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The four key sectors of Europain

August 12, 2015
The four key sectors of Europain
Ana Rodríguez

The Europain organization expects that in the next edition, to be held in Paris from 5 to 9 February 2016, there will be 804 exhibitors, an area of ​​68,000 m2, and 2,480 activities.

The fair is divided into four key sectors: Bakery, Intersuc, Equipment for industrial bakery / pastry and Schools Streets.

In the bakery area, ​​new spaces such as “the Baker’s lab” will be added, that will feature the latest innovations in terms of equipment and design for baking and for the bakery shop, as well as a series of discovery workshops. Another new space is the “Baker’s restaurant” where 40 live demonstrations will take place to show all the solutions available for catering in the bakery industry.

In Intersuc, representatives of the pastry, chocolate, confectionery and ice cream sectors will meet around the Confederations. A think tank where the latest consumer trends in France and worldwide will be expounded.

In the technical and industrial equipment area, a “Conferences café” will be installed to hold panel discussions on current issues, problems associated with the import and export of products, or production lines.

And at the Schools Streets, cleverly located between Intersuc and the bakery area, 15 of the country’s schools of bakery, pastry, chocolate and ice cream will present their qualifications, programs and their specialized offers for the international public.

Additionally, the Cube is the space that will house all competitions planned for the next edition of Europain: Coupe du Monde de la Boulangerie, the French Schools Cup, and the Mondial Des Arts Sucrés.