Europain & Intersuc 2016: a focus on current trends and future challenges in bakery and confectionery

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europain-intersucFrench shows Europain & Intersuc 2016 will put forward concrete solutions for the various trades concerned. Europain & Intersuc 2016 takes place from 5 to 9 February at the Paris-Nord Villepinte exhibition centre, and the country guest of honour is Venezuela.

The organizers are mentioning that the challenges facing the bakery trade are diversity, renewal, savoir-faire and sales expertise.

Based on the 2015 qualitative survey conducted by industry analysts CHD Expert with industry professionals, more than 9 out of 10 bakers now propose savoury products, up 10 per cent as compared to the past 3 years.

“These figures attest to the overall trend in the sector that artisans must take into account:  snacking. According to a recent survey, to the question, ‘Where would you like to find the most snacks to eat on the go?’ 42 per cent of consumers answered ‘in bakeries’, compared to supermarkets with 36 per cent of answers,” explains Jean-Pierre Crouzet, President of the Confédération Nationale de la Boulangerie-Pâtisserie Française (CNBPF), the French Trade Federation for the Bakery and Pastry Trades.

Europain & Intersuc 2016 brings the following answers to the challenges facing the bakery industry:

An exhaustive exhibitor offering

  • Multi-purpose and more economical equipment, capable of adapting to various production requirements, cost-effective, and affording better working conditions
  • Innovative ingredients to facilitate manufacturing processes
  • Training to help develop new products and acquire new skills

Events and workshops

  • New in 2016: Eat-in Bakery area — Featuring products, equipment and solutions for ‘snacking’
  • New in 2016: The Baker’s Lab, with 35 workshops introducing the latest innovations in terms of equipment, products and trends in healthy nutrition, including contributions by specialist web portal and trade-magazine publisher La Tribune des Métiers around the theme of My Internet Bakery
  • New in 2016: The Baker’s Restaurant — Over 30 live demonstrations to help develop the catering offering, including Snacking Battles by specialist e-magazine La Toque Magazine and event organised by sector-specific web portal France Snacking

The challenges facing the pastry/confectionery sector: surprising consumers through originality, to offer pleasure…within reason. For artisan pastry shops, 50 per cent of turnover is made up of fresh pastry, the study made in 2015 revealed.

The challenge for the pastry sector is to be able to propose classical recipes that are surprising in their taste, associating pleasure and reason thanks to products that are light and contain less fat, but are still just as exquisitely gourmet and, finally, highlight the products using specific arrangements and presentations after the fashion of the luxury industry. This is the perfect equation to offer consumers a unique sensory experience,” explains Nicolas Nouchi of CHD Expert.

Pierre Mirgallet, President of France’s Confédération Nationale des Artisans Pâtissiers, the National Federation for the Artisan Pâtisserie Sector, insists on the importance of differentiation: “Artisans need to stand out […] by being innovative in terms of shapes, combining flavours, and using noble raw products that are not profitable for industrial production.”

Europain & Intersuc 2016 brings the following answers to the challenges facing the pastry industry:

The trade show is offering:

  • Equipment and appliances that allow to easily change textures and personalise creations
  • New raw-products rnages ensure complete traceability, featuring approved labels – also for natural, healthy and organic provenance – and a lower fat/sugar content

 Events and workshops, with Venezuela in the spotlight as country guest of honor

  • New in 2016: Intersuc Lab — Over 35 sweets demonstrations illustrtating the latest techniques and trends in pastry, chocolate and ice-cream making as well as confectionnery, including a sweets challenge, part of the Festival de la Créativité, organised by French specialist magazine Le Chef
  • The Sens & Chocolat Festival organisedy B2B web portal PLANETGOUT — Round tables, demonstrations, master classes on Grand Cru chocolate. The country guest of honour, this year, is Venezuella

Europain & Intersuc 2016 brings the following answers to the challenges facing the industry:

An exhaustive exhibitor offering

  • Production chains and machines that are multifunctional, multi-purpose, modular and environmentally friendly, thanks to alternative technologies (for saving energy, curbing industrial pollution, etc.)
  • Innovative digital-control methods
  • New flours, adjuvants and additives to enrich, or enhance, reliability for both recipes and processes

Conferences and debates

  • New in 2016: Café des Conférences
    Conferences and round tables hosted by the Fédération des Entreprises de Boulangerie et Patisserie Françaises (FEBPF), the French Federation for the Bakery and Pastry Sector, will enable visitors to keep up to date with the challenges facing the industrial bakery-pastry sector (methods, quality, export trade, etc.)

Europain Innovation Awards

The Europain Innovation Awards and Intersuc Collections are packed with the technology and solutions available to professionals seeking to boost their business and productivity. In 2014, 10 innovative products and solutions were rewarded at the trade show. In 2016, in order to take part in the Europain Innovation Trophies and Intersuc Collection 2016, exhibitors had until 19 November 2015 to submit their applications.

Source: World Bakers

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