Networking, new products, a global insight on product chains and work by master artisans in live workshops: these are the key business aspects of the market that Italian Exhibition Group has planned with Sigep Exp The Digital Experience, from 15th to 17th March 2021 on an innovative high-performance platform 

Sigep: the sweet out-of-home experience goes digital from 15th to 17th March 2021 and goes live again from 22nd to 26th January 2022. The leading European expo for artisan gelato, pastry, bakery and the coffee world officially announces the dates and format of its 2021 edition: Sigep Exp The Digital Experience launches a road map that Italian Exhibition Group dedicates to dessert and coffee industry running through 2021 and leading to the live edition in January 2022.

The action to fight the pandemic and government measures do not allow either live or hybrid expos to be held in the first quarter of 2021. The evolution of the supply chains and the market therefore have their preferential communication channel in a digital format, which IEG has constructed along with all the expo´s stakeholders, exhibitors, visitors, association, the ITA Italian Trade Agency and the sectors Media partners – who acknowledge Sigep as a fundamental reference point. The March dates were therefore confirmed to enable the community to meet and network on the market´s innovations, looking to the 2021 season.

Sigep Exp will be a digital experience of dessert and coffe foodservice industry trends and international sweet artisan foodservice techniques. Along with companies´ new products, Sigep Exp The Digital Experience will present a global insight on scenario trends for each of the product chains that have made this expo an icon through the years. These will include the potential offered by the digital world for sales channels, as well as for the issue of sustainability. But that´s not all. From 15th to 17th March, Sigep Exp The Digital Experience will take trade members into the workshops: spotlighting mixtures, dough and processing techniques, to discover the numerous opportunities for updating and the continuous evolution of the creation of gelato, pastry products and bread.



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