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Fi Europe 2017 Innovation Awards: The Winners

December 16th, 2017

The world’s largest food and beverage ingredients show announces the winners of its coveted Innovation Awards for 2017. A true barometer of food and beverage trends, the Fi Europe Innovation Awards honour research teams and product developers for their outstanding innovations and invaluable contributions to the industry. Mirroring the market, protein solutions featured high on the winners’ podium this year. More hotly contested than ever before, the 2017 Awards were presented at a festive ceremony on 28 November at Messe Frankfurt, Germany. There were ten Fi Europe Innovation Awards categories, plus two Start-up Innovation Challenge categories. A total of 17 companies were shortlisted in the Fi Europe Innovation Awards and a further 10 in the Start-up Innovation Challenge.

The winners of the Fi Europe Innovation Awards 2017 are as follows:

The Sustainability Champion Award went to pioneering oils producer IOI Loders Croklaan for its sustainable and transparent supply chain strategy for palm oil.

The Organic Champion Award was won by herba ingredients, an allergen-free producer of organic rice flour for baby food that is fully traceable, from cultivation to final ingredient.

The Future of Nutrition Award (the only category open to non-Fi Europe exhibitors) was presented to Alberts for its Automated Smoothie Machine, Europe’s first fresh smoothie vending machine – now in use at Carrefour outlets in Belgium.

The Clean Label & Natural Innovation Award went to Ingredion, who convinced the jury with its clean label-compatible functional rice flour for use in soups, sauces and ready meals.

Winner of the Life Stages Innovation Award was Novozymes, a leader in biological solutions, for its Formea milk proteins – a promising ingredient for infant formulas with a reduced risk of allergic reactions.

The Performance Nutrition Innovation Award went to ARLA Food Ingredients for its taste-neutral whey protein isolate for use in protein-enriched sports drinks that are as crystal-clear as water.

The Growth Categories Innovation Award was won by ERIE Foods International for its low-fat milk protein crisps. Containing 90 percent protein, these can be consumed as they are or used as an ingredient in bars and breakfast cereals.

The Reduction & Reformulation Innovation Award went to DSM for an innovative cheese culture that makes it possible to reduce the fat content of cheese by up to 30 percent and still maintain the texture and mouthfeel of full fat cheese.

For the Expo FoodTec Innovation Award there was no winner, but the company Handary received a high commendation for its biodegradable antimycotic protective film that prevents mould growth in solid, packaged food.

Start-up Innovation Challenge winners

The Best Innovation Award went to Chromologics, a biotech company spun out from the Technical University of Denmark in July this year. Its first product is ChromoRed, a water-soluble, natural red pigment produced from a proprietary non-GMO fungal strain.

The Best Natural Ingredient Award was won by Swiss start-up Alver for Golden Chlorella , a protein-rich, nutrient-dense sustainable micro-algae.

Richard Joyce, Fi Europe Brand Director, and Awards Jury chairman Peter Wennstöm of The Healthy Marketing Team led the celebrations and presented the awards.

Commending the winners for their achievements and successes, Richard Joyce said: “The theme of Fi Europe 2017 is ‘Thought Leadership’, and reflecting this, our Awards winners are concrete proof of how those who are experts in their fields can push boundaries and pave the way for the development of solutions that satisfy consumer demands and drive new trends.”

Peter Wennstöm added his congratulations, saying: “The jury was thoroughly impressed by the diverse ways in which companies are mastering current challenges and trends, such as with all natural and plant-based solutions. The high calibre of the entries as well as the jury members, who had expertise in every field of the industry, are both proof of the quality of the Fi Europe Awards.”

Source:  sweetvision.de

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Final report Anuga 2017

October 28th, 2017
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Record fair closes on an excellent result: Around 165,000 trade visitors from 198 countries

Export and innovations are the growth drivers of the worldwide food industry

The 34th Anuga was the best trade fair in a long time for many of the exhibitors. More than 7,400 companies from 107 countries, a new record, presented products from all over the world and all categories over the course of five days. Around 165,000 trade visitors from 198 countries took advantage of this unique offer for sourcing, information and ordering at top level. “Anuga is the world’s biggest and most important business platform for the international food industry,” Gerald Böse, President and Chief Executive Officer of Koelnmesse, commented towards the end of the event. “The trade fair brings the global supply and demand together very precisely. With its clear concept and focus on relevant themes, it is a reliable marketplace for the global food world for customers from Germany and abroad.” In addition to the high level of internationality, which characterised the picture of the trade fair on all days, the quality of the visitors was once again outstanding. For example, Executive Directors and top buyers from leading global trading companies were registered. The out-of-home market was also represented by international teams in Cologne as well as decision-makers from the major online trading companies. The trade fair was opened by the NRW Minister, Christina Schule Föcking. The honorary guest at the opening was the Indian Minister for the Food Processing Industries, I.E. Smt. Harsimrat Kaur Badal. India was the partner country of Anuga 2017.

“Once again we have experienced a record-setting Anuga,” remarked Friedhelm Dornseifer, President of the German Association of the German Retail Grocery Trade (BVLH). “The high interest from the international food industry proves that the trade fair is a must-attend event in the diaries of the food manufacturers and buyers. Anyone, who wants to get a picture of how the world will eat and drink today and in the future, has come to the right place at Anuga every time. Besides the presentation of innovative products, the latest trends in trading with food were also the key focus of the trade fair. And these are digital. The customers will become more and more increasingly omnishoppers. They expect a networked buying experience, where the bricks-and-mortar trade, online media and the usage of mobile device all merge into one. But the digitalisation is not going to lead to the end of the supermarket. The consumers will continue to visit the shops to buy foodstuffs using all of their senses. Each technological advance that supports the retail trade in providing its customers with the corresponding offers is very welcome.”

The Chairman, Dr. Wolfgang Ingold, summed it up for the Federation of German Food and Drink Industries (BVE): “Today, growth in the food industry is only possible through exports. Every third Euro is already now earned abroad. As the world’s largest and most important trade fair for food and beverages, Anuga is thus also the biggest and most important platform for the export business of the German food industry. The German food manufacturers were once again this year able to impressively demonstrate that they have plenty more to offer than enjoyment – they are namely also the leaders in terms of quality, safety and diversity! That is also the reason why our food industry is among the TOP 3 export nations with a turnover of Euro 56.7 billion in the export business. Innovations play a central role in retaining this leading position. We are more innovative than any other branch of industry: Every year over 40,000 new products are introduced onto the market in Germany alone. Hence, Anuga is also the global leading trade fair of innovations.”

“Anuga demonstrated anew in the year 2017 its huge relevance, appeal and charisma for our entire industry,” emphasised Guido Zöllick, President of the German Association, DEHOGA. “Over the course of five fully-packed trade fair days, it was the unique source of inspiration for F&B trends, new products and forward-looking technologies for food professionals from all over the globe.”

They were all there: The registration data of Anuga shows that the entire trade was present in Cologne, both from Germany and abroad. They included Aeon, Ahold, AlbertHeijn, Aldi, Auchan, Carrefour, Coop, Costco, dm, Edeka, Globus, Hofer, Jumbo, Kroger, Metro, Migros, Müller, Norma, Rewe, Rossmann, Sainsbury, Sams Club, Schwarz Group, Sobeys, Spar, Target, Tesco and Walmart. Amazon and JD.com were present from the online trade. Furthermore, buyers from numerous specialised online platforms were also among the visitors of Anuga. Important importers and international wholesalers also travelled to Cologne to attend the trade fair.

Important buyer groups from the out-of-home market (food service, communal catering, system gastronomy companies) were also welcomed at Anuga, among others Autobahn Tank & Rast GmbH, CHEFS CULINAR, Gourmet International, Ikea, LSG (Supply Chain Sarl), Sysco (USA), SPCgroup (Korea), Transgourmet and YORMA’S AG.

Furthermore, it became evident again at Anuga that the trade fair is an indispensable sourcing platform: Many exhibitors were able to address their customers from the processing industry directly and conclude important contract transactions.

“This response shows that business is done in Cologne, what’s more across all channels, from the classic trade, to the various categories of the out-of-home market. And that at top and also international level,” stated Katharina C. Hamma, Chief Operating Officer of Koelnmesse.

The share of foreign participants was high both among the exhibitors (90% foreign exhibitors) as well as among the visitors. The foreign share of visitors increased up to 75 percent (2015: 68 percent). “The growing number of buyers from abroad is clearly noticeable from the increased number of visitors,” explained Katharina C. Hamma. As usual the attendance from the EU countries and Switzerland was high. An increase in the number of visitors was particularly recorded from Italy, Spain, France and the Netherlands. More visitors also attended from the USA and Canada. The attendance from China, Japan and the partner country, India, was also very good. More visitors were counted from South Ameria too, especially from Brazil, Peru and Uruguay. There was also an increase in the number of visitors from the Near East and states of North Africa, i.e. from Iran, the United Arab Emirates, Morocco and Tunisia. More people visited Anuga from South Africa as well this year.

The export-oriented food industry was thus able to reach an international and first-class trade audience at Anuga. The innovations, which as always were a key focus of Anuga, contributed towards providing the industry with new impulses and ideas. These trend themes included food and beverages that are rich in protein, new products on the theme “superfoods” and numerous new ready-to-go/ready-to-eat ideas. Sustainable concepts as well as organic products were still high in demand, vegetarian and vegan themes were also a major focus. Alternative sources of protein like insects were a theme of intense discussion among the media.

Anuga in figures:
7,405 companies from 107 countries took part in Anuga 2017 on exhibition space covering 284,000 m². These included 716 exhibitors from Germany and 6,689 exhibitors from abroad. The share of foreign exhibitors was 90 percent. Around 165,000 trade visitors from 198 countries attended Anuga 2017, the foreign share was 75 percent.

The next Anuga will take place from 5 to 9 October 2019.

Further information: www.anuga.com

Koelnmesse – Global Competence in Food and FoodTec:
Koelnmesse is an international leader in organising food fairs and events regarding food and beverage processing. Trade fairs such as the Anuga, ISM and Anuga FoodTec are established world leaders. Koelnmesse not only organises food trade fairs in Cologne, Germany, but also in further growth markets around the globe, for example, in Brazil, China, Colombia, India, Italy, Japan, Thailand, the United States and the United Arab Emirates, which have different focuses and contents. These global activities enable us to offer our customers a network of events, which in turn grant access to different markets and thus create a basis for sustainable and stable international business.

Further Information is available at: http://www.global-competence.net/food/

The next events:

veganfach, Cologne, Germany, 03.-04.11.2017

Andina Pack, Bogota, Colombia, 07.-10.11.2017

ISM, Cologne, Germany, 28.-31.01.2018

ProSweets Cologne, Cologne, Germany, 28.-31.01.2018

 

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Events

October 28th, 2017
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The Masters de la Boulangerie will bring together a wealth of elite professionals during the Europain trade show.

The Masters de la Boulangerie, organized by Lesaffre, marks the final stage in a team competition cycle over three years, comprising the 2014-2015 Louis Lesaffre Cup and the 2016 Coupe du Monde de la Boulangerie. Only 18 candidates have the privilege to take part in this prestigious competition as individuals. Twelve have been selected on the best scores obtained as individuals during either the Louis Lesaffre Cup and/or the Coupe du Monde de la Boulangerie, and six were chosen for their promising potential. Marcus Mariathas, director of product development at ACE Bakery, and Alan Dumonceaux, chair of the baking program at NAIT, will represent Canada from Feb. 3-6.

More than a competition, the Masters de la Boulangerie is a catalyst for talent and a global platform for the bakers. The candidates, with their extraordinary levels of expertise, will need to surpass themselves in the challenges to try to win the ultimate title of World Master Baker in one of the three specialties: Nutritional Bread Making, Gourmet Baking and Artistic Bread Making. Mariathas will be competing in the Nutritional Bread Making and Dumonceaux in Gourmet Baking.

In each specialty, six candidates will be evaluated as much on technique as on sales and marketing, communications, economic factors and even on the social and environmental responsibility linked to bread making. To this end, the organizing committee has established a new approach to the specialties with compulsory products and also challenges linked to evolutions in baking and the profession’s future, in which the candidates must surprise with their creativity and ingenuity.

Source:  bakersjournal.com

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Food ingredients (Fi) India and Health ingredients (Hi) 2017 coming to Mumbai

October 28th, 2017
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This year’s Food ingredients India and Health Ingredients features a whole new slew of new features and displays, with something for everyone.

The Food ingredients (Fi) India & Health ingredients (Hi) trade show, UBM India’s most comprehensive B2B show in the India sub-continent for the food and health industry, will take place at the Bombay Exhibition Centre in Mumbai, India from Thursday, 9 November 2017, to Saturday, 11 November 2017. Fi India & Hi offers the industry an opportunity to source high quality ingredients, network with industry professionals, learn the latest industry trends, innovations, and expand the market share. The expo now annually rotates between India’s two unique, promising food hubs in Mumbai and New Delhi.

This year, the expo will have over 250 exhibitors of which 55 are first timers and 48 are solely from the health ingredients space. The expo is supported by the All India Food Processors’ Association (AIFPA), the Health Foods & Dietary Supplements Association (HADSA), the Association of Food Scientist & Technologist (I) – (AFSTI), Delhi and Mumbai Chapter, the All India Bread Manufacturer’s Association (AIBMA), The Society of Indian Bakers (SIB) and the Wheat Products Promotion Society ( WPPS ).

With a legacy spanning 12 years, Fi India will once again feature 3 days of free, on-site seminars on health ingredients, food processing and packaging. The seminars will be organised in alliance with a variety of Indian associations and will cover both technical developments and market trends.

This year, the expo, will introduce a new feature – A Guided Discovery Tour with Nutrimarketing experts. The guided tour will see nutrimarketing experts accompanying visitors, engaging with the audience and showcasing the latest trends, innovations and applications of products on display at the exhibition with a focus on topics such as ‘Everything Proteins’, ‘Heath & Wellness’ and ‘Bakery Innovation’.

Other exciting highlights this year include:

– An Expo Foodtec Pavilion which will be dedicated to the Food Technology – Processing and Packaging companies. This pavilion alongside Fi India & Hi will provide a one stop solution to all the manufacturing requirements of food manufacturers.

– A comprehensive China Pavilion.

– A Health Ingredients Trail.

– A special Fi India & Hi workshop, for the third year in a row. This time, the workshop includes a two-day live demonstration on the latest food trends by Celebrity Chef Rakhee Vaswani. The live demonstrations will use exhibitor products that will give the audience a better experience, newer ideas and useful tips on the actual applications of the products on display. The workshop will include sessions on — Indian Fusion Dhamaaka, Fancy Bread Making, Exotic Eggless Desserts and Festive Fiesta – Party appetizers and dips.

Speaking on the announcement of Fi India & Hi 2017, Mr. Yogesh Mudras, Managing Director, UBM India said, The Food Ingredients industry in India is seeing a rapid expansion amidst increasing consumption of processed foods, rising preference for ready-to-eat meals, increasing localisation of food products, increasing development of mega food parks, wide cultural and regional diversities and a growing urban middle class population. This has led to increased awareness pertaining to the quality standards of food products and consequently, a focus on the superiority of ingredients that goes into the making of these finished products. UBM India’s objective for the 12th edition of Fi India & Hi is to offer an international showcase of such ingredients and in turn, help leverage India’s wide ranging and large raw material base for food processing industries.”

Source: Asia Food Journal

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Fi Europe & Ni 2017 to focus on packaging and processing

October 28th, 2017
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With the Expo FoodTec Pavilion and its new Content Hub, this year’s Food ingredients Europe is set to offer a vast range of packaging, machinery, processing and consultancy services. With 1,000 square metres dedicated to Expo FoodTec and more than 100 suppliers in attendance, Fi Europe & Ni will provide insights into the latest technologies, as well as top quality content via presentations and speeches.

Located in hall 8, the Expo FoodTec Pavilion is aimed at management and experts in packing and purchasing, laboratory services, quality control and R&D. For exhibitors, it offers the opportunity to make personal contact with future clients.

A new information centre will also be available in the Expo FoodTec Pavilion which will summarise innovations, start-ups and expert views. The Expo FoodTec Content Hub will deliver free-to-attend presentations, speeches and information videos as well as samples of new finished products.

On 28 November, Blue-tec founder Lex van Dijk will explore his sustainable approach to energy efficient osmosis processing technology. Another highlight is the expert session on food fraud by Marjan de Bock Smit, founder of SIM (Supply chain Information Management) on 29 November. The same day, Rob Kooikmans, co-founder of FoodRecall.nl & Food Safety Experts, will provide a hands-on explanation of how to make ingredients and food manufacturing spaces fit for the future.

Richard Joyce, brand director of Fi Europe & Ni, says, “Fi Europe & Ni is and always will be an ingredients show, but there are so many interesting involvements between ingredients and the various aspects of FoodTec that we feel a strong commitment to present these to our visitors. In future, we would like to further develop this zone within Fi Europe & Ni. The Content Hub is a first step – there is so much to talk about.”

To underline the importance of the Expo FoodTec zone, a special award category within the Fi Europe Innovation Awards is dedicated to innovative FoodTec products or concepts.

Source:  confectioneryproduction.com

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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 www.gelatissimo.de/grandprix.

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 www.gelatissimo.de

 

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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.

Source: bakemag.com

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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.

Source: sipse.com

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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

The ENTIRE WORLD at Sigep

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.

Sigep EDUCATIONAL

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 www.sistemasigep.com 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.

SIGEP 2017 AT A GLANCE:

VISITORS                      161.196
EXHIBITION AEREA    118,000
NUMBERS OF HALLS   16

 

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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 www.sweetsandsnacks.com/call-for-speakers.
Source: bakemag.com
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