New shapes
fieramilano, Rho
17-21.10.2025
HostMilano presents MIPP 2025:
Where innovation meets the Art of Baking
The historic area dedicated to the Art of Baking unveils a fresh new identity. Thanks to a strategic partnership with the SIPAN Consortium, MIPP will evolve into the premier international event for the entire baking sector, further strengthened by HostMilano’s renowned global reach. This is a must-attend opportunity for a wide spectrum of industry professionals - from artisans to major manufacturers - to explore the latest technologies, equipment, and products designed to drive their businesses forward.
International Hub
for the Future of
Baking
HostMilano reaffirms its position as the leading international hub for the entire bakery and pastry industry, offering a comprehensive showcase of raw materials, finished products, ovens, machinery, and professional equipment. Quality and innovation remain the hallmarks of MIPP, featuring the most advanced solutions across the entire value chain.
MIPP Product Categories – Halls 6/10
Machinery and Production Systems
Equipment and Baking Technologies
Furnishings and Display Solutions
Flours, Semi-finished Products, and Ingredients
Baking Accessories
Packaging and Wrapping Materials
GLOBAL BAKERY MARKET INSIGHTS
The global bread and bakery products market is estimated at USD 500 billion in 2024.
It is projected to grow by 6.37% annually, reaching USD 640 billion by 2028.
In volume, the market will expand from 177 billion kg in 2024 to 216.7 billion kg in 2028.
In 2024, per capita consumption is expected to reach:
• USD 64 annually (increasing to USD 80.07 by 2028)
• 24.8 kg annually (rising to 27.1 kg by 2028)
The global artisan bakery market was valued at USD 5.38 billion in 2023, with forecasts predicting growth to USD 7.83 billion by 2030 (CAGR of 5.5%).
Europe represents 40% of the global artisan bakery market.
In 2023, the global trade in bakery machinery* reached a record €10.1 billion, with forecasts predicting it will climb to €12.4 billion by 2028 (CAGR +5.3%).
*Bakery machinery includes equipment for mixing, kneading, baking, pastry-making, biscuit production, milling, cereal and pulse processing, pasta production, and non-electric bakery ovens.
KEY TRENDS SHAPING THE BAKERY INDUSTRY
Hybridization
Bakeries are evolving beyond traditional formats into hybrid models such as bakery-cafés, bakery-patisseries, and bakery-laboratories. Many are blending gourmet food with dessert concepts, creating hybrid spaces similar to local markets and food halls.
Sustainability
With consumers increasingly favoring environmentally responsible brands, the bakery sector is embracing eco-concious production methods and sustainable business models to stay ahead in a competitive global market.
VOICES FROM THE MARKET
"We are seeing a blend between the demand for spacious venues and boutique-style takeaway concepts, with open-view kitchens carefully crafted down to the last detail to showcase the artistry of production."
- Tagliavini
"Our target market shows a strong focus on the adoption of increasingly digitalized systems and machinery, designed to reduce energy consumption across both artisanal and industrial operations."
- Polin
"The bakery market is becoming more deeply integrated with the foodservice sector, and it’s essential to approach consumers with a holistic, 360-degree perspective. Society has completely evolved - from the quality consumers seek, to how, when, and where they enjoy food, and the profiles of today’s typical families. That’s why technology must be embedded in inviting, open-concept designs.".
- Waico Group
For more information, request an exhibitor quote or contact:
Arianna Carini
Phone: +39 02 4997.6831
Email: arianna.carini@fieramilano.it
Ludovica Carboni
Phone: +39 02 4997.6640
Email: ludovica.carboni@fieramilano.it
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