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29 December 2023

Sector news: Pan.Delirio award, ENSP campus expansion and ice cream for sportsmen and sportswomen

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At InterSICOP we keep you informed about the most important news in the pastry, bakery and ice cream sectors in just one click!

At InterSICOP - International Bakery, Pastry, Bakery, Ice Cream, Coffee and Equipment Show organised by IFEMA Madrid - we want to keep you informed about the most important news from the different sectors represented at the fair.

In the last few weeks we have highlighted a new award that aims to encourage research into bread, the spectacular extension of the ENSP campus and a brand of ice cream designed to achieve maximum sporting performance.

Pan.Delirio offers 5,000 euros for the best final project related to bread

Pan.Delirio and its school Materia are launching a new award 

that will recognise the Best Master's or Bachelor's Degree Final Project related to bread that has been carried out in the 2023-2024 academic year at any university in Spain. Endowed with €5,000, it aims to encourage research into bread, its benefits and advantages as a food product.

The deadline for submitting applications is 23 April 2024. As a requirement, all the works must be related to this food, from its manufacture to its raw materials or components, always thinking about the health of the product or the efficiency in its elaboration.

This award is an extension of the intense work carried out by Materia and Pan.Delirio to disseminate the values of honest, quality bread made with top quality products, with sourdough or preferments, organic, stone-ground and certified additive-free flours.

École Nationale Supérieure de Pâtiserie becomes the world's largest school of sweet arts

The École Nationale Supérieure de Pâtisserie (ENSP), located in Yssingeaux in the French department of Haute-Loire, has expanded its campus due to the growing demand for training in pastry, bakery, chocolate, confectionery and ice-cream making.

The centre, which is part of the École Ducasse network of schools, now has an additional 2,300 m2, including four laboratories, three classrooms and 36 student flats in addition to those in its historic Château. These new premises allow ENSP to offer its students a learning space of 7,000 sqm.

"This extension is the culmination of a major collective project supported by Laurent Wauquiez, President of the Auvergne-Rhône-Alpes region, Isabelle Valentin, MP for the 1st constituency of Haute-Loire and Pierre Liogier, our Mayor of Yssingeaux. It is not only the ENSP that is becoming the largest school in the world dedicated to the sweet arts, but Yssingeaux and the whole region are becoming a strategic centre of world pastry making," says Luc Debove, director and executive chef of the ENSP.

With its 17 pastry trainers and 25 academic teachers, ENSP trains more than 1,500 students from over 60 different nationalities worldwide. Its extensive programme offerings range from postgraduate courses such as the three-year Diplôme Supérieur des Arts Pâtissiers to retraining programmes such as the eight-month CAP Pâtissier, the two-month French Pastry Arts Essentials programme and the one-year French Pastry Arts Diploma. In addition to these programmes, 68 professional training courses lasting between two and three days are held on site.

Beam Super Gelato, the fitness ice cream brand

Italian Giuseppe Marcigliano is the alma mater of Beam Super Gelato

a brand of fitness ice cream created in 2021 that presents itself as a natural alternative to conventional sports supplements.

Following an illness suffered by his father, Marcigliano decided to study nutrition and the great benefits of physical exercise. This is how this fun and original business was forged.

These ice creams are developed in collaboration with a nutritionist so that everyone can achieve maximum performance in any sporting activity. There are, for example, antioxidant packs, packs to recover strength, for more energy, to gain muscle, for sports such as running, swimming, triathlon and crossfit, and even for intolerances (only fruit, gluten-free and lactose-free vegans).

In terms of preparation, they are inspired by the traditional Italian 'gelato' and use local products and 100% organic ingredients from sustainable agriculture in order to support the local economy and reduce CO2 emissions.