Nateeo at Sigep World 2025: the place where ingredients turn into excellence

From 18 to 22 January 2025, Rimini became the international reference point for Food Service thanks to the 46th edition of Sigep – The Dolce World Expo. With a focus on innovation and development in the sector, this prestigious event, dedicated to the gelato, pastry, artisan bakery and coffee sectors, welcomed Saudi Arabia as a guest country for this edition, strengthening global dialogue and opening up new prospects for growth.

Sigep celebrates not only the finished product, but also the long and complex journey that makes it possible. Gelato, brioche and other symbols of Italian confectionery come from complex production chains, where each actor plays an essential role. Nateeo, with its quality ingredients, is an integral part of this supply chain, contributing solutions that enhance the final products. It is a team effort, made up of skills, dedication and innovation, which unites producers and operators in the sector. In public establishments, the last link in the chain, these excellences are transformed into taste experiences for the consumer, celebrating the value of the ingredients in every taste.

The European Food Service is experiencing a significant upswing. Compared to 2019, overall spending increased by 9% from EUR 309 billion to EUR 336 billion, surpassing pre-pandemic levels. However, the overall number of visits to restaurants, bars and delivery services has not yet reached previous levels. What stands out is online spending, which has more than doubled from EUR 16 billion in 2019 to EUR 37 billion in 2025.

The confectionery sector is growing by 2.3 per cent, while the bakery sector is growing by 1.7 per cent. As far as products are concerned, the trends that emerged at the exhibition include the ‘deseasonalised’ panettone, ideal for any time of year, alongside cakes characterised by a reduced use of animal fats, in response to new nutritional requirements. Also on the rise is the popularity of sweet pizzas, which are conquering an ever-widening public.

In the world of ice cream, the visionary installation Glacial Drip, a regenerative bio-architecture made up of 13 bioreactors that, by exploiting indirect sunlight, capture an amount of CO2 equivalent to that of 10 mature trees, has aroused great interest. As well as generating oxygen, this process produces a nutritional biomass rich in proteins and vitamins, which is subsequently used to create new and innovative ice cream flavours.

The 2025 edition of Sigep once again demonstrated the industry’s ability to combine tradition and innovation, creating a dynamic environment where the quality of ingredients and the creativity of professionals come together to offer unique and unforgettable experiences.