Food equipment is a major component of the products displayed at HostMilano, and exports from Europe to North America are big business, as ExportPlanning data reveal. But what are the current trends and which products are most in demand? We asked three European firms that are very active on these markets.

“In North America there is a growing demand for local, sustainable plant-based produce and menus,” says Simon Lohse, executive vice president for North America at Rational. He highlights how those involved in the sector are looking for manufacturers who can provide all-round support: “a good product and installation are not enough, there needs to be back-up and assistance for the whole life cycle of the product. The lack of qualified staff prompts operators to seek out smart solutions, and assistance with applications, culinary issues and ongoing training. Inflation adds to operating costs – labour, utilities and raw materials – so the reduction of these items and a return to investment play a fundamental role in the decision-making process through which equipment is selected.”

The focus is, then, on equipment that is easy to use, connected to the internet and able to be controlled remotely. Because “having systems that adapt easily to flexible menus is a must.”

“For years, Italian-made machinery has been synonymous with reliability and excellent value for money, but it is also known for its innovative content in terms of both functionality and the simplification of cleaning and sanitising operations,” says Luca Marzaro, CEO of Sirman. “It’s a difficult market, where the historic brands are well established, so if you want to attract public interest it is not enough to excel in just one aspect”. The availability of a stock of machines and spare parts, promptness of delivery and after-sales service “are the keys to getting a firm and lasting foothold on the North American market.”

What machines are most in demand? “They have always been inextricably bound up with the success of Italian food or with a series of trends: from the discovery of pasta, to pizza, espresso and gelato. Now there’s also gourmet pizza, niche charcuterie items and fresh pasta.”

Sirman concentrates on electric pizza ovens, kneading machines, pizza rollers, fresh pasta machinery and vertical slicing machines.

Reliable products that carry the required certification is what that matters here, says Dario Ancona, open innovation manager for Imperia & Monferrina, who adds: “pasta-making machines continue to be of interest, thanks to the spread of Italian restaurants or of ones run by Italian chefs, and also to the popularity of TV programmes featuring star-rated chefs.”

The most sought-after items among those supplied by this Piedmont-based company are those that guarantee production ranging between 10 and 20 Kg/h, as well as the possibility of making freshly filled pasta.