Archive for the ‘Events’ Category

Gelato to go and coffee around the clock

October 7th, 2017
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A new generation of ice cream makers are revolutionising the ice cream parlour

Though gelato is ever popular, traditional ice cream parlours are going out of fashion.
More than 90 % of gelato consumed in Germany is now industrially produced and in some cases boosted on the market by major advertising campaigns. Nevertheless, small ice cream parlours, some with only a few varieties, but freshly made from high quality natural ingredients, without colouring, additives or flavourings, are increasing their hold on the market. From 3 to 7 February 2018 the Gelatissimo trade fair in Stuttgart lets you gain a full picture of developments in the artisan ice cream business in recent years. The brand new 15,000 m² Paul Horn Hall (Hall 10) offers more space than ever before for ice cream.
Gelatissimo previews new trends set to change the gelato world – new favourites and original ice cream parlour interior designs. The ice cream parlour itself is in the midst of change, with the latest newcomer business concepts focusing on vintage style and take-aways offering only one ice cream to go and high quality coffee specialities, and enjoying increasing popularity in the process.

Small, but delish – the ice cream take-away

The longer season and rising overheads have resulted in a mushrooming of small ice cream parlours distinguished by artisan quality and creativity. Ice in a wafer or tub, classics like brittle nut sundaes, spaghetti ice cream or amarena cherry sundaes to go are the bestsellers in small ice cream parlours. No terrace with lots of waited-on tables, but an emphasis on cutting costs, smaller premises and self-service. Alongside this purist style, ice cream parlours are becoming increasingly original and the selection more unusual: exotic ice cream varieties, exclusive sorbets and the ice cream parlour’s own creations which depart from the norm. Ice cream lovers are tempted by unique varieties made of natural ingredients and complemented by decorative sauces to create perfectly balanced compositions: ice cream varieties with a savoury flavour, creations inspired by the cake making, exotic versions and fruit sorbets with local fruit are increasingly listed on the menu card. They are the ice cream parlour’s highlights, complementing the standard flavours. Traditional ice-cream sundaes are no longer served at the table either, but sold in stylish transparent bio-degradable containers as take-aways.

Ice cream & coffee: a successful duo

Italian-style coffee, cappuccino or espresso, has always been a standard in classic Italian ice cream parlours. In Germany a modern coffee culture has developed in recent years, resulting in a much wider selection. From latte macchiato or white coffee and American-style filter coffee to the latest trends like cold brew, the classic coffee shop repertoire is now also available in the ice cream parlour. And Italian flair is back in vogue, whether chatting over the counter with the barista, or in a take-away version for people with no time to linger. Against this current backdrop, Messe Stuttgart has set the tone with the “Stuttgart Coffee Summit” which coincides with the Gelatissimo trade fair and is being held for the 4th time already. The programme is packed with workshops, highlights, get-togethers and opportunities for professionals and interested visitors to mingle and exchange ideas. A lot of emphasis is placed on the Coffee Summit motto focusing on the coffee life cycle “from bean to cup”. All processing phases, from sorting and harvesting to roasting and grinding using innovative practical and elegant technology, is presented at the event. In Alfred Kärcher Hall (Hall 8) visitors await an outstanding coffee presentation thanks to the many exhibitors and programme events.

3rd edition of the Grand Prix
Ice cream makers keen to test their skill against the best in their trade in the Gelatissimo ice arena can register for the Grand Prix. This competition involves the preparation of three different ice cream varieties. This year creative interpretations of the following flavours are sought: Day 1 yoghurt, Day 2 raspberry and Day 3 a fantasy flavour. Each winner of the daily competition receives a wonderful Vespa as a prize. On Day 4 the winners compete against each other in a bid to make the best pistachio ice cream. A jury of five experts will track the creative process and then select the best pistachio ice cream. The entire Grand Prix will be broadcast with a live audience. For more details about the Gelatissimo Grand Prix and registration forms go to

About Gelatissimo:
Gelatissimo, the largest ice cream trade fair north of the Alps, aims to present the world of ice cream culture in all its diversity. Founded in 2008 it takes place every two years and is the German meeting place for artisan ice cream makers. Coinciding with Intergastra – one of the key European hospitality and hotel trade fairs and dedicated host – in 2016 the range of products exhibited in an area covering more than 100,000 square metres attracted around 1,300 exhibitors from home and abroad. And the next chapter of the success story is about to unfold: with the building of the new Paul Horn Hall (Hall 10) and 115,000 square metres at their disposal, as of 2018 the two trade fairs are now offered even more space for innovations and trends. The event therefore meets these high expectations, and regularly receives top marks from the exhibiting companies and specialist visitors alike. Handmade ice cream, coffee, beverages, kitchen technology and food, ambience, equipment and services – these are the themes on which the specialist visitors from Germany and abroad obtain information, and are encouraged to think outside the box. The gastronomic heart of Germany beats in the south-west where at the start of the year Gelatissimo and Intergastra showcase innovations and trends, and provide many opportunities for the exchange of expert opinions and ideas. For more details go to



Events, Ice Creams ,

Europain 2018 Promises to be the Biggest Ever

September 23rd, 2017
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Professionals from around the world will gather in France in February of 2018 for one of the most exceptional events in the bakery, pastry, and chocolate-making industry.

Europain 2018, taking place February 3-6, 2018 at Paris-Nord Villepinte in France, will look to address all the latest themes in all trades of the industry. Over the four-day period, attendees will experience a one-of-a-kind exhibition featuring nearly 700 exhibitors and brands over a 47,650 square-meter exhibition area.

Additionally, the Europain Forum will feature four days of exchanges and talks from qualified professionals from around the world. Conferences, interviews, and roundtables will cover the three main themes of the show: managing, manufacturing, and selling. Topics discussed at the forum will include new business moments in bakery, new models to create your bakery shop, new recipes with ancient wheat, how to manage allergens and diets in bakery or pastry, the ideal lab, and much more.

The Baker’s Lab is a life-sized bakehouse outfitted by exhibitors and partners that will feature a selection of innovative appliances and equipment. It will enable bakers to see in one location all the innovations presented at the show. Demonstrators will display techniques and creative ideas that attendees can use to boost their own production.

Exceptional contests will also take place at Europain 2018. Bringing together established and rising talents, the Masters contest is a series of competitions that include: Coupe Louis Lesaffre, Coupe du Monde de la Boulangerie, and Masters de la Boulangerie.

The United States will be represented by two bakers at the prestigious 2018 Masters de la Boulangerie competition: Jeffrey DeLeon and Jacob Baggentstos. The three-day competition pits 18 bakers from around the world for an elite showcase of baking expertise, challenging their creativity, innovation, and technical prowess. The candidates will be competing in one of three specialties: Nutritional Bread Making, Gourmet Baking, and Artistic Bread Making.

Excitement is already building for the event. Bakery professionals who have attended past Europain events have seen for themselves the extent of its coverage.

“I’ve been to two Europain events, 2012 and 2016, and both times it was an exciting and astonishing experience . . . I encourage anyone connected to the baking industry to come to Europain. It offers something for everyone,” says Bread Bakers Guild of America’s Laverne Mau Dicker.



Bakery, Events

World Bread Congress to be “baked” in Merida

August 26th, 2017
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In October, the 77th edition of the World Bread Congress will be “baked” in Merida (Mexico), an event that will bring together leaders of associations from the four continents, as well as bakers, suppliers and owners of those businesses around the world.

The national leadership of the National Chamber of the Bakery Industry (Canainpa) reported that in conjunction with the government of Yucatan and the International Bakery and Pastry Union, they are organizing this meeting that will be held for the second time in Mexico since 2004, when it was held in Acapulco, Guerrero.

The event to be held in October 2-7 aims to jointly address the strategies to face the new challenges in the international market and the globalized world, as well as exchange experiences, innovations and reflections on the challenges for this industry with a Long-range vision.

The Canainpa emphasized that bread is the most complete food product and that Mexico has a long tradition in this field, because it is the country that has the most variety in the world, since it has been able to adapt and adopt creations from other nations.

“78 percent of the industry in the Republic is artisanal and the sector represents the third force generating employment, more than 200 congressmen from 50 countries are expected to attend, including Sweden, Germany, Spain, Ireland, Switzerland, France, Taiwan , Italy, Argentina,” said the corporate body.



Bakery, Events

Sigep 2018 is coming

August 12th, 2017
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Sigep 20-24 January 2018

39th International Exhibition dedicated to Artisan Gelato, Confectionery, Pastry and Bakery production and the Coffee sector

The event confirms its undisputed international leadership as trade fair for professional operators all over the world in the artisan gelato, pastry and baking sectors, together with that of coffee.
An extraordinary showcase of everything new and trendy in the 4 supply chains. On show will be raw materials and ingredients through to plants and equipment, furnishings and services.

Sigep was launched on the suggestion of Italian gelato maker members of artisan associations, who wanted an expo to support their activity. Its story is characterized by an increasing success that began with its inauguration, on January 17th 1980.

Today, more than ever, the secret of the very high calibre of the side events is their organization, which involves all-round proactive collaboration by the most important associations of the various sectors’ artisans.

The idea of staging a busy program of spectacular events alongside the expo area was a winner right from the start


International relations are ensured by a network of collaborators in forty countries. To bring supply and demand together in the most efficient manner, the project Top Buyers from Five Continents has been operating for years, enabling exhibitors and foreign buyers to schedule their agenda of meetings to be held at the expo.


International contests, technical demos, seminars and conferences are an integral part of what SIGEP has to offer and are perfect opportunities for communication and exchange between companies, trade members, media and trade associations representing the entire production chains and the sector’s opinion leaders.
A series of contests staged during Sigep and around the world during the year ensure that artisan gelato is a key player in every season and at all latitudes: The Gelato World Cup, the selections of the teams held in each continent, the Gelato World Tour.

Last, but not least, since 2014 there is also the platform, useful for opening gelato parlours all over the world; since 2015 Sigep is collaborating on the prestigious project for the certification of Italian Gelato parlours abroad, with the patronage of the Ministry of Foreign Affairs.


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Sweets & Snacks Expo seeks speakers for 2018 event

August 12th, 2017
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The National Confectioners Association is now accepting speaker proposals for its 2018 Sweets & Snacks Expo. Set to occur from May 22-21, 2018, at the McCormick Place in Chicago, the Sweets & Snacks Expo will feature more than 18,000 registrants and more than 800 exhibitors.
Potential speakers may pick from the following list of topics:
  • E-commerce sales and shopper behavior
  • C.P.G. packaging, specifically new technologies
  • Multi-cultural snacking behavior
  • Innovative merchandising solutions
  • The secrets of success with Lidl, Aldi and other emerging retailers
  • Social marketing trends: What’s after the obvious?
  • Seasonal collaboration best practices
  • Channel perspective: Winners and losers
  • Balancing the wants and needs of the shopper at checkout
  • Private label facts and myths
  • Other topics relevant to confections, snacks, snacking and specialty products sales
Selected speakers will be given complimentary admission to the Sweets and Snacks Expo along with other benefits. A select number of speakers may also be offered the opportunity to conduct a more comprehensive review of the material following the expo in a webinar during the summer of 2018.
Proposals are due by Sept 15. To submit a proposal, visit


Assembly of Extraordinary Bakers brings together a world of innovative product ideas

June 17th, 2017
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They came from faraway lands like Senegal and Switzerland to share their favorite breads and pastries that are typical to the region they live. Haif Hakim from Senegal made pain de mie with moringa, a nutrient-rich green powder extracted from the African Moringa tree. Deborah Ott from France crafted a colorful mandarin and raspberry feuilleté, using croissant dough. François Brandt from Netherlands presented brioche vendéenne’ with lime and raspberry filling, as well as beer bread made with a Chicago beer and oven-roasted potatoes.
The setting was Kendall College in Chicago, and the April 22-23 gathering was the inaugural event of the Intergalactic Bakers Federation (IBF), co-founded by Pierre Zimmerman, owner of La Fournette Bakery & Cafe in Chicago, and Solveig Tofte, founder and head baker at Sun Street Breads in Minneapolis.
Eight bakers from around the world participated in highly intensive product demonstrations at the event billed as the Assembly of Extraordinary Bakers. They delivered a smorgasbord of new ideas that bakers can bring home to their own shops.
“It is beneficial to bring a level of complexity to your products — to excite your customers,” says Zimmerman. “In my opinion, I am very open to (nontraditional) products.”
Bakers donated their time and travel to attend the event, which proved to be a highly successful exchange of ideas and product innovation.
“We are a benevolent organization seeking to bring bakers together to do good work, share knowledge, and have a little fun along the way,” the IBF founders share. “Our plans for 2017 and 2018 include this assembly in Chicago, a program with After School Matters (also in Chicago), and a partnership with the American Refugee Committee to coordinate job-training trips to refugee camps in Asia and Africa.”
Representing the United States at the Assembly of Extraordinary Bakers were Jory Downer, who is the second of three generations running Bennison’s in Evanston, Illinois and a winning member of the Coupe du Monde de la Boulangerie in 2005, and Nicky Giusto, a fourth-generation miller and baker at Central Milling in Petaluma, California, and a member of the 2016 Team USA at the Coupe du Monde de la Boulangerie.
Downer demonstrated a variety of techniques and skills in the making of chocolate babka, rugelach, lemon florentine croissant, and hand-cut cake donuts. When frying donuts, for instance, he suggested the importance of slowly lowering the donuts into the frying grease and not flipping the dough pieces in the oil. “If they turn over, the grease is too deep,” he says. In another demonstration with laminated dough, Downer shared a valuable tip when laminating the dough with butter. When incorporating the butter, “to me, it’s a greater sin to have butter with no dough then dough with no butter.”
Giusto presented purple piñon bread (made with purple barley, mesquite, and pine nut), in addition to whole grain cornbread, Moroccan spiced flatbread, apricot Khorasan bread, and Vollkorn Dinkelbröt.
“From this long autolyse, basically we have some development in the dough. It’s come together quite a bit, and we also have a lot of activity,” Giusto explained to the crowd during one demonstration. “At first I’m going to incorporate a small amount of yeast into the dough and then I’m going to stir in the salt in the water, just enough to dissolve the salt. I’m not mixing this a lot, and I want to make sure the salt is incorporated well.”
Ott, who won a gold medal at the IBA Cup 2009 ( Bread Bakers European Cup) and a bronze medalist at the 2016 Coupe du Monde de la Boulangerie, made a variety of pastries including a “crispy/fondant” apple-rhubarb Danish, a traditional bread with Flax Seeds, and a lemon cookie called Bredele d’Alsace.
In making “flower” macarons, she also demonstrated a near flawless approach to making a white chocolate cream filling, using heavy cream, white chocolate and cornstarch. First boil the cream, and melt the white chocolate and reserve. Then mix half of the hot cream into the cornstarch, and strain back into the remaining hot cream and cook over low heat for 2 minutes, stirring constantly. Add the white chocolate and cook for another 2 minutes on medium heat, stirring constantly. Refrigerate for 2 hours and then beat with a whip for a smooth and creamy consistency.
“What is very important in the macaron,” Zimmerman says of the classic French dessert, “is the first bite is the key. The classic shell is meringue, which is very neutral. So there has to be a real explosion of flavor because there are only two bites. The key is to lower the sugar in the macaron filling, so the filling is not too sweet.”
Other presenters made the following:
François Brandt, Netherlands
Founder and instructor at the Bakery Institute in Zaandam, winner of the Masters de la Boulangerie 2010, jury member at the Louis Lesaffre Cup 2015, and member of the Elite de la Boulangerie Internationale.
  • Brioche vendéenne with lime and raspberry filling
  • Beer bread made with a Chicago beer and Oven Roasted Potatoes
  • Speculos Cookies
  • ‘Fries Suiker Brood’ (an enriched bread with sugar nibs and cinnamon)
Haif Hakim, Senegal
Owner of Patisserie aux Fins Palais in Dakar, coach for Senegal at the Coupe du Monde de la Boulangerie 2012, and jury member at the Louis Lesaffre Cup 2015 and the Coupe du Monde de la Boulangerie 2016, as well as member of the Elite de la Boulangerie Internationale.
  • Sourdough bread with sesame seeds and artisan cheese
  • Savory muffin with a thyme filling
  • Moringa bread
  • Thyme crackers for appetizers
Francois Wolfisberg, Switzerland
Second generation owner of Boulangerie-Patisserie Wolfisberg in Geneva, and president of the Richemont Club Switzerland, as well as jury member at the Louis Lesaffre Cup 2015 and the Coupe du Monde de la Boulangerie in 2016. Member of the Elite de la Boulangerie Internationale.
  • Saint-Gallois Bread
  • World-famous “Animal Breads” made of a country dough
  • Braided Brioche
Pablo Carmona Valverde, Costa Rica
Candidate at the Louis Lesaffre Cup 2015 who works at his family’s bakery, Villapastel in San Jose.
  • Several decorative doughs to build an artistic showpiece throughout the weekend
  • Created an Intergalactic Bakers Federation sculpture incorporating elements from each of our presenters’ countries, and will demonstrate different techniques for components and assembly
As a special guest to the Chicago event, the IBF invited Syrian immigrant Molhem Tayara, who lives in Kalamazoo, Michigan, where he works at The Victorian Bakery. Maria Brennan, co-owner of The Victorian Bakery in Kalamazoo, who also attended the event, first met Tayara a year ago after being introduced by a neighbor who works for the immigrant center in Michigan.
Tayara, who is just 21 years old, started making Fatayer at Victorian Bakery starting in October 2016, and now works at the bakery every Saturday, in addition to going to school and working evenings at a restaurant. Fatayer is a fast food well known in the Middle East.
In Chicago, he presented two savory pastries: Fatayer (filled with spinach and cheese), and Zatayer (a flat pastry topped with herbs).
“I start baking when I was 16 years old in Syria,” says Tayara, who lives in Kalamazoo with his parents and four brothers. “Our family moved to Jordan, and I worked for Syrian bakeries there. I put in my mind that I wanted to learn. I usually make dough with meat on it. I like special meats and cooking with vegetables.”
“We’ve been very fortunate because people in Kalamazoo have been amazing,” Brennan says. “They are so welcoming to Molhem and his family. It is such an honor to be invited to work with these bakers (at the Chicago event). The bakers here are so generous with their time. It’s such an incredible opportunity that he got here today.”
Tayara said he greatly enjoyed the experience of working with some of the world’s greatest bakers. “I learned a lot from other bakers, from different countries. Someday, I hope to open a good Syrian bakery in America.”
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Bakery, Events

IBIE among fastest-growing trade shows

June 17th, 2017
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Building on the record-breaking success of its 2016 event, the International Baking Industry Exposition (IBIE), commonly known as the Baking Expo and North America’s largest baking industry event, was honored by Trade Show Executive (TSE) as one of the Fastest-Growing Shows in the publication’s Fastest 50 Awards.
IBIE 2016, held at the Las Vegas Convention Center, was the largest show in terms of show floor and exhibitors in IBIE’s history, with more than 1,000 exhibitors, up 28 percent from 2013, covering more than 700,000 square feet of exhibit space. Attendance in 2016 increased by 9 percent compared to 2013, with approximately 23,000 registered attendees from more than 100 countries looking for the latest ingredient, equipment, technology, packaging and supply solutions.

IBIE’s leadership provided an update on planning for its 2019 event, to be held once again at the Las Vegas Convention Center in September, and announced its new committee, dedicated to raising the bar. Leading the IBIE committee is new IBIE chair, Joseph Turano, president of the Turano Baking Co. Turano holds a bachelor’s degree from Cornell University and M.B.A. from the University of Chicago. He has been president of Turano Baking Co. since 2013.

“It’s an honor to serve as chair of IBIE 2019 with our committee focused on maintaining the record-breaking momentum from 2016,” said Turano. “It’s our goal to deliver continued value for exhibitors and attendees alike in 2019 and create a destination where everyone in baking wants to be. Thanks and credit go to past chair Mike Cornelis for setting us up with a successful platform on which to build for 2019. Planning is already well-advanced for the next event, with the committee working aggressively to spotlight innovation, networking and ideas with expanded offerings.”

“Joe is steering the committee at an exciting time for IBIE,” said outgoing IBIE chair Michael J. Cornelis. “He brings vast experience to the table and we can expect great things for IBIE 2019 as the committee builds on the growth we saw in 2016.”

In addition to naming Turano as chair, the following executives were elected to IBIE officer positions: Dennis Gunnell, vice-president, sales and marketing, Formost Fuji Corp., who will step up as the IBIE vice-chair, and Dave Watson, vice-president, engineering, Campbell Soup Co./Pepperidge Farm, who will rise within the committee as the IBIE secretary and treasurer.

The committee also welcomed two new members: Timothy Ramsey, vice-president, Hearthside Food Solutions LLC, and Dale J. “D.J.” LeCrone, CEO and owner, LeMatic, Inc. Ramsey, the committee’s representative from the American Bakers Association, has spent his entire career serving the food and beverage industry at global companies including Quaker Oats and PepsiCo. LeCrone, BEMA’s representative, has significant experience in the baking industry spanning more than four decades, and previously served on the board and committees for BEMA, the American Bakers Association and the American Society of Baking.

IBIE announced that two committee members have completed their terms: Richard Hoskins of Colborne Foodbotics and Howard R. Alton III, Esq., of Pan-O-Gold Baking Company. The committee thanks them for their generous service and dedication to the growth of the event.

Returning IBIE Committee members include: Andrea Henderson, vice-president, Rondo Inc.; Fred Springer, president, Burford Corp.; Jorge Zarate, global operation and engineering senior vice-president, Grupo Bimbo; Michael J. Cornelis, vice president, American Pan – A Bundy Baking Solution; and Robert Benton, senior vice-president and chief manufacturing officer, Flowers Foods.

For more information about IBIE, visit:



Bakery and Snacks Highlights at ProFood Tech

April 15th, 2017
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ProFood Tech set new records this April 4-6, with 6,500 trade professionals in attendance. About 447 national and international exhibitors from 16 countries presented their service portfolios in Chicago, USA.

ProFood Tech represents all segments of food and beverage technology, including the bakery and snacks segment, and is tailored to meet the needs of the NAFTA market.

Many North American exhibitors, as well as US subsidiaries of international companies presented their service portfolios and reported good business deals and discussions.

Companies as GEA, DuPont Nutrition & Health, Heat and Control, Ingredion, Key Technology, Rexnord Corporation, Tomra or Urschel Laboratories presented their products and innovations.

Supporting Programs

The extensive and diverse supporting programs, organized by the IDFA, offered lectures of relevance for the industry and a platform for business contacts and exchanging ideas. The ProFood Tech Learning Hub presented interactive sessions revolving around the themes of innovation and regulation. The presentation on trends in the food industry for 2017 and beyond, by Innova Market Insights, was very well attended, the organizer reports.

Themes approached by speakers at the conference included: “A Recipe for Success: Food Labeling Solutions”, “Breakout Innovations in Packaging and Technology”, “Essential Ingredients for Building Stronger Consumer Relationships: Trends and Trust”, “Food Safety Modernization Act Implementation: Preventive Controls Enforcement – Late Breaking News” and “What Consumers Really Eat” .

Koelnmesse, the Association for Packaging and Processing Technologies (PMMI), and the International Dairy Foods Association (IDFA) jointly organized ProFood Tech.

The next edition of the trade show will take place from March 26-28, 2019.

Charles D. Yuska, the president and CEO, PMMI, producer of the PACK EXPO portfolio of trade shows, says: “ProFood Tech reaffirmed our belief that North America needed a comprehensive processing event. It was developed with massive support across market segments giving us a true pulse of the industry. Together we developed a one-of-a-kind show exclusively catering to the processing industry.”

Source: World Bakers



ISM in Cologne confirms its exceptional international position

February 11th, 2017
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  • Sweets and snacks in high demand by the trade ISM in Cologne well attended again: Almost 38,000 trade visitors from over 140 countries
  • Top buyers from Germany and abroad in Cologne, the specialised trade was also well represented
  • Something for all tastes: Innovations and traditions are both equally important in the sweets and snacks sector

After four exhibition days, the 47th ISM in Cologne closed on a very good result. Once again almost 38,000 trade buyers from over 140 countries were registered.

The exhibitors were thoroughly convinced by the excellent quality of the visitors. Once again this year, decision makers from all trade channels made use of the world’s largest trade fair for sweets and snacks to go about their comprehensive business activities. 1,649 exhibitors from 68 countries exhibited at ISM 2017. “ISM once again confirmed its international position as a global platform for the sweets trade. Furthermore, we were able to further reinforce our position with a slight growth in the number of exhibitors,” commented Katharina C. Hamma, Chief Operating Officer, Koelnmesse GmbH. “ISM is the central hub for the national and international business,” confirmed Bastian Fassin, Chairman of the International Sweets and Biscuits Fair Task Force (ASIM).”The exports are not only of great significance for the German industry. The entire sweets and snacks business has an international alignment.” Hence, the consequences of the Brexit and possible trade restrictions by the USA were a major topic of conversation at the trade fair.

The exhibitors of the 47th ISM also placed their bets on new products and marketing ideas this year. Instead of one overriding trend, many individual tendencies that were aimed at different target groups were recognisable. “Something for all tastes” is the motto of the flexible and innovative industry that relies above all on one aspect: Enjoy ment and taste. This is why sugar reduced, vegan or vegetarian sweets, bakery products and snacks primarily have to also please the taste buds of the consumers, as various surveys underlined.

As always, the buyers proved to be very open to new approaches. Since a large majority of the trade visitors are decision makers within the companies, numerous negotiations were successfully transacted on site, a good follow up business is also expected in many cases. Large trading companies from Germany and other European countries were represented as well as buyers from North America, the Near East and South America. A high number of visitors from the specialised trade, which is
important for many suppliers of specialities, were also welcomed in Cologne.

Fundamentally, the share of foreign visitors remained constant at around 67 percent. ISM registered significant growth in the number of visitors from Japan, India, Pakistan and the Baltic region. Due to the Chinese New Year celebrations, ISM recorded a decline in the number of visitors from China. Less visitors were also registered from Great Britain and Turkey.

The ISM Award was conferred for the fourth time. The award winner is Gota Morinaga, Representative Director, Representative Chairman, Morinaga Co. Ltd., Japan. The international prize of the world’s largest and most important trade fair for sweets and snacks pays tribute to exceptional services to the sweets and snacks industry. The award winners of the past years were Herman Goelitz Rowland Sr. (Jelly Belly Candy Company, USA), Felix Richterich (Ricola AG, Switzerland) and James N. Walker, (Walkers Shortbread, Great Britain).

At its new location in Hall 2.2, the “New Product Showcase”, which has established itself at ISM since 2010, was once again strongly frequented. The following three products were voted the top three innovations of this year’s ISM by the visitors:
1. Bad Luck Cookies by Pechkeks GmbH,

2. Organic Veggie Box by my ChipsBox GmbH and
3. Pralibel Dômes by Pralibel NV.Furthermore, the ISM Packaging Award powered by ProSweets Cologne was also conferred for the first time. The prize winner is the Barbecue Marshmallow Grill Bag by tri d’Aix GmbH.With an attendance of 17,000 trade visitors from over 100 countries, ProSweets Cologne the international supplier fair for the sweets and snacks industry which is held parallel to ISM, also confirmed its significance as an important information, order and networking platform for the entire industry.Together with ProSweets Cologne, ISM covers the entire value chain of sweets production and sales at the same time and place – a worldwide unique constellation.

ISM organisers are Koelnmesse and its industry sponsor, the International Sweets and Biscuits Fair (AISM) task force.

The ISM 2017 in figures:
1,647 suppliers from 68 countries, 86 percent of whom came from abroad, exhibited at ISM 2017 on exhibition space covering 110,000 m². These included 226 exhibitors and 10 additionally represented companies from Germany as well as 1,400 exhibitors and 11 additionally represented companies from abroad. Almost 38,000 trade visitors from over 140 countries attended ISM 2017, the foreign share was 67 percent.

The 48th ISM is scheduled to take place from 28 to 31 January 2018.


Gluten-free pasties in spotlight at competition

February 11th, 2017
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Gluten-free bakers will be rising to the challenge in a new section of the World Pasty Championships at the Eden Project in Cornwall, England, on March 4.
For the first time amateur pasty-makers can enter a gluten-free category in the global competition supported by the Cornish Pasty Association.

It is thought that this is the first gluten-free pastry baking competition of its kind.

Other categories of the World Pasty Championships include professional, company, amateur and junior for both traditional Cornish and non-Cornish pasties.

Gluten is a protein in wheat, rye and barley and found in flour-based food such as breads, pastries, pasta, cereals, cakes and biscuits.

The charity Coeliac UK estimates one in 100 people in the U.K. have coeliac disease which gives them an adverse reaction to gluten.

Now the World Pasty Championships is raising awareness of the need for more gluten-free alternatives to be made available by introducing this special new class.

The gluten-free category has been sponsored by Lisa Hackett from the bakery Let Them Eat, based in Saltash, Cornwall, which is offering the winner a chance for their prize pasty to be developed into a commercial product.

Hackett, who will lead a workshop on how to make a gluten-free pasty at the event, said: “It is really good that the World Pasty Championships is raising awareness of the fact that lots of people do suffer from food allergies but that there are alternatives out there.

“So many people come to Cornwall and just want to eat a pasty but can’t because they have a food allergy.

“This is about embracing gluten-free baking so that everyone – whether you are gluten-intolerant or not – can enjoy a pasty.

“And we’ll help the winner develop their gluten-free category into a product suitable for retail which could be sold around the country.”

Among the tips Hackett will be sharing include using gluten-free buckwheat, sorghum or millet flour, making the pasty 24 hours prior to making the pasty to allow time for the starches to activate, and using greaseproof paper to keep the pasty intact before folding and crimping.

Sarah Sleet, chief executive of Coeliac UK, which is supporting the gluten-free class of the World Pastry Championships, said: “The Cornish pasty is one of the great British foods you can eat anytime, any place but was off the menu for the one in 100 people with coeliac disease who must eat gluten-free no matter what.

“But now we’ve got innovative bakers who are filling the gap and it’s brilliant that this new category in the World Pasty Championships puts the gluten-free pasty on the world stage where it belongs.”

Tony Trenerry, Eden’s head chef, said: “We’re really excited to have Lisa and Coeliac UK’s support in introducing a gluten-free category into the World Pasty Championships for the first time, recognising people’s different dietary requirements.

“Gluten-free baking involves special expertise because the pastry doesn’t have as much elasticity and springiness as gluten-based pastry has so we’re looking for pasty makers to really show off their baking skills.

“All our usual categories are returning as well, so whether you’re an amateur or professional pasty maker who makes Cornish pasties or those with other fillings, there’s a class for you at the World Pasty Championships.”

Gluten-free pasties will be available to buy at the World Pasty Championships.

For all World Pasty Championships rules and entry details go to

See full details of ticket prices on


Bakery, Events