Who knew that the bakery sector could be so lucrative? According to market analyst Express Market Research, in 2022 the global market for the business was worth no less than 481 billion dollars. And the bakery products industry is expected to grow even further, with a compound annual growth rate (CAGR) of 6.7% between 2023 and 2028. The sector will feature prominently at Host 2023, fieramilano, Rho from 13 to 17 October, where it will be showcased in the Bakery-Pasta-Pizza area.

A success that is based on various factors, starting with the development of new formats capable of addressing the most diverse lifestyles and consumption habits. “We are witnessing a hybridisation between the demand for large and spacious premises and 'boutique' solutions for take-away, with open kitchens that pay great attention to every detail, showing off their production processes to the best effect,” says Massimiliano Baroni, of Tagliavini's marketing department. That care and attention to the 'experience' must, however, go hand in hand with supporting sustainability: “We have patented a heat diffusion system that allows unrivalled containment in terms of energy savings. Furthermore, the digitisation of the ECUs is really important for the interconnection between the various items of equipment and therefore process optimisation,” he adds.

Technology remains fundamental, as highlighted by Francesco Cento, Sales Director of Polin: “The reference market segment highlights the great attention towards the use of increasingly digitized systems and machinery capable of guaranteeing lower energy consumption both at an artisanal and industrial level. Polin wants to contribute to environmental challenges through advanced 4.0 technology, which produces in a more optimized and modern way, improving the internal organization of work, making it more profitable, cutting costs and reducing energy consumption. It is important for us to follow this path”.

The increasingly innovative content found in the world of bakery is also explained by the fruitful crossovers with professional catering. Because consumers are not creatures of habit, they are well-rounded individuals keen to sample a range of food and drink experiences, a point highlighted by Paolo Zunino, CEO and co-founder of the Waico Group: "Despite its specific nature and particular features, the bakery market is increasingly an integral part of foodservice, and it's important to remember that consumers come from all walks of life and have a whole range of different interests and demands. Society has totally changed in terms of the things people seek out, the quality they expect, where and when they go out to eat and drink and what demographic (as families or individuals) they belong to. For this reason, technology needs to fit in with attractive, open design models. When we opened up again after Covid we realised that the 'eco-lution' has come full circle: an ecological and technological evolution had taken place that no one ever imagined could have happened so quickly. Today all countries and markets run at exponential speeds, and we have a duty to speak the language of our customers."

And while all markets are running at breakneck speed, the global exchange of concepts (adapted to specific local needs) is one of the keys to continued growth. “In Europe we are seeing an increase in the franchising concept, a trend that began back in the late 2000s, alongside the concept of Fast Casual around the world, starting from the US and Anglo-Saxon market, and the growing popularity of Street Food. Another trend is the international diffusion of classic Neapolitan pizza, or the 'differently Neapolitan' version," comment Manuel Marana, projects and sales manager, and Alessandra Paniz, from the marketing and certification department of Marana Forni.

At Host 2023, much space is given over to this sector also in the schedule of events. Alongside the show-cooking demonstrations organised by A.P.Pa.Fre (the Association of Small and Medium Fresh Pasta Producers) for pasta, the major championships stand out such as the European Pizza Championship, organised by the magazine Pizza e Pasta Italiana.