Innovazione

🍫 Nestlé launched KitKat Mocha with 104 calories per bar and a "Snap&Share" version that's 99g in the UK, using flavors like Double Chocolate, Salted Caramel, and Hazelnut. These new offerings contain no artificial colors, flavors, or preservatives and are vegetarian-friendly, leveraging cocoa from Nestlé's Income Accelerator program for farmers.

🏡 Jolly Plates by Ancap, designed for professional use, feature clean lines, refined design, and maximum durability. These porcelain plates come in white or with colored edges, suitable for both classic and modern settings. They meet the demands of the Horeca sector with high hygiene standards, and are dishwasher, microwave, and thermal shock resistant, ensuring long-lasting brightness and integrity. Ancap's offering represents a blend of research and innovation for an elegant and timeless table setting.

🍷 Wine Paris 2025 focused on adapting the beverage trade amidst geopolitical tensions. French exports to China are down, while the U.S. market is stable. The UK's new corporate tax system increases industry costs. UK alcohol consumption has dropped by 20% in the past two decades, with quality over quantity driving youth consumption trends. Technological innovations, such as AI and QR codes on bottles, are crucial for product marketing and information. The future of the beverage sector relies on flexible, innovative strategies to meet modern consumer demands.

🍵 At Sigep 2025, Caffè Toraldo showcased a balance of tradition and innovation. CEO Marco Simonetti highlighted a retro bar serving classic blends and modern extraction techniques. They presented a range of pods and capsules, including a new SSC Napoli branded pod machine in two versions—Slot Inox and Deluxe—made with Faber, already a success. Despite a complex year for the coffee market, Caffè Toraldo maintained product quality, collaborating with Costa Group for the stand and designer Gianpiero D'Alessandro for graphics.

☕ Lavazza will participate in Identità Milano 2025 from February 22-24 at Allianz MiCo with their brand 1895 Coffee Designers, established in 2020. The Congress, entitled "Identità Future, 20 years of new ideas in the kitchen," emphasizes innovation in gastronomy. Ferran Adrià will speak on February 22 at 10:55 AM, followed by a presentation of Avanguardia VIII, a limited micro-lot (less than 330 kg) from Colombia. The event features specialty coffee experiences, including tastings alongside creations by renowned chefs and pasty chefs. The profits from the "Un caffè sospeso per Cuba" initiative will go to Cuban coffee communities affected by hurricanes in 2024.

🍕 Corrado Di Marco, the inventor of Pinsa Romana, turns 80, marking the event with celebrations of his career and the globally successful gastronomic innovation. In the '70s, Di Marco, alongside his nutritionist wife, began experimenting to create a healthy, high-quality product, resulting in the Pinsa Di Marco in 2001. Now produced in Italy and distributed in over 70 countries, it surpassed 32 million ready bases and 10,000 tons of flour mix in 2024. A plaque is unveiled at La Pratolina, Rome, where Pinsa was first served. An online petition for World Pinsa Day has been launched, aiming for February 25 annually. Additionally, Milan hosts a Pinsa-themed tram tour from March 5-9, featuring chef Marco Montuori's recipes and influencers from Chef in Camicia.

📖 The Master Treccani, in collaboration with FIPE – Federazione Italiana Pubblici Esercizi, offers a training program blending theory and practice for managing restaurant businesses, available for one year with on demand lessons, live streaming deep dives, and face-to-face meetings. The curriculum includes four modules: Concept, brand strategy and marketing; Economic management; Work organization and staff management; Digital transformation. Access to the course is facilitated through brochure download and information request on Treccani Accademia's website.

🍕 Molini Pivetti will make its debut at Identità Milano, an international culinary congress, from February 22-24, 2025, at Allianz MiCo in Milan. The congress features a series of tastings and live demonstrations, with standout pizzaioli from across Italy showcasing different styles of pizza. Celebrating its 150th anniversary, Molini Pivetti will also introduce three lines of flours dedicated to pizzaioli and display a unique photographic series "Farina in Opera" by Simone Bramante. Marketing Manager Giulia Chessa emphasizes the company's commitment to supporting culinary professionals.

🍕 At Sigep 2025, Sorì Italia, a leader in buffalo mozzarella production, featured prominently in the new pizza pavilion. The company's co-founder and general manager, Gaetano Sorrentino, discussed the fair experience and brand innovations. Sorì Italia developed "Bella," a low-moisture buffalo mozzarella, to tackle pizza chefs' challenge of excessive liquid during baking, in collaboration with master pizzaiolo Ciro Salvo, who highlighted its benefits and authentic taste.

🍺 At the Beer & Food Attraction, Fonte Plose launched the new Aqua Plose Gourmet bottles with exclusive design, showcasing its brand identity. The bottles, available in 25cl, 50cl, and 75cl glass returnable formats, feature a low mineral content of 22 mg/l, pH 6.6, and high oxygen level at 10 mg/l. Alpex introduced ALPEX PINK GRAPEFRUIT in its mixology line. Expert Fabio Lunghi from Flair Academy demonstrated cocktail potential, including non-alcoholic trends with ALPEX ready-to-drink products: Spritz, Hugo, and G&T. BioPlose organic juices, teas, and soft drinks were also featured.