Europain 2014 to highlight trends

Bakers Journal
December 17, 2013
Written by Bakers Journal
Dec. 17, 2013, Paris – Europain 2014 is slated to focus on what’s current in the baking industry, as well as host culinary competitions where chefs can demonstrate their technical skills.


The event, which will be held at Paris-Nord Villepinte from Mar. 8-12, 2014, will highlight trends like miniature desserts, “light” cakes and single products.

“Our job appeals to consumers’ imagination,” said Frédéric Lescieux, president of the French Confederation of Artisan Pastry, Chocolate, Confectionery and Ice Cream Makers and Caterers, in a media statement. Here are some industry shifts that will be showcased at Europain.

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 with 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 are trying 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.

Design and collections

While design has long been a standard feature of pastry and chocolate making, ephemeral collections are a new way of enticing today’s impulsive customers, who are constantly on the lookout for new culinary sensations. Sugar and chocolate have been presented in different ways throughout the year and some bakers have adopted the single-product concept.

An example is Jonathan Blot, who heads Acide Macaron in Paris. This chef has started to make small macaroons that can be popped into the mouth whole. In addition to producing about 5,000 macaroons per day in a wide spectrum of colours, he regularly invents new flavours as limited editions.

Competition

Visitors will be able to admire the world’s best chocolatiers and confectioners in action at the International Confectionery Art Competition and new talent at the French Schools Cup. “A trade cannot excel without the competition,” said Roelandts.

The fourth French Schools Cup, which was initiated by Europain, will take place in a competition area devoted to young talent. Teams of three apprentices, which must include one woman, will help to promote training institutes that are preparing tomorrow’s bakers and pastry makers.

The fourth International Confectionery Art Competition is an international pastry-making contest that features teams of one male and one female. The contestants, who hail from 16 different countries, have 20 hours to produce a variety of creations.

“What do I expect from these contests? A good deal of excitement, cohesion between the men and the women, technical prowess and… surprises,” said Pascal Niau, M.O.F, and chairman of the jury in a media release. “The competition develops the candidates’ technique, but also their spirit. It is a way of growing, while remaining humble.”

There will be about 800 exhibitors, some of whose products will be highlighted in the new products and innovation area of the show floor.

For more information, visit www.europain.com.

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