As consumption trends in the bakery and foodservice industries are undergoing changes, the search for new ideas and a taste for innovation are the keys to success. To develop their business and cater for an increase in multifaceted foodservice demand, professionals need to rethink the equipment they use, the layout of their shops and their bakery and foodservice offer.
Europain and Intersuc, the worldwide bakery, pastry, ice-cream, chocolate and confectionery exhibitions, will focus on innovation and offer a totally new vision of innovation and trends that should be followed by bakery and foodservice professionals.
From March 3-7, 2012, Europain will stage the first SuccessFood exhibition, dedicated to “reinventing the foodservice industry,” and will therefore become the first event to bring the bakery and foodservice industries together under the same roof. This unique event is expected to attract 1,000 exhibitors and 85,000 visitors.
Exceptional events during Europain include The Bakery World Cup – a worldwide competition brings together 36 of the most talented bakers from 12 countries, including The Bread Bakers Guild Team USA. Three contests for teams of three candidates, each specializing in one field: baking, pastry-making and artistic culinary design.
The International Confectionery Art Competition is another unmissable show where teams from 16 countries will duke it out during four days.
Following their successful 2010 edition, Europain and Intersuc will be an incomparable source of inspiration to meet the expectations and changes in the bakery market, in France and abroad.
Europain places the emphasis on innovation with a varied offer in terms of equipment, shop furniture, raw material, ingredients and food products for craft and industrial bakery/pastry making.
To meet international decision-maker expectations, the industrial process sector will showcase its dynamism at Europain.
Europain is always eager to propose concrete solutions to its visitors, so it shines the spotlight on seven trends that will help professionals to anticipate critical changes in society:
- Trend No.1: Bakeries, new social venues
- Trend No.2: Innovations – versatile processes and appliances
- Trend No.3: Quality and innovation in organic food
- Trend No.4: Creativity and sophistication in pastry-making
- Trend No.5: Pastry-making, a never-ending source of inspiration
- Trend No.6: Quality and innovation in industrial bakery
- Trend No.7: Bread as a health food
For the same reason, and because seeing products and equipment actually being used is the best way to understand what is on offer, emphasis will be placed on demonstrations organized by exhibitors.
Europain will spotlight the “Innovation Stars” in the context of the following features:
- The “2012 Innovations” Area, which will showcase innovative products and equipment
from each category;
- The “Europain Innovation” trophies, which will reward the best innovations;
- The “Intersuc 2012 Collections”, which will showcase sweet and chocolate creations.
Professionals must adapt to the development of multifaceted foodservices and, in particular, to the shift of the bakery market towards catering. The new SuccessFood exhibition will provide them with answers in terms of offer creativity, innovation, relevance and diversity. It is dedicated to the people who reinvent their catering trade every day.
The SuccessFood Innovation Grand Prix will shine the spotlight on the best foodservice concepts by market segment. The SuccessFood Awards will reward reinvented foodservices (contract and institutional catering, branded shops and cultural venues).
Concept creators will present their economic model and this road will be the natural connection between Europain and SuccessFood.
