Street food and fast-food reinterpreted from a gourmet angle, offering a chance to discover distant and exotic culinary traditions. Or, to put it another way, bringing traditional flavours even closer to us, straight to our tables. Food-to-go is a whole world of different ideas that not only share digital technology as their common denominator, they also need to be supplied with innovative machines, accessories and services. It is much appreciated by Millennials and Gen Z-ers, but also – especially since the lockdowns – also a firm favourite with baby boomers and other generations besides.

But what is happening in Italy, a market that is something of a litmus test when it comes to the ways in which tradition meets innovation? According to recent research by Just Eat with WGSN and BVA Doxa, the increase in demand for snack deliveries during the day is a major development, from toast (33% of respondents) and general baked items (24%) to cakes and croissants (48%): products that require, for example, new packaging – preferably sustainable – and ad-hoc containers for transport. And as, confirming the importance of digital technologies, 90% of users chose dishes and restaurants based on the photos they saw in their feeds – especially among the under 44s – traditional foods are instead linked to memories and positive emotions (85%), most notably among the over 55s, which highlights the importance of cooking methods.

And internationally? One new development above all concerns where food “to-go” is consumed: less and less at home and more and more in open spaces, especially parks. From gourmet restaurants to food halls, many restaurateurs are following this trend by creating new recipes designed specifically for consumers who want to socialise outdoors with friends or family: in this case, too, thus generating a demand for specifically designed accessories and services.

Another powerful driving factor is the growth of special nutritional needs, a phenomenon that is not new, but which is establishing itself in delivery. This year’s new development is the demand is increasingly affecting mainstream formats such as panini and wraps, in addition to traditional salads, soups and pokes, which also continue to grow.

The demand for sustainable and scalable solutions – technological and beyond – capable of handling many formats and recipes is therefore growing: solutions that will all be at Host 2023, at fieramilano in Rho from 13 to 17 October.

Generally speaking, though, this is all about offering quality. Also thanks to the growing thematic specialisation of dark kitchens, supported by ever smarter machines and accessories, food delivery is no longer perceived simply as “good and fast”, but also and more importantly as “gourmet, practical, and safe”. In other words, an opportunity to enjoy a special dish at home that consumers probably would not be able to prepare on their own, or a specific type of ethnic cuisine from a restaurant that is not exactly around the corner: a complementary way to enhance the professionalism of the restaurant industry. Interestingly, according to a survey by industry analyst Lumina, premium products are currently driving the development of new takeaway food products. And while four out of ten new products are vegan, and one in five is low-calorie or gluten-free, food-to-go (FTG) offerings remain dominated by “indulgent” items such as crisps, burgers and cakes: the room for developing new business opportunities remains therefore very broad.

To be sure not to miss out on any of this market’s business opportunities, buy your ticket for Host 2023 online now.