From minimal processing to an increasingly veggie, organic, short supply chain, to more ‘laid back’ healthy choices that do not rule out comfort foods. These are some of the trends of the coming years, in many cases made possible by next-generation technologies.

Italy is a leader in these technologies: according to Anima-Assofoodtec, they are worth more than €4.5 billion a year, including €233 million from professional food processing. Sectors represented at the highest levels from Italy and abroad at Host 2025, at fieramilano in Milan-Rho from 17 to 21 October.

“Energy costs have been rising in recent times, as well as staff becoming increasingly difficult to find,” explains Markus Bau, Director Food Service at Hobart, a leading German company in professional dishwashing. “That’s why we are introducing more and more smart technologies in our machines, for example a special function for cutlery that eliminates the need to polish it after washing.”

It’s not only savings, but sustainability too. “Environmental awareness is shifting consumer preferences to low-impact foods, such as plant-based substitutes not only for meat, but also for fish,” adds Enrico Ferri, managing director of Rational. “This is why we propose cooking systems that prepare them with the same quality as animal products: they are able to recognize the size, texture and condition of the food and adjust the cooking process accordingly.”

Agrees Sabrina Arcaro, Chief Marketing Officer of Unox: “Consumers are increasingly demanding variety of choice, quality and service. At the same time, operators are facing rising costs and difficulties in finding staff. AI is one of the 'ingredients' we use to offer technologies that can best support them: monitoring results and correcting human errors, which can be common when staffing levels are low or inexperienced.”

Always a strong point of HostMilano, food equipment will also shine in 2025 in a wide range of competitions and cooking shows.