The companies featured at TUTTOFOOD 2021 were able to pick up on the signs of change in the market throughout the pandemic, responding with innovative solutions. Which they’ll be presenting here.
Blending good taste and good health, tradition and innovation? It's possible. As demonstrated by the range of ideas offered by exhibitors at TUTTOFOOD 2021, held alongside HostMilano and MEAT-TECH at fieramilano from the 22nd to 26th of October. Ideas that are important to let potential buyers see, try and savour, encountering them in person. As the exhibitors themselves say.
“Meeting both Italian and foreign buyers face-to-face again means having more space and time to discuss our company and our new products — says Ezio Pinto, Marketing Manager at Di Leo Pietro Spa — At TUTTOFOOD, we’re presenting the new Fattincasa, produced solely with 100% traced Italian wheat, guaranteeing the consumer a product that’s sustainable and ethical at every stage of production. We’re also diversifying our product portfolio, extending the Di Leo brand to other sectors, such as pastries.”
As a matter of fact, the last year and a half has been a time for many companies to focus on new developments. "Even though the pandemic created a momentary ‘impasse’ in our lives — comments Puglia Saport's Marketing Office, — our company has been working tirelessly to create new products and keep up with a continuously evolving market, looking forward to presenting our latest innovations live to consumers and industry professionals. At TUTTOFOOD, we’re presenting our traditional wholemeal Apulian friselline with olive oil, our Buonsani with beta-glucans and reduced salt content, our revamped gluten-free range and our new For Alle, a range of gluten-free tarallini produced by our subsidiary, Re Food.”
As well as being a time to rethink innovation, the pandemic also presented an opportunity for many to rethink their lifestyle and dietary choices, a trend companies were quick to pick up on. Giulia Galesi, Sales Department at Emilia Foods, explains: “Addressing the demand for keto-friendly, low-carb rice and pasta substitutes, we’ve developed vegetable and legume-based products, such as broccoli and cauliflower-based pasta, as well as those based on pulses such as chickpeas, lentils and peas, which are also combined with sauces to make healthy, flavoursome ready-meals. In keeping with the vegan trend, on top of our plant-based meat line, we're also expanding into the world of vegan desserts. Our products are going to be available both frozen and shelf-stable, and we’re also researching innovative, recyclable packaging that will eliminate the use of plastic.”
These are just some examples of the countless innovations you can find at TUTTOFOOD 2021, proving to be the leading event for Food & Beverage innovation in Italy. Definitely worth experiencing in person.