JULY 2015
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)
www.europain.com
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 French-style 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
Bakery
AN EXHAUSTIVE OFFERING FOR
BAKERS
• Millers
• Manufacturers, distributors of ingredients,
raw products, yeasts
• Manufacturers, distributors of processed
and semi-processed foods
• Manufacturers, installers of equipment for
bakehouse
• Store design and new technologies
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).
New 2016! The Baker’s Lab
This sector will feature the latest innovations in
terms of equipment and design for baking and for
the bakery shop, as well as a series of discovery
workshops.
EUROPAIN 2014 – KEY FIGURES
• 804 exhibitors and brands, including 34% from
29 countries
• 68,000 m surface area
• 76,950 professional visitors, including 30% from
138 countries
• 3 French and international contests with 170
candidates from 18 countries
• 2,480 demonstrations over 5 days
2
New 2016! The Baker’s Restaurant
Over 5 days, 40 live demonstrations will illustrate
to artisan bakers the solutions and products best
suited to help them develop their catering and
snacking activities.
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
2
Covering 100 m , this space dedicated to
demonstrations will offer an opportunity for
pastry chefs, chocolate-makers, ice-cream
makers and confectioners to promote their
savoir-faire and illustrate the latest consumer
trends in France and around the world.
A CONCRETE OFFERING FOR PASTRY,
CHOCOLATE-MAKING, ICE-CREAM, AND
CONFECTIONERY
• Manufacturers, distributors of ingredients and raw
products
• Manufacturers, distributors of processed and
semi-processed products
• Manufacturers , installers of equipment and appliances
for development kitchens/ baking equipment
• Store design and new technologies
Sense&Chocolate Festival
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
AN EXHAUSTIVE OFFERING FOR THE
BAKERY AND PASTRY INDUSTRY
• Manufacturers of storage units, moulding material
• Bakery machines, resting cabinets,
fermentation units
• Baking, refrigeration, slicing and wrapping
machines
• Maintenance equipment
And also in the Bakery sector:
• Manufacturers and distributors of ingredients,
yeasts, flavouring agents, taste enhancers
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.
Schools’ Streets
New 2016! This sector is set at a privileged location between the Bakery and Intersuc sectors. It will
feature the best training establishments covering all aspects of the industry. More than 15 national and
international schools will present their training programmes for bakery, pastry, confectionery, ice-cream
making and catering.
3 CONTESTS OF EXCELLENCE
2
‘Le Cube’, a 4 000 m space dedicated to competitions and demonstrations will offer an exceptional stage
to the very best French and international talents in bakery and pastry.
Bakery World Cup
Composed of 3 bakers, the best 12 teams in the world will compete in 4 categories on the theme
‘bread, the symbol of your country’: baguettes and breads of the world, sweet viennoiseries &
savoury presentations, eat-in bakery and artistic creations.
French Schools Cup
Promoting the sector and the passing on of savoir-faire, this contest will be held for the first
time on the unique stage of the Cube. During 5 hours, tomorrow’s future professionals will
have the opportunity to demonstrate the extent of their talent in bakery, sweet viennoiserie
and pastry.
International Confectionery Art Competition
Featuring the very best talents in the world, 16 mixed international duos will create 13 pastry
masterpieces (from chocolate bonbons to sugar creations, including a dessert served on a
plate).
EUROPAIN INNOVATION AWARDS & INTERSUC COLLECTIONS
Two juries of experts will award the trophies that will reward the most innovative equipment, products
and services presented by exhibitors at Europain & Intersuc. Exhibitors will be able to register to take
part in the trophies from September 2015 until 6th November 2015 to present their latest innovations.
EASY ACCESS TO THE VENUE
Europain & Intersuc is held at the Parc des Expositions venue of Paris-Nord Villepinte. It is easy to get to
from Paris using public transportation or by car, and is only 15 minutes from Roissy-Charles de Gaulle
airport.
For more information visit the trade show website at:
www.europain.com
Europain & Intersuc 2016:
The best French & International Touch
for even more creative power!
www.europain.com
You will find Europain videos here and can download Europain material 2014 at:
http://joomeo.com/Europain2014
Username: Presse
Password: PresseEuropain2014