HostMilano: ‘Cold industry’ focus on innovation and sustainability will help revolutionise the world of catering

27/07/2021 – Event / HORECA / HostMilano / Cold Industry / Refrigeration / Technology / Europe

HostMilano: ‘Cold industry’ focus on innovation and sustainability will help revolutionise the world of catering

The ‘cold industry’ will meet from 22–26 October 2021 at HostMilano, the world-leading HORECA trade fair, as professionals seek to discover the latest solutions and deepen their insight into the market segment, with innovation, safety and sustainability at the core of such developments.   


Sustainability is today a crucial consideration for the entire HORECA sector – and indeed, the catering and cold industry have wasted no time in adapting and anticipating the evolving dominance of the concept. Today, innovation and hygiene are two trends that will mark the future of catering for many Italian and international business groups set to participate in HostMilano in October. 


Beyond that, the global situation has prompted greater reflection – from both the players in the supply chain and consumers – towards ethical principles. Customers are increasingly attentive to the origin of ingredients, with a rising demand for organic, national and zero-km products. 


In addition, based on the testimonies collected by HostMilano, catering is already embracing the Circular Economy system. This model is demonstrated in the design layout of the actual event, alongside the design of equipment featuring low energy consumption and composed from durable, recycled or completely recyclable materials, according to the principle of the ‘3 Rs’: Reduce, Reuse and Recycle.


Cool counters on show @HostMilano


Amongst the novelties set to be exhibited at HostMilano are custom-made refrigerated counters specific for chocolate and haute patisserie, designed according to the dictates of the so-called ‘Zero Project’ (a policy aimed at guaranteeing at least 80-per-cent reduction in products maintenance and refrigerated showcases for the display). 


Additionally, for displaying desserts, there will be new refrigerated display cabinets that combine design and functionality. The aim is to design and realise equipment capable of guaranteeing a high level of energy efficiency, up to zero environmental impact. 


There will also be ‘cold cells’ on display – designed for optimal preservation of ingredients thanks to the use of an innovative antibacterial system with silver ions that provides unrivalled protection for the entire service life of the appliance.


From AI in large-scale distribution, to the aesthetics of new cold rooms 


Thanks to new consumer needs and the evolution of out-of-home spaces, the field of cooling is also transitioning. Indeed, throughout Europe there is a revolution taking place in such spaces – not only those belonging to restaurants and bars, but also to large-scale distribution – incorporating glass, eco-friendly materials, and ultramodern design. 


In recent times, people had already become accustomed in supermarkets to a greater use of technology in order to facilitate purchases. However, post-pandemic this trend is set to further accelerate. 


Artificial intelligence (AI) will replace payment transactions, allow the customer to order and collect products without queuing, and even suggest which goods to buy. 


On the innovation front, the next goal is developing more eco-sustainable cold equipment, as well as more ecological distribution solutions dedicated to large-scale distribution. Such innovations will be characterised by extended glass surfaces aimed at making the product more appealing and recognizable, alongside drastically reducing energy consumption. 


The world of catering is also focusing decisively on technology and aesthetics. The cold rooms of the future will be characterised by a design capable of harmonising with the surrounding space – whether this be a room or an open kitchen – thanks to particular colours or the presence of glazed spaces. In this way, the restaurateur will be able to show off all the freshness of the raw materials, giving the customers the possibility to choose what will be cooked directly by taking a look inside the refrigerator cabinet.


HostMilano 2021, 22–26 October – be there!


All such ‘cold industry’ trends, technologies, innovations and insights will be explored and showcased at HostMilano 2021 – a must-attend event for industry players on account of a number of factors, as the first opportunity to reconnect with customers, and to stimulate moments of sharing and dialogue with all professionals in the sector. 


The next edition of the premier HORECA-focused event will be held simultaneously with TUTTOFOOD at fieramilano from 22–26 October 2021. Be there!


All updates are available at: www.host.fieramilano.it

Latest issue – Vol 4/21
– Machinery & Equipment focus
– Longevity In Labelling
– Future labs – Post-pandemic advancements in F&B labs
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