interpack – Global Demand for Baked Foods Is on the Rise
interpack hosted a massive display of the latest in the packaging sector and its associated process industries, with an entire “district” of the exposition grounds in Düsseldorf dedicated to bakery and confectionery exhibitors. interpack director Bernd Jablonowski offered European Baker an exclusive insight into the evolution of the industry and its key trends.
The trade fair not only set a new attendance record this May 8-14, but interpack has also established this top rating across all Messe Düsseldorf events: over 175,000 visitors from 120 nations in total travelled to the show this year. Bernd Jablonowski, director interpack, Messe Düsseldorf GmbH, offered his expertise on packaging and processing key evolution trends in regards to bakery and confectionery sectors.
EB: The processes and machinery for bakery and confectionery have had this year four halls dedicated to specialised exhibitors. In this respect, how has their presence evolved at the show?
Bernd Jablonowski: The area of machines for the confectionery and baked goods industry is an integral part of interpack, and occupied four halls during interpack 2014 – as it has in previous years. Sweets are popular enjoyment products, and global sales have increased steadily for several years now. According to the market research institute, Euromonitor, sweets lovers worldwide consumed 15 million tons of confectionery (chocolate products, sugar candy and chewing gum) in 2013. The demand is expected to increase 8 percent annually, to reach 16 million tons by 2017.
The global demand for baked goods is also on the rise. 127 million tons of bakery products were consumed worldwide last year, and this number is expected to grow to 202 million tons by 2017 – a 5 percent increase. Moreover, the percentage of industrial baking technology is also increasing. In Great Britain and the Netherlands, for example, the percentage of industrially produced baked goods has already exceeded 80 percent. In Germany it is approximately 40 percent, and in France 35 percent – with a rising tendency. The globally growing consumption of confectionery and bakery goods is creating a continuously positive demand development in the area of confectionery and baking machines, as was impressively demonstrated at interpack 2014.
One of the focal points at interpack in the confectionary and baked goods machine sector was the topic of resource efficiency. Processes used in the manufacture of foods, such as heating, cooking, tempering, refrigeration etc., are extremely energy-intensive.
EB: Interpack has showcased an impressive display of the bakery and confectionery packaging and related processing innovations. What would be some of the key trends observed and changes introduced at the show in 2014, regarding these industries?
Bernd Jablonowski: One of the focal points at interpack in the confectionary and baked goods machine sector was the topic of resource efficiency. Processes used in the manufacture of foods, such as heating, cooking, tempering, refrigeration etc., are extremely energy-intensive. Responsible resource management, on the other hand, is increasingly becoming a competitive advantage for companies. More and more consumers are basing their decision to purchase one brand over another on ecological factors.
Read the full interview in the May/June issue of European Baker, with insights on the most creative and effective packaging solution trends, predictions of the best packaging material for baked goods in the long run, key aspects in packaging evolution, and more.
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