We recap highlights from this yr’s SIGEP World, a foodservice exhibition hosted in Rimini, Italy. Learn on for the most recent traits in espresso and sustainability, and a take a look at Italy’s new barista champs.
BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT
Pictures courtesy of George Mitropoulos
For 5 days in January, the bustling halls of Rimini Fiera in Rimini, Italy, got here alive with the spirit of innovation and creativity for SIGEP World, a world exhibition celebrating foodservice excellence. This yr was SIGEP’s forty sixth anniversary, and from January 18-22, the long-lasting occasion introduced collectively 1,300 exhibitors throughout 138,000 sq. meters of house, providing guests a complete look into the espresso provide chain, along with the industries of gelato, pastry, chocolate, and baked items.
With over 30 halls devoted to those industries, SIGEP as soon as once more affirmed its position as a world hub for foodservice professionals. This yr’s version featured a notable new initiative: the “Visitor Nation“ highlight. Saudi Arabia took heart stage, highlighting its rising prominence within the meals and beverage sector and showcasing its distinctive contributions to the business’s international panorama.
Espresso Traits on the Present Ground
The present flooring mirrored the business’s evolving priorities, with sustainability and innovation main the way in which. One standout characteristic was the Sustainability District, the place talks devoted to selling moral practices in espresso and cocoa manufacturing had been held.
The Micro Roaster Village, in the meantime, provided guests an opportunity to discover boutique roasters and pattern their distinctive blends, highlighting the rising curiosity in small-scale, artisanal manufacturing. Moreover, a complete part was devoted solely to super-automatic espresso machines, signaling what the way forward for espresso preparation would possibly seem like.
Among the many new merchandise on show, a number of stood out for his or her originality. Potato Milk by DUG, a Swedish model developed via analysis at Lund College, impressed me with its creamy texture and talent to retain espresso’s flavors. It even labored nicely for latte artwork: an sudden however welcome shock.
On the gear entrance, Candy Espresso Italia showcased a prototype espresso machine that makes use of induction expertise, providing a glimpse into the way forward for precision brewing. Italian firm Aroma additionally made waves with its new line of espresso pod machines, designed for each professionals and residential baristas. These machines are 100% made in Italy and, whereas not but obtainable for buy, are set to launch quickly.
Competitions: Italy’s Finest on Show
Competitions performed a pivotal position in bringing the espresso group collectively. The Espresso Area was the positioning of intense but pleasant rivalries as Italy’s high baristas competed for nationwide titles and the prospect to symbolize their nation on the world stage. Among the many winners had been Daniele Ricci, topped Italian Barista Champion once more, and Stefano Cevenini, who claimed the title of Italian Latte Artwork Champion. Every competitors showcased not solely technical talent but additionally the deep ardour and creativity that outline the espresso business.
Highlight on Origin: A World Perspective
Instructional talks additional enriched the expertise, providing priceless insights into the espresso provide chain throughout the globe. From a dialogue on Cuban espresso’s mix of custom and modernity to classes discovered from Africa’s coffee-growing areas, the talks had been each informative and thought-provoking.
One session targeted on the unimaginable range of African espresso shone a highlight on Ethiopia, Tanzania, and Uganda, and was significantly partaking, offering attendees with a deeper appreciation for origin international locations and providing importers and roasters a priceless alternative to attach with producers straight.
Wanting Forward to 2026
As SIGEP got here to a detailed, it was clear that, after a number of a long time, the occasion stays a significant platform for fostering connections inside the espresso group and the foodservice group at massive, exploring traits and celebrating excellence within the foodservice world. Subsequent yr’s version is already set to happen January 23-27, 2026. After spending 4 days immersed on this yr’s dynamic ambiance, I can’t wait to see what’s in retailer for the following chapter of SIGEP World.
Vasileia Fanarioti (she/her) is a senior on-line correspondent for Barista Journal and a contract copywriter and editor with a major give attention to the espresso area of interest. She has additionally been a volunteer copywriter for the I’M NOT A BARISTA NPO, offering content material to assist educate individuals about baristas and their work.
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