Milan, 23 March 2026 – Between viral flavours and new botanical experiments that blend fruits, herbs and flowers, Italian artisanal gelato continues to reinvent itself, driving a machinery and technology industry that is growing faster than any other segment within hospitality.

On the occasion of the European Artisanal Gelato Day—celebrated tomorrow, 24 March, and notably the only day Europe dedicates to a specific food—the Host Milano Observatory officially begins its journey towards the 2027 edition, organised by Fiera Milano and scheduled from 22 to 26 October. Over the coming months, a series of in-depth updates will map out the latest figures and market trends, turning them into actionable business opportunities.

With 2,200 exhibitors and over 183,000 professional visitors from across the globe, the 2025 edition confirmed Host Milano as the leading international platform for hospitality, out-of-home and food retail. Its increasingly global reach was underscored by strong growth in international attendance: +27% from the United States, +29% from Brazil, +21% from the United Arab Emirates and +20% from Australia.

Looking ahead, Host Milano is building on a clear and tangible signal: more than 1,000 companies — nearly half of them international — have already confirmed their participation through rebooking. This not only reflects the success of the 2025 edition but also highlights the confidence of global operators in the event’s strategic role as a hub for business, innovation and networking across the hospitality and out-of-home sectors.

This solid foundation underpins the strategy for Host Milano 2027. The 45th edition will place particular emphasis on gelato, pastry, bakery and coffee—supply chains that embody the identity, creativity and competitive strength of Italian hospitality worldwide. Host Milano will not simply showcase these individual sectors but will also highlight the increasing crossover and interaction between them. As boundaries become more fluid, techniques, formats and consumption cultures intersect, creating new narratives around taste and opening up fresh experiential models. These three production worlds, while rooted in artisanal tradition, are undergoing rapid evolution in terms of technological innovation, new consumption formats and growing internationalisation, making them among the most dynamic drivers of the out-of-home market.

In the coming months, new initiatives and special projects dedicated to gelato, bakery and coffee will be unveiled, with the aim of capturing—and anticipating—the evolution of three sectors that continue to define Italian taste around the world.

Trends: gelato evolves through health, locality and new gourmet frontiers

The Host Observatory identifies the key trends driving the evolution of contemporary artisanal gelato, from gastronomic experimentation to the search for new flavours and innovations across the supply chain.

One of the most established directions is the focus on health and nutrition. Demand for 100% plant-based or free-from options—such as lactose-free or no-added-sugar varieties—is no longer niche. Plant-based gelato made with almond, coconut, oat or rice milk has become firmly mainstream. At the same time, there is growing attention to more balanced formulations, with higher fibre content contributing both to product structure and fat reduction, alongside increasingly sophisticated research into alternative sweeteners and sustainably sourced ingredients.

Another major trend is the renewed emphasis on locality, often reinterpreted through a contemporary lens in what is now referred to as botanical gelato. While international curiosity drives interest in exotic flavours—from yuzu to matcha and Asian tropical fruits—many gelato makers are responding by elevating local raw materials. This has led to pairings built around “botanical families”, where fruits, herbs and flowers of similar origin coexist within a single flavour: strawberries, raspberries and rose, or lemon, orange and bergamot.

On the gastronomic front, gourmet gelato is increasingly establishing itself within fine dining. Alongside wine-based sorbets and pairings with specialty coffee, there is growing interest in techniques and ingredients drawn from haute cuisine. Fermentation, in particular, is emerging as a promising yet still underexplored area: delicate miso, koji applied to grains or legumes, and fermented dairy products are introducing new layers of aroma, umami and complexity to gelato. This reflects a broader shift in the profession, bringing it closer to that of a chef, where culinary curiosity and artisanal sensitivity become essential tools for innovation.

At the same time, dialogue with fine dining and international mixology continues, often introducing ingredients and inspirations that may later reach a wider audience. Citrus fruits and flavour profiles from Asia and South-East Asia are already appearing in more advanced creations, while niche ingredients such as Australian finger lime remain, for now, confined to high-end contexts.

In this constant exchange between culinary research and popular taste, artisanal gelato confirms its role as one of the most dynamic expressions of Italian creativity—capable of absorbing influences from around the world and transforming them into new taste experiences.

Gelato machinery and refrigeration: the most dynamic segment

This growth is mirrored in the performance of the sectors represented at the exhibition. According to preliminary data processed exclusively for the Host Observatory by ExportPlanning, gelato-making and refrigeration equipment stands out as the fastest-growing segment among those featured at Host Milano. Global production reached €33.1 billion in 2025, marking a 58% increase compared to 2019, with a compound annual growth rate of 7.9%. Global trade exceeds €22.9 billion (+6.6%), with the United States as the leading import market at €4.7 billion (20.7% share), followed by Germany (€1.6 billion), the United Kingdom (€929 million) and France (€877 million).

Production is dominated by refrigeration equipment (€20.4 billion), followed by display cabinets and refrigerated counters (€6 billion) and refrigeration furniture (€3.5 billion), for a total of €33.1 billion. Global trade is expected to exceed €25 billion by 2029, with a CAGR of 4.4%.

The 45th edition of Host will take place at Fiera Milano from 22 to 26 October 2027.

Yes Shef’s Ontario debut offered a powerful platform to spotlight the women shaping Ontario's culinary future. Taking place on March 9 during RC Show 2026 as part of Women in Hospitality Day, the event brought together some of Ontario’s most influential women in the industry at The International Centre’s Orion Ballroom.
The evening featured 20 food and beverage stations powered by women, creating a one-of-a-kind tasting experience that put chefs front and centre - offering guests direct access to their stories, perspectives, and the dishes shaping Canada’s culinary scene, alongside premium wine and cocktails from leaders in the women-led beverage space.

Founded as a mentorship-driven platform, Yes Shef connects emerging talent with established industry leaders through an immersive experience rooted in mentorship, storytelling, and exceptional food, which the event kicks off. The initiative is led by Joanna Jagger, founder and Executive Director of WORTH Association, the force behind Yes Shef. With a background spanning leadership roles at top hospitality brands including Marriott International and Shangri-La Hotels, Joanna continues to play a key role in creating meaningful opportunities and pathways for women across the industry.

The event featured a dynamic lineup of chefs, restaurateurs, and beverage professionals from across Canada - including Alida Solomon (Tutti Matti), Charlotte Langley (Nice Cans), Debbie Shing (Quvé), Divya Aggarwal (Butter and Batter), Donna Dooher (Mildred’s Temple Kitchen), Erica Karbelnik (Karbs Catering & Private Events), Eva Chin (Yan Dining Room), Evelyn Chick (Evelyn Chick Projects), Jessica Côté (KWE Cocktails), Laurel Prentice (Moxies), Lesley Gibson (Gibson Family Group), Lorie Leung (Charton Hobbs), Maria Jiminez (The Keg), Marissa Leon-John (Elle J’s), Melissa Lubert (De’Longhi), Miyoung Yoo and Swe Swe Oo (Fairmont Royal York), Nicole Hynes (Sand & Pearl), Suman Ali Sayed (House of Khaleej), Tawnya Brant (Yawkēn Foods), Trudy Metcalfe-Coe (Inuit Chef & Educator), and Victoria Morrison (The Keg) - each presenting a signature dish or drink alongside their mentee.

A highlight of the evening was the presentation of scholarships, with each Yes Shef mentee receiving $1,000 to support their continued growth in the industry. The event also recognized two standout dishes: Chef Eva Chin was awarded Best Dish for her Chicken and Mushroom Congee, while Chef Charlotte Langley received the People’s Choice Award for her Atlantic Canadian Lobster Rolls.

Vancouver, B.C., March 16, 2026 – Savoury Chef Catering & Events (Savoury Chef) is pleased to announce the appointment of industry veteran Kevin Mazzone as its new general manager. A highly respected figure in the city’s hospitality community, Mazzone brings more than two decades of experience to the award-winning catering company.

“We are thrilled to have Kevin join Savoury Chef,” says Anna Wallner, co-owner and president of Savoury Chef Catering & Events. “Kevin’s depth of experience and his thoughtful approach to leadership makes him an incredible addition to our team. As Savoury Chef continues to grow and evolve, we’re excited to have him help guide the next chapter of our company.”

Mazzone began his career in catering with The Lazy Gourmet and steadily rose through the organization under the mentorship of co-founder Susan Mendelson. Over the years, he became a key member of the leadership team and eventually a partner in the business. Known for his calm, thoughtful leadership style and his ability to build collaborative teams, Mazzone has earned a reputation as one of Vancouver’s most dedicated hospitality professionals.

Throughout his career, Mazzone has been committed to giving back to the community. He has supported a variety of local organizations, including the Vancouver Chinatown Foundation, Dr. Peter Centre, QMUNITY, Audain Art Museum, CampOUT! UBC, and Covenant House Vancouver. He has also been closely involved in several fundraising initiatives over the years, including the inaugural Vancouver fundraiser for the Canadian Foundation for AIDS Research and the Children’s Wish Foundation's Night of Wonders, where he served as co-chair.

In 2017, Mazzone was recognized as one of Business in Vancouver’s Forty Under 40, an honour celebrating emerging leaders for their leadership and contributions to the business community.

“Anna and the Savoury Chef team have built something very special, and I’m excited to join them at this stage of the company’s journey,” says Mazzone. “I look forward to supporting the team and strengthening relationships with our existing and future clients, especially during such exciting times in Vancouver – hosting world class events such as Websummit and the World Cup.”

For more information about Savoury Chef, please visit

On Monday 15^th and 16^th March in Marseille, the European selection for the Bocuse d’Or was held for the very first time in France, during Sirha Méditerranée.

After two days of thrilling competition, showcasing the culinary heritage of Marseille and the Mediterranean, Denmark, represented by chef Christian WELLENDORF, takes the first place on the podium. Norway and Italy, represented by Christian André PETTERSEN and Matteo TERRANOVA respectively finish 2^nd and 3^rd. These three teams, along with the seven other nations in the Top 10, have secured their place in the Grand Final, which will take place in January 2027 during Sirha Lyon.

To achieve this level of excellence and win the Bocuse d’Or Europe Christian WELLENDORF was supported by the work of an entire team, comprising his commis Gustav SPURRÉ and his coach Kenneth TOFT-HANSEN, Bocuse d’Or 2019. Denmark retains its title, after Sebastian Holberg Svendsgaard was crowned winner of the Bocuse d'Or Europe 2024.

Every candidate can count on their commis, a true pillar of support throughout the competition. Recognising the importance of these young chefs, Rougié has been honouring them for over 20 years as they work alongside the greatest names in the industry. During this continental selection, Hanna KORVALD (Norway) was awarded the Best Commis Award, in recognition of their technical skills, discipline, organisation and team spirit.

The 20 European teams competing had 5h30 to showcase the Mediterranean’s iconic products through three tests, under the watchful eye of Gérald Passedat, a three-Michelin-starred chef from Marseille and Honorary President of this edition, and all the members of the jury.

“The Bocuse d’Or is not a competition like any other. It embodies the very best of gastronomy: creativity, professionalism and, above all, team spirit, says Gérald Passedat, Honorary President of the Bocuse d’Or Europe 2026. The candidates have successfully captured and conveyed the intensity of the Mediterranean’s aromas, the delicacy of the flavours, as well as the elegance and precision of the dishes. I would like to congratulate them on their commitment and the exceptional quality of their work.”

The platter theme showcased the flavours of Marseille with red gurnard, chickpeas, small purple artichokes and sea urchin. The Surf and Turf theme challenged the candidates to work with cuttlefish and Camargue Bull AOP Tenderloin. Finally, a new test revealed one month before this edition, the ‘On Stage!’ test, challenged the candidates to make a garlic and olive oil emulsion, inspired by Provençal aioli, in 10 minutes, live in front of the public and equipped with just a single induction hob, whilst incorporating a culinary signature from their own country.

Following Sebastian Holberg Svendsgaard’s victory at the Bocuse d’Or Europe 2024, Christian Wellendorf arrived in Marseille with the daunting task of cementing Denmark’s dominance at European level. A challenge he was able to meet by drawing on his experience of competitions and the Bocuse d’Or in particular: a gold medallist and crowned Best Commis in 2019, he knows better than anyone what the competition means for his country. As head chef and partner at the Babette restaurant in Copenhagen, his mission will be to bring the Bocuse d’Or back to Denmark next January, four years after Brian Mark Hansen’s victory.

DISCOVER THE 10 COUNTRIES QUALIFIED FOR THE GRAND FINAL:

Winner: DENMARK - Christian WELLENDORF (Candidate) / Gustav SPURRÉ (Commis)
2^nd: NORWAY - Christian André PETTERSEN (Candidate) / Hanna KORVALD (Commis)
3^rd: ITALY - Matteo TERRANOVA (Candidate) / Edoardo MAGNI (Commis)
4^th: SWEDEN - Ludwig TJÖRNEMO (Candidate) / Emilia BJÖRKLUND (Commis)
5^th: FRANCE - Maxence BARUFFALDI (Candidate) / Arthur FAURIEL (Commis)
6^th: FINLAND - Johan KURKELA (Candidate) / Niilo SUOMINEN (Commis)
7^th: UNITED KINGDOM - Oliver McGEORGE (Candidate) / Stella JEWEL HARRIS (Commis)
8^th: BELGIUM - Piet VANDE CASTEELE (Candidate) / Willemijn VELDEMAN (Commis)
9^th: HUNGARY - Roland KELEMEN (Candidate) / Zoltán VINCZE (Commis)
10^th: ICELAND - Snædís Xyza Mae JÓNSDÓTTIR (Candidate) / Marlís Jóna KARLSDÓTTIR (Commis)

Special prize for the theme on a plate: SWEDEN
Special prize for the Surf and Turf theme: FINLAND
Best commis award: Hanna KORVALD (Norway)