Visitors to Host 2021, which will be held from October 22 to 26 at Fiera Milano, in addition to discovering the best of the Horeca sector, will be able to learn about the latest in technology, trends, and applications in pastry.
From France to Germany, from Japan to the United States, passing through Italy and China, “at Host, everyone will share their idea of pastry, providing important stimuli to professionals in the sector who will participate”, says Iginio Massari, creator of the Luxury Pastry in the World event that will once again have the presence of some outstanding international pastry chefs such as Pierre Hermé, Biagio Settepani, and Angelo Musa (so good #14).
During the event, Massari adds, “we will be asking questions about principles and trends, comparing notes with leading pastry chefs in Italy and abroad who will be there alongside me once again. At this moment, it is necessary to shed light on and tell the whole world about new ideas in pastry making, on the research being done, and on the sector’s new frontiers ”. In the chef’s opinion, with advanced professional machines it is possible to make a lighter product with a pronounced flavor without having to add additional calories. A reflection that follows the line of statements made by the Host Observatory. This report ensures that when it comes to staying competitive, product quality and the ability to diversify one’s product range will matter so much more in 2021 than in the past. And this trend translates into a demand for machinery that respects and enhances ingredients, so the objective of large and small companies in the sector will be to innovate, concentrating on preparing products in advance, and minimizing waste.