Exclusive Europain Preview: Innovation Highlights at Exhibitor Stands

Europain sets the stage to highlight innovation in all areas of bakery from February 3 to 6. Here is a glimpse into what we can expect to see, from exhibitors to the trademark French fair.

We spoke with exhibitors who shared their insights with us, and learned their news, with the occasion of one of the first dedicated European events in 2018. The answers to two of our questions are below; you can read more of our exhibitor Q&As in European Baker & Biscuit (the upcoming January/February edition), including their plans for this year regarding R&D, new markets in focus, as well as their views on industry trends.

The exhibitors you can visit at Europain are listed alphabetically below, with their answers: Aquitaine Spécialités, Baktec B.V., DEBAG, EUROGERM, FRITSCH, MECATHERM, OCF, Philibert Savours, RONDO, and TROMP GROUP.

Aquitaine Spécialités

Aline Ouvry, export manager:

  1. What are you presenting this year at Europain?

Aquitaine Spécialités is a producer of Canelés de Bordeaux, a typical pastry lightly flavored by vanilla and rum. With a soft interior and a caramelized layer, this delicacy can be enjoyed with tea, coffee, as a dessert or for a snack. Since the launching of the company in 1993, we have exclusively specialized in product, which we offer three sizes: Gros (60g), Lunch (30g), and Bouchée (17g). Our three recipes are: traditional, organic and honey with no alcohol, and they come in two ranges: ambient and deep frozen.

  1. What are your expectations from the French trade fair?
    We already are on French market with food service, retailers and fine food shops. We would like to develop our partnerships with food service, as our frozen range is perfectly adapted to this channel and the Canelés are very appreciated by consumers.

Baktec B.V. 

Christof Penders, sales manager:

  1. What are you presenting this year at Europain? 
    Baktec B.V. introduces a new Ice Water Chiller model, the BKL 200 ICE Eco Friendly (EF). This model is more environmentally friendly and has more power; water is being cooled down faster, and this model is more energy efficient.

The model BKL 200 ICE EF will be provided with the environmental friendly refrigerant R290, which meets the European F-gas regulation. The BKL 200 ICE EF will also be carried out with a new and more powerful stirring motor, providing a better cold exchange. The stirring motor has a prolonged lifespan and is water- and dust-proof (IP54).

The capacity of the cooling unit is increased with 9,1 %, achieved by a better harmonization between the mechanical parts and a new evaporator. The energy consumption of the motor is only increased with 0,5%. The water is being cooled down faster, and therefore the device has a shorter operation time. As a result, the total energy consumption is decreased.

  1. What are your expectations from the French trade fair?
    First of all, we want to meet our existing France customers face-to-face. In addition, we want the other visitors to see the quality of the appliances we produce. Our main focus is on customer engagement, reliability and efficiency. And, last but not least, we are looking for French resellers to set up a long term relation in regards to the French market.

 DEBAG

Marylène Varoqui, directrice générale, Ascobloc DEBAG France:

  1. What are you presenting this year at Europain?
    We will present our in-store oven DECON, as well as our warming cabinet. The newly-launched warming cabinet is the final link in an important process chain, namely the quality assurance of pastry and snacks. This was also evident in the response from trade fair visitors, who expressed their enthusiasm for the combination of the two products – our DECON in-store oven and warming cabinet.  
  1. What are your expectations from the French trade fair?
    Europain is the most important trade fair for our company Ascobloc Debag France; we´re looking for many interesting contacts, good conversations and prospective buyers.

EUROGERM 

Pascale Creusvaux, marketing manager:

  1. What are you presenting this year at Europain?
    The ingredients and solutions we will exhibit at Europain are definitely oriented towards consumers. EUROGERM has identified eight main elements which drive market trends: innovation, indulgence, clean (clear) label, reformulation, nutrition, veggie, organic, gluten-free. We are focused on health benefits of bakery products. In this field, cereals have a key role to play, and if associated with fat-, sugar- or salt-reduction ability, it’s a win! Our new pastry development, Nutria, has been designed to meet this challenge.

 

  1. What are your expectations from the French trade fair?
    Europain is the reference event in the bakery-pastry-chocolate sector, and France remains a major player in the creation and design of this sector. This event gathers an international audience, like our company, which operates within 10 subsidiaries all over the world. It’s the right place for meeting all our customers in order to update with innovation and show them the extent of our know-how and skills.

 FRITSCH

Anna-Maria Fritsch, head of marketing and process management; and Brahim Kharchi, area sales manager:

  1. What are you presenting this year at Europain?
    The FRITSCH stand is located in hall 6 stand number D66. We share our booth with Diosna, the German dough mixing specialist as both our companies produce high quality bakery equipment “made in Germany”. The FRITSCH turnkey solutions and machinery will be illustrated by a 3D model of a baguette line, that shows a complete turnkey project, from the mixer through to the packaging machine. Based on the bakery products our customers manufacture, we will show them how to accomplish this in the desired quality. Furthermore, our competent sales personnel will be on the stand to inform our visitors about our range of handicraft and industrial solutions and services.
  2. What are your expectations from the French trade fair?
    In 2016, we experienced the Europain as an eventful and relevant trade fair. We had the opportunity to have a lot of interesting conversations with new customers from French-speaking African countries. This year, we are expecting inspiring discussions about potential projects considering the latest from the bakery and pastry industry. We want to update visitors about holistic solutions for their demands by presenting the business potential of FRITSCH machines and lines. On the one hand, we are aiming to get in contact with visitors of French-speaking African countries who are willing to start new projects. On the other hand, we are looking forward to fruitful discussions with our existing customers, in order to maintain our long-term partnerships.
    Europain is known around the world for its trend-setting platform, especially for French-speaking countries. Therefore, we expect inspirations for new markets and investments.

MECATHERM 

Raymond Nogael, group director of marketing and business development:

  1. What are you presenting this year at Europain?
    We have new launches at this exhibition. Firstly, we are introducing our new visual identity, including a new MECATHERM logo. The reason we are renewing our image is that 2018 is a very important year for us, and our visual now also reflects that; we are preparing to launch new innovations later this year – a new mechanization, a new oven, and a new dividing machine. In addition, we have been strongly focusing over the last three years on changing the dynamic of our organization, making our mission to simplify the life of our customer. The result of all this work is reflected in new our visual, which is blue and red. The two colors remind of our French origin, on the one hand; and blue was chosen to symbolize our focus on frozen products, while red represents warmth – baking systems, one the other hand.
    The second launch we are preparing for Europain is a concept that we have developed for Africa: “The Baguette Factory”. The project aims to be a very profitable solution for baguette manufacturing, with a fast return of investment. It comprises a complete package for potential investors, including our proposals for a production line with a capacity of 4,000 baguettes per hour and utilities, installation, commissioning, training and aftersales solutions. We also include financing proposals in partnership with BPI France, a French government bank. In addition, our partners will draft the custom layout of the plant, and we will also provide support with staff recruitment. It’s a turnkey business pack, dedicated to the production of baguettes, focusing on Africa.
  1. What are your expectations from the French trade fair?
    As a French company, it is very important for us to be a part of Europain. The French bakery is a very dynamic world, and we are able to meet the majority of our French customers at the show. Many professionals from Africa are also coming to Paris for the fair, which has been an opportunity for us to engage in new projects. For example, two years ago, we set in motion a new project during Europain, and we signed a contract one year ago, for which we are now commissioning the line for an installation in Angola. We are looking forward to opportunities in Africa at the fair.
    Europain is not a show focusing heavily on industrial solutions, so we are looking forward to see how it defines and communicates this aspect this year; we are hoping to catch new industrial perspectives together visitors we will be meeting.

OCF

Sandrine Villaume, commercial manager: 

  1. What are you presenting this year at Europain?
    We will have the chance and the pleasure to present three new products :

    1. ALTO: THE REFRIGERATED DISPLAY with tree or four presentation levels at 4 degrees’ guaranty. This new display will be help our customer save space and will give the possibility to present all ranges of products in assisted selling or self-service.
    2. REVERSO: the versatile display case which enables customers to choose to serve hot or cold products, according to the different hours, intensive and gourmet phases of the day.
    3. QUATTRO: depending on season, it allows the presentation of pastries, ice cream, or gelato, in the same refrigerated display. You will have just to switch from GELATO to PASTRY mode.
  2. What are your expectations from the French trade fair?
    Europain is an important appointment for us, and for all professionals.

Philibert Savours

Lauriane Gibaud:

  1. What are you presenting this year at Europain?
    Our Toofruit range is a range of fruits (seven flavors) concentrated in flake form. We cooked 8kg of fruits to make 1 kg of Toofruit. They have no artificial aroma and color, and can be stored at room temperature for up to 24 months.
    The Fervor range includes the 3-in-1 product (yeast, sourdough and technical ingredients), and solutions for premium bread: Classic (classic flavors – durum, germ, integral wheat), E-Free (without E-numbers – germ, integral wheat, durum), Green (for organic product – spelt and int.), BBD (12 months’ storage at room temperature).
    The Phil levain Germ for low-salt bread with an exclusive healthy dimension, is rich in vitamin E, B1 and also in Phosphore, manganese and zinc. BBD: 3 monthsWe are participating in the Europain Forum, speaking at a presentation focusing on “COME BACK DU LEVAIN” (Sourdough come-back) on Sunday February 4, at 11:25. We are glad to discuss about this subject and our views about this ingredient.  
  1. What are your expectations from the French trade fair?
    We aim to show our new communication territory. We are launching a new range and new product; thanks to our new packaging, we would like to target artisan and caterer/restaurant owners.
    It’s an important European trade fair, a real French window for the bakery-pastry know-how. We except lot of people from all over the world. We are also looking forward to the first feedback regarding our novelties, as well as making new contacts and potential new businesses.

RONDO

Jörg Sonnabend, manager marketing communications:

  1. What are you presenting this year at Europain?
    RONDO will be exhibiting on booth 6C88. As a “Dough-how Specialist”, we will be available to discuss ideas and solutions for the production of high-quality pastries, croissants and bread. We will exhibit a Rondostar-Cutomat, an electronic sheeter with cutting station for space-saving production.
    We will exhibit a Ecoline, a very compact make-up line, allowing to enter easily into automated production. Due to space reasons, we do not exhibit larger and industrial equipment, but many videos are available showing this equipment in service.
    RONDO sponsors three events: Le concours des Masters de la Boulangerie, La Coupe de France des Ecoles, and Lab du Boulanger. To celebrate RONDO’s 70th anniversary, there will be a special a golden Cutomat on our booth!
  1. What are your expectations from the French trade fair?
    We expect several customers especially from France and Magrebh region. From other regions, we expect only a few visitors. The international importance of Europain has definitely declined over the last few years.

TROMP GROUP

Pieter Doornbos, product sales director:

  1. What are you presenting this year at Europain?
    We are presenting the Tromp Group total solutions in general, with this year’s focus on the cake industry. On Monday (15.45), we will attend the presentation on new manufacturing processes, at the Europain Forum, at the seminar “The bakery revolution: the science in processing”.
  2. What are your expectations from the French trade fair?
    As we are observing lately, there is a re-boost in the French food industry, so we have high expectations for this fair, as all our French key accounts will be visiting is. We expect good discussions on new and ongoing projects. Next to the French customers, we do expect also numerous customers from other European countries and beyond.

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