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14 February 2024

InterSICOP 2024, a major event for the bakery, pastry, ice cream and coffee industry

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From 17 to 20 February 2024, at IFEMA MADRID

From 17 to 20 February, IFEMA MADRID will host the great biennial event for the bakery, confectionery, ice cream and coffee industry, InterSICOP 2024. The only trade event on the Iberian Peninsula dedicated exclusively to this important sector, which will give visibility to the innovation and technological efforts of this industry, through the participation of more than 175 companies and the main associations.

As far as bakery products are concerned, CEOPPAN, the Spanish Confederation of Bakery, Confederacion Española de Panadería, Pastelería, Bollería y Afines, highlights the growing interest of consumers in quality bread and pastry products. Moreover, professionals are making a great effort to innovate, improve processes and optimise resources in this area.

The current trend is towards health, with longer fermentations, correct labelling of wholemeal products and sourdoughs, quality raw materials and processes, and artisan and natural products; as well as towards sustainability and the circular economy, focusing on local products; local trade; optimisation of processes and resources; innovation and gastronomy, with more flavours and more attractive formats; training in excellence and dignifying the trade, as well as digitalisation and the use of social networks.

The artisan pastry sector in Spain is in a transformation phase, driven by changes in consumer preferences and the adoption of new technologies, according to CEEAP, the Spanish Confederation of Artisan Patisserie Entrepreneurs. The appreciation of craftsmanship, together with the demand for innovative and sustainable products, is fostering an evolution that combines tradition with innovation.

This evolution is also reflected in the range of products on offer. Spanish artisan confectionery is introducing to the market creations that respond to the dietary needs and preferences of a wider public, such as gluten-free, vegan or low-sugar options, without sacrificing taste or quality.

Pastry creativity is supported by food innovation and current food trends, and from the mix of these new concepts and formats, new ingredients and techniques, and new business models in professional pastry shop, all of which constitute the new trends in pastry. The three main general trends that are increasingly influencing today's patisserie are: less sweet and more natural, the evolution of traditional patisserie, and the rise of "instagrammable" cakes.

In addition, professional pastry shops are committed to new concepts and formats, such as hybrid pastries, mini formats and cakes divided into multi-sections, as well as new business models; freshly baked products, products with personalised designs and the incorporation of the delivery service.Además, la pastelería profesional apuesta por nuevos conceptos y formatos, como la pastelería híbrida, el  formato mini y tartas divididas en multi secciones, así como por nuevos modelos de negocio; los recién horneados, los productos con diseños personalizados y la incorporación del servicio delivery.

According to the National Association of Artisan Ice Cream Makers (ANHCEA), the situation of artisan ice cream in Spain is undergoing major changes, the deseasonalisation of the product and healthy trends. In the Valencian Community there are around 2,600 ice cream parlours, 45% of which are in the province of Alicante, 39% in Valencia and 16% in Castellón. They employ around 8,900 people and represent an economic value of over 65 million euros.

The artisan ice cream industry has grown enormously and its economic and social importance is demonstrated by the numbers in the sector: 5,720 artisan companies with some 28,000 employees and a total of 28,000 workers.

with some 28,000 employees and a turnover whose economic value exceeds 290 million euros. It is known that in 2020, during the pandemic, there was a 20% drop in ice cream consumption, but little by little we have been learning the dynamics of the pandemic with the consequent recovery of the sector. This, together with the high temperatures, has led to a 5% growth in the sector compared to previous years. The areas of Spain where the sector is most concentrated are Catalonia, Valencia and Murcia.

As for coffee, it is worth noting that in Spain, more than 500 cups of coffee are consumed per person per year. In total, we drink 44 million cups a day at home, and 22 million in bars and cafés. Only after water, coffee is the second most consumed beverage in the world. Coffee culture is increasingly present in everyday life. Speciality coffee shops and brands influence our palate, our sustainable awareness and even our work habits, as well as transforming the urban landscape.

With a growth of 2000% in Spain, coffee, more than a fashion, is a culture that is spreading every day with new and revolutionary concepts and professionals who value origin, sustainability and customer experience.

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