Ferré & Consulting Blog (English Version)

The International Bakery, Pastry and Related Industries Show, INTERSICOP ‘11, which will be celebrating its ninth edition between March 24 and 28, 2011, at the Madrid Trade Fair Organization, has initiated its promotion and marketing.  In fact, the first awarding of exhibition spaces will begin in July, among the almost one hundred companies which have confirmed their participation to date at the trade fair organized by IFEMA.

Among the companies which have announced their presence at INTERSICOP ‘11, we should once again highlight the significant number of foreign firms, particularly from Portugal, France, Italy and Belgium, which are the leading countries customarily represented at the show.  Thus, INTERSICOP is once again reaffirming its important international scope and reinforcing its position as the leading commercial showcase for the Spanish bread- making and pastry industry and one of the top events in Europe.

The next INTERSICOP fair is an event which has sparked a great deal of expectation in the sector, for four years have transpired since its previous celebration.  Now it offers the perfect opportunity to present the latest innovations and the chance to exchange valuable knowledge and experience.  In summary, the trade fair will be indeed a truly important business opportunity for everyone involved.

There is a great deal of optimism in the sector thanks to the entrepreneurial associations’ commitment to INTERSICOP, for this will prove vital to the successful functioning of the trade show.  INTERSICOP will once again count on the support of the leading entrepreneurial groups in this area, such as CEOPAN, the Spanish Confederation of Bakery Organizations, and CEEAP, the Spanish Federation of Fine Pastry Entrepreneurs.

Furthermore, INTERSICOP has renewed its collaboration agreements with the associations representing the different sectors at the trade fair:  AMEC AFESPAN, the Spanish Association of Manufacturers and Exporters of Machinery, Ovens and Equipment for Bakeries, Pastry Shops and Similar; PROVEA, the Association of Product and Service Suppliers for the Professional Food Industry; and ASEMAC, Spanish Association of Frozen Dough Manufacturers.

These associations are encouraging their members to participate in this reference trade fair and to take an active part in the intensive agenda of professional seminars and meetings, which will be held within the framework of INTERSICOP ‘11, whose preparation is already well underway.  One of these encounters, customarily held at INTERSICOP, is the MMAPE Championship, for the Best Pastry Chef in Spain, promoted by CEEAP.

Events Intersicop 2011, reservations

For the first time in history, IBIE—along with The Bread Bakers Guild of America, Lesaffre International and Europain—will proudly co-host the North and South American qualifier for the Coupe du Monde de la Boulangerie.

In 2010, for the first time in history, IBIE—along with The Bread Bakers Guild of America, Lesaffre International and Europain—will proudly co-host the prestigious Louis Lesaffre Cup, the North and South American qualifier for the Coupe du Monde de la Boulangerie (The Bakery World Cup).

Here, 8 teams of highly skilled, ultra-competitive professional bakers will compete for 8 hours, 3 days in a row, in 3 categories:

1. Bread includes making a variety of traditional baguettes, sandwich loaves, specialties of the country and worldwide specialties.
2. Viennese Pastry gives teams the chance to work on a wide variety of international products and specific national products while using the techniques that highlight their unique expertise.
3. Artistic Piece involves producing a composition that conveys the identity of each team’s country and requires enormous creativity and technical mastery.

The Louis Lesaffre Cup is more than just a technical competition, however, it is test of the human spirit. Teamwork, stress management, self-control and physical and psychological endurance are essential in achieving the excellence for which the competition is renowned.

To prepare for the contest, the candidates follow an often grueling training regime that is rather like preparing for the Olympics: practicing for long hours every week, sacrificing leisure activities and free time, learning to work as part of a team, rehearsing each operation over and over again and constantly improving their products so the results will be perfect on the day of the competition.

Judging is done by a jury of baking professionals from outside the Americas to guarantee total objectivity and ensure that there are no professional or personal links between jury and participants. Jury members judge the products according to criteria such as weight and volume compliance, taste, appearance, originality, creativity, risk taking and time-spent.

The two winning teams from North and South America will be awarded with the Louis Lesaffre Cup trophy and a spot at the Coupe du Monde de la Boulangerie, taking place at Europain in Paris, France.

Source: Baking Buyer

In 2010, for the first time in history, IBIE—along with The Bread Bakers Guild of America, Lesaffre International and Europain—will proudly co-host the prestigious Louis Lesaffre Cup, the North and South American qualifier for the Coupe du Monde de la Boulangerie (The Bakery World Cup). Here, 8 teams of highly skilled, ultra-competitive professional bakers will compete for 8 hours, 3 days in a row, in 3 categories: Bread includes making a variety of traditional baguettes, sandwich loaves, specialties of the country and worldwide specialties. Viennese Pastry gives teams the chance to work on a wide variety of international products and specific national products while using the techniques that highlight their unique expertise. Artistic Piece involves producing a composition that conveys the identity of each team’s country and requires enormous creativity and technical mastery. The Louis Lesaffre Cup is more than just a technical competition, however, it is test of the human spirit. Teamwork, stress management, self-control and physical and psychological endurance are essential in achieving the excellence for which the competition is renowned. To prepare for the contest, the candidates follow an often grueling training regime that is rather like preparing for the Olympics: practicing for long hours every week, sacrificing leisure activities and free time, learning to work as part of a team, rehearsing each operation over and over again and constantly improving their products so the results will be perfect on the day of the competition. Judging is done by a jury of baking professionals from outside the Americas to guarantee total objectivity and ensure that there are no professional or personal links between jury and participants. Jury members judge the products according to criteria such as weight and volume compliance, taste, appearance, originality, creativity, risk taking and time-spent. The two winning teams from North and South America will be awarded with the Louis Lesaffre Cup trophy and a spot at the Coupe du Monde de la Boulangerie, taking place at Europain in Paris, France.

Bakery, Events Europain, he Bread Bakers Guild of America, IBIE, Louis Lesaffre Cup

This year marked the 13th year for the Bakery China tradeshow, held annually in Shanghai. This year’s show, held 12 to 15 May, hosted 65,180 visitors and 914 exhibitors. It was the largest trade fair for bakers and confectioners in Asia. Held at the Shanghai New International Exhibition Center, the 70,000-sq-m exhibition floor featured packaging solutions, chilling and refrigeration technology and ovens and machinery for bread production.

The next edition of Bakery China will be held once again at the the Shanghai New International Exhibition Center , 11 to 14 May, 2011. There are plans to expand the exhibition hall to include a seventh hall in 2011.

Events

As Sweets & Snacks Expo continues in Chicago, the National Confectioners Association (NCA) predicts the leading new products trends:

Chocolate-Covered Everything – Manufacturers look for more and more treats to cover with chocolate. While local gourmands may seek out chocolate-covered bacon and mushrooms at their hometown confectioners, mainstream America will look for more classic items such as the crunchy, salted centre of m&m’s Pretzel Chocolate Candies from Mars Chocolate North America. Chocolate-Covered Pumpkin Peeps from Just Born are available in both milk and dark chocolate.

Up in the Air – Snacking practically takes flight as these light or aerated confections hit the shelves. The 3 Musketeers Truffle Crisp Bar from Mars Chocolate North America is a truffle on a airy crisp layer of meringue enrobed in chocolate. From the Wonka brand of Nestle Confections & Snack Divisions comes Whipped Wingers, an aerated gummy in flavours like watermelon and pineapple. Skinny Mini’s, the lightweight vegetable and potato stick snacks from Cornfields are about 30 per cent lower in fat than similar snacks.

Real Good – Natural and wholesome ingredients have not gone unnoticed by the confectionery and snack industry. Honey as an ingredient and as a flavour harkens back to the origins of sweetened confections, but seems as fresh and new as any innovation with Honey Bean, a Jelly Belly jelly bean infused with wildflower honey and new Honey Lovers, colourful heart-shaped fruit chews made with real honey offered by Gimbal’s Fine Candies. Wholesome, simple ingredients make up Get Movin’ snack crackers by Partners, a Tasty Choice Company. Nutorious nut confections are available in five different varieties and are all natural, low sodium, and GMO-free, and contain no trans fats or preservatives. Vegan Chocolate Truffles from Native Gardens boast a medley of benefits and are dairy-free, gluten-free, low sugar, low calorie and handcrafted.

The Galloping Gourmet – Asher’s Chocolates proves that the combination of sweet and salty is as popular as ever with its Vanilla Caramels with Sea Salt. Jelly Belly toasts many flavours of cocktails with Jelly Belly Cocktail Classics – mojito, peach bellini and more. Double-filled truffles from Madelaine Chocolate, Duets, fill milk chocolate truffles with flavour pairings including peanut butter and caramel and milk truffle and white truffle. Candy maker Wonka has introduced a line of whimsical confections called Wonka Exceptionals that includes the Domed Dark Chocolate Bar, a bed of dark chocolate topped with milk chocolate medallions; the Chocolate Waterfall Bar with a blend of white and milk chocolates and the Scrumdiddlyumptious Bar, featuring pieces of toffee and peanuts.

Fresh-N-Fruity – Bursting on the scene with fresh and powerful flavours are candies and gums such as American Licorice Company’s Grapevines and Jolly Rancher Awesome Twosome Chews from The Hershey Company that combine two flavours with two unique textures in each bite-size piece featuring watermelon surrounded by green apple and cherry filled with orange. Wrigley has brought out Extra Fruit Sensations Sweet Tropical gum, as well as Starburst Summer Fun Fruits in kiwi-banana, lemon-limeade, cherry splash and watermelon; and Skittles Fizzl’d Fruits in flavours like wild cherry and melon berry. Straight out of “Charlie and the Chocolate Factory” comes Stride Shift from Cadbury North America – a flavour-changing gum that starts off tasting like citrus or melon and shifts into mint.

Dark and Dreamy – Dark chocolate has been increasing in popularity for years and new product introductions have played a big part in the expansion of the category. This year look for Kit Kat Dark from The Hershey Company and Necco’s new Clark Bar Dark. Cote d’Or is showcasing a Pistache Noir dark chocolate bar and Dark Chocolate Cherry Raisinets are made from whole dried cherries,drenched in Nestlé dark chocolate.

Source:  Confectionery Production

Confectionery, Events Chicago, Expo, snacks, Sweets

From Milano to the world. The big cultural show of the world to see and taste. The Widest panorama of the cultural modern DESSERT event ever realized in the world.

During the UNIVERSAL EXPOSITION in MILANO on 2015, Each Country will present the creations of the newest chocolate cakes, ice creams, wine aperitifs and cocktails 5% created by Pastry Chefs, Barmen and Sommeliers of their cities and branded with city’s name.

Springle it around in your towns and countries. Let your favourite Pastry Chefs and barmen and Sommeliers participate to this unique event.

THE FIRST desserts and cocktails Branded with city’s name

World wide cultural event The branded new chocolate cakes and cocktails of The world. The Pastry Chefs are requested to create The first chocolate cakes of the THIRD CENTURY.

Branded with city’s name This event will take place from now till the UNIVERSAL FAIR in MILANO on 2015. Each Country’s Pavillon will present their exclusive pastry Master’s creations , and the new cocktails .

Events millenary cakes, universal expo of milano

The first edition of PACKOLOGY, the Italian manufacturers’oackaging trade show, wich will be a held from the 8th to the 11th of June 2010 in Itali, where Ferré & Consulting Group will be present.

The expo, limited to trade members, will be held every three years and is the result of a partnership between the Italian Packaging Machinery Manufacturers Association (UCIMA) and Rimini Fiera Spa.

PACKOLOGY will feature the industrial production of a system that in Italy puts a great accent on export; from its first edition, the show offers an appointment able to highlight technological and innovative excellence.

It is an event greatly wanted by the UCIMA, which represents almost all Italy´s world-leading Italian manufacturers, along with Rimini Fiera, owner of prestigious expo brands in the technology for the ceramic and brick inustries and in the woodworking machines sector. On one hand, therefore the leading trade association and on the other the third most important Italian expo centre.

PACKOLOGY will show: packaging machines, processing machines, packaging material, labelling, coding and marking technology, accessories and components, technology regarding logistics, trade press and publications. Trade members interested in process and packaging technologies running across all industrial sectors: food, beverage, chemical, cosmetic, pharmaceutical, health care products and consumer goods (no food), will be involved.

Close attention will be focussed on internationality among exhibitors and visitors, another distinctive element that will be featured at this first edition, to expand companies´ business horizons on foreign markets too. Tailor-made meetings between exhibitors and foreign buyers will be organized.

The expo showcase will also be complemented by a qualified program of conferences and workshops that will ensure all trade members in-depth discussions, updates and networking on the most topical issues, organized in collaboration with universities, institutes, magazines and experts from this sector.

The show will be held in the west wing of Rimini expo centre, eight halls with a gross area of 60,000 m².

Events Packology 2010

Take part in the first international meeting of the “wheat-flour-bread” cereal sector in France

The AEMIC (Association of former students of Schools of the Cereal Industry Trades) is organizing its 61st JTIC in partnership with IAOM Eurasia (International Association of Operative Millers) and the FFI (Flour Fortification Initiative) to create the biggest international event around the milling and cereal industries.

The event will take place in the Convention Centre in Reims, France,from 13th till 15th October 2010, in the heart of the Champagne region.

This event is an opportunity to gather the whole sector around a series of conferences (by INRA, ARVALIS Institut du végétal…). It also consists of an exhibition where suppliers of the cereal industry sectors can display their latest innovations. Special events and activities throughout the convention will help to create an atmosphere that is both friendly and conducive to business.

* 3000 French and foreign visitors, the majority of which are heads of companies and decision-makers of the cereal sector, are expected on these 3 days.

* 2500m² of exhibition and workshops are at your disposal to showcase your products and your services.

* Several sponsoring formulas will allow you to increase the visibility of your company and to optimize your participation.

Numerous exhibitors have already reserved their stand, apply now, places are limited!

For more information, do not hesitate to consult the participation file (click here) as well as their website www.jtic2010.eu which displays the exhibit plan updated in real time.

Events AEMIC, cereal industry, milling

Now held every two years, Europain, the international bakery and confectionery exhibition, will take place 6 to 10 March, 2010, in Paris, France. The show will be held at the Paris Nord Villepinte Exhibition Center in conjunction with the Intersuc exhibition (Sugar and Chocolate or Sucre et Chocolat) making the event an International Bakery, Pastry, Ice Cream, Chocolate & Confectionery Exhibition.

The 2008 show featured 80,000-sq-m (861,000-sq-ft) of exhibition space. More than 86,000 visitors from 133 countries attended the show, and 642 companies exhibited during the 5-day event. Organizers expect similar attendance at the 2010 show.

Exhibitors are arranged by sector throughout the four halls of the exhibition center. The sectors include traditional bakery, industrial bakery, pastry, Intersuc (sugar and chocolate), ice cream, La Rue des Escoles (featuring 25 training centers) and the shop. The show floor will be open from 0930 to 1830 (9:30 a.m. to 6:30 p.m.) each day.

An additional area of the exhibition floor space is reserved for the display of the Europain and Intersuc Innovation Award winners. These awards will honor the most innovative products and materials that fulfill at least one of the following criteria:

• Innovative nature.

• Originality favoring professional creativity.

• Technical performance relating to time savings for staff, better productivity and/or better safety.

• Compliance with demands of sustainable development.

The bakery sector of the trade fair will introduce a new competition at the 2010 event — Masters de la Boulangerie (Bakery Masters). Twenty-four entrants from 17 countries will compete in the Bread, Viennoiserie and Artistic Creation cateogories (8 individuals in each category). Following the competition, three world bakery champions will be recognized.

The show will also feature the Mondial des Arts Sucres (International Confectionery Arts Competition), in addition to the Coup de France des Escoles (French Schools Cup), which is designed to encourage young professionals in the bakery and patisserie fields.

For more information about exhibiting at or attending the 2010 Europain and Intersuc show, go to the show’s Web site at www.europain.com, call (+33) 0 1 40 16 44 48 or e-mail infos@europain.com

Bakery, Events bakery sector, Europain 2010, Intersuc

The Baking Industry Exhibition (BIE) is working with its exhibitors and an impressive list of market leading trade bodies and associations to demonstrate the latest innovations and technologies for the bakery and snacks sectors.

BIE will continue to focus on the whole range of production environments including volume production, craft baking, packaging and bake-off. A full range of technologies for processing and packaging, as well as ingredients and materials will be demonstrated.

The new ‘Craft Baker’s Shop’ will enable new and existing exhibitors to demonstrate a host of innovative and exciting new products to help independent bakers increase their retail offering. Bakers are increasingly trying to offer customers a wider range of products to increase their footfall and average spend. The ‘Shop’ is dedicated to retail products that can be sampled and the ideas taken back try in visitors’ own outlets.

After the success of the Bakery Live in 2008, it’s back to help improve bakers’ product ranges and profitability. A fully functioning bakery will be producing exciting new products as well as old favourites. Some of the nation’s best bakery demonstrators will be using the latest machines and raw materials from Europe’s foremost ingredient and equipment suppliers.

California Raisins are back with their Future Baker of the Year competition. The Live Event will take place on each of the 4 days of the show and is open to teams of 3 people working from colleges or companies that are working towards a recognised national bakery qualification.

And a series of Master Classes from inspirational bakers in the industry will be available every day at the BIE Theatre.

Exhibiting companies already include many of the leading suppliers to the sector,these include Benier UK, DCL Yeast, Double D Engineering, Kern, PFM, Raque Food Systems, Reiser, Rondo Doge, Britvic, Reynards, Pentagram and Tom Chandley, to name a few. And the list is growing quickly.

Daren Rose-Neale show manager, William Reed Business Media, which organises the exhibition, commented: “The recent success at IBA 2009 (International Trade Fair: World Market for Baking), Anuga, the international food fair, as well as UK events demonstrates the value of exhibitions to help companies recover from recessionary influences and improve profitability. BIE is well placed to continue the upward trend and showcase the very latest technology developments and market trends.” (389)

What they said about 2008:

Valsemollen: “The quality of visitor at BIE is exactly what we are after.”

British Bakels “We had 190 leads in the first three days of BIE.”

Source: Baking Industry Exhibition

Events Bakery, Baking Industry Exhibition, BIE, snacks