Bread, pasta and pizza have never been so smart and sustainable. Always respecting tradition and the creativity of masters and chefs, technology and the environment are changing Bakery: digital transformation and a commitment to sustainability promise a 2025 marked by innovation and environmental responsibility. An evolution that is sweeping from star-studded kitchens to artisan workshops, redefining standards and production processes.

At the heart of these changes is digitization: advanced software now makes it possible to monitor every stage of processing, from dough to rising, in real time, ensuring consistent quality and resource optimization. According to FIPE-Confcommercio’s Restaurants Report 2024, more than 80 percent of businesses have introduced one or more digital tools within their premises, highlighting a significant trend toward digitization in the sector.

Similarly, the focus on sustainability is also growing, both in raw materials and in the production process. Maestros and restaurateurs are increasingly focusing on local and organic ingredients, using technology to trace the origin of raw materials and ensure ethical processes. Equipment is also evolving toward sustainable solutions: energy-efficient electric ovens and advanced consumption control systems significantly reduce the environmental impact.

Artificial intelligence and automation, offering tools for more precise resource management and a significant reduction in waste, are also gaining ground fast. Already adopted by many industry leaders, intelligent machinery and digital equipment ensure not only high performance, but also more responsible and environmentally friendly production. A race that sees Italy in pole position, whose productions are a real excellence in the industry. According to ANIMA-Confindustria data, the turnover of the bread, pasta and pizza machinery sector is worth over 1.2 billion euros, of which more than 70 percent comes from exports. While pasta machines account for about 45 percent of the market, ovens and mixers for pizza and bread cover about 55 percent.

These innovative technologies will be the protagonists at Host 2025, the world-leading exhibition in hospitality, out-of-home and food retail, organized by Fiera Milano at the Fiera Milano fairgrounds from 17 to 21 October. In particular, sustainable innovation will be the protagonist of the seventh edition of Smart Label - Host Innovation Award, the prestigious recognition of Fiera Milano and Host Milano in collaboration with POLI.design and under the patronage of ADI - Association for Industrial Design.