Trade Shows

Cibus 2018: the future of food

At the 19th edition of Italy's most important food fair, conferences, round tables, and talks will focus on production and distribution. All the details.

Parma is the capital of Italian food, and the whole Italian food production and retail chain is to meet from 7 to 10 May for the 19th edition of Cibus trade show – organized by Fiere di Parma and Federalimentare. The fair will propose not only new products for the market, but also analyze future scenarios of production and distribution during conferences and talks.

Events and meetings

The first meeting will be the World Food Research and Innovation Forum on 7th May, organized by ASTER, a Consortium that includes the Emilia-Romagna Region, Universities, the national public research institutions CNR, ENEA, INFN, and the regional system of Chambers of Commerce. Now in its second edition, the Forum will be dedicated to technological challenges and their impact on the agri-food system (starting with bio-technologies and the new frontiers of research). Federalimentare will organize various events in the name of sustainability and innovation. Among these, the round table ‘The virtuous circle of food: the enhancement of resources in the supply chain’. Following the thread of innovation, there will be a new edition of Ecotrophelia – the national competition for university students and ITS related to the food sector to promote eco-innovation in agri-food products: the first three sustainable and innovative food products will be awarded. The project ‘Life-Food.Waste.StandUp’ will also be presented. It concerns communication and awareness raising among business and consumers on the prevention of food waste and management of surplus along the food supply chain. Finally, there will be the event ‘European smart projects – sustainable results in the food industry’, based on the activities of the European Projects Area of Federalimentare on process and product innovation with the participation of the scientific coordinators of all the European research centers involved. ‘The Italian food on foreign markets: the experience of True Italian Taste‘ is the title of the conference promoted by Assocamerestero. Gian Domenico Auricchio (President of Assocamerestero and Fiere di Parma) together with other speakers will report on the results achieved by the project promoted by the Ministry of Economic Development to enhance and safeguard the value of authentic Italian food products. This year the research institute IRI, a partner of Cibus, is proposing a conference entitled The new frontiers of Food: what consumers ask for and where the market moves’, with a report by its General Manager, Angelo Massaro, and the speeches of representatives of the brand industry and GD.


Many events will be dedicated to the retail world. Our publishing group Food is to present three meetings in the new area of the fair, Cibus Innovation Corner, dedicated to a selection of 100 of the most innovative products on display. The short daily talks ‘Coffee break innovation’ will be dedicated to: Top innovation trends in food & beverage (in cooperation with IRI); Innovation in the private brand of the large-scale retail trade; New packaging frontiers. ‘In Store marketing’ is the focus of the seminar proposed by the University of Parma and IPSOS, on: New technologies for facial recognition of consumers entering the store for personalized promotions; Linear experimental shelves with less depth of choice but unchanged exhibition space and other current issues in retail marketing.

The world of food

All food-related issues will also be covered. The role of chefs, who also become able to dictate new eating habits, will be discussed in ‘Next generation chef, formazione e impresa: ‘Training and enterprise: the identity of Italian cuisine in the international scenario’ organized by Alma, the International School of Italian Cuisine based in Colorno (Parma). Speakers will include the founder of Eataly Oscar Farinetti. Confconsumatori will present the event New foods & new consumers, a look to the future: how our tables and habits will change, between sustainability and health’. Part of the conference will be dedicated to novel foods, insect based foods, cultivated meat, and more. There will also be many seminars and conferences promoted by exhibiting companies.

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