The food of the future at Cibus 2018: our stars

In the year of Italian food, the agri-food supply chain celebrates the results achieved and presents new products at the 19th edition of Cibus in Parma. A record edition is anticipated: there are 3,100 exhibitors present (100 more than in the 2016 edition); over 135,000 square meters of exhibition space (an increase of 5,000 compared to 2016 and an additional temporary pavilion); 80,000 professional visitors are expected, 20% of whom are from abroad, including 2,500 top buyers; about 1,300 journalists have registered, including major national newspapers and TV stations, as well as specialized publications.

This edition of Cibus will showcase a thousand new products, but what matters most at this important fair is undoubtedly innovation: a selection of the 100 most innovative products is displayed in the Cibus Innovation Corner, a new exhibition and talks area to discover. The number of chefs cooking new products for tasting by visitors is increasing, both in the individual stands and in the Food Courts dedicated to regional typical products. The Protection Consortia showcase a wide range of products with protected designation of origin in the AICIG area, Italian Association of Consortia for Geographic Indications.

The turnover of the Italian food industry has reached 137 billion euros, showing a growth of 3.8%, but what drives growth the most is undoubtedly export, which has increased by over 6% and is now worth over 41 billion, of which over 32 billion are finished products (2017 data, Federalimentare and CibusExport Observatory). With food consumption still weak in Italy, export is becoming increasingly strategic. Exports are growing in all geographies, but are particularly recovering in Russia, Spain, and South America, while growth in North America and Asia remains strong. The categories that performed best in 2017 are cheeses, cold cuts, sweets, and sparkling wines, but special flours, gastronomic and dietary preparations, distilled spirits, and mineral waters also show very interesting growth rates.

The strategic approach of the industry is increasingly focused on satisfying consumer demand by emphasizing the reinterpretation of Italian gastronomic tradition. Trends emerged from both the exhibition and the conference moments: there is a continuous increase in health-oriented products like organic, as well as ready meals, such as soups.

CIBUS 2018: OUR PROTAGONISTS

At Cibus, there is also a bit of Spaghetti & Mandolino. You will find a large number of our suppliers, and if you want to taste some of our delights, all you have to do is visit them. They are: 32 Via dei Birrai, Agriform, Beppino Occelli, Caseificio Valserena, Fattorie Fiandino, Frantoi Cutrera, La Casara, La Casearia Carpenedo, Latteria Perenzin, Lazzaris, Luigi Guffanti, Palzola, Pasta d'Alba, Felicetti, Temporin, Pavoncelli, Ruliano, Punto Verde, Ranise, Redoro, Riseria Cremonesi, Salemipina, Pedrazzoli, Sosio, Zironi, Senga, Stoppato 1887, Tomarchio.

Cibus increasingly represents the biennial appointment for all operators in the supply chain, which is now the most profitable and growing sector of the Italian economy. Agri-food is the real driving force that offers great hope even to the most critical territories.
A series of entrepreneurs, especially young ones, are bringing to Italy and the world unknown specialties that can become trendy and thus ensure a bright future for those territories.