CHOICE & CONSISTENCY

This show is such a vital meeting point for the HORECA community in Europe. And it’s more than just an exhibition. It is an opportunity to meet customers, partners and the pizza community face to face and listen to what the sector is looking for.

The UK is a very important market for Caputo – and we want to continue building long-term relationships. Events like EPS give us the opportunity to demonstrate not only our products but also what stands behind them. Our heritage, expertise and commitment to helping professionals achieve consistent results

Innovation for us does not mean changing. It means understanding how the market is evolving and developing products that give professionals better choice, performance and consistency. We have continued to invest, especially in our gluten-free range, and we are also looking at new ingredients and formats that respond to changing consumer and professional needs. 

A key product at EPS is our new 00 American Flour, to meet the growing demand for the US-style pizza trend. At the same time, we remain proud of traditional flours. Our philosophy is to combine the experience of generations of Neapolitan millers with modern technology and research. That balance between tradition and innovation is a priority.

WIND IN OUR SAILS

In terms of 2026 so far, in the UK we have continued to see strong interest in authentic Italian and Neapolitan pizza. But there has also been a shift towards more sophistication, with professionals increasingly interested in fermentation, hydration, different styles of pizza and the technical performance of flour.

Our involvement with Pizza Village London in July 2026 was a great example of this, bringing Neapolitan culture directly to consumers and professionals.

Looking ahead, we see plenty of opportunities for investment, supporting customers and developing the culture around quality pizza and baking. And 2027 is particularly special for us, as the Louis Vuitton 38th America’s Cup is coming to Naples, with Mulino Caputo as Official Flour and Official Supplier. It is a fantastic opportunity to put our craftsmanship on an international stage.

And while the flour sector as a whole is incredibly competitive, we think competition is healthy, as it pushes everybody to improve. But our starting point is always the same: quality and consistency.

SAFE HANDS

We have been milling flour since 1924. Over three generations, we have developed a deep understanding of wheat milling and the requirements of professional bakers and pizzaioli – that experience is not something you can create overnight. At the same time, heritage on its own is not enough. We continue to invest in technology, research and production, so that we can respond to new requirements while maintaining the characteristics that people associate with Caputo.

The Campobasso mill is a good example. It combines modern technology and significant production capacity, with a focus on Italian raw materials and a shorter supply chain

We also understand the pressures operators are under. So, consistency and efficiency are priorities, helping customers get the best possible results from the ingredients they are already buying. A flour that performs consistently can help a professional manage dough fermentation, production and waste more effectively.

But support goes beyond the product itself. We provide knowledge, technical guidance and education, to ensure maximum potential from our flours.