Review: Europain Embraces Change

The French fair debuted its presence in the heart of Paris, moved by popular demand, close to the city’s bakeries and pastries. It focused on delivering new and state-of-the-art products, technologies, and services to bakers, pastry chefs, caterers, chocolatiers, confectioners and ice cream professionals.

One of the new features in 2020 was the new Business Meetings area where exhibitors promoting projects could meet up with relevant visitors to establish the basis of their future collaboration. The second initiative here was a section dedicated to Business, where entrepreneurs, artisans, and industrials were provided with advice courtesy of experts in legal, training, HR, real estate, accounting experts, during speed dating-like meetings. 

New Products

Novelty was the underlying concept, from the new features introduced this year, to the new product highlights in all areas of manufacturing, all aiming to facilitate and boost businesses, as the exhibition’s director, Marie-Odile Fondeur, told us. 

French manufacturer GILAC offered alternatives to standard materials and earned a New Product Award for its new biobased material dividing dough containers, made from natural renewable resources. Nominated products included Vertuchok by Les Moulins Familiaux, a chocolate-flavored bread that is rich in fibers and is low fat. VMI’s new touch control interface, Digy, was also among highlighted new products, and one that captured a lot of visitor interest at that. It was showcased with a new concept mixer, an intuitive digital control panel designed for the needs and the environment of the bakers, allowing the control and monitoring of all the dough production steps.

Merand was among the companies that launched new machinery at Europain, where they introduced an automatic divider and shaper for industrial bakeries. The company held live demonstrations for its equipment including the Stradivario, a rheopan line, a rolling line, and more. It has also showcased the recently-formed FoodTech Alliance created together with Hengel, Guyon Maé, and Hubert Cloix to provide complete or partial custom-made solutions that meet the needs of multi-shops, supermarkets, franchise chains, and semi-industrials.

Pavailler, Miwe, and Bongard have also introduced new equipment – see European Baker & Biscuit, January/February for more details!

Among exhibitors, a strong presence of French millers could be observed, with named including Banette, Moulins Bourgeois, Moulins Foricher, Moulins Soufflet, Moulins Fouché; and ingredients manufacturers like Eurogerm,  Lesaffre, Louis François, or Philibert Savours. Organic and bio products and ingredients were among trends that could be observed at the stands.

Europain also hosted awards introduced by French association FEB (Féderation des Entreprises de Boulangerie) in partnership with Honoré le Mag. Vandemoortele, Bridor, Mademoiselle Desserts, Eurogerm, Delifrance, and Philibert Savours were among the winners, out of 72 nominations. FEB also shared the Galette des Rois with the visitors in a ceremony held on the last day of the fair.

The Stages

Reflecting the importance of the snacking trend, the Bakery & Snacking stage featured a fully operational bakery production installation and demonstrated a wide range of solutions showcasing the potential for new developments in bakery and snacking. Masterclasses were held here, on topics ranging from the green trend, to super-breads, and snacking. On the Sweet Creations Stage, renowned pastry chefs also delivered 40-minute masterclasses. 

In addition, the Europain Forum presented specific instances illustrating current bakery and pastry trends. Nine main topics were covered each day:

  • Bakery production unit
  • tips/launching your shop
  • fermentation
  • client bases
  • wheat
  • digital
  • snacking
  • healthy recipes

Presentations included: Making your own leaven: what cost and investment?; Limiting the use of salt in bakery products; Development-baking unit: towards a pooling of resources; How to communicate and assess the impact of your new products on social media?; Alternative flours; Baking equipment: methods and equipment to prevent asthma; Long fermentation and taste; Ancient wheat: what are the benefits to the environment, nutrition, and taste?

The Competitions

Team Switzerland – pastry chef Jean-Sébastien Guinet and chocolate specialist Nicoll Notter – won the Pastry Cup held during Europain. Team Sweden (also acknowledged for the “eco-responsible prize”) and team Russia came in second, respectively third place. The three teams will meet again on January 24-25, 2021 for the next world final of the contest that will be held in Lyon, France, as part of Sirha trade fair. The three winning nations join the U.S., France, Italy, Japan, and the UK, that are already qualified for the final.

The European Cup saw the four qualified teams challenge each other over five hours in the following tests: artistic sugar and chocolate creations of free composition, frozen desserts and plated chocolate desserts made using one honey plant (cornflower, eucalyptus, everlasting flower, lime tree, lavender, mint, poppy, rosemary, sage or wild thyme). In keeping with its actions in favor of sustainable development, the Coupe du Monde de la Pâtisserie is keen to promote an approach to pastry that is more natural and committed.

China is the winner of the coveted Coupe de Monde de la Boulangerie, while Japan came in second and Denmark won third place. The Bakery World Cup is the most important international contest for bread and bakery artists worldwide, gathering 12 international teams who compete in three baking tests: Baguette and bread of the world, Viennoiserie and savory baking, and Artistic creation.

The six members of the jury, as selected by Christian Vabret – President of honor and founder of the Coupe du Monde de la Boulangerie, are bakers who bring their own expertise to the contest.

The attendance figures will be released shortly; at the previous edition two years ago, 469 exhibitors brought their new solutions to around 52,000 professional visitors.  

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