Innovation that makes a difference is not only seen in products, but also in the processes that create them. This is the new paradigm driving the evolution of the bakery technology sector, a sector in which Italy has long been a global leader. With an annual production of 2.5 billion euros (source: ACIMAC) and more than 70 percent destined for export, the sector is experiencing an acceleration dictated by sustainability, digitalization and new consumer needs. 

Companies are responding with targeted investments: more flexible plants, less waste, greater efficiency. A direction confirmed by Sottoriva, a leading Italian company in the sector: “On new projects we are using high-efficiency transmissions,” explains Rosanna De Rizzo, Sales Office. “We are also reconfiguring machines to accommodate high-efficiency motors. In the production departments we have implemented digital planning systems and simulation environments, while at the design level we favor the use of materials that do not require chemical treatment, as well as encouraging the reuse and recycling of materials.”

Sustainability and digitization are not just buzzwords, but concrete elements of innovation for Germany’s Wiesheu as well. “We are integrating advanced automation and robotics into our production lines,” clarifies Julia Rümmele-Hauser, Head of Marketing & Communications. “With AI and machine learning, we are also able to analyze large amounts of data to adapt production to specific market needs. Finally, we invest in environmentally friendly technologies that minimize waste and energy consumption. All to meet customer demands: practicality, speed, modularity and sustainability.” 

Innovation in production processes does not only concern machines, but also raw materials, as Riccardo Agugiaro, CEO of Agugiaro & Figna, tells us: “Our industrial model combines tradition and technology, for example with a patented process that combines stone milling with cylinder grinding, enhancing the sensory and nutritional properties of the product while ensuring uniformity and precision. In addition, with the goal of structurally integrating environmental, social and governance criteria into all business activities, we recently became a Benefit Corporation and are looking at B-Corp certification.” 

Agugiaro & Figna, Sottoriva and Wiesheu are just a few of the many Italian and international top players who will be protagonists at the revamped MIPPP - Milano Pane Pasta Pizza. For all operators, the preview appointment with the future of the industry is at Host 2025, the world-leading exhibition in hospitality, out-of-home and food retail, organized by Fiera Milano, scheduled to take place at the Fiera Milano fairgrounds from 17 to 21 October.