French Touch & International Excellence : the very best in bakery-pastry at Europain & Intersuc 2016
Friday 5th February to Tuesday 9th February 2016
Paris-Nord Villepinte (France)
The biggest bakery-pastry event in the world is back in Paris from Friday 5th to Tuesday 9th February 2016.
Europain & Intersuc is a unique trade show entirely dedicated to all trades in the bakery, pastry, ice-cream making, chocolate-making and confectionery sectors. It is the event no-to-be-missed to meet all professionals in Frenchstyle bakery and pastry and discover their exceptional artisan or industrial savoir-faire.
To satisfy the requirements of both exhibitors and the increasing number of international visitors (+11% vs 2012), the trade show will be held earlier in the year, and will feature the most diversified and exhaustive offering in terms of equipment, raw products, semi-processed food products, and services, catering to all trades in the industry.
All the concrete solutions for tomorrow’s bakery-pastry gathered in one place. 4 sectors structured so as to cover each trade extensively, featuring 2,500 demonstrations over 5 days, a new Eat-in Bakery area, nearly 150 workshops and conferences addressing the different trades, unique innovations, young talents from all over the world competing in 3 exceptional contests… For the 80,000 visitors and 800 French & international exhibitors, Europain & Intersuc is the ideal event to come and exchange, taste the quality of French & international products, discover the latest trends and find ideas to boost business, whilst at the same time keeping abreast of the manufacturers’ latest innovations.
4 KEY SECTORS WITH OFFERINGS FOR EACH TRADE
This sector brings together all the suppliers of products, equipment and services for the bakery and the retail store.
New 2016! The Eat-in Bakery area Europain offers an answer to the market’s expectations by creating the Eat-in Bakery area, as this is a real source of growth for bakeries today. Packed with products and solutions specific to Snacking, it addresses professionals who wish to develop their catering offering (take-away or in the shop).
For the first time, Intersuc will bring together professionals in the pastry, chocolate-making, ice-cream making and confectionery trades around French Trade Associations. Suppliers to the sector will present new ideas and offer sources of ‘French style’ inspiration.
New 2016 ! The Intersuc Lab Covering 100 m2, this space dedicated to demonstrations will offer an opportunity for pastry chefs, chocolate-makers, icecream makers and confectioners to promote their savoir-faire and illustrate the latest consumer trends in France and around the world.
Demonstrations, workshops, tasting demos… will provide professionals with exhaustive information on the different cocoas and grands crus of the world. This year, Venezuela will be the country of honour of this festival that is organised by Planet Goût.
Equipment for industrial bakery and pastry
Aiming for excellence in order to satisfy increasingly demanding clients, industrial bakery-pastry professionals will visit this sector to enrich their offering and improve their production equipment. They will also find solutions to create recipes inspired by French products.
New 2016 ! Conferences Café Industrial bakery and pastry are moving fast. What are the keys to better understand the market and its stakes? International exhibitors and partners will be able to take part in convivial roundtables on the latest industry-related themes, in particular the issues associated with the import-export of products or production lines.