After two years of virtually no trade events in Europe, a new edition of Sirha Europain concluded in Paris, marking the comeback of the in-person exhibition and the show’s own repositioning, to focus on the French bakery.
Around 25,000 professionals visited the 24th edition of the trade fair, including 15% from outside of France, to reconnect with the 300 exhibitors and brands present at the Paris Expo Porte de Versailles venue. In addition to innovations and new solutions, the opportunity to network and meet face to face was among the welcomed highlights at the trade fair.
“This post-crisis edition marks the success of Sirha Europain’srepositioning,” said Luc Dubanchet, head of the Sirha Food Division at GL events, the event’s organizers. “The emphasis placed on French bakery, associating quality and innovation proved popular with exhibitors and visitors alike.”
More than 80 new products were presented, including 8 that were rewarded with a Sirha Europain Award: Moulin Melia by Alma Pro; Multibake Vita tunnel oven boasting hydrogen burners by AMF; Un Grain de plaisircraft range by CMA Hauts de France and Lesaffre; Indoor natural light well by Euralux, Mélange Berrouga by Grands Moulins de Paris; Scaribac Neo byScaritech; Hot plate by Sofinorand Visioduneeco-designed packaging by Dune. “We are very pleased with the visitors at Sirha Europain,” said Manuel and Roger Garcia from Alma Pro, that was presented with a Sirha Europain Award for their Moulin Melia. We came here for the bakers, to defend their values, but also to meet the distributors. We had many positive contacts. Thanks to these encounters and the broad range of trades that attend the event, Sirha Europain also gives us ideas and encourages us to innovate.”
The Sirha Europain Forum also hosted around 50 speakers who took part in 30 round tables addressing current issues such as the price and volatility of raw materials, recruitment and loyalty, and dynamics in the bakery industry by 2030.
Thethree leading contests in the industry – Bakery World Cup, European Pastry Cup and its French qualifier, French Schools Cup – brought together 70 participants. Treams from the United Kingdom, Sweden and Denmark qualified to compete in the next final of the Pastry World Cup. China – Taipei won the Bakery World Cup, which celebrated its 30th.
The next edition of Sirha Europain will be held from January 20 to 23, 2024.
