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.

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.

For details and bookings please visit www.gastropan.com - the official website of GastroPan 2015 or contact the organizers on the phone +40 266-219392, email This email address is being protected from spambots. You need JavaScript enabled to view it.

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

The global taste for spicy foods is increasing, according to a consumer perception survey recently published by DSM.

Nearly 70% of respondents to the international survey, which is part of DSM’s Global Insight Series launched last year to understand consumer trends, listed ‘spicy’ as one of their top three food choices.

Countries as varied as China, the US, Poland and Nigeria all ranked spicy food as a top three favourite in a list including ‘salty’, ‘sour’, ‘sweet and sour’, ‘plain or mild’, ‘bitter’ or ‘other’. More than 80% of respondents in Africa say they like their food spicy, 66% in the US say the same, however, only 37% of Brazilians say they prefer intense and hot flavours in their foods.Consumers are increasingly expecting rich and intense flavours from their home menus, as they would in ethnic restaurants, says Frank Meijer, application expert at DSM Food Specialities’ Savoury division.

Read more: www.foodmanufacture.co.uk

Eenmaal – Amsterdam, The Netherlands
Do not plan on date night at this Dutch restaurant. This pop-up diner, only open a few times a year, only has tables for single diners. The concept was put together by designer Marina van Goor in June 2013 as an experiment to challenge the idea that dining out demands company. The prix fixe menus, which change seasonally, have featured rich dishes like pork belly with pickles, and cabbage, sausages with homemade mustard and duck breast with red sauce.

Read more: www.bbc.com

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, 24^th July 2014 - The schedule of great international events which the 36^th 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 17^th and Sunday 18^th 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 19^th 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 20^th, 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 20^th 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 17^th to Monday 19^th 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 17^th and Sunday 18^th 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 19^th 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.

www.sigep.it