"ANIMA has a historic partnership with Host. For this edition we will have a lounge containing the "benchmark of technological excellence for the Horeca." Clearly the aim is to consolidate the perception of completeness and expertise of the companies we represent and make that vision very impactful to all visitors, guests and buyers. The associations Assofoodtec, EFCEM Italy and FIAC will be present and active "says Alberto Caprari, President of ANIMA.
"The SOUL Federation reinforces the synergy with Host of Fiera Milano to promote Italian companies in the sector. We believe that this event will encourage the international development of Italian businesses, contributing greatly to the spread of Made in Italy specialist. With a truly synergistic and collaborative vision, SOUL and Host present in the world the system of food technologies (such as machines for the milling industry, for the production of bread and bakery products, pasta and extruded food, confectionery industry, oil industry, machines espresso coffee and bar equipment, slicing meat grinder and other equipment for the hotel and catering industry, equipment for industrial and commercial refrigeration, machines for processing meat, ice cream machines furniture equipment, equipment for the Horeca and articles household). The contemporaneousness with Expo2015 amplifies and also enhances, the commitment that ANIMA and Host assume in this context. I hope for a more fruitful commitment of our companies to international markets, since they are still the primary source of development for our highly valued technologies. It should spread the concept that eating well and healthy, with Italian cuisine, but not only, is the result of a technological chain of imprinting and great Italian tradition: from production machinery, processing and storage of up to cooking and processing of foods. Finally, I believe that tourism, an important resource in our beautiful country and consequently the tourist facilities, can and must find a competitive advantage and distinctive, leaning more and more to the technologies that we have 'home'. The quality of service, the food, its organoleptic safety and design of structures and products made are certainly among the more obvious factors of success in catering. "