From 19th to 21st February, InterSICOP 2022 will once again bring together the whole of the bakery, patisserie, ice cream, coffee and equipment industry at IFEMA MADRID. Until then, all these professionals can be part of LIVEConnect, the largest community and social network in the world focusing on these sectors, as it becomes the meeting point for all professionals all year round.
From today, all of you who want to be part of this community, and take advantage of this innovative technology platform, can register using this link. You will also be able to get your access pass for the Fair at the same time.
InterSICOP LIVEConnect has all the features you need to enrich the Fair’s value proposition, usefulness and business experience for all participants before, after and during InterSICOP. In this way, participating companies can network, generate leads, and promote their content all year round.
The platform will also allow you to get your access pass for the Fair site and scan QR codes for visitor contacts to include them in your networking contacts. You can manage and publish time slots available to schedule meetings, search for Fair attendees and contact them, view the agenda of talks, and include the QR code for your company, commercial staff, products and services in your stand’s entry in the listing.
Similarly, trade visitors will be able to attend talks and activities held at the Fair online without leaving your stand. These include the MMAPES’22 (Best Master Artisan Pastry Chef in Spain) Championship, the Fourth National Artisan Bakery Championship, the Fourth Spanish Artisan Ice Cream Championship; the Third Pastry Schools Championship; the Forum of Women Bakers, and the Grand Masters Pastry & Ice Cream Seminar. And workshops including Chocolates by LaPaca, given by Raúl Bernal, Keys for Opening a Bakery, with Javi Moreno (La Madrugada), La Luciérnaga, a Natural, Plant-Based & Gluten-Free Bakery for Everyone, by Lucila Canero, Tea Cakes: from Tradition to Innovation, with Eric Ortuño, Concentrating Flavours and Aromas with New Technologies, with Carlo Guerriero, of La Cremeria Gelato Italiano, Is Zero Food Miles Pastry Possible? with Andrea Dopico, of San Feliu de Guixols, Coffee Ice Creams: New Techniques & Speciality Coffees, with master Jordi Guillem, of Real Ice Cream, El Vendrell, and Ice Cream for Events, with Miquel Angel Morillo, of Helados Miquel, Seville.