Countdown to Europain
January 17, 2014 By Bakers Journal
Jan. 17, 2014, Paris – Industry shifts will be the highlight of the aisles at Europain & Intersuc 2014, which will be held from Mar. 8-12 at Paris-Nord Villepinte.
The show will take place in a 68,000 m2 exhibition area. The 2012 show drew about 770 exhibitors and more than 82,000 attendees.
Here is a sneak peek at some of the global trends that highlighted at the show.
Lighter, on-the-go creations
New ingredients are appearing in the baking industry. Fruits and spices are replacing sugar, textures are lighter with mousses and foam, and formats are shrinking as shown by mini-cakes, verrines, morsel-sized portions and cafés gourmands. The entire profession is taking a new look at the old standards and coming up with unusual, take-away products that aim to relieve the guilty conscious.
“Eating is not a neutral act,” said Tanguy Roelandts, master artisan chocolatier at Chocolaterie de Puyricard, in a press release. “The concept of indulging within reason is the result of people being increasingly aware that a product must be tasty without representing a risk for their health. A piece of chocolate is not just a pleasure to eat, it also contains omega 3 and 5 fatty acids, magnesium, potassium, iron, carbohydrates, phosphates, fluorine and mineral salts.”
This multitude of properties is an incentive for pastry and chocolate makers to be even more creative.
Bakeries for all-day consumption
Consumers want to eat quickly, whether on the spot or on the go and at any time of the day. The distinction between bakeries, pastry shops and fast food outlets is blurring. Consumers like places where they can buy and consume at any time of the day with a reasonable price. Here are some suggestions to be more equipped to face this challenge.
• Offer a product that is sweet and savoury, smaller in portion and uses ingredients that are easy to prepare or are prepared in advance.
• Have equipment that is multipurpose and low-consumption. Equipment needs to be adaptable to daytime and evening use with variable capacities and volumes.
• The shop layout needs to display furniture in way that combines compactness and astute merchandising. Tables and chairs are suitable for self-service outlets.
• Takeaway packaging that can be stacked and fitted together for on-the-go urban consumers.
• Offer flexible signage and new technologies for personalizing relations with customers (memorized, remotely placed orders, etc.).
Healthful items at bakeries
Today’s consumers consider healthful options to be crucial in making their choices. They care about their health and where their food comes from, and they want it to be fresh, nutritional, safe and simple. Here is what industry professionals may want to consider.
• Using products that are fresh, organic and locally sourced, as well as free of allergens, preservatives, GMOs, artificial colouring or flavouring, hydrogenated fats, seasoning and sauce.
• Using environmentally friendly equipment, and display cases and lighting that makes products look attractive while keeping them fresh.
• Using packaging, tableware, fixtures and furniture made of natural and recyclable materials.
The International Confectionery Art Competition, taking place for the third time this year, will have 16 teams of two (one male and one female) with 20 hours over the span of four days to complete nine culinary creations. Each team will have to create one artistic pastillage piece, one sugar art piece, one chocolate piece, one reinterpreted tart, one entremets, three chocolate bonbons and one plated restaurant dessert.
Thirty-seven candidates have been selected from 16 countries. The Canadian team will be comprised of Sébastien Camus and Marie-Claude Drouin, who are both from Quebec.
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