Cibus 2016 launches new areas of interest

Cibus 2016, an international food exhibition put on by Fiere di Parma and Federalimentare, will run from 9-12 May in Parma, Italy. All sectors of the food industry will be represented. Vegetarian, vegan, organic, low-fat, low-salt and gluten-free products will be featured heavily at the show as well, Fiere di Parma said.

This year's event will feature four areas of special interest: special sections, conferences and workshops, the incoming programme and events in the city, Fiere di Parma said. The special sections and latest products arenas will be housed in Fiere di Parma’s pavilion seven, a reconstruction of the CIBUSèITALIA pavilion from EXPO, newly renovated with a West entrance. The special sections will feature a new halal/kosher area.

Seafood EXPO will be another new area for exhibitors. Visitors will not only discover new products, but also have the opportunity to interact and participate in related educational events within the specific area workshop, Fiere di Parma said.

The expo will shine a light on retail, hosting a conference on distributer brands and their role in developing Italian exports. The theme of retail will be further explored in a workshop area within pavilion seven, which will host afternoon sessions on analyzing product shelving in foreign stores and how "Made in Italy" products will be presented in their main target markets, Fiere di Parma said.

The incoming programme for international buyers and importers, organised in collaboration with ICE/Italian Trade Commission, will play a key role in the Cibus strategy. This year, it is boosted by an investment of 2 million euro, allocated as part of the move to promote and sustain Italian food and agriculture using the distinctive “The Extraordinary Italian Taste” hallmark, Fiere di Parma noted.

A supplementary structured programme will be available to incoming guests to the exhibition, including a retail tour, gala dinner and post-show tour of some local food production establishments. The incoming events will be reinforced by a busy international roadshow schedule, bringing the Cibus team into contact with San Francisco sector professionals in January at the Winter Fancy Food Show, followed by the Dubai Gulfood show in February and the Tokyo Foodex show in March.

Additionally, ways to develop the out-of-home dining industry segment will be explored in a conference. The event will involve managers of out-of-home chains, as well as the NPD group.

For more information about Cibus 2016, visit: www.cibus.it/en