In order to better understand and meet customer expectations, Europain Intersuc 2012 will showcase seven key trends in the artisan and industrial sectors of the bakery and pastry market. The trends will be the focus of a dedicated trends area of the show, where roundtable sessions and interactive demonstrations will allow attendees to determine how to use these trends within their business.
The seven trends are as follows:
1. Designing shops as social venues—from putting the production area on display to incorporating a tea room or bookstore into the bakery.
2. Quality, innovative products and equipment—from new yeast varieties to stone-ground grains and designated origin salt, quality ingredients ensure great products.
3. Looks good, tastes good and it’s organic—amid food scandals and economic crisis, consumers are demanding high-quality, fresher products.
4. Getting creative—thanks to the work of famous pastry chefs, customers are seeking artistic bread and pastry, from cubes and cylinders to spheres and pyramids.
5. Flavors from faraway places—consumers seek fusion foods that combine textures and flavors from exotic places and traditional products with a modern twist.
6. Industrial bakers aim for artisan quality—industrial bakers and pastry-makers are using cutting-edge processes and equipment to enhance product quality.
7. Bread: the new health food—consumers aren’t willing to sacrifice flavor when it comes to healthful eating, and breads free of additives, low in sodium or enriched with omega-3s or fiber are growing in popularity.
Europain takes place March 3-7 at Paris Nord Villepinte. For more information, visit www.europain.com.
