Review: World Baker’s Europain Visit

This edition of Europain has been an impressive one in Paris, a unique professional yet “Bread-à-Porter” experience, for exhibitors and the 77,000 professionals attending alike.

Our WB team visiting the expo at Paris-Nord Villepinte has updates on the latest innovations from the bakery, pastry and confectionery industries.

From 8 to 12 March 2014, the 804 exhibitors and brands represented at Europain & Intersuc and SuccessFood welcomed 76,950 professionals, including 30 percent from outside France, who came in even larger crowds than before to discover the offering and new products on show.

In Bread We Trust

Swedish company Revent was one of the highlights of our stand visits and Europain’s as well, with its round chamber baking oven being one of the innovations awarded this year. It was also one of the well-deserved visitor attractions, as the oven on display was studied in detail.

Related news: Revent’s Round Oven Acknowledged at Europain

Lesaffre offered us and the visitors an interactive tour of their market coverage and baking solutions via the application on the touch-screen monitor available exclusively at Europain. The company launched a new business unit after the fair as well, Leaf Technologies (Lesaffre Advanced Fermentation Technologies), focusing on “worldwide sales and market development of value-added fermentation solutions for fuel ethanol and bio-based chemicals producers”, Lessafre announced.

Aston Foods displayed its patented vacuum cooling system and showcased live demonstrations as well as comparative results of products cooled with their equipment and traditional methods.

VMI held an innovation award banner as well and for its continuous vacuum kneader, and OCF offered us a tour of the cooling systems on display as well, including their own awarded Igloo, a refrigerated display case producing cold without MRS compression.

Kornfeil too gave us an insight of their 20-year background in the bakery industry and baking ovens made in the Czech Republic, while Kaak showcased its latest with a tasting of fresh pizza.

Mecatherm held daily demonstrations of its Mecaflow Line at one of the most widespread stands at the fair.

Back Europ France is celebrating 25 years in 2014, and their stand proved it. One of the market leaders in France, Back Europ deliver from a total of 10,500 products to all requests, from small bakeries to hotels, restaurants and supermarket chains, overall 21,000 clients, as Jana Prütz detailed. The orders include anything from fruit to yeast and chocolate, as they offer competitive process compared to ordering directly from producers.

Competitions

Know-how and creativity, of product and equipment manufacturers as well as service providers in the baking industry, pastry makers, chocolate manufacturers and confectionery producers, were highlighted through the 2,480 demonstrations over the five days of show, according to organiser’s report, and the winners’ list speaks for itself.

The second SuccessFood edition, for its part, has confirmed its support to the bakery-pastry market’s new trend of offering  foodservice to its customers throughout the day, and showcased many new and exciting savoury treats or equipment for the bakeries lunchtime offer. The stage was shared by the Bakery Masters, the International Confectionery Art Competition, the French Schools Cup, the selection rounds for French Coffee Championships and the selection round for the Bocuse d’Or France, which brought the event to a close in style.
 Key Figures: Europain & Intersuc – Successfood

• A total of 804 exhibitors and brands from 29 countries, including 34 percent of international exhibitors on Europain&Intersuc
• 76,950 professionals, 30 percent of international visitors from 138 countries
• 9 international and French competitions, 170 candidates
• 2,480 demonstrations over the 5 days of the show
• 130,281 pieces of bread made on the show by the exhibitors and the competitions candidates, as well as 35 086 Viennese pastries, 89,694 cakes, 23,650 salted snacks and more than 19 tons of flour used during the show
• Nearly 6 tons of bread, cakes and other food products offered by the exhibitors to the Red Cross at the show closure.