bake - March 2018 - 38

sweet goods

Highlights from

Over a period of four days, Europain 2018 brought together all

More than 100 new products were featured at the show.

the players in the industry in Paris. More than 52,000 profes-

Concerning products and ingredients, there was a strong trend for

sionals, including one-third international, attended the Feb. 3-6

natural products, organic and transparency of the supply chain.

event to discover the latest products and services proposed by
the exhibitors.

Throughout the hall at the Parc des Exposition, banners
promoted grab-and-go products, including bite-sized pastries,

Europain 2018 welcomed more than 32% international visitors

finger foods and mini-buns for sandwiches that looked more

from all over the world who are increasingly drawn by French

like appetizers. Even equipment manufacturers shouted out

excellence in this sector. This was up 12% compared with the

the trend with one exhibitor posting signage that blared out

previous edition.

"Snack! Attack!" next to its rack oven.

Four demo labs and three major contests dedicated to bakery

Europain's Le Lab du Boulanger - or baker's lab, which focused

and pastry featured a variety of unique recipes and revealed

on new ideas for manufacturing and selling bread - provided

promising talents, in addition to well-established professionals.

daily demonstrations on snacking and even one on hot dog

Europain enabled entrepreneurs in the bakery/pastry sector to
find the best solutions to enhance productivity and transpar-

Such an emphasis on grazing and menu diversification is not

ency, boost sales using innovative tools, and manage efficiently

surprising. Throughout Europe, a growing number of bakeries

to invest more effectively.

in this ultra-competitive market also have evolved into what
can best be described as Panera-style or even full-menu restaurants. The objective is to make their businesses more dynamic

them with concrete investment projects concerning production

and increase sales throughout the day, according to three

equipment or sales point design and arrangement.

bakers at a presentation on "Snacking Baker: why and how to


Exhibitors at the show reported that visitors often came to

38 < MAR 2018 |

Table of Contents for the Digital Edition of bake - March 2018