Exclusive: SIGEP World signs off with success for 2025’s Italian showcase

This week, SIGEP World brought together the foodservice industry in significant style, as the chocolate, pastry, gelato, bakery, and pizza sectors showcased their insights and solutions for the trends of tomorrow, reports Ines Coutinho.

As Flavia Morelli, group exhibition manager of IEG’s Food & Beverage Division, confirmed in an exclusive interview with Confectionery Production, this was the largest ever edition of the show, with technology, innovation, and sustainability at its heart during the event held in Rimini, Italy.

With an impressive tally of 1,300 exhibiting brands on display, 30 halls, and 138,000 square metres of exhibition space, the 2025 edition, which ran between 18-22 January, also saw significant growth in the coffee sector. There was a 30% increase in espresso and super-automatic machine companies, alongside an additional 50 exhibitors in the pizza sector.

In the chocolate sector, Confectionery Production spoke with industry leaders to discover how they are responding to challenges such as fluctuating cocoa prices, environmental pressures, shifting consumer trends and integration of AI in chocolate production. With a growing demand for sustainable practices and ethical solutions among volatile cocoa prices, the future of chocolate is being reimagined as a luxurious but “environmentally guilt free” indulgence.

An ethical & sustainable focus
Sustainability emerged as a central theme, with chocolate companies focusing on innovative practices to reduce environmental impact. The launch of the “Sustainability District” at SIGEP reaffirmed its significance both now and in the future.

Dedicated to three specific projects “Bean to Bar, where you can see the process from the cocoa bean to the chocolate bar, the Micro Roaster Village, where micro-roasters can present their unique blends, and the super automatic coffee machines, focused on advanced technology and AI” announced Flavia Morelli.

The Peruvian Association of Cacao Producers (APPCACAO) highlighted the importance of introducing advanced technologies that enable a circular economy. These efforts help plantations withstand the effects of climate change while maintaining organic farming practices.

“Last year’s weather impacted production as there was a lack of water.” Explains José Sánchez, representative of APPCACAO, “we saw our numbers going down, but at the end of last year and beginning of this year we had a period of rain that helped our crops” he adds. Cocoa is a tropical fruit that requires warm temperatures and ample water to survive. Without these conditions, the crop cannot thrive.

The cooperative which began working with 80 farmers ten years ago, now supports over 180 farmers. It collaborates with associations, non-governmental organisations, and the government to ensure a fair supply chain.

Callebaut and Puratos have proved among industry leaders keeping sustainability at the forefront of their efforts, which was reflected in a strong showing from both in Rimini this week.

For its part, Callebaut announced its latest initiative aimed at shaping the future of hospitality – “The Hospitality of Tomorrow Starts Today”. This project features a partnership with the renowned ALMA – The International School of Italian Cuisine – and design pioneers AFA Arredamenti to lay the foundations for creating innovative culinary experiences.

“Today’s youth seek roles that offer creativity, responsibility, and a healthy work-life balance”, the company announced. The versatility of chocolate inspires chefs to innovate, making it the perfect medium for collaboration between experienced professionals and emerging talent.

With cocoa prices rising and consumers seeking new experiences, chocolate is becoming a luxury,” confirmed Marta Giorgetti, senior chef at the Chocolate Academy in Milan, Italy.

“People need to understand what lies behind a chocolate bar.” For Marta and most chocolatiers, chocolate is also a challenging ingredient to work with, but the solution might be in AI integration in tomorrow’s chocolate making. “AI could revolutionise the work of chocolatiers – from tempering chocolate to improving shelf life and solving production challenges. It’s not about craftsmanship or technology alone; they must work in harmony, and new generations want to explore their creativity in this space.”

Callebaut’s announcement comes at a time when the company is navigating a sales decline amidst increasing cocoa prices. According to its latest quarterly report, Barry Callebaut has faced financial pressures from ongoing price volatility, highlighting the need for innovation and sustainability as central pillars of its strategy. The company is responding with forward-thinking initiatives designed to address these challenges and adapt to evolving market dynamics.

Chocolate is more than an ingredient, it is “creativity and craftsmanship, it inspires chefs to innovate and it brings together the present experienced professionals and new generations” emphasised Marta.

This year will see the launch of several key initiatives under Callebaut’s new project. Starting in March 2025, the initiative Chocolate on the Menu will focus on the restaurant sector. Over two days, talented young chefs will collaborate directly with hospitality professionals in participating restaurants and hotels. Together, they will create more appealing and sustainable dessert menus tailored to clients’ evolving preferences.

On World Chocolate Day, 7th July 2025, ALMA will host a futuristic festival of chocolate, bringing together hospitality professionals and industry experts to explore and accelerate new initiatives. The event will feature forward-looking ideas, expert talks, and dynamic exchanges on shaping the future of hospitality.

Marta Giorgetti adds, “Callebaut is a company where sustainability isn’t just about the farmers we work with; it’s reflected in the equipment we use, the packaging of our products, and our factories. We keep sustainability at our core.”

 

 

Local ingredients aligned with AI
At SIGEP, Puratos and other sector leaders demonstrated how the unique characteristics of cocoa beans from different regions can be blended to achieve distinctive profiles – similar to coffee. For example Vietnamese cocoa brings a tart, fruity edge, while South American beans note a natural sweetness, as explained by Alessandro Nirchio, technical advisor for at Puratos.

Chocolatiers also rely on technology and AI to focus more on creativity while delivering results that meet market demands. “We use only high quality ingredients – for example lemons and olive oil from Puglia – and cocoa from different origins to achieve specific results. However our technology must complement our ingredients as well. It’s needed in order to create more time for creativity and meet the market needs” explains Alessandro Nirchio whilst presenting the range of plant-based chocolate, where he uses a unique combination of ingredients such as soy milk and oregano. “There’s a science behind it” he proudly noted.

With its latest project “60 days”, Puratos keeps standing out for its focus on sustainability. “This innovation guarantees the chocolate has a unique and different flavour, better preservation of the aromas, and guarantees more proximity to the farmer” explains Delia Deolmi, E-Commerce team manager from Puratos. The Vietnam 74% chocolate, now available in Italy, is part of the Cacao-Trace program and combines quality with farmer support. This initiative not only improves the quality of the final product but it’s a pioneer in reducing the time between harvesting the cocoa beans to the creation of the finished product, which usually takes about two years.

Meeting the demands and keeping the flavour
With climate change affecting cocoa crops and consumers demanding transparency, cocoa-free chocolate has started to appear as a solution.

Following its debut at FiE, in November 2024, Cargill again showcased its award winning new cocoa-free and nut-free solutions at SIGEP, for use in chocolate confectionery, ice cream, bakery and cereals.

“We are here bringing to life our ice cream expertise, as that’s not something we actively communicated and invested in the past. We always sold ingredients to ice cream manufacturers but we never positioned ourselves with the portfolio that we currently have.” Explained Mara Llanera, commercial marketing manager at Cargill.

Cargill Indulgence Redefined is a confectionery alternative to chocolate developed in collaboration with Voyage Foods technology based on gently roasted and processed regionally available raw materials, addressing customer demands for nut-free, plant-based sustainable indulgent treats.

Inspired by nature, using natural and plant-based ingredients such as grape seed paste and sunflower kernels, this innovation involves a specialised process to develop the appearance and flavour profile of dark chocolate. These allergen-free and cocoa-free solutions also deliver a significant environmental benefit, without compromising on flavour. Mara explains this creation can help “reduce water footprint by up to 95% and carbon footprint by as much as 61% compared to traditional chocolate coatings” This is about reimagining chocolate for a dynamic market that values indulgence without compromising on sustainability.

“We’ve always supplied ingredients to ice cream manufacturers, but now we’re showcasing our full portfolio and expertise,” added Mara Llanera.

The allergen-free market is steadily expanding in Europe, where demand is growing amid stricter regulations. These developments feature a new wave of chocolate solutions designed for both sustainability and inclusivity in confectionery.

Empowering artisans

Companies like Packint are empowering chocolatiers with machinery designed to improve production efficiency without sacrificing quality or control over every step of the production process.

“When you switch to a more productive machine, energy consumption goes down by 60-70%” explained Lorenzo Datei, sales manager at Packint (below, right of pic). “It’s not just about cost savings. Automation gives artisans more time to focus on creativity, enabling them to focus on quality or other parts of the business”.

The company stands out for enabling chocolatiers to test machines with their own ingredients before purchasing. “We offer them the possibility of bringing their own ingredients into our labs, and experiment, make chocolate, test and feel confident to change equipment. Customers can try the machines before committing”.

Switching equipment can mean reducing energy costs and overall waste, “which is crucial if cocoa prices keep rising” explains Lorenzo Datei when trying to empower artisans to embrace change and adopt automation. “A machine that allows you to reduce for example waste of cocoa nibs will make a tremendous impact in the long run” he added.

Lorenzo recalls there’s a labour crisis at the moment, “companies don’t have enough machine operators”. “Carrying heavy bags of cocoa and loading machines it’s a job that carries health risks and people don’t want to do it. The focus is on a higher quality of life”. Automation and robotics seem to be the solution to keep up with the demand while maintaining high standards of quality, amongst labour shortages in the industry.

An innovative future
Changing consumer demands, AI and sustainability are tracing the transformation in the chocolate industry. The solutions showcased at SIGEP 2025 show that companies are on a constant journey of adaptation.

Gone are the days when chocolate was “just” a treat. From cocoa-free alternatives to AI-enhanced production, indulging is set to come with a higher price. Cocoa has taken on a deeper meaning – not just chocolate. It’s now a mark of social responsibility, human rights, creativity, and connection.

Initiatives like Puratos’ Cacao-Trace programme and Cargill’s cocoa-free innovations stood out as examples at the show of how companies are aligning with the recently introduced EU Deforestation Regulation (EUDR).

Leading companies like Barry Callebaut are navigating challenges imposed by rising cocoa prices and ever-evolving consumer trends while remaining committed to innovation, sustainability, and elevating the future of chocolate and hospitality.

Despite all the current challenges companies face, SIGEP proved that the power of innovation and collaboration will shape the industry’s future.   

Set to return in 2026, the industry will meet again from 23-27 January (with new days scheduled from Friday to Tuesday), again at Rimini Expo Centre.

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