#Italy #panettone #Rimini #Italian Pastry #SIGEP

New Trends in Festive Pastry

As the holiday season approaches, panettone emerges as the undisputed king of festive pastries in Europe, according to the latest insights from the SIGEP World Christmas Observatory by the Italian Exhibition Group (IEG). This event is set to take place at the Rimini Expo Centre from January 18 to 22, 2025, and showcases innovations in gelato, pastry, bakery, coffee, and pizza.

The Rise of Panettone

Recent reports indicate that the total worth of pastry purchases in Europe has reached an impressive €11.4 billion, reflecting a 1.5% increase compared to the previous year. Marco Carniello, the Chief Business Officer at IEG, has emphasized the growing enthusiasm for pastry consumption across the continent. The standout nations contributing to this growth are the UK, France, and Germany, with Italy proudly holding a substantial share of the market, where 40.6% of pastry consumption occurs.

Challenges and Innovations

Despite the positive growth trends, industry experts flag the increasing costs of raw materials as a significant challenge for pastry chefs and bakers. Flavia Morelli, Group Exhibition Manager for food and beverage at IEG, highlighted that prices for key ingredients such as hazelnuts and chocolate have surged by 40% and 50%, respectively.

Renowned pastry chefs shared their perspectives on the traditional panettone and its role in shaping holiday sales. Giuseppe Piffaretti, a master pastry chef from Switzerland, noted that traditional panettone is integral to the economy of local pastry shops. Luigi Biasetto, another prominent figure in the field, projects a 22% increase in pandoro sales, another festive treat that is gaining momentum alongside panettone.

Diverse Flavors and Unique Offerings

The diversity of flavors and creative approaches to panettone continue to expand, with innovators like Parisian baker Christophe Louie exploring unique combinations such as coffee, spice, and pear panettone. Collaborations with esteemed brands, such as Maison Verlet and Maison Petrossian, are leading to exciting pairings, including savory variants made with seaweed and yuzu.

Spanish pastry chef José Romero noted that panettone's popularity has tripled in Spain over the past decade, showcasing how this traditional Italian cake resonates across borders. While Spain boasts its rich tradition with treats like 'Turrón de yema', the panettone’s versatility and broad appeal continue to capture hearts.

Looking Ahead

With expectations of a 10-15% increase in panettone sales and a doubling of pandoro volumes, the industry outlook remains positive. However, the necessity to manage escalating costs and adapt to market demands is crucial.

As SIGEP World prepares to kick off, it serves not only as a platform for industry professionals to share their craft but also as a gathering point to recognize trends shaping the future of pastries and desserts. In anticipation of the holiday season, baking enthusiasts and consumers alike can look forward to indulging in both traditional and innovative takes on these beloved festive staples.