Meat and cheese are among the food sectors with a more developed international dimension. Today they have to face new challenges, finding the place to anticipate trends in TUTTOFOOD.
Between renewed attention to animal welfare, controversy over the carbon footprint of intensive farming and a general demand for greater sustainability and safety, sectors such as Meat or Dairy are today more prone than others to constant change. Two sectors that, among other things, are now increasingly internationalised. An internationalisation that is also the distinctive feature of TUTTOFOOD, where these sectors are historically well represented.
According to GFK-Eurisko data, each Italian consumes an average of 23 kg of cheese per year. The consumption of mozzarella is growing among fresh cheeses (+ 65%), followed by Grana (59% of preferences), yoghurt (50%) and mature cheeses (for 42% of preferences). Over 18 regular consumers of fresh cheeses and dairy products are estimated at 31.5 million.
As for meat, according to the analysis of the Interprofessional Organisation of Beef OICB, despite the recent difficulties, Italy remains the fourth producer of beef in Europe (10.2%) after France (18.4%), Germany (13.9%) and the United Kingdom (11.6%).
Sustainability rhymes with quality (and safety)
In addition to sustainability, therefore, another factor of great importance, even more so today, is safety: “Spinosa has implemented Blockchain technology in its supply chain – explains Paolo Griffo, General Manager and third generation Spinosa, one of the leaders in buffalo mozzarella DOP –. Each package is equipped with a QR-code that allows you to consult the traceability information: from the 45 certified farms to the subsequent analyses on both the milk and the product, up to the processing and packaging phases. With e-commerce the way of selling changes, but the expectation is the same: a fresh, good product that matches what we have ordered. This is why we are working to develop a D2C system that ensures punctual home delivery, guaranteeing product integrity and freshness”.
“Innovation, understood as the ability to respond to market demands and production and logistical changes, is even more of a priority today – adds Rita Marchesini, Brazzale Marketing Manager -. For example, we should not get stuck on the geographical origin of the raw material, which in any case is often made with foreign input. On the consumer side, we see the desire to choose value-added products. This is why we are working on new products from the Gran Moravia range and the Burro Superiore Fratelli Brazzale, which are increasingly meeting the interest of consumers and intercepting a growing demand”.
The stimuli for change in the Meat sector, which is also one of the most international, are felt even more, a factor which is also reflected in the attendance at the event. Viktor Bekesi, Commercial Manager of Danish Crown comments: “The main challenge for us is to reduce the impact on the climate of meat production: we aim for a 50% reduction by 2030 and a neutral impact by 2050, a demanding but possible challenge. From a commercial point of view, the food service segment and Ho.Re.Ca. are under pressure all over the world and our company has responded by identifying new opportunities in the Retail sector, by developing new consumer products such as the ‘Pure Pork’ line in Skin Pack packaging. We are noticing greater attention to issues such as animal welfare and the use of antibiotics as new consumer needs”.
TUTTOWORLD is the sector of TUTTOFOOD 2021 dedicated to the best of production from territories from all around the world. TUTTODAIRY e TUTTOMEAT will present innovation and new trends respectively, in dairy and meat.
TUTTOFOOD 2021 – 17 – 20 May 2021
For more information, visit www.tuttofood.it