The world’s largest bakery and pastry shop recently closed its doors after five positive days in Paris, alongside SuccessFood, the contemporary food service exhibition. From March 8-12, the 804 exhibitors and brands represented at Europain & Intersuc and SuccessFood welcomed 76 950 professionals, including 30% from outside France, who came in even larger crowds than before to discover the offering and new products on show.
Know-how and creativity of product and equipment manufacturers, as well as service providers in the baking, pastry-, chocolate- and confectionery-making industry were there for all to witness. Both were highlighted through the 2,480 demonstrations over the 5 days of show. In spite of the subdued general economic situation, this year’s Europain & Intersuc exhibition kept in line with the sector’s dynamism, with buoyant business activity, and many events and competitions for artisans and industrialists alike.
The second SuccessFood edition, for its part, has confirmed its support to the bakery-pastry market’s new trend of offering throughout the day foodservice to its customers, and showcased many new and exciting savoury treats or equipment for the bakeries lunchtime offer. The atmosphere in the competition areas was electric. They were the stage for the Bakery Masters, the International Confectionery Art Competition, the French Schools Cup, the selection rounds for French Coffee Championships and the selection round for the Bocuse d’Or France, which brought the event to a close in style. The success of the exhibition was achieved thanks to the vital participation of powerful partners and professional associations gathered around EKIP, the owner of Europain exhibitions.
KEY FIGURES: EUROPAIN & INTERSUC – SUCCESSFOOD
• A total of 804 exhibitors and brands from 29 countries, including 34% of international exhibitors on Europain&Intersuc
• 76,950 professionals, 30 % of international visitors from 138 countries
• 9 international and French competitions, 170 candidates
• 2,480 demonstrations over the 5 days of the show
• 130,281 pieces of bread made on the show by the exhibitors and the competitions candidates, as well as 35,086 viennese pastries, 89,694 cakes, 23,650 salted snacks and more than 19 tons of flour used during the show
• Nearly 6 tons of bread, cakes and other food products offered by the exhibors to the Red Cross at the show closure.
On the stands, visitors had the opportunity to discover the new products and innovations and obtain first-hand information on the products and equipment that will make tomorrow’s baking and pastry-making industry. The future of the baking sector was showcased at the Europain 2014 Innovation Trophies ceremony that took place on 8th March, during which the following 8 award winners received their prizes:
CATEGORY: EQUIPMENT – Production equipment
VMI - CONTINUUM
CATEGORY: EQUIPMENT – Production equipment
REVENT INTERNATIONAL – ROUND CHAMBER OVEN
CATEGORY: EQUIPMENT – Small appliances/accessories
MALLARD FERRIERE – KALI MOULDS
CATEGORY: EQUIPMENT – Measurement instruments
CHOPIN TECHNOLOGIES
CATEGORY: SHOP EQUIPMENT – Furniture, showcases, display units
OCF – IGLOO
CATEGORY: SERVICES – Creation of a new outlet
ACTITOUCH – “MIDI EXPRESS” SOFTWARE
Jury’s favourite! CATEGORY: EQUIPMENT – Production process
SCARITECH – SANDWICH SLIDING STATION
INVENTOR – Special award
FRÉDÉRIC ITEY – QUICK CLOSURE TULIP BOX
The chocolate and confectionery industries also had their own trophy winners for the 2014 Intersuc Collections :
INTERSUC COLLECTIONS FOR SEMI-MANUFACTURED PRODUCTS FOR THE CHOCOLATE INDUSTRY
WEISS - Praline powder
APIDIS - Fleur de pain d’epices au mie l(honey bread crumbs)
VALRHONA – Praline sample box
INTERSUC COLLECTIONS FOR FINISHED PRODUCTS IN THE CHOCOLATE INDUSTRY
CHOCOLATERIE LES LIONS - Déclinaison
“JURY’S FAVOURITE” PRIZE
Company: SAS ANIS DE L’ABBAYE DE FLAVIGNY - Les Petits Anis® sweets in a small
pocket-size box – Confectionery products.
THE COMPETITIONS ON EUROPAIN & INTERSUC:
• The Bakery Masters
The 24 best international bakers who competed in the 2009 and 2011 Louis Lesaffre Cups or the 2012 Bakery World Cup were brought together for this top-level competition, the objective being to win the prestigious 2014 Master Baker title.
Bread category: Yuki NAGATA (Japan)
Viennese pastry category: Hakan JOHANSSON (Sweden)
Artistic category: Antoine ROBILLARD (France)
• The International Confectionery Art Competition
This international pastry-making competition involving mixed-gender teams will be remembered for its sweet moments. The French team took first place in this contest involving 16 teams from around the world.
1. France
2. Japan
3. Singapore
Save the date for our future events!
The bakery sector will be in the spotlight once again in 2015, during the National Bakery Exhibition to be held during Sirha Lyon from January 24-28. The next Europain & Intersuc - SuccessFood exhibition will take place in 2016 in Paris.
