Ferré & Consulting Blog (English Version)

The bakery trade has been experiencing a genuine revolution in recent years. Bakers are no longer simply skilled artisans, they are now managers of modern businesses and are required to have a wide range of abilities. Europain 2012 , the international gathering of the entire bakery profession, will showcase the most innovative and appropriate solutions for 21st century bakers, be it in terms of services, trends, technical operations or information.

The baker, a multi-faceted professional

If baking and pastry-making is one of the most dynamic, innovative sectors, it is because those who are actively involved in it have been able to adapt to a changing society and new demands from consumers, primarily by offering loaves with a wide variety of tastes, shapes and ingredients to suit everyone´s taste and every occasion. Bakers have also realised the growing importance of snack food and now offer take-away sandwiches, quiches, pizzas, verrines and even hot or cold dishes in addition to their usual range.

Bakers are thus becoming caterers and pastry-makers. They have to innovate and surprise their customers in order to gain their loyalty and expand their business. But they must also manage a team of employees working at the ovens and in the shop, and make profitable investments. So the artisan, a creator of simple, fine products and fervent defender of quality, is becoming a company manager playing a variety of roles: technician, manager, salesman and communicator.

19th Europain – Key Figures:

• Europain + Intersuc – world event for the bakery, pastry,
• ice-cream, chocolate and confectionery sectors
• 03 to 07 March 2012
• France – Parc des expositions Paris Nord-Villepinte – Halls 4 + 5
• 80’000 square metres exhibition area
• 750 exhibitors and brands
• 86’000 visitors
• 65 percent french
• 35 percent international
• 126 countries represented

Europain, the latest equipment, trends, innovations and solutions

Whatever the size of their shop, their geographical location or type of customers, artisan bakers and pastrymakers will find everything they need at Europain to expand and diversify their business. The 750 exhibitors and brands expected at the show will be demonstrating easier products to use to cater to consumers´ tastes along with equipment that is more ergonomic and efficient, uses less energy and is quickly paid off. Most of them will be giving direct demonstrations of their latest creations and innovations. But owning state-of-the-art equipment is not an answer in itself. Bakers and pastry-makers must remain constantly on the lookout for new trends and anticipate what will be happening in the trade tomorrow before everyone else does. That is why next year´s Europain is laying the emphasis fully on innovation:

• The 2012 New Products and Innovations Area will promote innovative products and equipment from exhibitors in all sectors.
• The Europain 2012 Innovation Awards will reward the best innovations.
• The 2012 Intersuc Collections will showcase sugar and chocolate creations.

«Road to Success», or sharing experience …

In addition, the interaction between Europain and the new «SuccessFood» will help bakers to gain a clearer understanding of the changes taking place in their trade and the implications of catering. «Road to Success» is a new concept for sharing experience, where creators of business models will explain their ideas. More than 1’000 square metres will be devoted to successful baking and catering concepts.

Demonstrating skills

Because skilled artisan bakers will always be the ones who guarantee the highest level of know-how, expertise and creativity, they will have the opportunity to witness the most prestigious competitions in their profession at Europain:

The Bakery World Cup will feature teams of three bakers from twelve countries, pitting their skills against one another in three contests: bread, viennoiserie and creative baking.

Teams from 16 countries will be taking part in the four-day International Confectionery Art Competition, each team consisting of one man and one woman.

Many French and international schools will be promoting vocational training courses in the «Rue des Ecoles». For the first time, the Rue des Ecoles will be situated close to the French Schools Cup, a competition placing promising new talents in the spotlight and stressing the importance of passing on traditional skills to the younger generation.

Europain is committed to helping professionals from the bakery-pastry sector to develop their businesses and turnover by reinventing their offer to better satisfy new customer requirements and adapt to changes in consumer habits. The trade exhibition also proposes a broad offering for all players in the bakery-pastry industry, including equipment and supplies for bakeries, laboratories and kitchens, shop designing, raw materials, ingredients and foodstuffs, for traditional and industrial bakery pastry as well as for chocolate-making and confectionery. Many new products and solutions will be featured that will enable professionals to adapt, and even to anticipate the major changes to come in their sector. For more information please download the Press Kit (PDF; 23 pages; 1’553 KB) from the Europain server.

Source: Bakenet:eu

Bakery, Events Europain, trends

2012 is the 250th Anniversary of the Sandwich and to mark the occasion, the British Sandwich Association  is launching a national campaign to promote sandwiches – and it is designed to directly support sandwich businesses. Starting in January with the announcement of the anniversary, the campaign will build through the year. Some features of the campaign:

• A special logo has been produced and registered to mark the Anniversary which will feature in a major publicity and promotion campaign throughout the year. The logo can be reproduced on pack and on point-of-sale material in-store to highlight the anniversary and any promotions you may be doing.
• The Association is also launching a new consumer website in January  which will feature member outlets and any special promotions they are running. These will also be promoted through the BSA marketing campaign.
• From March the Association will be launching a «Sandwich of the Month» campaign supported by a massive PR programme designed to highlight the featured sandwich. This will include a substantial social media campaign each month using Facebook and Twitter to encourage consumers to try the «Sandwich of the Month». Recipes for the feature sandwiches will be distributed to retailers and manufacturers taking part well in advance so that they can include them in their ranges and take full advantage of the press campaign behind each sandwich.
• Point-of-sale material to support each featured sandwich will also be provided in advance and distributed to retailers and manufacturers taking part. They can either print this off to use in shops or use the artwork to create their own bespoke material.
• A monthly national competition is being launched from February which consumers can enter to win a number of prizes over the year. Each month there will be a major consumer prize to be won which will be presented via winner´s nominated shop and at the end of the year a major prize of a holiday in the Sandwich Islands (Hawaii) will be presented to one lucky winner. Point-of-sale material will be provided to support this competition, including simple entry details.
• Plus, those bakeries featuring the competition in store or on-pack will have the option of running their own bespoke competitions within the overall competition.
• Also in March, the Association will be launching a new on-line consumer magazine to promote the campaign as well as to generally promote sandwiches. Also featured will be details of activities by members.

In addition to this activity, the Association is also planning a major national event in May designed to grab headlines. There are also discussions about creating a TV programme about the history of the sandwich. Market research is also being planned to create a better understanding of the dynamics of the sandwich market.

Source: Bakenet:eu

Events anniversary, sandwich

A new theme park made entirely of chocolate has just opened in China’s Shanghai.

Shanghai’s World Chocolate Wonderland welcomed visitors through its doors on Friday (December 16), into a theme park of lifelike chocolate exhibits.

According to Reuters, everything on display was made from chocolate, including a replica of ancient China’s famous Terracotta Warriors and the traditional Chinese symbol of the dragon.

Organisers say that the choice of delectable items on display was made based on an effort to unite the East and the West.

Tina Zheng, manager of the Beijing Artsource Group that is behind the mouth-watering project, said that the exhibit is the result of a ‘clever combination’ of both cultures.

‘The truth is, Western and Eastern cultures together can make a clever combination. So here at the exhibition, you can see that we have used Western chocolate, which has more than 3000 years of history. But Chinese culture has a history dating back over 5000 years. So blending both Western and Eastern cultures to make a clever and creative combination has brought about a creative spark.’

The exhibition has attracted visitors of all ages, young and old. 19-year old Chen Aobo (pronounced Chen Ow Boh) said that he was impressed by how lifelike the chocolate articles were.

‘I feel that it’s quite cosy here, plus most of the exhibition was extremely lifelike, and the dragon and terracotta warriors were so vivid and so well-made, so I think it’s all pretty good.’

Also on display were chocolate models of Chinese porcelain vases.

As much as adults may enjoy the novelty of being surrounded by chocolate objects, it is much more of a dream come true for sweet-toothed children.

‘I want to play here for a long, long time. I want to buy a huge box of chocolate here. If they have cakes I want to buy a huge cake too,’ a five-year old said.

A chocolate fashion show, in which models strut down the catwalk in fancy chocolate outfits, was hosted earlier on Thursday (December 15) ahead of the grand opening.

Entrance fee starts at 100 yuan ($16 US Dollars). The wonderland will remain open until February 19, 2012.

Chocolate, Events China, Chocolate, World Chocolate Wonderland

On his visit to Fi Europe 2011 in Paris last week Charles Rivkin, the US Ambassador to France and Monaco, chose to emphasise the importance of the food industry to the global economy in this time of austerity.

“In today’s economy there’s nothing more important than having shows like this to promote trade,” he said.

He reaffirmed his country’s belief that there is an enormous opportunity for trade between the EU and America when it comes to agricultural products.

“It’s agricultural exports that America excels in and they are central to our National Export Initiative,” said Rivkin. “We have some of the best growers and producers on the planet, and focusing on the things that we do well is central to our national economic strategy.”

Source: Ingredients Network

Events Fi Europe, food ingredients

Food Ingredients Europe (FiE) 2011 in PARIS, from November 29 to December 1

Welcome to visit AROMATIC in stand No.: 4H49 (the Swedish Pavillion)

We are celebrating our 75 years of innovation by launching a number of new products and concepts!
Below please find some information about what we will be showing in our stand at FiE.
For more details, please come and visit us!

For free entrance to the exhibition at Paris Nord Villepint (value €115), please pre-register online at

http://fieurope.ingredientsnetwork.com

Here you will also find any information about the exhibition you may require.

Ask for Dorothy!

Ask for Dorothy!

The consumer prefers a cake that is moist and soft. Accordingly, cake producers are struggling to detain the staling process.

With this in mind, Aromatic has developed DOROTHY – a whole range of new powerful emulsion products to retain freshness and softness in cakes from day 1 and throughout life. With DOROTHY, the delicious feeling of newly-baked remains for a long long time.

Please visit us and learn what our new DOROTHY product line can do for your specific recipe!

Saffron specialists

Saffron specialists

Saffron is an important ingredient not only for the Swedish Christmas traditions, but also for many other applications all over the world.

Only top-quality pure saffron pistils are used for liquid Saffron Extracts from Aromatic. A unique extraction process lends our Saffron Extracts both intensive colour and flavour. Furthermore, the products are also very cost efficient.

This year, we have been focusing on developing different formulations from our Saffron Extract, to meet different demands in the market. Come and see us and compare our wide selection of Saffron!

Colours of the rainbow

Colours of the rainbow

You also eat with your eyes!

Aromatic is launching a number of azo-free food grade colours, that are new in our palette:

• Pink
• Purple
• Black
• Orange

Perfect for your macrons!

Liquorice flavour

Liquorice flavour

The trendy novelty of the year is a Lemon-Liquorice Whoopie!

Aromatic flavours add that final touch to your recipe, irrespective of whether your product is baked or unbaked. In our extensive assortment you find all the flavours you will need. The only limit is your own imagination…

Let us inspire you!

Pumpable products

Pumpable products

Aromatic has several pumpable ingredients for bakery industry in our product range:

• Alpha-gel emulsifiers for cakes and bread
•  Emulsions for cakes and bread
•  Shelf life improvers
•  Releasing agents
•  Malt products
•  Flavours & food colours

We are also offering assistance and guidance regarding different pumping and dispensing solutions.

Companies, Events Aromatic, Food Ingredients Europe

Frank Haasnoot

Yesterday was held the final of the World Chocolate Masters 2011 in the third edition of the Salon du Chocolat, among the 19 participants finally won the Dutch chocolate master .

Spain was represented by master chocolatier Francisco José Somoza, a jury of Spain was Christián Escribà. The youngest winner Frank Haasnoot created a magnificent figure called “Warrior” in second place was the japanese Yoshiaki Uezaki and third the danish  Palle Sorenseny.

Participants made ??their creations for three days, had to create an artistic piece of chocolate, cake, a dessert plate and an assortment of chocolates.

Winning chocolate figure : "The warrior of darkness is in search for cocoa in the mysteries of the jungle."

Chocolate, Events Salon du Chocolat, World Chocolate Masters

For its 7th edition in Bangkok, Food ingredients Asia 2011   attracted over 9’000 visitors and generated approximately one billion THB in business for exhibitors. The event was held on 21 to 23 September at Queen Sirikit National Convention Centre in the heart of the Thai capital.

M. Gandhi, Managing Director UBM Asia (Thailand), the event organiser, noted that the exhibition hosted more than 489 companies from over 34 countries. «This was the biggest event since the show began and we are delighted with the results. On behalf of everyone who has helped bring Fi Asia the success it enjoys today, we extend our grateful thanks», Gandhi said.

Fi Asia 2011 showcased ingredients innovation from regional and international food ingredients manufacturers. By bringing the value chain together, the show has provided important networking opportunities and facilitated exchange of knowledge within the industry. «Fi Asia is a must-do event and an important part of our growth strategy in the regional food business line under the NutriLife brand», said Jorgen Lundgaard, Regional Sales Director, Jebsen + Jessen. «We have already booked a booth at the Fi Asia 2012 in Jakarta, where JJ Indonesia will be exhibiting on behalf of our regional food business line, and a booth at Fi Asia 2013, when the show will return to Bangkok», he added.

The 2011 event was supported by the Food Science + Technology Association of Thailand, the National Food Institute, the Food Industry Club, the Federation of Thai Industries and the Food Processing + Packaging Association, which had its own special pavilion at the show.

Thai VIPs praise the event

Prapat Vanapitaksa, the Deputy Permanent Secretary of Thailand´s Ministry of Industry, who opened the exhibition, noted that the food industry has played a very important role in building the Thai economy. «We have implemented a 20-year plan which will include upgrading industry clusters, expanding manufacturing network opportunities abroad and enhancing support for integrated management in Thailand», he said. «The plan will also enhance co-operation within the ASEAN community for a sustainable manufacturing system by 2050».

Dr. Petch Chinabutr, President of the National Food Institute, who, together with UBM, organised the seminar: «The Impact of AEC 2015 on the ASEAN Food Industry», said that the seminar would help to increase recognition for Thailand´s growing food industry. The seminar featured speakers from Thailand and the region, and was part of a special conference programme that included presentations by the Food Science + Technology Association (FoSTAT) and the Federation of Institutes of Food Science + Technology, (FIFSTA).

The organiser and official partners have expressed their warm appreciation to all visitors and exhibitors for making the 2011 show a great success. Fi Asia 2012 will be held in Jakarta, Indonesia, on 03 to 05 October. Fi Asia will return to Bangkok on 11 to 13 September 2013. For more information please visit http://www.ingredientsnetwork.com/Asia-Indonesia   and http://www.ingredientsnetwork.com/Asia-Thailand

Source: Bakenet

Events Fi Asia, food ingredients

Food ingredients Europe & Natural Ingredients trade exhibition has chosen Paris to celebrate its 25th anniversary, as part of its 2011′s edition, running from 29 November to 1 December 2011. Developments, challenges and market prospects: three leading ingredients manufacturers talk about the primary event of the processed food industry, each of them has a long history with the show.

Food ingredients Europe & Natural ingredients: a forum for food innovation, a partner of the market leaders

Sweeteners, salt and sugar replacers, food supplements, organic products, food safety, latest industry trends… For 25 years, Food ingredients Europe featured and drove innovations from the food ingredients industry worldwide, allowing food professionals to meet and identify the best solutions for their products.

“Roquette has a historical relationship with FiE & Ni: we are one of the first exhibitors of the show and since then it has been a main generator of business for us,” said Emily Lauwaert, Marketing Communication Manager, Nutrition BU Roquette. “Its scope is very broad: it allows us to present our overall ingredient solutions, not only on the nutritional and health segments, but also in terms of texturing and economic solutions.”

For Anne Barry, Marketing & Communications Manager EMEA, Tate & Lyle Specialty Food Ingredients, “A true partnership has been created over the years: the organizers of the show are really responsive to our needs.”

“Food Ingredients Europe is a unique opportunity for us to have access to our entire customer base, while enhancing our overall business portfolio and all the advances in ingredients and dietary supplements,” says Charlotte Frederiksen, Global Communication Manager, DSM Nutritional Products Ltd.

The food sector – a growing industry which holds many challenges for ingredient suppliers

For these leading ingredient suppliers, Fi Europe 2011 is an evidence that the food sector is experiencing real growth, boosted by the trends of well-being, health and dietary supplements, which are a real challenge for professionals. “Providing safe food, nutritionally balanced, sustainable and tasty remains an enormous challenge for food producers,” says Emily Lauwaert. “The growth opportunities are enormous and they are at FiE, as we are able to offer advanced solutions across all food sectors.”

According to Anne Barry, this year saw a sharp rise in commodity prices: “The challenge of this edition is to provide solutions to help customers handle the rising costs, but also to enable them to continue on the path of innovation by offering quality products and a strong nutritional profile. The principle: no compromises!”

For Charlotte Frederiksen current issues provide insight into the future: “During the 25 years of the show, DSM has been commitment to providing innovative solutions. Consumer demands are focused on convenience products, good taste, health and well-being benefits, and as a result of this we need to redefine the industrial landscape. Our developments must comply with economic performance, environmental requirements and social responsibility policies.”

A new era of opportunities for the customer … as well as for the industry

“The challenges this year are even bigger than before. All players need to meet new regulations and claims imposed by EFSA,” adds Charlotte Frederiksen…”Thanks to a strong cooperation with customers and industry experts, we are able to benefit from the developing environment.”

“This major event is a must for our business; the entire food industry is united to move forward together!” says Anne Barry. “Consumers are becoming increasingly aware of the impact of food on their health. We are always listening to them: the developments will increasingly seek to provide solutions to problems consumers are facing, such as health and weight management, while providing scientific evidence required by EFSA.”

“The pressure is high,” says Emily Lauwaert. “Especially as attendance is always very high when the show takes place in Paris, the capital of good taste. As a matter of fact we can say that all ingredients were put together for a big celebration at this much anticipated event!

About Fi Europe & Ni 2011

Running since 1986, Fi Europe is the global meeting place for all stakeholders in the food ingredients industry. Over 500,000 people have attended the shows over the years, and billions of Euros of business has been done as a result. Fi Europe & Ni are held once every two years in a major European city and brings together the world’s leading food & beverage suppliers, R&D, production and marketing specialists.

Fi Europe & Ni 2011 will be held on 29 November – 1 December in Paris Nord Villepinte, France. The show has grown by 9% compared to 2009 and will feature more than 1,200 exhibitors from over 65 countries. The show offers priceless industry knowledge through wide range of conference modules, Exhibitor seminars, New Product Zone displays, Expert Innovation tours and more, covering the latest trends, industry issues and product innovations. For more information, visit www.ingredientsnetwork.com/FiEurope

About the organiser

UBM Live is a division of UBM plc., which is headquartered in London, UK. The office in the Netherlands is the organiser of the world leading Fi, Hi, CPhi and ICSE series of pharmaceutical and food ingredient trade shows. The Dutch office also publishes International Food Ingredients (IFI) magazine, organises related conference activities and has a rapidly growing online business.

Source: UBM Live

Events Fi Europe, Food Ingredients Europe, natural ingredients, Ni

The 31st Anuga came to a close on Wednesday after five days of intense activity. More than 155’000 trade visitors from 180 countries came to Cologne to experience the product range presented by the event´s 6’596 suppliers from 100 countries.

The 31st Anuga  came to a close on Wednesday after five days of intense activity. More than 155’000 trade visitors from 180 countries came to Cologne to experience the product range presented by the event´s 6’596 suppliers from 100 countries. «Anuga 2011 is the world´s most important trading platform for food and beverages – this was once again confirmed by the activity at the trade fair», said Gerald Böse, Chief Executive Officer of Koelnmesse GmbH. «In its role as a summit meeting of the international food industry´s leading professionals and government officials, Anuga also plays a key role when it comes to addressing the sector´s current agenda and the topics of the future». With its commitment to the quality and safety of food and beverages, the sector established a clear position. The importance of quality was emphasised by Guido Westerwelle, Germany´s Foreign Minister, who was on hand to officially open Anuga together with Francesco Saverio Romano, Italy´s Minister of Agriculture. «We should not ask only what something costs, but also what it is worth to us», said Westerwelle. Romano was clearly delighted by the very successful presentation by Italy, Anuga´s partner country, which more than lived up to its culinary reputation with over 1’000 suppliers.

A decisive factor for the success of Anuga and the positive mood in the trade fair halls was the high degree of decision-making authority of the buyers who visited the event. High-ranking decision-makers from the German and international trade were registered, as were leading importers. There was also a strong turnout by the target group of buyers from the food service and catering sector and the hotel trade, which this year had been addressed even more extensively.

«Whether we are talking about organic food, fair trade or products for small households, the exhibitors at Anuga presented innovative products that ideally satisfied our customers´ wishes. The consumers can look forward to enjoying new products from all over the world», concludes Friedhelm Dornseifer, President of the Federal Association of the German Retail Grocery Trade (BVL). «The trade and the politicians agree that the trend towards appreciation of good food will continue to grow in importance. In particular, the supermarkets with big product ranges and self-service departments are gaining market shares», said Dornseifer regarding the success of the trade fair.

«Food products ‘Made in Germany’ are in demand around the world», said Jürgen Abraham, Chairman of the Federation of German Food and Drink Industries (BVE). «Anuga provided the industry with an impressive platform for presenting the safety and quality of our sector´s products. Foreign customers have strong trust in the German food industry. We must use this momentum to make it clear to the critical German public as well that we have a unique range of food products – produced, monitored and inspected in line with the highest standards».

«The ‘Dehoga Catering Marketplace powered by Metro’ once again turned out to be the sector´s main communication and information platform», commented Ingrid Hartges, Managing Director of the German Hotel and Restaurant Association (Dehoga). «The trade fair´s success is a further confirmation of how important Anuga is for our sector. The new concept for Anuga FoodService, in particular, makes the trade fair even more attractive for the catering sector. And the Forum for System Catering, with the exciting ceremony honouring the winner of the 10th National Apprentice Award for System Catering, was a great success».

Excellent turnout of high-ranking international trade visitors

With over 155’000 registered buyers, the visitor turnout was slightly higher than that of the previous event (2009: 149’349). Once again, visitors from abroad accounted for 62 percent of the total turnout. There was a modest increase in the attendance of visitors from Germany, and the number of registered buyers from Eastern Europe, Central America, South America and Asia was considerably higher.

All of the exhibiting companies reported excellent contacts with business partners from all sales channels – and these business partners were high-ranking decision-makers. This was also confirmed by the preliminary visitor survey: almost 70 percent of the visitors surveyed described themselves as decision-makers with regard to purchasing or participants in purchasing and procurement decisions at their companies. Many new contracts were signed at Anuga, and the exhibitors also said they anticipate good post-fair business. The suppliers are essentially assuming that their companies´ share of exports will continue to grow in the coming years. They all agree that Anuga plays a key role as an international trading hub.

Italy, the Anuga 2011 partner country, expertly presented a broad spectrum of its culinary offerings and achieved great success. With 1’057 companies, Italy accounted for the largest contingent of foreign exhibitors at this year´s trade fair – as was the case in previous years as well.

The new trade fair ‘Gusto Italia’, which will stage its debut in June 2012, will also put the spotlight on Italy. The event, which was conceived as a purely B2B trade fair, will take place from 24th to 26th June 2012 and present only Italian food products and beverages. Its core target group consist of buyers from the trade and the catering sector from Germany, Austria, Switzerland and the Benelux countries.

Anuga kicked off with a top event on Friday, 07th October 2011 – the Anuga Executive Summit, where Paul Bulcke, CEO of the Nestlé Group, and Markus Mosa, CEO of Edeka Hamburg, addressed the topic «Globale Herausforderungen, lokale Lösungen – Strategien für unsere Zukunft» (Global challenges, local solutions – strategies for our future).

On 09th October 2011, high-ranking representatives from the areas of politics, business and international organisations discussed approaches to the global challenge of ensuring food security under the main topic «Food Security: A Global Challenge for Business Leaders and Governments». The event was officially opened by Ilse Aigner, Germany´s Minister of Food, Agriculture and Consumer Protection.

Together with partners from the trade and training professionals, the BVL presented an event titled «Retail Forum – Food – Quality – Value». In cooperation with the Bundesverband Deutsche Tafel (National Association of Food Banks in Germany), the BVL presented ways in which surplus food can be used sensibly. In addition, the latest figures on damage and spoilage in the German food trade were presented for the first time.

This year the BVE´s new study «Consumers´ Choice» addressed the topic «Consumer focus on food quality». The BVE and Germany´s Federal Ministry of Food, Agriculture and Consumer Protection (BMELV) jointly organized the presentation. The matchmaking programme and the «German Traders´ Night» also attracted strong interest.

The new specialized trade show Anuga FoodService, a further development of Anuga CateringTec, celebrated its debut, presenting not only technical equipment for professional kitchens but also food and beverage products. In combination with a sophisticated programme of information and entertainment, the new concept for Anuga FoodService impressed exhibitors and visitors alike. The highlights included the finale of the professional chefs´ competition «Chef of the Year», which was won by Sebastian Frank, chef de cuisine at Restaurant Horvath in Berlin.

Further prizes presented at Anuga 2011 were the «Golden Ice Crystal», the meat industry´s «Lifetime Award», the «Creative Award» for the best cheese shop in Germany, and the renowned «Ecotrophelia Award». Also taking place in Cologne were the final round of the «Grips + Co» competition for young professionals and the presentation of the tenth National Apprentice Award for System Catering by Dehoga. And for the first time ever, the Wirtschaftsvereinigung Alkoholfreie Getränke (German Association for Non-Alcoholic Beverages) and the German Agricultural Society (DLG) jointly presented awards for refreshing drinks.

Anuga Gourmet Festival

The city of Cologne also showed off its attractions during Anuga. From 04th to 14th October, «Enjoyment for all the senses» was the motto once again in the centre of Cologne, where restaurants and retailers invited everyone to enjoy a very successful programme of activities focusing on culinary delights.

Anuga facts and figures

Anuga 2011 was attended by 6’596 companies from 100 countries, which occupied a gross exhibition space of 284’000 square metres. The total number of exhibitors included 812 exhibitors and 82 additionally represented companies from Germany and 5’518 exhibitors and 184 additionally represented companies from abroad. A total of 86 percent of the exhibitors came from abroad. Over 155’000 trade visitors from 180 countries attended Anuga 2011, and 62 percent of the visitors came from abroad. «Gusto Italia» will take place from 24th to 26th June 2012. The next Anuga will take place from 05th to 09th October 2013.

Source: Bakenet.eu

Events anuga

The wait is over as Canada’s Baking and Sweets Show opens its doors to consumers for the first time ever.

The event, which runs Sept. 30 to Oct. 2 at the International Centre in Mississauga, Ont., will be a treat for the eyes and taste buds as celebrity experts create confectionary masterpieces and a parade of delectable dessert samples.

Celebrity guests Buddy Valastro (TLC’s “Cake Boss”), Canada’s own “Cupcake Girls” and “The Happy Baker” will be on hand, in addition to professional chefs Michelle Bommarito and Greggy Sorriano.

The show also features a demo kitchen stage where visitors can learn about special decorating techniques, out of the ordinary ingredients, and the latest in baking products, equipment and technology, and a competition stage to watch the baking drama unfold as competitors arrive at the podium to unveil their pièces de resistance.

Show goers can join celebrity experts for a series of baking demo classes on a variety of topics. Michelle Bommarito will guide six classes on Friday and Bonnie Gordon will host six on Saturday and six on Sunday. The cost is is $15 per class.

One lucky show attendee will be the Baker’s Kitchen Sweepstakes grand prize of a $20,000 “Baker’s Kitchen” courtesy of Pure Design Custom Cabinetry, plus $7,000 in kitchen appliances, courtesy of Coast Wholesale Appliances and Kitchen Aid.

The show runs 12:00 pm to 9:00 pm on Sept. 30, 9:00 am to 6:00 pm on Oct. 1 and 9:00 am to 5:00 pm on Oct. 2.

For complete show details, visit www.canadasbakingandsweetsshow.com/ca.

Events baking, Sweets