This is a crucial step in building synergies, strengthening the collaboration between players in the supply chain to promote Italian excellence in technologies for the Bakery industry. This is how Andrea Gaibazzi, President of Consorzio SIPAN, greets the agreement with Fiera Milano that seals the partnership with HostMilano within the framework of MIPPP - Milano Pane Pasta Pizza, the dedicated exhibition that will play a central role at Host 2025, as confirmed by the choice of a specific brand identity.

“Building on a member base of more than 70 companies, with a total turnover of more than 1 billion euros, numbers that are constantly growing,” Gaibazzi explains, “our Consorzio intends to capitalize on this opportunity not only by bringing its members as exhibitors who will present their innovations, but also by organizing events that reflect the transformations of the sector, to provide bakery operators with guidance for the development of their business. Collaborations with leading master bakers are planned, and we will present innovative concepts, such as micro bakery.”

One of the most relevant aspects of innovation in the industry is resource optimization, which goes beyond automation. “In artisanal bakery, which our companies target as a priority, manual skills remain central. Rather than toward AI, technology is therefore evolving toward 'deductive' intelligence, capable of interpreting human commands to support the craftsmanship and creativity of master bakers. There is also a growing focus on sustainability: thanks to technologies that use electricity more and more efficiently, there is a gradual shift from gas-based solutions to electricity, thus decreasing direct emissions.”

These evolutions also respond to changes in consumer habits: “Bread is no longer a commodity, it is becoming a gourmet food for consumers who are increasingly attentive to the provenance of ingredients. Brands dedicated to quality bread are growing, and in the restaurant industry, bread is becoming a real menu item as industrial bakers increasingly strive to bring artisanal methods to scale. The transversality of the industry is evident: chefs, pastry chefs and bakers are increasingly collaborating, reflecting hybridizations that give vitality to the market.”

Host 2025 will therefore represent an unmissable opportunity not only for business meetings, but also for refresher courses, for all industry professionals. This is how President Gaibazzi summarizes the three main reasons why bakers should attend: “the return of Italy to the center of the international bakery exhibition scene, the chance to explore new hybridizations and market trends, and the opportunity to delve into regulatory issues and consumption styles. In summary, Host 2025 will not only be a showcase for the most advanced technologies and products, but also a forum to exchange ideas and define the future of the industry.”

MIPPP – Milano Pane Pasta Pizza awaits Italian and international operators within Host 2025, at fieramilano - Rho from 17 to 21 October 2025.