The seventh edition of GastroPan International Exhibition, which will run between 19-21March 2015 in the city of Targu Mures, Romania, already has 130 confirmed exhibitors from 20 countries. More than 2 months before its debute, GastroPan confirms once again the crucial role it has on the Romanian baking and food service market. The exhibitions helps international suppliers to target more than 20,000 managers and professionals who are expected to visit the event.
GASTROPAN exhibits all types of solutions and technologies for businesses related to the baking and hospitality industries: artisan and industrial bakeries, confectioneries, gelato and chocolate shops, biscuit and pasta producers, restaurants and food service units, bars and coffee shops and so on…
The 7th edition of the event will take place on 19-21 March 2015, in the city of Targu Mures, ROMANIA.
Over the years GastroPan became the main business platform where professionals, managers and suppliers from the targeted markets can meet and discover the latest technologies through practical demo shows. Foreign suppliers have always seen in this event the most efficient way to enter the Romanian market, where there are 20.000 companies with food related activities and 20 million consumers known for their high bread consumption rate.
Romanian Baking & Food Service Market Facts:
• 19,200 companies providing food related activities, according to Eurostat
• 9,000 active bakeries and confectioneries serving 20 million consumers
• 8,200 restaurants with 1,63 euro reinvested after each 1 euro spent in the hospitality industry
• 78 kg/capita yearly bread consumption rate, higher than the European average
GastroPan 2015, the only professional trade fair that connects manufacturers and operators in the Romanian baking and hospitality industry with local and international suppliers of dedicated solutions and technology will be held on 19-21 March in Targu Mures, ROMANIA. By exhibiting at the event, suppliers have the chance of reaching 20,000 professional visitors expected. Fiind out why is the Romanian market attractive for foreign suppliers and what does it take to exhibit at the event.
GASTROPAN is the best way through which suplliers can reach one of the fastest growing baking and food service markets in South-Eastern Europe. The 7th edition of the event will take place on 19-21 March 2015, in the city of Targu Mures, ROMANIA. To find more info about the event visit www.gastropan.com, where you can check out the last edition's Photo Gallery.
BOOK the most affordable exhibiting space at GastroPan 2015 and meet the potential of the Romanian Market!
For only 948 EUR you can have your own 12 sqm exhibiting booth, where you can meet 20,000 professional visitors. The package includes rental fee for a 12 square meter standard booth with one open side and the exhibitor registration fee.
Book as soon as possible to enjoy priority in choosing the best positioning of your booth!
The 7th edition of the most important Romanian business-to-business (B2B) tradefair showcasing equipment, ingredients, tools, solutions and technologies for all fields in the baking and hospitality market will be held on 19-21 March 2015 in the city of Targu Mures, ROMANIA.
Find the main reasons why the Romanian market is attractive to suppliers of baking and food service solutions and why GastroPan trade fair can be the best way for you to enter this market.
Exhibited solutions and innovations support all businesses
EXHIBITORS PROFILE: Suppliers of equipment, ingredients, accessories, tools, consumables, concepts and complete solutions for businesses in the targeted fields
VISITORS PROFILE: Managers, operators, entrepreneurs and specialists from artisan and industrial bakeries, confectioneries, pastries, gelato shops, chocolate makers, pasta and biscuit producers, coffee shops, restaurants and HoReCa units
The organizers of GastroPan have 14 years of experience in the Romanian baking and food service market:
Brutarul-Cofetarul is the free monthly magazine of managers and professionals in the Romanian bakeries, confectioneries, gelato and chocolate shops, mills, biscuit, pasta and sweets manufacturers.
Gastromedia is the magazine of the Romanian food service operators, connecting them with suppliers of technologies and solutions for the professionals in the hospitality industry.
Through these magazines the organizers are capable of gathering a well-targeted audience consisting almost exclusively of professional visitors.
Romanian Market Facts
• Highest yearly bread consumption rate in Europe: 97 kg/capita, according to AIB International
Romanian Market Facts
With early bookings, exhibitors have priority in choosing the best booth positioning.
Dial +40 733 31 30 43 to contact GastroPan 2015 Project Manager and book your booth now!
Rimini, 22nd September 2014 – The bakery chain is increasing its space at SIGEP and the 2015 edition, at Rimini Fiera from 17th to 21st January, with the simultaneous staging of A.B. TECH EXPO will confirm its role as the only expo event in Europe able to bring together the entire production and distribution chain along with artisan confectionery and quality coffee.
Three more halls (D5, D7 and B7) and two connecting halls (B5-D5 and B7-D7) will highlight the new business perspective for enterprises, which is now more than just a trend, i.e. that of addressing multi-function venues in which the sale of bread is alternated with serving breakfasts, snacks and aperitifs… and is constantly evolving.
Rimini Fiera business unit manager Patrizia Cecchi explains, “This is the reason it is necessary to establish a format that ensures better coverage of the new perspective. This is why we are talking about the ‘bakery sector’. At the expo there will be companies that are the key players of the artisan and semi-industrial productive process, those that realize sales outlets and others that widen the bakery trade’s range with their products. This has created the perfect terrain for integration with the fast food world and therefore with RHEX, our expo on catering for eating out. This combination enables to create interesting business prospects.”
No other expo in the world - considering SIGEP, A.B.TECH EXPO and RHEX together - is able to propose an insight on this business dynamism, already widespread everywhere. So Rimini Fiera will be the site of the bread battle: Italy’s “ciabatta” is tastier and highlights fillings better than France’s “baguette”. The battle will be held in “Bread in the City” the international contest staged at A.B.TECH EXPO with eight international teams, 16 contestants and a panel that will judges the world’s bread specialities.
SIGEP A.B. TECH 2015 AT A GLANCE
Dates: 17 - 21 January 2015; Organizers: Rimini Fiera SpA; edition: 36th, frequency: annual; classification: international; Admittance: trade members only; hours; Hours: 9:30 am – 6:00 pm, last day 9:30 am – 3:00 pm (3:00 – 5:00 pm only with online tickets); business unit manager: Patrizia Cecchi; project managers: Gabriella de Girolamo (gelato), Giorgia Maioli (confectionery/pastry, bakery, coffee); exhibitor info: tel. +39 0541 744521 fax +39 0541 744772; Web site: www.sigep.it
Last year on September 1st Romanian government reduced VAT (Value-Added Tax) on the bread production chain from 24% to 9%, in an attempt to reduce tax evasion in in the milling and baking industry. President of the Romanian Baking Association ROMPAN spoke to our magazine about the impact of this measure on the local trade and business environment.
President of ROMPAN, Mr. Aurel Popescu told our magazine that cutting back the VAT from 24 to 9 percent increased taxed production with 250,000 tons in the last eleven months, compared to the similar period in the year before, meaning a 22% increase.
Here are the most important results of reducing VAT, after 11 months:
• The volume of taxed production increased by 250,000 tons;
• Taxed production on the market increased by 22%;
• Consumer prices of milling and baking industry products dropped on average by 12%;
• Safer and higher quality products for the consumers;
• Increased purchasing power, increasing purchases of other foodstuffs;
• VAT reduction has created a healthier business environment, a significant decline in insolvency and bankruptcy in the industry;
Cutting VAT also gave an impulse to the producers and operators in the Romanian baking and confectionery market, leaving the managers more money to invest in competitive, innovative technologies.
Suppliers intending to target almost 9,000 active bakeries and confectioneries from the Romanian market can chose to ADVERTISE in the Brutarul-Cofetarul magazine, which is the leading technical journal sent monthly to all units in the field, or to EXHIBIT at GastroPan trade fair, which is the leading professional event uniting producers and suppliers from the market.
Organizing the greatest Romanian trade fair for the baking, confectionery and food service industry involves an intense promotional campaign among visitors. Besides the opportunity to attending the event by renting a booth, solutions and technology suppliers from all over the world can target the audience of the exhibition through the direct marketing services provided by the organizers.
Around 20,000 visitors representing manufacturers, operators, specialists and entrepreneurs from the Romanian baking, confectionery and HoReCa markets are expected to visit GastroPan exhibition. The permanently monitored and updated database allows the organizers to select the target audience, providing tailored Direct Marketing services to suppliers who wish to target the Romanian market.
Suppliers of solutions dedicated to the target audience of GastroPan exhibition may require the following services through which potential customers can gain access to the solutions they provide.
• Banner on www.gastropan.com, monthly viewed by thousands of people interested in the event;
• Roll-up banner display during GastroPan 2015 exhibition, viewable by all visitors;
• Advertisement layout in the Official Catalogue of the exhibition, freely distributed to visitors;
• Distribution of flyers during GastroPan 2015 trade fair, to promote products/services
In addition to the Direct Marketing services above, the most effective way to target specialists and entrepreneurs on the market is physically attending GastroPan 2015 exhibition, by renting a booth where you can exhibit and promote your offers. To book a booth and enjoy priority in choosing it's positioning please fill out THIS REGISTRATION FORM.
IMPORTANT: By booking any of the services above as early as possible, you will have priority in choosing the best exposure to your target audience/visitors.
The EU food and drink industry is a pillar of the EU economy, outperforming a large number of other EU manufacturing sectors. A recent FoodDrinkEurope report provides a comprehensive picture of the structure and economics of the food and drink industry in various EU countries. Find out how the Romanian industry performs compared to other eastern European countries.
The turnover of the EU food and drink industry surpasses 1 trillion euros. It is also the leading employer in the EU, directly employing 4.24 million people with jobs spread across all Member States.
In Romania, the food and beverage industry ranks first among employer sectors, with about 184,000 workers, according to the FoodDrinkEurope report. The same source states that 8,355 companies are activating in the Romanian food and beverage sector, generating a total turnover of 10.7 billion euros.
Similar figures are reported in the Czech Republic, a country with 9,207 companies in the food and beverage industry that together generate a turnover of 10.9 billion euros. Here, however, the food and beverage industry only occupies the 4th place in the top employers of the entire manufacturing sector, engaging 103,000 people. Hungary has 4,971 companies with 95,000 employees working in the food and drinks sector (2nd place among employers), with a turnover of 8.7 billion euros. On the other hand, food and beverage industry in Poland is significantly larger, with a turnover of 49.7 billion euros and 14,330 companies activating 396,000 employees.
The 5 largest food and beverage producing countries in the EU are Germany, France, Italy, UK and Spain. Together they generate a turnover of 650 billion Euros, about 62% of the total turnover of all member countries.
To read the full FoodDrinkEurope report click HERE!
Manufactured ice creams can offer a superior taste experience when compared to homemade product, and premium brands contain less air and more fat, according to a US food scientist.
Making ice cream at home offers very different results to commercially produced, Maya Warren, a PhD student at the University of Wisconsin-Madison, told the Institute of Food Technologists in a video interview.
“It all has to do with the freezer itself, the slower you freeze the product, the more time the ice crystals have to grow,” said Warren.
“Imagine it taking 30 minutes to freeze a product [at home] versus making a product commercially and taking 30 seconds to freeze.”
Less creamy mouth feel
The larger the ice crystals, the less-creamy the mouth feel and therefore the less satisfying the product, she said. The differences between premium and economy brands came down to the levels of fat and air in each of the products, explained Warren. Premium scooping ice creams would have more than 15% milk fat in them, while economy scooping ice creams would have around 10%.
“Also, the amount of air [differs],” she said. “Premium scooping ice creams tend to have lower air and it’s crazy how many frozen dessert are out there, and there are big differences between them.”
Higher demand from consumers for lower fat and lower sugar products had led to a new type of ice cream on the shelf, she added.
Read more: www.foodmanufacture.co.uk
In the Pastry Arena and the Pastry and Cake Design Forum daily performances and contests with great Artisan Confectionery Masters from all over the world
Rimini, 24th July 2014 - The schedule of great international events which the 36th edition of SIGEP (Rimini Fiera, 17-21 January 2015) will dedicate to the artisan pastry world has already taken shape.
On the first two days, Saturday 17th and Sunday 18th January, the world's most extraordinary young talents will compete for the Junior World Pastry Championship (JWPC). Ten teams from five continents are awaited, ready to fight it out in the suggestive Pastry Arena (Hall B5). Team have already registered from Japan, Taiwan, Singapore, Australia, France, Poland, USA and representatives from ex-Yugoslavia. As is the tradition, contestants will be required to show their skill with a theme laid down in the regulations, which this year will be Italian Food style. The event is organized by Rimini Fiera in collaboration with CASTAlimenti and with the Patronage of the AMPI, Relais Dessert and Conpait.
Partner companies: Debic, Besozzi Oro and Valrhona.
On Monday 19th January, the spotlight will be on the great Italian pastry Masters, who will compete for the title to be won in the Italian Pastry Championship. The best finalists will compete on the theme "Pastry-making: core characteristics".
On Tuesday 20th, space will be dedicated to young Italian pastry chefs, who will compete for the Italian under-23 Junior championship. The creative fantasy of youngsters from all over Italy will be inspired by an icon of youth and style - the Vespa, - which will be presented in an original innovative manner with artistic sugar and chocolate creations, in compliance with the tests set by the contest.
The Italian pastry championships are organized in partnership with Debic, Besozzi Oro and Valrhona.
On Tuesday 20th there will be a second great competition, the Italian heats to select the Italian contestant in the 2016 Pastry Queen competition. The contestants will have to base their entries on the theme "Stylists and Haut Couture". With their sugar or chocolate sculptures, plated dessert and "Mini sweet jewel" ring, the contestants will stage a "catwalk" of astonishing creations of pastry-making Haute Couture.
For all five days, the Pastry Arena location will spotlight the sculptures of the International Star of Sugar Contest, the competition dedicated to sugar. An authentic gallery of works of art representing one of the status symbols that has made Italian-made products great: Ferrari. The endeavours of a personality that with his creations left an indelible mark in the annals of time were based on a feeling and passion that will be a stimulus for putting the creative skills of sugar artists from all over the world to the test.
Title Sponsor: Decosil.
There is great expectation for the Italian Chocolate-making Championship, organized by Barry Callebaut. The success of master chocolatier Davide Comaschi at SIGEP's 2014 Italian Chocolate-making Championship, who then went on to become World Champion at the 2014 World Chocolate Master in Paris, will attract even more attention to the event that is scheduled from Saturday 17th to Monday 19th in Hall B3.
At the Pastry and Cake Design Forum (Hall D1) the events will begin with the Festival delle Nazioni (Festival of Nations), a new feature for SIGEP. The Festival, dedicated to EXPO 2015, is organized along with IFSE, Conpait and Pasticceria Internazionale and will spotlight great Masters of the confectioner's art from South Korea, Russia, Peru, Brazil, Colombia and the Philippines at work. On Saturday 17th and Sunday 18th there will be presentations of typical creations of the respective cultures, with Italy as host nation, along with its famous Masters. Also at the Forum, on Monday 19th the program features Coppa Italia della Pasticceria Artistica (Italia Cup for Artistic Pastry), a contest organized by Glamour Italian Cakes. The fascinating theme will be cinema, the seventh art, with 10 finalists selected by an online contest.
On Tuesday, the key player will be the SigepGiovani contest, with students and teachers from training schools competing and, above all, hosting the world's most extraordinary pastry exponents. The 2015 event will be dedicated to frozen pastry.
It should also be remembered that simultaneously with the SIGEP, International Exhibition of Artisan Gelato, Pastry, Confectionery and Bakery production, there will also be RHEX (Rimini Horeca Expo), with trends in food & beverage for eating out, and A.B.TECH EXPO, the trade fair that brings together under one "expo roof" the entire bakery sector, from the great quality of artisan production to innovative industrial technologies.
The seventh edition of the most important Romanian trade fair showcasing equipment, ingredients, tools, solutions and technologies for bakery, confectionery, ice cream, chocolate, coffee and food service markets will be held on 19-21 March 2015 in Targu Mures. GastroPan organizers started stand booking procedures for the suppliers of solutions and technologies in these market fields.
The FAO Food Price Index averaged 206.0 points in June 2014, down 3.8 points (1.8 percent) from May and nearly 6 points (2.8 percent), below June 2013. Last month’s decline, which was the third in succession, was largely the result of a marked drop in cereal and vegetable oil prices, following further improvements in global production prospects. Although sugar and dairy quotations also edged lower, the falls were far less pronounced. On the other hand, meat prices held steady.
Cocoa is not only essential to creating delicious chocolate, but it is also a commodity millions of people depend upon for their income. The European Parliament will vote this week on the 2010 International Cocoa Agreement which aims to improve market transparency and strengthen co-operation between exporting and importing countries. MEPs will also vote on a separate resolution to condemn the use of child labour for cocoa production.
Manufacturers should look to reduce overall use and reliance on sugar and not focus on replacing fructose with glucose, while concerns over HFCS should start to disperse as newer research invalidates current thinking, says Laura Jones of Mintel.
Sugar continues to be a hot topic when it comes to nutrition, with its excessive consumption being blamed for the steep rise in the level of overweight and obese individuals globally and the resulting health complications.
However, manufacturers' focus should not be on reducing or replacing fructose sugars with glucose sugars, rather focus on reducing overall use and reliance on sugar. While health concerns connected to high fructose corn syrup (HFCS) should start to disperse as newer research invalidates adverse effects of fructose on health compared to glucose.
Although not proven, fructose and fructose-containing sugars; in particular HFCS has been accused of being more detrimental to an individual's health than glucose and glucose-containing sugars.
Fructose is a naturally occurring monosaccharide sugar, found in fruits, some vegetables and honey. Being the sweetest natural sugar, it is only present in very small amounts naturally. Much of the concerns around HFCS are linked to the increasing amounts consumed in modern western diets.
With HFCS now a common ingredient in processed foods, we no longer just eat small quantities found in natural sources.
Romanian bakeries and confectioneries are continuously investing in new technologies trying to keep up with the competition. Frozen products baked in front of the customers, refrigerating technologies and attractive packagings are some of the most interested topics for them. Suppliers are invited to show their solutions in the following number of the leading Romanian professional magazine - Brutarul-Cofetarul.