Image Image Image Image Image Image Image Image Image Image
> > > IoT, alternative ingredients, and future trends at Host 2021
No Comments

IoT, alternative ingredients, and future trends at Host 2021

December 23, 2020
IoT, alternative ingredients, and future trends at Host 2021
Ana Rodríguez

In less than a year, Fiera Milano will once again welcome Host, the leading international bakery and pastry fair, as well as a networking platform for all those interested in Horeca’s supply chains. From October 22 to 26, 2021, Host will gather the latest trends, from IoT equipment to healthy fermented products.

Attendees will have the possibility to discover flexible machines for bakery and pastry that mean a reduction in time and energy consumption, as well as an increase in functionality thanks to artificial intelligence. Equipment with which a difference can be made thanks to the Internet of Things (IoT) which is paired with digital devices, but also intended to be used in small bakeries.

Also at Host, a look towards tomorrow will be projected, as explained by pastry chef Iginio Massari who will once again organize the Luxury Pastry in the World initiative. “We want to contribute to spreading the culture of quality and innovation also in the world of pastry on an international level with a direct look to the future”. And it seems that the future, according to the ambassadors of Host, is heading towards preparations with alternative flours – from gluten-free pizza flavored with turmeric for people with celiac disease to products made with gluten-free flours and legumes – and the rediscovery of forgotten ingredients like stoneground wholemeal flours or those made from pumpkin or spelt, used in rotation to always have a different product on offer, and not forgetting the sourdough boom.

At the event level, the Cake Designers World Championship, World Trophy of Pastry, Ice Cream and Chocolate, and The World Trophy of Professional Tiramisù will be held; competitions organized by the International Federation of Pastry, Ice Cream, and Chocolate (FIPGC), as well as the Panettone World Championship promoted by the Maestri del Lievito Madre group.

Next Post

This is the most recent Post.