Tuesday, 25 April 2017


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May 8th 2017 - May 12th 2017
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The international trends in the bakery and confectionery industries were represented at this years’ edition of ARTOZA. The 15th edition of the international trade fair for the bakery and patisserie sectors brought international industry professionals to Metropolitan Expo in Athens, Greece, March 3-6.  Professionals from Nicosia, Limassol, Sofia, Tirana and Bucharest, from a total of 21 countries, visited the 250 exhibitors stands at the show. To find out more on the insights of the event, we interviewed Mr. Nikos Choudalakis (pictured), the CEO and managing director of  FORUM SA – the organizer of ARTOZA and Food Expo (both trade fairs held in March).


The market of gluten-free products continues its growth, with a 22% increase which translates into a sales volume of EUR175m, according to a press release from Gluten Free Expo, citing research company IRI. 


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.


The specialist in flour improvement and flour fortification, Mühlenchemie, and its Iranian local partner Samin NanSahar, have organized a seminar for the Iranian milling industry professionals at Sahar Bread School in Teheran.


The fringe program of Modern Bakery Moscow (March 13-16) has always been an important feature of the fair and, at the edition in 2017, more than 20 events were organized.

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