Particular ways of working steel, new polishing methods, computerised applications. “In the last year Italian companies have gained a huge advantage over their competitors in terms of technology. Investments have been made in research and development, and there has indeed been no shortage of time to stop and think about things. The result is professional machines, processes and applications that have enabled Italian firms to leap 30 years ahead of others.” This homage to Made in Italy was paid by one of the main protagonists of the 2021 edition of Hostmilano: world pastry-making master Iginio Massari, who will be at the halls of the Rho trade fair for the second edition of “Luxury Pastry around the World by Iginio Massari”, the event that will involve some of the world’s leading confectionery artists. “We will be asking questions about principles and trends, comparing notes with leading pastry chefs in Italy and abroad who will be there alongside me once again. At this moment it is necessary to shed light on and tell the whole world about new ideas in the world of pastry making, on the research being done and on the sector’s new frontiers”, he says, and mentions specifically the revolution in the making of creams and custards that will be seen in the coming months. A new generation of machines can be used,” Massari goes on, which create a lighter product with a more pronounced flavour, but without adding any extra calories. “It involves the use of a new preparation, one that increases the volume of the product without altering the quality of the ingredients,” he says, confirming the results that have emerged from the Host Observatory on the world of pastry. Indeed, when it comes to staying competitive, product quality and the ability to diversify one’s product range will matter so much more in 2021 than in the past. “This trend,” says the report, “translates into a demand for machinery that respects and enhances the ingredients, considering the way in which the pandemic has accelerated the demand for products suitable for delivery, also in the Gelato and Pastry sector.” So the aim for companies large and small will be to innovate, concentrating on preparing products in advance and reducing waste to a minimum. And that is not all: because informed innovation means not just choosing professional machinery that is energy efficient, but also providing smart solutions – from the preparation to the packaging stages – able to serve fresh food that is of high quality and is supplied to customers when they need it, however it is going to be consumed.