Following its successful debut in 2015, TNA returned to SIGEP 2016 with renewed energy and determination, further solidifying its position in the national and international professional bakery scene.

Participation in the 2016 edition of the fair marked a strategic milestone for the company, reaffirming its role as a key player in technological innovation applied to baked goods and pastry products. Once again, SIGEP proved to be a privileged stage for TNA—an ideal meeting point between tradition and the future, where the evolution of taste and technique meets the science of functional ingredients.

At the TNA stand, visitors, professionals, and industry operators had the opportunity to discover the company’s solutions designed to enhance the quality of artisanal products, with a particular focus on the use of natural emulsifiers and innovative liposomal-based ingredients. These components, the result of intensive research and development, stand out for their ability to improve the freshness, softness, and stability of both sweet and savory preparations—without the use of synthetic chemical additives.

The fair also served as an important occasion for direct dialogue with customers, partners, and new contacts. Through this exchange with the market, TNA was able to gather valuable insights, understand emerging needs, and steer its work toward increasingly tailored solutions, capable of addressing today’s challenges in the food sector.

TNA’s participation in SIGEP 2016 therefore marks another important step in the company’s growth and consolidation in the industry. A path built on quality, research, innovation, and a clear vision: to offer professionals functional, safe, and natural products that make a real difference in the kitchen every day.