In the latest edition of Europain, held from 3 to 6 February at the Parc des Expositions Paris-Nord Villepinte, more than 52,000 professionals discovered what is new from the exhibitors, distributed for the first time in three sectors: Manufacturing / Production, Sales and Management. Over a space measuring 48,000 m2, bakery and pastry entrepreneurs could see more than 100 new products, ingredients, and equipment designed to improve productivity, sales and administration.

A renewed Europain seeks to reaffirm itself as a world bakery scene, which is no wonder it welcomed more than 32% of international visitors, 12% more than in the previous edition. In addition, the exhibitors left feeling very good, emphasizing that attendees showed up at the show with concrete investment projects.

The fair organized for the first time a successful Forum, where 41 topics were discussed and more than 80 speakers participated, including French and international bakery businessmen and several world experts in their field. Also noteworthy in its program are the four laboratories (Lab Intersuc, Lab du Boulanger, Boutique Restaurant, and the new Well-being and Health Lab) and its three major competitions (The French Schools’ Cup, the Masters of Boulangerie, and the Mondial des Arts Sucrés) which revealed new recipes and promising or well-established talents.