Investors to explore new trends in baking, pastry-making

Investors in the confectionery industry will be exploring new trends in baking, pastry-making at a food service exhibition that promises to offer over 68,000 entrepreneurs and exhibitors new trends.

The exhibition will be organised by Europain & Intersuc, the world bakery, pastry, ice-cream, chocolate and confectionery exhibition organiser, jointly with SuccessFood.

After this year’s exhibition, participants would be expected to become a driving force behind businesses, and set the tone for changes in the market. Trends inspire and change constantly in step with consumers’ expectations. In preparation for the next exhibition, Europain & Intersuc has analysed the major challenges facing the sector and produced specific forecasts for the future of the sector. These trends relate the concerns of players in the baking and pastry-making sector and at the same time provide pragmatic answers to questions such as how to keep businesses profitable and adapt to consumers’ new requirements.

In conjunction with stakeholders from across the sector, seven trends will be showcased on the stands at Europain & Intersuc, the only trade fair dedicated to the sector in 2014, which will hold from March 8 to 12, at Paris-Nord Villepinte.

Seven trends to get a better understanding of the bread market

From its experience in the bakery-pastry sector, Europain is putting the spotlight on seven major contemporary trends that will help professionals reinvent their offering and prepare their visit:

1: Bakeries for all-day consumption

Consumers want to eat quickly on the spot or to take away, at all times of the day.

2: I can get things that are good for me at the baker’s

Health and well-being are synonymous with fresh, quality products: this is an essential aspect that is increasingly guiding consumers’ choices.

3: Design, collections and perfect matches to enhance taste

Loaves to suit each season, with changing colours, flavours and smells. Bakers offer daring combinations and surprising shapes.

4: Faster, more practical and without compromising quality

Bakers are looking for high-performance appliances that simplify their work and increase their productivity.

5: Industrial innovation “au naturel” for new sensations

“E-free” ranges and “Clean Label” ingredients deliver the best taste while addressing growing food-allergy issues.

6: Pastries become lighter and go on the move

Pastry classics are revisited in miniature sizes and versions that blend lightness and design.

7: “Smart breaking”: optimising lunch breaks

Gains

• Optimising production by choosing multi-purpose, modular, well-adapted shaping and cutting equipment to meet customers’ expectations and quickly pay off investments.

• Reducing baking and cleaning times with the new generation of ovens offering automatic functions in addition to the advantages of traditional, rotary and other multi-system ovens.

• Limiting energy wastage with well-designed, very low-consumption, programmable, compact equipment that simplifies product handling.

• Challenges: Is satisfying customers without eroding profit margins an unattainable goal?

Attracting new, more diverse customers and keeping them coming back means understanding their expectations. To meet their demands for fast service, product quality and low prices, the organiser has attracted professional exhibitors who understand the importance of health and well-being for bakeries and others whose product ranges help them to adapt to new consumption patterns.

Products

• Products: ultra-fresh, organic, locally-sourced, free of allergens, preservatives, GMOs, artificial colouring or lavouring, hydrogenated fats, seasoning and sauce. Yeasts to lower salt content and certified raw materials.

• Eco-designed equipment. Equipment and solutions for improving health. Display cases and lighting that make products look attractive while keeping them extra-fresh.

• Packaging, tableware, fixtures and furniture made of natural, recyclable materials.

• Products: new sweet and savoury products that are easy to carry, in smaller portions, with ingredients that are quick and easy to prepare or are prepared in advance.

• Equipment: multipurpose, low-consumption, storage, refrigeration and ultra-fast reheating equipment, kitchen equipment. Equipment adaptable to daytime and evening use with variable capacities and volumes.

• Shop layout: display furniture combining compactness, astute merchandising and technical performance. Tables and chairs suitable for self-service outlets.

• Takeaway packaging that can be stacked and knitted together for on-the-go urban consumers.

• Services: lexible signage, new technologies for personalising relations with customers (memorised, remotely-placed orders, etc).

By: Osa Victor Obayagbona