Host 2023, at fieramilano in Rho from 13 to 17 October, is an opportunity to preview the technologies that will enable chefs and masters to create the specialities of the future. And – in the Gelato-Pastry sector even more than in others – companies are becoming increasingly attentive to developing technologies that support the creation of high quality products, as today’s ever more aware consumers expect.

“What we have noticed in our market is an interest in health and well-being and in the quality and sustainability of products. A new trend is that of 'fancy' drinks, of which bubble tea is an example”, explains Michela Masotti, sales manager for Italy at SPM Drink System. “As for product innovation, our attention is very much geared on the one hand towards the wholesomeness of the product and the health of the end user, and on the other to providing the best experience in terms of the usability and efficiency of our equipment.”

Attention to product wholesomeness is closely linked to sustainability, which has become indispensable for companies. “For several years we have been using natural refrigerant gases, implementing solutions that avoid product waste, such as the use of n-UV LED lights to sanitise the tanks, and developing innovations and patents to improve the energy efficiency of our equipment,” explains Masotti. “We also promote procedures to protect the environment and activities that encourage responsible behaviour at work and in private life”, the manager adds.

Simon Parke-Davis, who is the vice president EMEA (Europe, Middle East & Africa) at Alto Shaam, confirms the trend towards higher product quality and adds: “One of the biggest trends in our industry is the need to offer personalised, high-quality food. To do this, we have introduced multifunctional equipment than can produce the volume and variety of dishes needed for a an entire menu at the highest consistency with less labour required. Alto Shaam will showcase its latest Converge multi-cook oven which will allow chefs to use three ovens in one, thanks to Structured Air technology. We will also introduce an operator who manages menus and ovens from a single location: thanks to the intuitive design and Wi-Fi-enabled controls, operators can send recipes that staff will execute efficiently.”

“As far as sustainability is concerned, we have chosen equipment that minimises energy costs and reduces the use of water and energy, such as the new line of Cook & Hold ovens, whose capacity is just 2.6 kW,” says Parke-Davis on the issue of responsibility. “We have introduced the Halo Heat line, which slow-cooks food using gentle thermal cables, and without needing fans, harsh heating elements or added moisture. These ovens operate without an overhead extractor hood,” the vice-president says in conclusion.

In order not to miss the chance to experience the technological innovations hands-on at Host 2023, buy your admission ticket online now at special conditions, with the Early Bird option.