CEBP Bakers & Confectioners European Evening Presents EU Industry’s State PHOTOGALLERY

The European Confederation of National Bakery and Confectionary Organizations (CEBP) hosted the European Evening event in Brussels at the Stanhope Hotel, on November 14, 2016.

With the MEPs and EC high officials in attendance, Christian Vabret, CEBP president, presented an overview of the association as well as current concerns of bakers throughout the EU: “Our sector is one of the most important in food production in Europe. It includes more than 190,000 manufacturing companies and over 2,000,000 employees. This sector consists mainly of small family businesses, especially in the Mediterranean area.”

He also expressed his concern regarding recent development disrupting the bakery industry: “Laws coming from Brussels are often amended by a new text prior to their implementation. This is a regular and incomprehensible approach in recent years.” The association can help mitigate this and support bakers with training and advice, he concluded. 

On this occasion, a study on bread consumption was presented to a wider public of members of the European Parliament (EP) and officers of the European Commission (EU). The study “An Overview of the Bread Markets in Europe” courtesy of Gira Consultancy & Research aimed to show the officials why bread promotion matters. Highlights of the study include:

• Bread consumption dropped from 67 kg recorded in 2004 to 63 kg per capita today;
• Fresh bread consumption in particular dropped from 51 kg (2004) to 46 kg per capita today;
• National Health Authorities recommend the consumption of bread, although consumption figures remain under their recommendation level;
• Younger consumers eat less bread, but more out of home;
• Men usually eat more bread than women, but women eat a wider variety of bread;
• An increase of searching for regional and local bread products.

Like every year, every country brought typical bakery and confectionery products from their home country for the EU representatives to see and taste.

The study was co-financed by the Bread Initiative, an informal coalition of flour millers, craft and industrial bakers, bakery ingredients and yeast manufacturers. The goal of the Bread Initiative group is to improve the image of bread in it its diversity, emphasizing its health value, cultural heritage and economic importance of the bread sector in Europe.

Read more information on all topics discussed in Brussels, in European Bake & Biscuit, November/December issue, out soon!