Innovazione

📘 Massimo Bottura's culinary team at Casa Maria Luigia introduces new uniforms, integrating Emilia's gastronomic tradition with modern aesthetics. Utilizing Google Pixel's AI tools like Gemini Live and Imagen3, Bottura transforms culinary inspirations into uniform designs. The project's creativity draws from local elements like Parmigiano Reggiano and balsamic barrels. These uniforms symbolize the team's culinary passion and innovation. A video documenting this project is available on YouTube.

🍳 Il iCombi Classic di RATIONAL offre cottura flessibile con aria calda (fino a 300°C) e vapore, con controllo preciso di temperatura e umidità, in incrementi del 10%. Dotato di ENERGY STAR® per efficienza energetica, può memorizzare 100 programmi di cottura. Programmabile via ConnectedCooking, registra dati HACCP per sei mesi. Automatizza la pulizia in quattro fasi, con una durata operativa di 10-20 anni. Marco Iozzolino evidenzia precisione e durata come vantaggi chiave.

🚪 Nel mondo dell’ospitalità, SALTO XS4 One – XS4 One S offre serrature elettroniche contactless con tecnologia RFID, BLE e NFC per hotel medio-alti. Alimentate a batteria, non necessitano di cablaggi. Il design raffinato si adatta a diversi ambienti. Una piattaforma software gestisce accessi e monitoraggio in tempo reale. Sostenibili con materiali riciclabili e aggiornamenti firmware da remoto, garantiscono efficienza energetica e manutenzione minima. SALTO Italia si distingue per sicurezza e design.

🍷 BeexLab's ALWIN project introduces the Albi Home M+ wine dispenser, revolutionizing wine consumption. The device keeps wine fresh for up to six months post-opening and serves it at the perfect temperature. Using Smart Wine Bags with NFC tags, it prevents oxidation and reduces waste. With Wi-Fi and Bluetooth connectivity, users can manage stocks via an app. This innovation reduces the carbon footprint by 40% compared to traditional bottles, combining sustainability with technological advancement.

🍺 Summer 2025, Europe: The out-of-home beverage sector anticipates a value of €157 billion by June, with 50 billion servings annually. Alcohol consumption decreases by 6%, while non-alcoholic drinks rise by 5.5%, adding 1.5 billion liters. Energy drinks grow by 9% annually in restaurants and bars. Social media drive youth (18-34) towards visually appealing, health-focused drinks. Innovation boosts product exploration, with 30% of European consumers seeking novelty, particularly in the UK (43%).

☕ Dalla Corte launched the Steam Maestro automatic steam wand at World of Coffee Geneva 2025. Integrated into the ICON model, it offers three customizable programs: Cappuccino, Flat White, and Latte Caldo, aiding diverse businesses from coffee shops to hotels. It supports milk alternatives, maintains consistent quality, and has guided cleaning. Validated by champions like Dhan Tamang, it aims to streamline barista training and standardize quality across locations.

🍻 Italian startups can apply for Beer&Food Attraction's exhibition space until November 21, 2025. This initiative, in collaboration with ANGI and Agenzia ICE, offers a platform for startups in craft and industrial beer, mixology, ethnic foods, and foodservice tech. The top 20 startups will be selected by December 23, 2025, based on innovation, collaborations, product maturity, and sector relevance. Benefits include exhibition space, digital visibility, B2B meetings, media coverage, and more.

🍳 RATIONAL's iVario Pro revolutionizes kitchen design by integrating multiple cooking functions into one device. It's available in four sizes: L and XL models have 100 and 150-liter capacities, serving up to 500 meals daily. Smaller 2-S and 2-XS models have 25 and 17-liter capacities, handling 30-100 portions. Installation is customizable, with options for wall mounting or mobile structures. Chef Marco Iozzolino highlights space savings by replacing conventional equipment. Installations must maintain a 3 cm wall gap for steam management.

🌱 TreValli Cooperlat acquires Tetra Pak UHT sterilization technology for its Jesi site as part of a €7 million investment plan. This upgrade reduces water consumption by 50% and energy by 5%, increasing production capacity by 14%. Jesi now operates eight production lines, enhancing flexibility and market responsiveness. The biodigestion plant, operational since December, will reach full capacity in October, reducing fossil methane use. A photovoltaic system under installation since July will boost energy self-sufficiency.

📦 In 2025, REPA expanded its service for uninterrupted distribution of original equipment manufacturer (OEM) parts, adding new partners, including MBM. The initiative uses a European network of automated logistics centers to ensure continuous service. CEO Alex Wiegand emphasizes personalized solutions and operational continuity, crucial during high-demand periods like summer. The growing number of partnerships across new countries indicates rising interest among OEMs, significantly reducing equipment downtime.