by Triparna Chatterjee, Milling and Grain
Ocrim Open Days 2026 brought together more than 250 milling professionals, with conference sessions attracting around 300 delegates from over 21 countries, for two days of technical discussion, industrial insight, networking and Italian hospitality in Cremona.
Held on 18–19 September, the event featured discussions on nutrition and food quality, presentations on milling efficiency, automation, maintenance and plant optimisation, and trips to Ocrim’s manufacturing facilities. It also marked a significant milestone with the formal inauguration of Ocrim’s new production facility on Via Milano – an investment of over EU€20 million adding around 20,000m² of manufacturing and logistics capacity.
A focus on nutrition and food quality
The symposium, held at the Politecnico di Milano’s Cremona campus, focused on ‘Nutrition and Food Quality: The Contribution of the Milling Industry.’ Moderated by Eloisa Martino, the session gathered academic experts and Ocrim members to show how food quality is affected across the grain-to-food chain.
Dr Sara Boussetta from the University of Pavia opened the technical presentations with ‘The Scientific Basis of Healthy Eating,’ focusing on balanced nutrition and Mediterranean dietary concepts. Dr Ilva Licaj from the University of Sannio followed with ‘Cereals, Legumes and Derivatives: Their Role and Perceptions in Modern Nutrition,’ addressing the nutritional properties of cereals and legumes and the significance of amino acid complementarity.
Fabio Bressan from Ocrim presented ‘Storage of Raw Materials in Support of Food Quality,’ examining how storage conditions affect grain quality and safety before processing. Marco Galli of Ocrim concluded the session with ‘From Seed Selection to Processing: Creating a Safe and Healthy Product,’ tracing the grain journey from raw material selection to milling.
Efficiency, automation and maintenance
The second part of the programme focused on the operation of modern milling plants. Associate Professor Luca Fumagalli of the Politecnico di Milano opened with ‘What Is Efficiency? Principles, Metrics, and Improvement Strategies for Complex Industrial Plants.’
Fabrizio Baccinelli then explored efficiency from an industrial perspective, covering flexible plant design, intelligent maintenance, automation, operator training and the importance of Total Cost of Ownership. Michele Attramini, Ocrim’s Automation and Process Control Manager, spoke on ‘The Role of Intelligent Systems in Plant Optimisation,’ while Francesco Gabbio addressed plant performance and automated logistics. Simone Pedrini presented ‘Strategic Maintenance: Types, Timing and Methods to Maximise Continuity and Efficiency.’
A new chapter begins on Via Milano
One of the most memorable moments came on the evening of 18 September, when Ocrim formally opened its new production facility on Via Milano. The project repurposed an abandoned industrial site into a contemporary production and logistics hub, adding over 20,000m² of capability.
The inauguration was marked by a ribbon-cutting ceremony led by Sergio Antolini, Ocrim CEO Alberto Antolini and communications team member Marta Latini. Sergio Antolini characterised the factory as part of Ocrim’s ongoing history and a legacy passed down through generations. The venue also hosted the opening supper, attended by over 250 delegates.
Inside Ocrim’s manufacturing world
Delegates explored Ocrim’s manufacturing facilities, including its second plant next to the city’s Porto Canale and the refluting section, which restores worn roll surfaces to extend their useful life. The unfettered access allowed guests to see the craftsmanship and engineering processes behind Ocrim’s equipment firsthand.
The event also saw the debut of SPIGO, Ocrim’s new flour-milling mascot. Stefano Mazzini presented SPIGO, designed to reflect the journey of grain and provide the milling sector with a more accessible way to engage with younger generations. Marta Latini also gave commemorative honours to Alberto and Sergio Antolini for their leadership and contributions to the milling business.
Looking ahead
Ocrim Open Days 2026 demonstrated how the milling sector is combining traditional engineering knowledge with new approaches to nutrition, automation, data, maintenance and plant efficiency. It brought together millers, academics, engineers and technology specialists from around the world to discuss the challenges and opportunities shaping the future of flour milling.
