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Excellent participation forecasts for Intersicop 2019

Over one hundred companies from the bakery, pastry, ice-cream and coffee industries have confirmed their participation in the upcoming edition organised by IFEMA, to be held from the 23 to 26 February at Feria de Madrid.

The surface area contracted until now already exceeds by 19 por ciento the floor space registered by this time in 2017.

26 Oct 2018

After the floor space assignment meeting held on the 25 and 26 September, the expectations for participation for the upcoming edition of Intersicop are excellent. The International Bakery, Pastry, Ice-Cream and Coffee Show, organised by IFEMA from the 23 to 26 February 2019 at Feria de Madrid, has already assigned 19 por ciento more floor space than this time last year for Intersicop 2017. In 2017 INTERSICOP exceeded expectations with the participation of 272 exhibitors (174 direct exhibitors 98 brands represented) and 41 companies from Germany, Belgium, Slovenia, France, Italy, Portugal, Switzerland and Turkey, who were very pleased with the large commercial exhibition area and the many and varied parallel activities held during the Fair.

 

The main bakery, pastry and ice-cream companies at Intersicop 2019

Over one hundred companies who are worldwide references have confirmed their participation as exhibitors at the upcoming Intersicop, the only trade fair in Spain dedicated exclusively to the bakery, pastry, ice-cream and coffee industries. For four days all of these companies will have the chance to present their new products, showcase their uniqueness and establish new business contacts.

The ice cream industry will have an important presence at the Trade Fair. From historical Italian companies such as IFI, Montebianco, Prodotti Stella, Telme and Carpigiani, to some of the trend-setting companies such as Eurofred, Aromitalia, Rume and Dicarcono.

 

As for cooling, Infrico and Irinox will show solutions created to keep food fresh, essential for pastry and ice-cream makers who wish to preserve the genuine flavour of their desserts.

 

The latest innovations in equipment for bakery and pastry-making will be presented by important companies such as Salva, Eurofred, Hobart, Bongard, Sveba-Dahlen, Wiesheu, Sermont, Ramalhos and Zelaieta, among others. The proposals for ingredients will be quite varied and international. In addition to viewing in person the proposals by Icam, one of Europe’s main producers of cocoa, chocolate coating and by-products, and of Elle&Vire, an internationally renowned dairy company, visitors will find butter, cream and dairy fat from Corman; toppings, fillings and other premium products for ice-creams and desserts by PreGel; freeze-dried fruit, natural plant extracts and texturisers for pastry and ice-cream by Sosa Ingredientes; dairy products from Debic for bakers, pastry-chefs, ice-cream makers, chocolate artisans, chefs and catering and semi-cold food managers, fruit fillings and multiple aromas for pastry, ice-cream and bakery from Ireks – 33 Dreidoppel – Gelatop.

 

Visitors will also discover the latest in moulds and utensils by Pavoni Italia and Silikomart, become acquainted with interesting ranges of chocolate by Valrhona, as they travel around the world in search of the beans with the best aromatic potential, see the latest packaging and decoration trends with Artipas, Gráficas Salet, Graphired, Dekora Innova or Cart Service, and even contact with companies who may become the ideal partner, such as Tecnofoods, who provides consultancy and draws up projects from reception of the raw materials all the way to the end product, packaged, palletised and stored.