The international exhibition dedicated to technologies, raw materials and semi-finished products for bread, pastry, pizza and pasta
Calendar (continuously update)
- Saturday 22 May
- 11.00 : 14.00 – Hall Salieri (Palaexpo)
«Earn Health” programme and agreement protocol for the reduction of salt in bread».
Presentation and specific focus events concerning standards halving sodium values in bread to safeguard the health of consumers and combat hypertension (by FIPPA)
- 16.00 : 17.30 – Workshop room B (Hall 5)
«Make bread in health: old and new hazards in bakeries».
Occupational allergies, occupational hazards’ definition and recent medical advances. Personalized diagnosis and new drugs (by Associazione Panificatori di Verona)
- Sunday 23 May
- 9.45 : 13.00 – Workshop room B (Hall 5)
«Marketing and repositioning»,
a convention focusing on a whole range of proactive strategies to win new spaces, consolidate company networks and even completely re-invent image while always remaining in the fascinating field of bakery, pastry, confectionery, fresh pasta and pizza. When change also means revolutionising thinking in the approach to the market (by FIPPA)
- 11.00 : 12.00 – Workshop room A (Hall 4)
«Bread and typical Italian foods: resources for our country»,
discussion and debate on the strength of typical Italian food products, particularly bread, to compete in the modern economic scenario (by Assopanificatori - Fiesa/Confesercenti)
- 13.45 : 16.30 – Workshop room B (Hall 5)
«The importance of packaging in the small-business sector»,
practical window-dressing and packaging lessons (by FIPPA) - Monday 24 May
- 9.30 : 13.30 – Workshop room A (Hall 4)
«The new frontiers of wholemeal flour products for a healthy diet every day».
Presentation of the Healthgrain project research results (Exploiting bioactivity of European cereal grains for improved nutrition and health benefits), commissioned by the European Union, with the objective of improving well-being and reducing the risk of illnesses associated with the metabolic syndrome, that have highlighted how wholemeal bread and pasta offer valid help in the prevention of heart problems and type 2 diabetes.
- 14.30 : 17.00 – Workshop room B (Hall 5)
«Round table on technological innovation»,
with a focus on the microbial composition of sour doughs, new products and the very latest innovations at the service of bakery, pastry, confectionery, pasta and pizza. When software enters the oven (by FIPPA)
- 14.30 : 17.00 – Mondo Pizza area (Hall 2)
«Pizza Emotion»
Enrico Famà, Director "Pizza e pasta italiana", will hold a meeting with all the instructors of the Italian Pizza Chefs school. The secret side of pizza and its undeniable appeal will be the leit motif inspiring new ways to view the queen of Made in Italy foods (by Mondo Pizza) - Tuesday 25 May
- 11.00 : 13.00 – Workshop room B (Hall 5)
«The wheat industry players and financial institutions in times of crisis. The Italian situation in the EU context »,
The evolution of bank-firm relationship in the light of the recent crisis with particular reference to SMEs. The future of the milling and bakery products in Europe. (by ITALMOPA)
- Wednesday 26 May
- 14.30 : 16.00 – Workshop room A (Hall 4)
«Update concerning compulsory and voluntary regulations for risk control in the food sector».
SIAB - International Techno-Bake Exhibition sees VeronaFiere, in collaboration with Bureau Veritas, organise a technical analysis seminar discussing mandatory and voluntary standards and regulations for risk control in the food sector. Food products are required to satisfy increasingly numerous requisites to ensure consumer safety. At the same time, the sphere of application of these requisites is expanding: products, packages, machines and plant ... to ensure total coverage of food safety. (by Bureau Veritas)
- 14.30 : 16.00 – Workshop room A (Hall 4)
«Consumption of bakery products: presentation of SWG research»,
analysing consumer tastes, trends, fashions and culture of bakery products (by FIPPA)