From breads made with the iconic Senatore Cappelli ancient grains, to free-from cakes, to bakeries that also become cozy cafeterias, bakery is a sector that lends itself uniquely to hybridization, from retail to workshops to industrial baking.

It’s an industry that has always received a great deal of attention at HostMilano: the new feature at the 2025 edition will be an enhanced area dedicated to the White Art, also thanks to the SIPAN Consortium joining of the vertical exhibition MIPPP - Milano Pane, Pizza Pasta with its more than 60 members, all Italian technology leaders in this sector, which will strengthen the presence of next-generation innovation at Host 2025.

However, all exhibitors in the area will be at the forefront of innovation. “We are seeing exponential growth in the skills of professionals,” explained Erika Brighenti, Communications & Marketing at Zanolli, “and technology must help them always guarantee the same result in cooking, together energy savings. Zanolli’s technology is integrated with the ability to manage and verify cooking parameters, for constant control.”

Fran Martos Onieva, Export Manager at FM industrial agreed with this: “The demand for customization, promptness, automation, connectivity, flexibility and sustainability is driving a revolution in baking, pizza and other industries. FM Industrial is contributing to this progress with revolutionary ultrafast ovens that provide speed without compromising with quality.”

“The hybridization between sweet and savory quality products is defining a new ‘modern’ type of bakery,” pointed out Gianluca Boni, CEO at Waico Group. “Moreover, today new layouts are increasingly focused on the efficient use of space and the reduction of consumption, with systems capable of optimizing resources. An innovation to which we contribute with our five brands, which cover different market niches.”

For White Art operators, a must at Host 2025 will also be the engaging competitions and show-cooking events.