We recap highlights from this 12 months’s SIGEP World, a foodservice exhibition hosted in Rimini, Italy. Learn on for the newest tendencies 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 12 months was SIGEP’s forty sixth anniversary, and from January 18-22, the enduring occasion introduced collectively 1,300 exhibitors throughout 138,000 sq. meters of area, 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 12 months’s version featured a notable new initiative: the “Visitor Nation“ highlight. Saudi Arabia took middle stage, highlighting its rising prominence within the meals and beverage sector and showcasing its distinctive contributions to the trade’s world panorama.

Espresso Traits on the Present Ground

The present flooring mirrored the trade’s evolving priorities, with sustainability and innovation main the way in which. One standout function was the Sustainability District, the place talks devoted to selling moral practices in espresso and cocoa manufacturing have been held. 

The Micro Roaster Village, in the meantime, supplied guests an opportunity to discover boutique roasters and pattern their distinctive blends, highlighting the rising curiosity in small-scale, artisanal manufacturing. Moreover, a whole part was devoted solely to super-automatic espresso machines, signaling what the way forward for espresso preparation would possibly appear 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 by analysis at Lund College, impressed me with its creamy texture and skill to retain espresso’s flavors. It even labored nicely for latte artwork: an sudden however welcome shock.

On the tools entrance, Candy Espresso Italia showcased a prototype espresso machine that makes use of induction know-how, 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 Greatest on Show

Competitions performed a pivotal position in bringing the espresso neighborhood collectively. The Espresso Enviornment was the location 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 have 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 ability but additionally the deep ardour and creativity that outline the espresso trade.

Highlight on Origin: A World Perspective

Academic talks additional enriched the expertise, providing beneficial 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 have been each informative and thought-provoking. 

One session centered on the unbelievable variety of African espresso shone a highlight on Ethiopia, Tanzania, and Uganda, and was significantly participating, offering attendees with a deeper appreciation for origin nations and providing importers and roasters a beneficial alternative to attach with producers straight.

Trying Forward to 2026

As SIGEP got here to a detailed, it was clear that, after a number of a long time, the occasion stays an important platform for fostering connections throughout the espresso neighborhood and the foodservice neighborhood at massive, exploring tendencies and celebrating excellence within the foodservice world. Subsequent 12 months’s version is already set to happen January 23-27, 2026. After spending 4 days immersed on this 12 months’s dynamic environment, I can’t wait to see what’s in retailer for the following chapter of SIGEP World.

ABOUT THE AUTHOR

Vasileia Fanarioti (she/her) is a senior on-line correspondent for Barista Journal and a contract copywriter and editor with a main concentrate on 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 folks about baristas and their work.

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