As anticipated in our post on taste trends for 2018, winter is a period that is anything but sterile for the world of ice cream. The guidelines for strong seasons such as spring and summer are outlined and launched, creativity is worked to create products that are nonetheless attractive.

Planning: ice cream makers, pastry chefs, sector companies. They work and meet to understand where the world of ice cream will go (or where it will have to be taken).

Several trade fairs between December and January, many appointments around Italy, home of ice cream and throughout Europe.

January in Rimini

One of the most awaited appointments is certainly Sigep in Rimini, from 20 to 24 January. We’re off to a strong start with the most important international exhibition dedicated to artisan ice cream, pastry, coffee and bakery for operators and professionals from all over the world and now in its 39th edition.

Large numbers: over 150,000 visitors, just over 30,000 arriving from abroad, 1,250 exhibitors on an area of 129,000 m2 in 2018 at the Rimini Fair for an exhibition which anticipates trends and innovations of the four supply chains involved in terms of raw materials, ingredients, plants and equipment, furnishings and services. It is a show that rewards world excellence, presents new formats, develops international networking and makes the sector’s business grow.

Absolute protagonists, of course, the traditional Italian artisan ice cream and the professionals of the sweet cold art. One of the most awaited events of 2018 is the Gelato World Cup, a biennial event organized by Gelato e Cultura and Sigep.

Now in its eighth edition, the Gelato World Cup is aimed at professionals in the gelato, pastry, chocolate and haute cuisine sectors selected from among the best professionals on 5 continents and offers a unique opportunity for discussion and stimulation of individual professionals.

12 teams selected: Argentina, Australia, Brazil, Colombia, France, Japan, Morocco, Poland, Spain, Switzerland, Ukraine, USA.
Scientific research to promote innovation and defend excellence, unpublished proposals for healthy gelato, in-depth conferences and innovations in international competitions: the next edition of Rimini International Exhibition of Artisanal Confectionary Art will revolve around these major themes.

February in Paris, Stuttgart and Mexico City

At the beginning of February there are two appointments on the calendar, both around Europe.

From 3 to 6 February Europain in Paris, but especially from 3 on 7 February there is the di Gelatissimo, the biennial fair in Stuttgart. Reference exhibition for the countries north of the Alps, with the German market which in fact represents the second in Europe as regards ice cream.

Unique opportunity to learn about trends and developments in the sector, innovations and “>new trends in raw materials and additives, toppings, ice cream machines and cooling technology, presentation and lighting systems and sales promotion, new preferences and new demand.

The end of February ends in America with the Feria Internacional del Helado of Mexico City from 22 to 24 February, monographic exhibition that presents the latest innovations launched on the market by national and international companies.