Sweet but also healthy, good but also beautiful, creative without wasting. Pastry and ice cream are experiencing moments of great innovation and the demands on them are very high. The section dedicated to them at HostMilano is therefore very interesting.

"We are happy to be able to be back in-person again in a key event for this sector such as Host, to further strengthen ties and relationships with our customers and present our projects for the near future" says Roberta Carpino, Group Marketing Manager Eurovo, which at Host21 will bring products “in line with the new emerging trends: increasing attention to issues of environmental sustainability and animal welfare and to issues of food cost and waste reduction. This is why we offer product lines and semi-finished products with high quality standards and high performances, capable of offering a service content and real added value, optimizing operator working time and costs".

Delivery and take-away, which have become necessities for professionals who have had to rethink the service to the public, have led to the development of products with the right formats for the world of food service "designed to reduce and contain costs and increase efficiency at the same time, reducing waste and product stocks in warehouses".

Host21 will be "an important moment to understand how the market is moving and to collect very useful ideas for the development of new products - explains Lorenza dalla Pozza, consultant of Silikomart - Returning to the most important appointments with a strengthening of our presence on the digital side represents an ideal situation”.

The company from Pianiga (Verona) will bring to Host the new collection of moulds designed for the world of haute cuisine, inspired by the elements of nature. "The moud, even in the kitchen, allows you to work with a different perspective, optimizing production control, storage, mise en place and food cost, for precise receiving and control of the quantity of product used. This is a real revolution, which guarantees greater efficiency and lower costs. This line in particular allows you to create dishes with an extraordinary visual effect: thanks to the shapes of nature and the tradition of our gastronomic culture, the ingredients can be revisited, obtaining a 'surprise effect'".

Among the trends, the enhancement of Made in Italy is very strong, almost a rebirth: abroad, but also in Italy.

"Ipsa places physical space at the center because it plays a fundamental role in reconciling business and emotions in the peculiar context of the exhibition, giving the opportunity to enter the product experience and get to know the world of solutions. The opinion of customers is really important for us and the in-person event is an opportunity to get real feedback without losing contact with the market and its trends," says marketing director Ilaria Polverini.

At Host “the modern pastry, the ice cream sector and new recipes will be the protagonists in Ipsa's windows. From ice cream bases to pre- and post-oven delicious fillings, from ready-to-use mirror glazes to spreads, to special mixes. The long experience in the pastry sector merges with the ice cream making in the realization of new delicious and innovative ideas''.

Among the current trends, Ipsa indicates the search for products that are easy to use, fast and safe, semi-finished products capable of guaranteeing uniform results, leaving the levels of raw materials unchanged through processes that do not involve reworking and therefore hypothetical contamination. Our goal is to innovate, focusing on the choice of quality raw materials and on solutions that guarantee safety and uniformity of results ".

The events that will animate the Ice cream and Pastry area are of great importance, starting with "Luxury Pastry in the World" by Iginio Massari, passing to the Panettone World Championship by the Academy of the Yeast Masters and Italian Panettone and the Bakery Academy of the Bakers Association of Milan and the Provinces of Confcommercio Milan. The international championships are back, curated by FIPGC International Federation of Pastry, Ice Cream and Chocolate with the Tiramisu World Championship and the new International Pastry Award.