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The COPAN21 Congress Reviews the Challenges Ahead for the Bakery Sector

From 2nd to 4th March, organised by InterSICOP and ASEMAC, the Spanish Bakery, Pastry and Confectionery Industry Association

From 2nd to 4th March, InterSICOP and the Spanish Bakery, Pastry and Confectionery Industry Association (ASEMAC) organise COPAN21, the major congress about bread, on InterSICOP’s LIVEConnect platform.

09 Feb 2021

COPAN21 will be an unmissable event for businesses and professionals from across the whole bread sector value chain, with sessions focusing on and addressing the sector’s ongoing challenges. The congress has a packed programme featuring renowned experts and presentations on key issues in regulation, nutrition and functional foods, ingredients, consumer needs, sustainability, and innovation.

For ASEMAC, COPAN21 is an extension of its annual industry-wide panel discussions. Participants include the Ministry of Agriculture, Fisheries and Food (MAPA); the Spanish Confederation of Bakery, Pastry, Pastry and Related Products (CEOPPAN); the Spanish Association of Flour and Semolina Manufacturers (AFHSE); Interprofessional Organisation of Bread Cereals and Derivatives (INCERHPAN); the Spanish Confederation of Artisan Pastry Entrepreneurs (CEEAP); the National Association of Artisan Ice Cream Makers (ANHCEA), and the Spanish Association of Manufacturers of Machinery for Bakery and Pastry (AMEC/AFESPAN).

Over three days, COPAN 21 will mark the launch of InterSICOP LIVEConnect, the world’s largest community and professional social network for the bakery, confectionery and ice cream sector. From 1st and 28th March, it will keep the industry dialogue going until it links up with the face-to-face event in February 2022.

COPAN 21 FULL PROGRAMME

2nd March

10:00 am. Opening

10:00 to 12:00 am Block on the theme of: Different aspects and new values in the BREAD category: production, promotion, and gastronomy:

  • Towards the new cereals market in Spain. Trends.

Mercedes Ruiz Gallud (Aestivium)

Ramón Sánchez (Incerhpan)

  • Bread: the gastronomic challenge for the 21st century.

José Carlos Capel (food critic)  

Moderator: Felipe Ruano. President of ASEMAC

3rd March

10:00 to 12:00 am. Block on the theme of:  It’s 2021. What Happens Now? Competitiveness and Future Challenges

  • The bread quality standard, a year later.

 José Miguel Herrero Velasco. General Director for the Food Industry, Ministry of Agriculture, Fisheries and Food 

  • 2021: Bread as a functional food in everyday and sports nutrition

Antonio Escribano. Medical Specialist in Endocrinology and Nutrition, IFEMA

  • On a new playing field: The new regulations on unfair practices in the food chain.

Pedro Suárez (Ramón y Cajal legal practice)

  • Sector panel discussion: The new challenges for the sector in the new scenario.

David Manzanares. President of AFHSE

José Miguel Moreno Nieto. President of CEEAP

Eduardo Villar Romo. President of CEOPPAN

Felipe Ruano. President of ASEMAC

Joan Riera. Client Service Office director KANTAR 

Moderator: Jordi Morral. Managing Director of Europastry

4th March

10:00 to 12:00 am. Block on the theme of: the Year 2021. An Overview of the Chain: Bakery, Cakes and Pastries

  • Industry insight

Rafael Juan. CEO of Vicky Foods

  • An overview of commercial distribution

María Martínez-Herrera. Food safety and environment head at ASEDAS

  • An overview of points of sale

Aurelio Antuña. General Manager of Monbake group

  • An overview of the restaurant sector

Paula Nevado. General Secretary of Restoration Brands

  • Consumer insight. Fernando Moner. Chairman of CECU