Europain 2014 focuses on trends

by Charlotte Atchley
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As tides turn in the baking industry, Europain 2014 hopes to equip bakers and pastry-makers with the tools and knowledge they’ll need to stay above water. By centering the program on trends and innovation, visitors can get out in front of the latest consumer attitudes and be inspired by what’s on bakery shelves today and tomorrow. The world bakery, pastry, ice cream, chocolate and confectionery exhibition will take place March 8-12, 2014, in Paris-Nord Villepinte, France.

As a part of its focus on trends, Europain spotlights seven key demands and issues including clean label, health in the bakery aisle, on-the-go eating, high-performance equipment and miniaturized pastries. These and other issues will be highlighted throughout the show such as with the new creative showcase called Baker & Designer, which blends bread-making and culinary design in a way that is practical for professionals. New products and innovations will be showcased in the Place des Innovations.

Europain will not be without the competitive spirit. The Bakery Masters competition brings together the 24 best candidates from the Louis Lesaffre Cup and the 2012 Bakery World Cup to compete in three categories: bread, Viennese pastry and artistic creations. In the International Confectionery Art Competition, mixed teams will have 20 hours to prepare 13 edible works of art. The French Schools Cup pits teams of three trainees in an artisan baking and pastry-making competition. This contest spotlights secondary schools and apprentice training centers.

For more information and to register for the show, visit

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