At the Confectioners’ Trend Forum, südback visitors will be inspired by the presentation of new technologies and ideas of professional confectioners, the organizers – the State Association of Guilds of Baden-Württemberg Confectioners – announce.
Innovation and creativity are essential for success in trade and sales. As the eating-out business is becoming more and more important, new snack ideas are presented at the event, the organizers promise. The modern goods presentation displays products optimally – also the trend forum shows new sources of inspiration. In addition, the diverse program addresses the latest trends for coffee specialties and chocolate creations.
“The numerous highlights will include the Bakers’ Trend Forum and the Confectioners’ Trend Forum, where new products and innovative technology are presented. There will also be interesting talks during the forums and exciting baking demonstrations, which regularly attract crowds of enthusiastic visitors,” Anne-Kathrin Müller, project manager, told us in an exclusive interview.
As in previous years, the competition for the Carlo Wildt Cup for trainees is held in the Confectioners’ Trend Forum (Hall 7).
Also of interest for confectioners, a new topic area will highlight ice cream production. In cooperation with GELATISSIMO, the only genuine trade fair for gelato professionals north of the Alps, südback introduces a sparkling topic area for ice cream production called “hello! GELATISSIMO”. Additional product ranges, counter sales and eating out are playing a more and more important role. Traditional confectioners are
increasingly extending their product range to include self-made ice cream in order to stand out in ever fiercer competition.
For südback’s edition in 2017, a total of 37,126 visitors from over 80 countries used the opportunity to obtain information on trends and novelties. With 16% international visitors, südback is trying to go beyond Germany’s borders.
Photo source: Messe Stuttgart