The 24th edition of Sirha Europain brought together 25,000 professionals, including 15% international, who gathered to meet the latest innovations in the market and find new business opportunities with the 300 exhibitors and brands present.
More than 80 new products were presented, including eight that were rewarded with a Sirha Europain Award: Moulin Melia by Alma Pro; Multibake Vita oven tunnel boasting hydrogen burners by AMF; Un Grain de Plaisir craft range by CMA Hauts de France and Lesaffre; Indoor natural light well by Euralux, Mélange Berrouga by Grands Moulins de Paris; Scaribac Neo by Scaritech; Hot plate by Sofinor and Visiodune eco-designed packaging by Dune.
The Sirha Europain Forum was host to approximately 50 speakers as part of 30 round tables that addressed topical issues including the price and volatility of raw materials, recruitment and loyalty, evolutions in the bakery industry by 2030.
The Bakery-Snacking and Sweet Creations stages welcomed approximately 50 professionals who were keen to exchange with the many visitors on their techniques for making leaven, brioches, viennoiseries, patisseries, and other bakery and snacking products.
The 3 leading contests in the industry – Bakery World Cup, European Pastry Cup and its French qualifier, French Schools Cup – brought together 70 participants. Sirha Europain saw the qualification of the United Kingdom, Sweden and Denmark who will be competing in the next final of the Pastry World Cup.
The trade exhibition closed on the victory of China – Taipei in the Bakery World Cup, which was celebrating its 30th anniversary in the presence of Olivier Ginon, President of GL events, the organizers of Sirha Europain.
“I admire this trade that involves getting up at three in the morning to feed millions of people,” he said. “This French know-how is exported throughout the world, so we will be back with renewed ambition for the 2024 edition of Sirha Europain.”
The next edition of Sirha Europain will be held from January 20th to 23rd, 2024.