The international exhibition dedicated to technologies, raw materials and semi-finished products for bread, pastry, pizza and pasta
2010 Edition Calendar
- Saturday 22 May
- «Is salt harmful?».
The Italian Pizza Chefs school propose pizza with a low content of sodium, particularly indicated for hypertension sufferers (about one Italian in three) (by Mondo Pizza)>
- «Bread of the Renaissance».
The young people of the San Patrignano Communities in Coriano (Rome) and Trento will demonstrate their skills and ability acquired thanks to the help of the Master and Members of Richemont Club Italia, Giuliano Pediconi and Paolo Tomasi. Bread, the king of Italian tables, helps narrate the Renaissance. (by Richemont)
- “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) - Sunday 23 May
- SIAB BAKERY AWARDS.
Competitive event involving bakers (by Richemont and FIPPA)
- «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)
- «The importance of packaging in the small-business sector»,
practical window-dressing and packaging lessons (by FIPPA) - Monday 24 May
- SIAB BAKERY AWARDS.
Competitive event involving bakers (by Richemont and FIPPA)
- «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)
- «Pizza Emotion».
Edoardo Cognonato, professor of emotional marketing, 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)
- "The new frontiers of wholemeal flour products for a healthy diet every day" - 9.30 - 13.00
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.
The ultimate purpose of the project is to promote healthy, tasty and convenient foodstuffs containing higher quantities of these protective components to help prevent - or even combat - different types of illness. More than 40 organisations in 15 European countries are taking part in the Healthgrain project (by Healthgrain)
- «Two-handed pizza».
Free interpretation of the pizza world. Inspiration will be guided by a professional pizza chef and a cook. Together. Pizza re-invented, strictly using the typical ingredients of a restaurant (by Mondo Pizza) - Tuesday 25 May
- SIAB BAKERY AWARDS.
Competitive event involving bakers (by Richemont and FIPPA)
- «The cities of bread»,
a tour through the varied panorama of Italian bread. Strictly Made in Italy yet so varied that one can only speak of Italian bread. Products with history, tradition, culture, art and even "local flavour" (by FIPPA)
- «Pizza Tour Europe: the grand final».
The European Championships comes to Siab. For a grand final that promises to be truly exciting. VeronaFiere hosts the last stage in the competition to crown the best "House Pizza" around all the pizzerias in Europe. The winner will receive a dream cruise for 2 people in the Caribbean (by Mondo Pizza) - Wednesday 26 May
- «The proposals of Richemont Club Italia Associates».
Skilled masters will be the protagonists of the numerous demonstrations organised by Richemont Club. Major attention will be given to theoretical and practical training in response to the needs of modern consumers, who are better informed than in the past and always attentive to product quality. (by Richemont)
- «Consumption of bakery products: presentation of SWG research»,
analysing consumer tastes, trends, fashions and culture of bakery products (by FIPPA)
- «Speedy Pizza».
The One Hour record using electrical ovens. The challenge, organised by pizza world champions, also involves record-holder Graziano Bertuzzo. And many other competitors (by Mondo Pizza)
- «Update concerning compulsory and voluntary regulations for risk control in the food sector» - 9.30 - 13.00.
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. In analysing the recent regulatory orientation, the convention will focus on the latest innovations in terms of hygiene and safety, packaging and foodstuff machinery. The topic of hygiene risk control in the food sector will be analysed at several levels. Reference management models will be outlined, analysed and defined; the new FSSC 22000/PAS 220 outline for hygiene and safety and the new ISO/TS 22002-1:2009 for structural prerequisites will be presented. The EN 15593 standard for food packaging safety will then be discussed. Lastly, the topic of health and hygiene safety for machines, plant and their components in contact with foodstuffs will be tackled. The seminar is the outcome of efforts to improve awareness and continual updates for food trade operators about the evolutions of standards and regulations and is organised with the objective of providing a useful reference outline, starting with technical analysis of requisites and then highlighting the problematics, prospects and effective application examples.