Review: World Bakers’ Guide to Modern Bakery Moscow
This April has marked the anniversary edition of one of the most important Eastern European industry events, with Modern Bakery Moscow exhibiting the highlights of Russia’s bakery and confectionery innovations shaping the market.
The annual exhibition has been reflecting the Russian business status for the past 20 years and Modern Bakery Moscow celebrated its anniversary edition with decision makers from over 30 countries attending to get updated on the latest innovations and features of the Russian bakery and confectionery market. And an anniversary jubilee in truly Russian style.
The extensive four-day programme comprised a wide range of workshops, seminars, product and technology presentations, making for a full agenda for attendees focusing either on bakery, confectionery, legislation or cooling techniques, from April 23 to 26.
“Modern Bakery Moscow has the word <modern> in its name not in vain. This year as well, we will develop new and innovative topics that are of great significance for the Russian market. Coffee, ice cream, chocolate, frozen goods, technology, machines, new bakery and confectionery products, master classes, and, for the first time, the Moscow Confectionery Art Cup,” the organisers announced.
The Business Focus
Priorities for the bakery products market in Europe and Russia from consumers’ and producers’ standpoint were analysed during the seminars, as well as industrial solutions for processing and business development facing current market challenges. New approaches to confectionery manufacturing were also detailed.
Another key topic covered during the show was bakery development in Russia as a tool for sustainable food provision. Baking of frozen products was detailed by Wiesheu’s experts in a conference dedicated to cooling and refrigeration technologies, held with a full house of interested attendees.
A sample of Russian companies exhibiting:
More images: WB at Modern Bakery Moscow
Stands Up
Exhibitors from Russia and international producers presented their latest innovations at booths for visitors and prospective business partners. Our team’s visit included both Russian and international exhibitors gathered at the fair, learning the business coverage and plans of some of the leading names in the local market, from Agro-3 to Voskhod and Roskrem or new aspiring companies such as 2011-founded KB-NS.
International exhibitors included established companies acknowledging Russian market’s potential, such as MIWE and their partners Diosna, Revent and Mecatherm; KAAK, Lesaffre and König, WP Bakery, Dito, the American pavilion present for the first time at the show, and many more. The secret to success on the Russian bakery market? One insight comes from Anneliese: doing business with friends rather than business partners.
Read the full show reviews and focused interviews in the upcoming issues of European Baker, Biscuit World and World Bakers Digital, out soon!