

These innovations are made possible by cutting-edge solutions, such as specialized enzymes for lactose reduction or microfiltration techniques that achieve creamier textures and more intense flavors.

Another critical aspect of the dairy sector in the Middle East is the preservation of products in a particularly hot climate. Innovations in refrigeration and packaging systems are playing a pivotal role. Advanced packaging materials that combine sustainability and thermal insulation help extend product shelf life without compromising freshness. Additionally, the adoption of more efficient refrigerated logistics solutions ensures optimal distribution, even in remote areas.

Tradition, however, remains a cornerstone for local and international producers aiming to succeed in the Middle Eastern market.

Adapting products to local tastes and preferences is essential. Many companies are collaborating with chefs and local producers to create new cheese and yogurt variations incorporating traditional flavors such as saffron, dates, or mint.

This blend of tradition and innovation is not limited to the final product but extends to production processes.

by our editorial team

The adoption of more sustainable practices, such as reducing water consumption and utilizing renewable energy in manufacturing facilities, enhances the industry’s image in the eyes of environmentally conscious consumers.

The dairy sector in the Middle East is thus continuously evolving, capable of meeting the demands of a dynamic market through a perfect balance of tradition, innovation, and sustainability.

Producers who invest in advanced technologies while respecting local cultural nuances will have the privilege of participating in this exciting growth phase.

PRIMELUCI: THE CRAFTSMANSHIP OF PASTIFICIO GALLO

At Pastificio Gallo, Primeluci is the result of a precise balance between production technique and respect for raw materials. The semolina comes from selected Sicilian durum wheat, with guaranteed origin and certified traceability, chosen for the natural wholesomeness of the island’s grains, which are free from mycotoxins and therefore offer a zero-residue, highly healthy product. This quality ensures compact, stable and naturally fragrant doughs. A carefully calibrated milling process provides the ideal grain size, while the dough, worked slowly and under controlled conditions, develops an elastic and uniform structure.

Bronze-drawing shapes each format with a calibrated roughness, designed to enhance sauces and allow optimal absorption. The long, low-temperature drying cycle preserves starches in their best form, reduces surface solubilization, and ensures a pasta that holds its shape, resists overcooking, and maintains its character even during demanding service conditions.

The result is a pasta that gives solidity to every recipe while carrying an inherent harmony. From the aroma released during cooking to the firmness that sustains the bite, every detail reflects a methodical process where nothing is left to chance. Primeluci supports the kitchen with a discreet yet decisive presence: it is the foundation on which a dish is built, the element that brings balance, clarity, and strength to the final preparation.

In professional kitchens as well as at home, its true value lies in consistency. A pasta that responds reliably to the chef’s touch, embraces the sauce without losing tone, and enhances both simple gestures and precise techniques. A pasta that brings focus back to wheat and to the art of transforming it.

Primeluci is the signature of Pastificio Gallo: a line shaped by expertise, care, and a quality perceived even before tasting. A pasta that brings light to every plate, starting from its most authentic origin.

www.pastaprimeluci.it

PRIMELUCI: LA MAESTRIA DEL PASTIFICIO GALLO

Nel Pastificio Gallo, Primeluci nasce da un equilibrio preciso tra tecnica produttiva e rispetto per la materia prima. Le semole provengono da grani duri selezionati, scelti per la salubrità dei grani siciliani che sono esenti di micotossine e quindi un prodotto a residuo zero ad alta salubrità e per la capacità di dare vita a impasti compatti, stabili e naturalmente fragranti. Una macinazione calibrata garantisce la granulometria ideale, mentre l’impasto, lavorato con tempi lenti e controllati, sviluppa una struttura elastica e uniforme.

La trafilatura al bronzo definisce ogni formato con una rugosità studiata per valorizzare i condimenti e favorire un’assorbimento ottimale. L’essiccazione, condotta a basse temperature e con cicli prolungati, preserva gli amidi nella loro forma migliore, riduce la solubilizzazione superficiale e assicura una pasta che non cede, non si sfalda e mantiene inalterata la sua identità anche nei servizi più intensi. Il risultato è una pasta che dà solidità alle ricette e che, allo stesso tempo, porta con sé una naturale armonia. Dal profumo che si sprigiona in cottura alla compattezza che sostiene il morso, ogni dettaglio racconta un lavoro che non lascia nulla al caso. Primeluci accompagna la cucina con una presenza discreta, ma determinante: è la base su cui si costruisce un piatto che funziona, che convince, che resta.

Nelle cucine professionali come nelle case, il suo pregio è la continuità. Una pasta che risponde allo chef con affidabilità tecnica, che accoglie il condimento senza perdere tono, che valorizza la semplicità dei gesti e la precisione delle preparazioni. Una pasta capace di riportare centralità al grano e all’arte di lavorarlo.

Primeluci è la firma del Pastificio Gallo: una linea che unisce competenza, cura e una qualità che si percepisce già allo sguardo, prima ancora dell’assaggio. Una pasta che illumina il piatto partendo dalla sua origine più autentica.

www.pastaprimeluci.it

PROGET SISTEM ITALIA SRL: WHEN LABELING BECOMES VALUE FOR FOOD & BEVERAGE

In the food and beverage industry, every detail of the packaging communicates quality, safety, and brand identity. Within this context, labeling is not merely a production step but a strategic lever that unifies aesthetics, traceability, and productivity.

Proget Sistem Italia Srl, part of the Pluriservice Group, offers cutting-edge automation solutions

engineered to meet the most complex demands of food production lines, blending industrial robustness with technological innovation.

The LA.1230 embodies this philosophy: a precise and dependable linear self-adhesive labeling machine capable of applying labels with millim-

eter-level tolerance at speeds up to $30 \text{ m/min}$. Robust and easily adjustable, it integrates seamlessly into production lines for bottles, jars, and packages of any format, ensuring operational continuity and aesthetic uniformity.

For companies managing variable information such as batches, expiration dates, and barcodes, the LPA.430 Print & Apply combines printing and application in a single pass.

The machine guarantees consistent print quality, stable media tension, and format flexibility, adapting to specific labeling requirements without compromising productivity or traceability. The future of labeling is finally realized with Apix

Cobot Print Apply, a collaborative robot (cobot) featuring machine vision that can apply labels to flat, cylindrical, or irregular surfaces at $360^\ circ$. This approach significantly enhances line versatility, reduces setup times, and ensures flawless results, even on complex or premium packaging.

With these solutions, Proget Sistem transforms labeling into a controllable, scalable, and strategic process capable of adding value to the product and supporting the competitiveness of food and beverage companies.

Visit: www.progetsistem.com

RAINING LABELS FOR FOOD & BEVERAGE: BRANDING, SAFETY, AND SUSTAINABILITY

In the Food & Beverage industry, the label is the primary point of contact with the consumer, a critical element for safety, branding, and regulatory compliance. For Raining Labels, the labeling manufacturer of Pluriservice Group, the food sector presents a constant challenge. The label must not only inform (ingredients, allergens, nutritional values, traceability) but also withstand harsh environmental conditions (humidity, refrigeration) without compromising essential information.

Safety and Regulations

The primary challenge is adherence to regulations. If the label is in direct contact with the food (e.g., produce or meat), certified low-migration materials, adhesives, and coatings are required to prevent contamination. For perishable goods, direct thermal labels are widespread for quick printing of batches and ex-

piration dates. A deep understanding of certifications (such as FSC® for responsible paper sourcing) and traceability rules is fundamental for any modern labeling company.

Marketing and Innovation

Beyond compliance, the label is a marketing tool. Print quality (multi-color flexographic printing) and special finishes (tactile varnishes, embossing) are crucial for conveying a premium feel and differentiating the product on the shelf (essential for wines or craft beers).

Sustainability

The demand for sustainability is growing. Labeling manufacturers are responding with eco-friendly materials: labels made from recycled materials or adhesives that facilitate the recycling of primary packaging (e.g., easy removal from glass during washing). Partnering with experts ensures not only regulatory compliance but also elevates the product’s quality and appeal, transforming the label from a simple sticker into a strategic element for success.

www.raininglabels.it

SPECIAL OR TRADITIONAL RECIPES

Pasta Fresca Morena is a historic artisan pasta factory in Ventimiglia, born more than 50 years ago.

In all this time he has been able to keep up with the times by modernizing the machinery in his laboratory and continuing the family tradition by producing fresh pasta and condiments with fresh and genuine ingredients.

Among the specialties that are produced we remember the Ravioli of borage; stuffed Gnocchi; Trofie; Cappelletti; Cannelloni ricotta and spinach, meat and vegetables; Chicche with mushrooms, basil, and greens; Bassottini; Fusilli; Gigli; Lasagne; Orecchiette; Pansotti and Ravioli filled with both fish, vegetables and fruit. Sauces are also prepared to accompany fresh pasta and also Russian salad and veal with tuna sauce.

Pasta Fresca Morena is in Via Aprosio 21/c and box n.15 of the covered market of Ventimiglia, in the Province of Imperia.

The company’s mission is to continue to offer products of the highest quality at a market price accessible to all; private and commercial activities. The pasta factory today counts a milestone of four generations. We boast many regional awards as master craftsmen and we are present in the territory that starts from nearby France to all the Western Liguria. www.pastafrescamorena.it

+39 0184 33461 info@pastafrescamorena.it www.pastafrescamorena.it

•Via Aprosio 21/c Ventimiglia

•Mercato coperto di Ventimiglia Box n.15

•Mercato coperto di Bordighera Box n.20

•Via Maraldi 17 Perinaldo

SANAVRA MOSTARDA

CREMONESE

SANAVRA: A STORY THAT BEGAN LONG AGO

In 1397, Gian Galeazzo Visconti, Lord of Milan, in a letter addressed to the Podestà of Voghera, ordered ‘’uno zebro grande de mostarda de fructa cum la sanavra” for Christmas. This is one of the earliest references to fruit mustard.

Sanavra in Cremonese dialect is the name for mustard and, by extension, Sanavra is the name given to that tingling sensation that ‘clears the nostrils and brings tears to the eyes’.

Handmade

We select only high-quality fruit and process it to ensure that its organoleptic qualities are preserved. We fill each jar by hand to guarantee the right mix of fruit and skilfully measure the amount of mustard to obtain an excellent product.

The classic Sanavra, made with vegetables, chestnuts or individual fruits, is the result of almost 60 years of experience and passion for mostarda.

Classic Sanavra, vegetable, chestnut or single fruit varieties are the result of craftsmanship achieved in almost 60 years of passion for Mostarda, and have earned the recognition of DECO Product of the Municipality of

SANAVRA MOSTARDA CREMONESE

LA SANAVRA: UNA STORIA CHE PARTE

DA LONTANO

Nel 1397, Gian Galeazzo Visconti, Signore di Milano, in una lettera indirizzata al Podestà di Voghera, ordinava per Natale ‘’uno zebro grande de mostarda de fructa cum la sanavra”.

Questa è una delle prime testimonianze della Mostarda di Frutta Lombarda.

Sanavra in dialetto cremonese è il nome della senape e per traslato, si chiama Sanavra quel pizzicore che “stura le narici e svina le lacrime”.

Fatta a mano

Scegliamo solo frutta di alta qualità, la lavoriamo per assicurarci che ne vengano preservate le qualità organolettiche.

Invasiamo a mano ogni vasetto, per garantire il giusto mix di frutti, dosiamo sapientemente la quantità di senape per ottenere un prodotto eccellente.

La Sanavra classica, di verdura, di marroni o i frutti singoli, tutti rispettosi della tradizione cremonese, è il risultato di un’esperienza artigianale raggiunta in quasi 60 anni di passione per la Mostarda e si è meritata il riconoscimento di Prodotto DECO del Comune di Palazzo Pigna-

bev food

confectionery

Palazzo Pignano, where Salgar S.r.l., our manufacturing company, has been based since 1968.

SANAVRA Mostarda is a typical Cremonese speciality, consisting of a varied assortment of fruit and vegetables candied in mustard glucose syrup. It is ideal with boiled meats, fresh and mature cheeses, cold cuts and fish.

In addition to the classic Cremonese mostarda with assorted fruits (8 fruits), we offer our customers single fruit varieties (apricots, cherries, citron, clementines, figs, peaches, melon, pears, apples).

But we have many other types of mostarda: assorted vegetables (courgettes, carrots, cucumbers, cauliflower, fennel, pumpkin), or single vegetables: onions, radicchio, black cabbage, but also with berries: chestnut mostarda, strawberry mostarda, blueberry mostarda, wild berry mostarda, or specialities: pear and ginger mostarda, orange or lemon peel mostarda, and other flavours.

Images and information are available on the website www.sanavra.it

no, dove risiede dal 1968 la Salgar S.r.l. la nostra azienda produttrice.

La Mostarda SANAVRA è la tipica specialità Cremonese, costituita da un variegato assortimento di frutta e verdura candita in sciroppo di glucosio senapato. E’ ideale per accompagnare carni bollite, formaggi freschi e stagionati, salumi ed il pesce.

Ai nostri clienti proponiamo, oltre che la Mostarda Classica Cremonese di frutta assortita (8 frutti), quella di frutti singoli (Albicocche, Ciliegie, Cedro, Clementine, Fichi, Pesche, Melone, Pere, Mele). Ma sono tante altre le nostre Mostarde: di Verdure assortite (Zucchine, Carote, Cetrioli, Cavolfiore, Finocchi, Zucca), o di verdura singola: di Cipolle, di Radicchio, di Cavolo viola ma anche con i frutti del sottobosco: Mostarda di Marroni, di Fragoline, di Mirtilli, ai Frutti di Bosco, o le specialità: Mostarda di Pera e Zenzero, Mostarda di filetti di Arance o Limoni, ed altri gusti.

Sul sito www.sanavra.it sono disponibili le immagini con le informazioni.

EVER HEALTHIER, EVER MORE HORECA. FROM FEBRUARY 22ND TO 24TH, SANA FOOD RETURNS TO BOLOGNAFIERE

SANA Food is the trade fair for professionals looking to diversify their range of healthy and sustainable food products for the Horeca sector, traditional specialised channels, restaurant-retail, and delicatessens.

BolognaFiere’s b2b format is scheduled for February 22-24, 2026 in a new guise. It will provide space and business opportunities for producers with the most authentic, consistent and innovative food offerings, more in tune with a consumer increasingly oriented toward food and beverages that are good for both the body and the environment.

The focus of SANA Food will be on everything that is “good”: organic, biodynamic, veg, PDO, PGI, TSG and functional, but that’s not all. Through themed itineraries and guided presentations, new focuses will explore local excellences such as extra virgin olive oil and balsamic vinegar, honey, and infusions, while the Social Food Area will highlight fair trade and sustainable agricultural production, born from social reintegration programmes or land confiscated from criminal organisations.

Alongside the long-standing collaborations with FederBio and V-Label Italia, which consolidate the

SEMPRE PIÙ SANA, SEMPRE PIÙ HORECA. DAL 22 AL 24 FEBBRAIO, SANA FOOD TORNA A BOLOGNAFIERE

È SANA Food la fiera per i professionisti che vogliono diversificare la propria offerta di cibo sano e sostenibile per l’Horeca, il canale specializzato tradizionale, il risto-retail e le gastronomie.

Il format b2b di BolognaFiere è in programma dal 22 al 24 febbraio 2026 in una veste rinnovata, dove troveranno spazio e occasioni di business le realtà produttive con le proposte food più autentiche, coerenti e innovative, e più in sintonia con un consumatore sempre più orientato verso cibi e be-

vande che facciano bene sia all’organismo che all’ambiente.

Protagonista di SANA Food sarà tutto ciò che è ‘buono’: biologico, biodinamico, veg, DOP, IGP, STG e funzionale, ma non solo. Attraverso percorsi tematici e presentazioni guidate, nuovi focus approfondiranno le eccellenze locali di olio extravergine di oliva e aceto balsamico, miele e infusi, mentre la Social Food Area valorizzerà le produzioni agricole solidali e sostenibili, nate da percorsi di reinserimento sociale o da terreni confiscati alla criminalità.

Accanto alle storiche collaborazioni con FederBio e con V-Label Italia, che consolidano il ruolo della mani-

BolognaFiere event’s role in the organic and veg sectors, the new partnership with Slow Food will result in the presence of a selection of producers representing the best of biodiversity, as well as training sessions, tastings, and roundtables on key issues related to agri-food policies. These events will complement those scheduled in the OoH! Lab and Lab Academy event areas.

With the support of the Italian Trade Agency, food and beverage professionals – more than 15,000 in 2025 – will have extensive matchmaking opportunities with over 200 carefully profiled national and international buyers.

Furthermore, the SANA Food admission ticket will also grant them access to the concurrent and adjacent Slow Wine Fair, the international fair for good, clean and fair wine, for an exclusive journey through ethical and excellent food and wine.

www.sana.it

festazione di BolognaFiere nei settori bio e veg, la nuova partnership con Slow Food si tradurrà nella presenza di una selezione di produttori rappresentativi del meglio della biodiversità, oltre che in sessioni formative, degustazioni e tavole rotonde sulle principali questioni legate alle politiche agroalimentari. Questi appuntamenti affiancheranno quelli in calendario nelle aree eventi OoH! Lab e Lab Academy.

Con il supporto di Agenzia ICE, i professionisti del comparto food&bev –più di 15.000, nel 2025 – avranno ampie opportunità di matchmaking con oltre 200 buyer nazionali e internazionali accuratamente profilati. Inoltre, il biglietto d’ingresso a SANA Food consentirà loro di accedere anche alla contemporanea e contigua Slow Wine Fair, la fiera internazionale del vino buono, pulito e giusto, per intraprendere un itinerario esclusivo tra cibi e vini etici e di eccellenza.

www.sana.it

EUROPEAN PRIVATE LABEL BUSINESS

REACHES €291 BILLION AND 40% MARKET SHARE

“ “

Growing +3.8% across six major markets, according to latest data provided by MARCA by BolognaFiere & ADM, the Private Label trade show taking place in Bologna, January 14-15, 2026

Private Label stands out as a structural growth trend in European Retail, proving to be the market’s most dynamic and fastest-growing segment. According to Circana data circulated by MARCA by BolognaFiere & ADM, across the six main continental markets (France, Germany, Italy, Netherlands, Spain and United Kingdom), Private Label accounts for 40% of Fast-Moving Consumer Goods sales by value, representing 48% by units sold and total revenues of €291 billion (L52W ending August 2025).

The EU6 data reveals a mature market that continues to grow: +3.8% by value versus the previous year, gaining +0.4 percentage points of share. This performance confirms that PL has evolved from a “budget option” to become a laboratory for innovation, sustainability and quality differentiation.

Rossano Bozzi Business Unit Director at BolognaFiere

“Retailers have transformed the role of Private Labels into mature strategic assets that drive value and unit sales, and command greater loyalty among shoppers across Europe,” comments Ananda Roy, Senior Vice

President Thought Leadership Europe at Circana. Broadening the scope of observation to non-EU6 markets, a similar trend can be observed in Asia Pacific, while the US, continues Ananda Roy, “is trailing behind other regions, but is quickly catching up with new innovations in quick service delivery, price bundles and sustainable products.”

Netherlands and Spain lead, but Italy shows strongest growth momentum

The European ranking is led by Netherlands (55% share) and Spain (51%), followed by Germany (42%), United Kingdom (37%), France (36%), and Italy (30%). Despite lower penetration compared to mature markets, Italy registers the most dynamic growth across the entire EU6 area: +4.7% by value in H1 2025, significantly outpacing both the national FMCG average (+3.8%) and the aggregate European trend, with Fresh department gaining +0.7 share points and Functional products surging +21.7% by value, positioning the country as a European benchmark for innovation and Fresh excellence.

Equity, innovation and premiumization as strategic levers

Across all EU6 markets, Retailers are redefining Private Label positioning through strategic investments beyond price competition. Key trends include:

• Tiered platforms (economy, quality, premium) addressing differentiated consumption needs.

• Limited Edition collaborations with challenger brands.

• Health and functionality focus, with dedicated high protein, free-from, plant-based lines.

• Omnichannel integration and digitalization, featuring rapid delivery, smart vending and advanced loyalty programs.

• Certified sustainability and supply chain localization as distinctive positioning elements.

This transformation landscape can find its international reference ecosystem in MARCA by BolognaFiere & ADM.

MARCA by BolognaFiere & ADM 2026: Where the Private Label Year Begins

Every January, Bologna marks the strategic starting point for the entire global Private Label sector. MARCA by BolognaFiere & ADM stands as the world’s only event showcasing the complete PL supply chain through a unique format:

• 28 leading Italian Retail chains – recognized as European trend setters for Food and Non-Food innovation – directly exhibiting their strategies and launches in dedicated spaces, making MARCA by BolognaFiere & ADM the only trade show worldwi-

de where Retailers are active protagonists rather than mere visitors.

• 1,500 specialized exhibitors in Private Label products and services, with strong international representation.

• Complete content ecosystem: the two main sectors of Food and Non-Food are flanked by special events and exhibiting sections which complete the offer serving the retailers’ needs: MARCA Fresh (over 80 companies across 5,000 sqm, double vs. 2025) – the exclusive format spotlighting sustainable innovation in fresh produce, a strategic sector deserving dedicated focus and networking; MARCA Tech (packaging, logistics, supply chain services enabling PL innovation) and MARCA Awards (recognizing product innovation and manufacturing partner excellence); conferences, workshops, and the annual Private Label Report by Circana – the yearly reference for PL performance analysis and trends.

• International Preview dedicated to foreign buyers (350 participants from 70+ countries in 2025) and exhibitors only, with advanced business matching system, one day before official opening.

“MARCA by BolognaFiere & ADM is the global reference point for Private Label. Our timing is strategic: January sets the tone for the entire year,” underlines Rossano Bozzi, Business Unit Director at BolognaFiere. “The 2026 edition strengthens this leadership with record numbers and a unique format where Retailers are active players, not just visitors. In a market where Private Label drives structural growth, MARCA by BolognaFiere & ADM is where innovation turns into actionable strategies. Bologna becomes the international hub for trends and partnerships that shape the future of Retail.”

With 1,500 exhibitors and 26,000 expected visitors, the 2026 edition (January 14-15, Bologna) will consolidate MARCA by BolognaFiere & ADM’s role as the strategic platform where Italian quality meets the best Private Label solutions before a highly qualified professional audience.

“The 2026 edition marks a milestone in MARCA by BolognaFiere & ADM’s path with double-digit growth across all fronts: more Retailers, more exhibitors, and an unparalleled program designed for effective business networking,” adds Antonella Maietta, Exhibition Manager. “As Private Label continues its expansion across international markets, MARCA by BolognaFiere & ADM serves as the platform where trends and opportunities become tangible for the global FMCG’s industry.”

www.marcabybolognafiere.com

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Via Orvieto, 9 05015 Fabro - TR - Italy

MANIFATTURA PORCELLANE SARONNO SRL

82/85

Via Varese 2/H 21047 Saronno - VA - Italy

MASIELLO FOOD SRL

I COV-86/89

Via E. De Nicola SN 71042 Cerignola - FG - Italy

MEC3 - OPTIMA SPA

56/59

Via Gaggio 72 47832 San Clemente - RN - Italy

MEDI SRL

90/93

Contrada Piane Tronto, 52 64010 Controguerra - TE - Italy

MEDSOL SRL

I COV-2-94-95

Viale A.Olivetti, 37 Zona A.S.I.

70056 Molfetta - BA Italy

PAPILLON SRL

104/106

Via Galileo Galilei, n° 4/8 80027 Frattamaggiore - NA - Italy

PASTA FRESCA MORENA

I COV-114/116

Via Aprosio, 21/C 18039 Ventimiglia - IM - Italy

PASTIFICIO GALLO & FRATELLI SRL I COV-108-109

Via Einstein, 3 91026 Mazara del Vallo - TP - Italy

PROGET SISTEM ITALIA SRL I COV-110/112

Via G. Verdi, 18 20032 Cormano - MI - Italy

RAINING LABELS SRL I COV-110/112

Via Bruno Buozzi, 63 - Z. Ind. Bassette 48123 Ravenna - Italy

SALGAR SRL I COV-118/120

Via Trescore, 28 26020 Palazzo Pignano - CR - Italy

SALONI INTERNAZIONALI FRANCESI SRL

96/99

Via Boccaccio, 14 20123 Milano - Italy

SATURNO SRL 60/63

Via per Caravate, 1 21036 Gemonio - VA Italy

TENTAZIONI PUGLIESI SRL

I COV-3-68/71

SP Per Andria KM 2,00 76125 Trani - BT Italy

VALVERBE SOC.AGR.COOP. I COV-72-73

Via Prato, 9 12020 Melle - CN Italy

NATURALLY IN FIRST PLACE

Among all European waters, only one is the lightest. Lauretana is a gift of nature, originating in a pristine environment. With a fixed residue of just 14 mg/L, it is particularly suitable for those who lead an active lifestyle and care about their well-being.

Thanks to its unique characteristics, Lauretana is selected and recommended by the Italian Fitness Federation. Its properties make it an ideal water for newborns, pregnant women, and for the well-being of the whole family. In high catering its qualities are enhanced by the design of the glass bottle signed Pininfarina.