Federazione Italiana Panificatori Pasticceri e Affini
Fippa, the Italian Federation of bakers, confectioners and related trades, is the "main partner" of Siab, the International Techno-Bake Exhibition.
A synergy hallmarked by operativity in exploring the world of bread and pastry, amidst new standards and regulations and trends experiencing constant evolution in terms of management of bakery, pastry, confectionery, fresh pasta and pizza companies and the approach to the market and clients - as well as relationships within an increasingly multi-ethnic society even as regards diet.
Meetings and events. Debates and comparisons. Culture - yet even room for performances. With a common theme linking Siab and Fippa: a focus on quality. For the masters of bakery, pastry, confectionery, fresh pasta and pizza of today and those of tomorrow.
Three macro-theme areas:
- tradition in the future;
- innovation and research;
- the baker of today from A to Z.
Conventions
- Saturday 22 May
- “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. - Sunday 23 May
- «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.
- «The importance of packaging in the small-business sector»,
practical window-dressing and packaging lessons
- «Consumption of bakery products: presentation of SWG research»,
analysing consumer tastes, trends, fashions and culture of bakery products. - Monday 24 May
- «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 - Tuesday 25 May
- «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"
Events
- «Tradition in the future»
Typical produce created by the regional Fippa representation teams to promote Italian bread traditions and quality. Without overlooking the reasoning behind consumer purchases. - «Innovation and research».
New tastes for consumers. Modern technologies, flavours of the past. Food safety and tradition blend with professionalism. - «The modern baker».
Quality, traditional products, new trends and production. Set-ups for bakery, pastry, confectionery, fresh pasta and pizza sites for an avant-garde, modern and efficient point of sale.
Sponsored by:
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