Press Kit

5-9 FEBRUAR

Y

2016

PARIS-NORD VILLEPINTE

FRANCEwww.europain.com

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CONTENTS

Introduction - A new concrete and creative format

 

Foreword - 4 questions to Marie-Odile Fondeur, Managing Director of the trade show

4 sections and new events designed to boost creativity

• Bakery − Eat-in Bakery Area− The Baker’s Lab− The Baker’s Restaurant

• Intersuc− The Intersuc Lab− The Sense & Chocolate Festival

• Industrial equipment − The Conferences Café

• Schools Street

 

The challenges facing the bakery-pastry industry (Survey by CHD Expert)

 

Inspirational contests for each trade• Bakery World Cup• French Schools Cup• International Confectionery Art Competition

 

Europain Innovation Awards & Intersuc Collections

 

Map of the venue / Key figures

 

General information

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Photos of Europain & Intersuc are online at http://joomeo.com/Europain2014Username: Presse / Password: PresseEuropain2014

www.europain.com

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INTRODUCTION

The largest bakery-pastry shop in the world is back at the Paris-Nord Villepinte venue, from Friday 5th to Tuesday 9th February 2016. Europain & Intersuc is a unique show that is entirely dedicated to all the trades in the bakery, pastry, ice-cream making, chocolate-making and confectionery industry. It is the event not-to-be-missed to discover exceptional artisan and industrial French savoir-faire.

To better adapt to the needs of an increasing number of international exhibitors and visitors (+11% vs 2012) the show will be held earlier in the year. Professionals from all trades will find the most exhaustive and varied offering in terms of equipment, raw products, finished and semi-finished products, and services.

All the concrete solutions for tomorrow’s bakery-pastry in one location:

4 sectors structured to accommodate each trade comprehensively. 2,480 demonstrations over 5 days*, a new section dedicated to Eat in Bakery, nearly 130 specific animations and conferences for each trade, innovative products and services and also many young talents from all over the world who will compete in 3 exceptional contests...

For the 80,000 visitors and 800 French and international exhibitors, Europain & Intersuc is the major event in the industry. A place where they can exchange and discuss, taste and test the products, discover the latest trends and find ideas to boost their businesses, and keep informed of the latest developments and innovations proposed by the manufacturers.

*2014 figures

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FOREWORD

4 questions to Marie-Odile Fondeur , Managing Director of Europain & Intersuc

 

What’s new for the 2016 edition of Europain & Intersuc?

Europain & Intersuc 2016 has opted for a more pragmatic business approach with new dates, clearly defined sectors, four new spaces dedicated to events with 130 workshops, and the creation of the Eat-in Bakery Area. Always at the forefront with the latest trends and developments and representing all the trades, Europain & Intersuc is an event that cannot be missed!

 

What is on offer for the visitors?

Europain & Intersuc is quite a unique event thanks to the rich and exhaustive offering it proposes for bakers, pastry chefs, chocolatiers, both for artisans and the industrial sector. Each trade and each visitor will be sure to find the products, ingredients, equipment and/or services they need. Europain & Intersuc is considered as the only professional trade show where you can find the latest creations, innovated ideas and techniques. Plus, it is a mine for all of those who want to propose the French tradition and quality in their countries.

 

What are the ambitions of this trade show?

We wish to present visitors with concrete solutions and offer an opportunity to share savoir-faire and knowledge. We aim to show them the innovations and new developments in their trade that will help them boost their business and create the conditions for their success. One of our goals is that they walk away with plenty of ideas and solutions to increase their turnover!

 

What makes Europain & Intersuc so unique?

Europain & Intersuc is more than a trade show. It really is the only venue where professionals in the bakery-pastry industry can get together, and see so many innovations in the homeland of French bakery and pastry tradition; where they can find information that will help them anticipate and understand the evolutions and changes in their sector. Because this is a fast-moving industry!

Europain & Intersuc is an event dedicated to men and women who are passionate about their trade, their products, and who wish to develop their business.

And it showcases the best of French & International Touch for even more creative power!

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THE SECTIONS

This section will bring together all the suppliers of products, ingredients, equipment and services for baking, bakery shops, and industrial baking.

New in 2016! Eat-in Bakery Area

Always in tune with the latest market trends and developments Europain introduces a section dedicated to bakery catering, which is a source of growth for the industry today. Featuring products, equipment and solutions specific to snacking, it will welcome artisans seeking to develop their catering offering (take away or seated).

AN EXHAUSTIVE EXHIBITOR OFFERING FOR ARTISANAL AND INDUSTRIAL

BAKERY _______________________________________

• Flour mills

• Manufacturers, distributors of ingredients,

raw materials, yeasts

• Manufacturers, distributors of products

• Manufacturers, installers of baking appliances

and equipment

• Shop design and decoration - New

technologiesBAKERY CATERING AS A TOOL FOR

GROWTH FOR BAKERS

_____________________________________________

• More than 9 out of 10 bakers propose

savoury products (+ 10% over the last three

years)

• 13%: average share of turnover represented

by savoury products

• 65%: average gross margin observed for a

sandwich

• Baguette or Viennois sandwiches, salads and

crudités, hot dishes... are the savoury

products that have progressed most

Source: CHD Expert - Bakery survey 2015-French Bakeries

New 2016! The Baker’s Lab

This space is designed to host day-long animations and will feature the latest innovations in terms of equipment and products. It will also introduce the latest trends in terms of creativity, health-nutrition, methods, etc. No less than 35 interactive workshops delivered by experts in the sector will address themes such as ‘Designing bread to renew product ranges’, ‘New methods to reduce waste’, ‘Is it possible to have good gluten-free baguette?’, or ‘Using new technologies to boost sales’ presented by Tribune des Métiers. Contributors will include: Philippe Hermenier (MOF Boulanger), Thierry Delabre (Fournil 2.0) and many others.

New 2016! The Baker’s Restaurant

More than thirty live demonstrations will illustrate solutions and products designed to help artisans develop their catering and snacking activity. The Baker’s Restaurant will address themes such as ‘Gluten-free snacking’, ‘Snacking desserts’, ‘Recycling your unsold stock’ and will also stage the ‘Snacking Battles’ organised by La Toque Magazine. Contributors will include Xavier Sterke and Damien Pinon (MOF boulanger).

Bakery

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THE SECTIONS

For the first time, Intersuc will bring together professionals in the pastry, chocolate-making, ice-cream making and confectionery industries, and the professional associations in the respective trades who will offer support and advice. Suppliers to each of the trades will present artisans with new ideas and sources of inspiration.

 

New 2016! Intersuc Lab

Covering a surface area of 100m2 this laboratory is dedicated to demonstrations of sweet products and recipes. Pastry chefs, chocolate specialists, ice-cream specialists and confectioners will share their savoir-faire and illustrate the latest techniques and consumer trends. These workshops will address a range of themes: ‘Gluten-free biscuits’, ‘Chocolate sweets with no added sugar’, ‘3D printing with chocolate’, ’Rum baba revisited’. Intersuc Lab will welcome in particular Samuel Covin (Maison Dalloyau, finalist MOF Chocolatier Confiseur 2015), Jérémy Del Val (Maison Dalloyau) and Nicolas Brie (Xavier Brignon Pastry) who will present the dessert that earned him the title of ‘Champion de France du Dessert 2015’, as well as instructors from INBP (National Institute of Bakery and Pastry).

Finally, PLANETGOUT will propose workshops on the use of Grand Cru chocolate.

 

Festival Sens & Chocolat organised by PLANETGOUT

Roundtables, demonstrations, workshops, tastings, professional masterclasses etc., are some of the tools that will present professionals with exhaustive information on cocoa beans and grand cru of the world. This year, Venezuela will be the star country of the festival that will also present the International Prize for Grand cru chocolate bars and the ‘Design & Taste’ prize for chocolate bonbons in France.

Intersuc

A CONCRETE EXHIBITOR OFFERING

PASTRY, CHOCOLATE-MAKING, ICE-CREAM MAKING,

CONFECTIONERY __________________________________________________________________

• Manufacturers, distributors of ingredients and raw materials

• Manufacturers, distributors of products • Manufacturers, installers of appliances and

equipment for development kitchens • Shop design and decoration - New

technologies

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THE SECTIONS

This section is especially designed for professionals in the industrial Bakery, Viennoiserie and Pastry (BVP) sector. Endeavouring to deliver excellence for their increasingly demanding clients and markets, they will find all they need to develop their ranges of products, optimise their production tools and propose more choice with enhanced quality.

New 2016! The Conferences Café

The industrial bakery and pastry sector is changing rapidly and is faced with increasingly complex issues. Exhibitors and partners will have an opportunity to take part in convivial roundtables and debates on topical issues in the Bakery Viennoiserie Pastry (BVP) sector, addressing in particular: product trends and processes, legal requirements, and import-export issues.

The Conferences Café will feature:

• Presentation by the ‘Federation of Bakery’s Company’ (FEB) of a new survey on bread purchases and consumption behaviour in France

• A conference delivered in English by ‘European Baker’ magazine on the impact of the demand for gluten-free products (passing trend or real evolution?), on investments in industrial equipment

• A conference organised by ‘Process Alimentaire’ on solutions, ingredients and technologies available to produce ‘soft’ products

• And many more...

Equipement for the industry

AN EXHAUSTIVE EXHIBITOR OFFERING FOR THE BVP INDUSTRY

 _________________________________________

• Manufacturers of items for storage, casting

• Bakery appliances, proofing and fermentation equipment

• Baking, refrigeration, slicing, packaging equipment

• Maintenance equipment

• Also in the Bakery section: Manufacturers and distributors of ingredients, yeasts, aromas, improvers

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THE SECTIONS

Ideally situated in between the Bakery and Intersuc sections, Schools Street covers all the trades of the industry. More than 15 national and international schools will present their programmes for initial training or continuing education in bakery, pastry, confectionery, ice-cream making and bakery catering.

Schools Street will feature the best schools and training institutes. Whether they are future bakers, pastry chefs or entrepreneurs... all the visitors to this section will find detailed information on the programmes that will enable them to integrate the bakery-pastry market and train for the best development of their business.

ESTABLISHMENTS REPRESENTED *

- Académie Nationale de Cuisine

- Ecole Bellouet Conseil

- Ecole Française de Boulangerie Pâtisserie d’Aurillac

- France Formation Export

- Glacier Formation & Conseil

- INBP (National Institute of Bakery and Pastry)

- Les Compagnons du Devoir

* List as of 24th September 2015

Schools’ Street

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THE CHALLENGES

The major issues for the bakery-pastry industry

Based on annual surveys conducted with artisan bakers and the qualitative survey conducted by CHD Expert during the summer of 2015, with professionals from the industry, Europain & Intersuc focuses on the major stakes and challenges faced by the bakery-pastry industry today and in the future. To answer the different challenges, professionals will need products, equipment and services adapted to their trade. This is precisely what the exhibitors will propose at the trade show.

Bakery

CHALLENGES FOR BAKERS IN 2016

Diversity & Renewal, Savoir-faire & Sales Know-how

• Diversifying the offering thanks to

bakery catering (lunch, tea, brunch, café...)

• Renewing ranges of bread products

(premium offering, gluten-free, varied sizes

and shapes, special editions)

• Sales know-how (attractive arrangements,

training of sales personnel, new

merchandising tools or digital marketing)

• New services designed to attract clients

(online ordering, deliveries...)

Philippe-Marc JOCTEUR - Artisan Baker‘Artisan bakers are on the lookout for increasingly efficient techniques and also equipment that offers enhanced energy efficiency.’

Éric KAYSER, Artisan Baker - Founder and Manager of Maison KAYSER‘Innovation and diversity are essential for bread. Today clients have become the actors of their consumption; they travel more and wish to find the tastes and flavours they have discovered abroad.’

Maxime WATINE, Marketing director - SOUFFLET Flour Mill‘Today digital tools are essential: a Facebook page, website, geo-localisation, are some of the channels we must work with in order to accompany our clients.’

CHALLENGES FOR TOMORROW

Inspiration, listening to the clients

• Open up to new products, smaller-sized and with more pronounced taste• Test, propose, innovate, exchange and involve the clients in order to better grasp their needs and

desires

THE CHALLENGES

CHALLENGES FACING THE PASTRY SECTOR IN 2016

Reasonable pleasure

Surprise and presentations

− Pleasure & nutrition: recipes reworked to satisfy gourmet albeit reasonable consumers (more fruits, less sugar, less fat...)

− Tradition & surprise: revisit typical recipes in order to surprise the consumer

− Off-the-wall décors and surprising arrangements that borrow the codes of the luxury jewellery industry to tell a story and magnify the products’ quality.

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Intersuc

Frédéric BAU, Pastry Chef and Artistic Director - Chocolats VALRHONA

‘I introduced the concept of “reasoned gourmet pleasure” nearly 10 years ago. The idea is to rethink the recipes and techniques so as to make them even tastier but also more respectful of our body.’ Alain CHARTIER, Master Artisan Ice-cream maker, Chocolatier-Confectioner and President of the ‘Centre Technique des Métiers de la Patisserie’ CTMP

‘I think we’ll be increasing looking to revisit the classics! Clients must have some points of reference, otherwise they won’t come back!’

THE CHALLENGES FOR TOMORROW  Pastry 3.0 − Connected online shops, strongly represented in the social media. The aim is to make the

ordering process easier, to create and satisfy instant cravings

− Client databases to analyse expectations, target messages and ensure customer loyalty

THE CHALLENGES

CHALLENGES FOR 2016

Efficiency, Polyvalence, Ergonomics

New ingredients for new recipes

 

• Ensure production quality and food safety thanks to efficient control and monitoring systems

• Flexibility and diversity to adapt to the market (multi-purpose equipment allowing to diversify production)

• Ergonomics and efficiency for improved control over the manufacturing processes

• New ingredients and new recipes to adapt to consumers’ expectations

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Industry

Alain MARTIN, Sales Director for France - BONGARD ‘The equipment enables us to improve the quality of our products and to limit or avoid having recourse to improvers or additives.’ Didier SOUMET, President of BRETECHE INDUSTRIE - Vice-President of EKIP Technologies & Innovations Committee ‘Today bakers tend toward more differentiation, so they need to take advantage of innovations in terms of ergonomics, and also in the field of human-machine interface.’

THE CHALLENGES FOR TOMORROW

Intelligent, Connected, Economical  − New technologies facilitating work and monitoring− Durable equipment, less energy consuming, and respectful of resources

THE CONTESTS

The Bakery World Cup is the most prestigious bakery contest in the world. During 4 days, performing live in front the audience and before a jury of renowned bakers, 12 teams of 3 contestants will compete in three categories:

• Baguettes & Bread of the World

• Viennoiserie and Savoury Pastry

• Artistic creation

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Bakery World Cup

French Schools Cup

This is a unique occasion to discover the wonders of technique and creativity displayed by the best bakers in the world. More than ever before, the Bakery World Cup aims to promote and highlight a highly dynamic trade! NEW IN 2016:• Roundtables and interviews will complement the contest, addressing current themes and developments in

the bakery industry.• The competition tests and set up will change in order to introduce even more excitement and to highlight

creativity and improvisation. The rules and regulations for the contest will be available in October this year.

 CONTEST INFORMATION  Dates: 5-9 February 2016Opening hours: 9.30 am to 6 pm Venue: Cube - Hall 5Prize presentation: Tuesday 9th February / 11am www.cmbakery.com

The French Schools Cup is a booming contest that showcases the vitality of the baking career path in France, and promotes the quality of French establishments on an international scale. Fifteen mixed teams distributed into 2 categories will compete against each other during 5 hours in a series of tests requiring a combination of technical mastery, precise movements, creativity and team work.

CONTEST INFORMATION

Dates: 5-9 February 2016Opening hours: 9.30 am to 6 pm Venue: Cube - Hall 5Prize presentation: 7th February for the Hopefuls and 9th February for the ‘Excellence’ category www.coupedefrancedesecoles.com

NEW IN 2016:For its 5th edition, the contest opens up to French overseas training establishments. It will also take place in ‘Le Cube’ – the prestigious space dedicated to contests created by Europain & Intersuc. This year, the Excellence category will also feature a test on the ’caterer’ theme, with savoury creations compulsory. Espoirs: level 5 contestants (vocational training, and equivalent BTEC level 3).Excellence: Open to students enrolled in professional certificate training, (BTM, BM and last year ‘BAC pro’ Bakery-Pastry chef).

THE CONTESTS

The International Confectionery Art Competition is the only mixed international ‘haute pastry’ contest in the world. 4 days of tests, 20 hours of work, preparation of 9 creations: such is the programme for the 16 mixed duos from all over the world.

A jury composed of some of the best professionals in the pastry world will taste and judge chocolate the bonbons, sugar creations and desserts on a plate that will be on the menu for this top level contest.

The event has become a standard reference for the industry and the 5th edition of the International Confectionery Art Competition can be summed up in three words: excellence, mixed teams and conviviality!

The 16 countries that will be competing are as follows:

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International Confectionery Art Competition

CONTEST INFORMATION

Dates: 5-8 February 2016Opening hours: 9h30am to 6pm Venue: Cube - Hall 5www.mdas2016.com

• Australia

• Brazil

• Colombia

• Spain

• France

• Hong Kong

• Italy

• Japan

• Malaysia

• Morocco

• Mexico

• Russia

• Singapore

• Switzerland

• Taïwan

• Vietnam

‘Le Cube 2016’, an exceptional venue  

Situated at the very heart of the Europain & Intersuc trade shows, ‘Le Cube’ offers a unique stage where

the best talents from the bakery-pastry industry worldwide can express their art and skills through 3

major contests.

 

• 4,000 m2

• 15 contest kitchens

• Hundreds of professionals contributing each day

INNOVATION

Innovation is at the heart of Europain & Intersuc 2016! The Europain Innovation Awards and Intersuc Collections represent the ideal opportunity to introduce the most original and creative innovative products and services. Two juries of experts will award trophies to crown the most innovative equipment, products and services presented by the exhibitors at the trade exhibition, 

NEW IN 2016:

New categories are introduced to adapt to the show’s new sections and highlight the different activities,

After being selected, nominees will defend their products, equipment, services, with an oral presentation before the selection committee.

Exhibitors have until November 6th, 2015 to send in their application for participation and introduce their very latest innovations.

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EUROPAIN Innovation Awards and Intersuc Collections

EUROPAIN Innovation Awards

‘EUROPAIN Innovation Awards 2016’ concern exclusively the bakery sector and will be awarded in 4 categories, as follows:

• Products for artisans and industrial bakeries (raw products, intermediate food products, finished and

semi-finished products, etc.)

• Equipment for artisans and industrial bakeries (production equipment, manufacturing method and

automation, etc.)

• Equipment – Supplies for stores (shop design, displays, signage, packaging, etc.)

• Services (payment methods, new outlets, internet-based services, new concepts etc,)

INTERSUC Collections

‘INTERSUC 2016 Collections’ concern exclusively products and equipment for development kitchens for pastry, chocolate-making, confectionery and ice-cream making. They will be awarded in 3 categories, as follows:

• Finished – semi-finished products (confectionery, chocolates, jams, ice-creams, chocolate decoration, sugar,

bare, etc.)

• Pastry equipment (manufacturing equipment, small appliances and accessories, packaging, etc.)

• Basic products and ingredients (leavening agents, gelatine, dairy products, fruit purées, sugar, chocolate...) Exhibitors can apply to the awards until 6th November 2015

MAP OF THE VENUE

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KEY FIGURES FOR EUROPAIN 2014

_________________________________________________• 804 exhibitors and brands

• 68,000 m2 surface area covered

• 79,950 professional visitors

• 138 countries represented

• 3 national and international contests

• 2,480 demonstrations over 5 days

GENERAL INFORMATION

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A VENUE WITH EASY ACCESS___________________________________

Situated at the ‘Parc des Expositions - Paris Nord Villepinte’ venue, Europain & Intersuc is only 15 minutes from Roissy-Charles de Gaulle airport and is easy to access from Paris by public transportation or by car. For more detail please visit the website

dedicate to the show at: europain.com

EUROPAIN & INTERSUC 2016World trade show for bakery, pastry, ice-cream-making, chocolate-making and

confectionery Biennial event

 Parc des Expositions - Paris Nord Villepinte - France

5-9 February 20169h30 - 18h30

 Event reserved to professionals

Free admittance upon presentation of a badge, invitation card or press card  

President of Europain & Intersuc trade showSerge Valadou

 Managing Director of Europain & Intersuc

Marie-Odile Fondeur

Presse contact : AB3CAnne Daudin – Jean-Patrick Blin

+33 (0)1 53 30 74 00+33 (0)1 53 30 74 08

anne@ab3c.com – jeanpatrick@ab3c.com

Images of the 20014 edition of Europain are available here and videos can be downloaded at:

http://joomeo.com/Europain2014Username: Presse

Password: PresseEuropain2014

#Europain