Press Kit
5-9
FEBRUARY
2016
PARIS-NORD
VILLEPINTE
FRANCE
www.europain.com
CONTENTS
3
4
5
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
9
12
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
14
Europain Innovation Awards & Intersuc Collections
15
Map of the venue / Key figures
16
General information
Photos of Europain & Intersuc are online at http://joomeo.com/Europain2014
Username: Presse / Password: PresseEuropain2014
www.europain.com
2
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
Bakery
AN EXHAUSTIVE EXHIBITOR OFFERING FOR
ARTISANAL AND INDUSTRIAL BAKERY
_______________________________________
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).
Baguette or Viennois sandwiches, salads and
Manufacturers, installers of baking appliances and
Shop design and decoration - New technologies
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.
savoury products
•
Manufacturers, distributors of products
•
New 2016! The Baker’s Lab
13%: average share of turnover represented by
65%: average gross margin observed for a sandwich
•
equipment
More than 9 out of 10 bakers propose savoury
•
Manufacturers, distributors of ingredients, raw
•
products (+ 10% over the last three years)
•
Flour mills
•
materials, yeasts
BAKERY CATERING AS A TOOL FOR GROWTH FOR
BAKERS
_____________________________________________
•
•
crudités, hot dishes... are the savoury products that
have progressed most
Source: CHD Expert - Bakery survey 2015-French Bakeries
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).
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THE SECTIONS
Intersuc
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.
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
6
THE SECTIONS
Equipement for the industry
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...
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
Schools’ Street
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
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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
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, geolocalisation, are some of the channels we must work with in order to
accompany our clients.’
ordering, deliveries...)
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
9
THE CHALLENGES
Intersuc
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.
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
10
THE CHALLENGES
Industry
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
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 - VicePresident 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
11
THE CONTESTS
Bakery World Cup
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
CONTEST INFORMATION
Dates: 5-9 February 2016
Opening hours: 9.30 am to 6 pm
Venue: Cube - Hall 5
Prize presentation: Tuesday 9th
February / 11am
www.cmbakery.com
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.
French Schools Cup
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 2016
Opening hours: 9.30 am to 6 pm
Venue: Cube - Hall 5
Prize 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’ BakeryPastry chef).
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THE CONTESTS
International Confectionery Art Competition
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.
CONTEST INFORMATION
Dates: 5-8 February 2016
Opening hours: 9h30am to
6pm
Venue: Cube - Hall 5
www.mdas2016.com
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:
•
Australia
•
France
•
Malaysia
•
Singapore
•
Brazil
•
Hong Kong
•
Morocco
•
Switzerland
•
Colombia
•
Italy
•
Mexico
•
Taïwan
•
Spain
•
Japan
•
Russia
•
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
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INNOVATION
EUROPAIN Innovation Awards and Intersuc Collections
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.
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
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MAP OF THE VENUE
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
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GENERAL INFORMATION
EUROPAIN & INTERSUC 2016
World trade show for bakery, pastry, ice-cream-making, chocolate-making and confectionery
Biennial event
Parc des Expositions - Paris Nord Villepinte - France
5-9 February 2016
9h30 - 18h30
Event reserved to professionals
Free admittance upon presentation of a badge, invitation card or press card
President of Europain & Intersuc trade show
Serge Valadou
Managing Director of Europain & Intersuc
Marie-Odile Fondeur
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
Images of the 20014 edition of Europain are available
here and videos can be downloaded at:
http://joomeo.com/Europain2014
Username: Presse
Password: PresseEuropain2014
Presse contact : AB3C
Anne Daudin – Jean-Patrick Blin
+33 (0)1 53 30 74 00
+33 (0)1 53 30 74 08
anne@ab3c.com – jeanpatrick@ab3c.com
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