SIGEP, the most important professional meeting point in the world for Home made Ice creams and Art of cake was closed on January 20th at Rimini Fair.
The 42nd International Exhibition of Ice cream and Pastry Making, Artisan Bread-baking and Coffee attracted like every year thousands of professionals and companies in the sector, who could follow a thematic itinerary, each focused on one of 5 main issues.
It’s a real show, rewarding leading companies worldwide, introducing some new formats, improving global networking thus enhancing business.
Alessandro Bassanini, Carlo Sessa Sales Manager, took part like every year to the event as a visitor and met buyers, customers and suppliers, gathering information, trends and forecasts about Cake business.
The best international offer was there with important figures: 129.000 m2 and 1250 exhibitors, as well as a more and more consistent training program including round-tables, talk-shows, workshops and meetings among the different players.
Sigep 2020, Ice cream and Natural flavors: vanilla
On this occasion, Carlo Sessa was particularly focused on just one big protagonist: homemade ice cream, in all its shapes, colors, tastes and flavors.
As far as flavors are concerned, the queen of flavor Vanilla is worth a special mention.
Vanilla is one of the most appreciated spice, mainly used in cooking. It derives from pods of the natural vanilla, a sort of orchid from the Mexican species, where its use has been known for centuries. The ripe fruit is fully odor-free: the unique, typical and well-known smell comes from the pods, which are submitted to a special fermenting process, still staying on the plant, in order to let vanillin develop, varying from plant to plant, from the territory and kind of farming.
As a matter of fact, there are 110 different species, only 3 of them however produce flavored fruits and are of commercial interest.
Growing this spice is labor-intensive. The first pods can be cropped 3-4 years after planting and the flowers blossom for just one day in a year. The fruit takes ca. 9 months to ripen, in the wild it doesn’t have the well-known sweet flavor. This can be obtained by means of a long treatment over months. The high demand for it must also cope with climate changes, speculation and organized crime.
From 2013 to 2018 the price was raised from 20 to 600 $/kg, making it the second most expensive spice in the world after saffron.
In the Carlo Sessa catalogue we find a new alternative to the use of vanilla beans: Vanilla Bomb, an innovative product, based on liquid vanilla.
Considering the problems of pricing and of lack of the row substance, the marketing and R&D departments of our usual supplier has tested and developed this innovative product, which is ideal and high-performing for ice cream preparation.
Discover all types of vanilla in the Carlo Sessa product catalogue