The International Bakery, Pastry and Related Industries Show, INTERSICOP 2011, is continuing the preparations for its ninth edition, which is due to take place between 24th and 28th March 2011 at Feria de Madrid. So far, more than 150 companies have confirmed their participation at this fair organised by IFEMA.
All of the leading associations within the industry are represented on the Organising Committee at INTERSICOP, which constitutes an important trade showcase for the industry and one of the main forums for promoting the demand for bakery products.
The consumption of this foodstuff, which is as old as our civilisation, has gradually declined, according to figures furnished by the Ministry for the Environment. Some sources quote a drop of 35 per cent over the last 8 years, the result of current tendencies to consume modern and light products. In this respect, combined with the dieting trend, the erroneous opinion has been created that bread is fattening.
Furthermore, the technological development of the bakery, pastry and related products industry has coincided with the emergence of new trends within society. Experts agree on the existence of a gap between different generations and cultures, one in which those over the age of 46 years have a purchasing average of 20 days a month, whilst those under the age of 35 years have an average of only 17.7 days.
Both INTERSICOP 2011 and the companies and associations brought together within the framework of the fair will once again promote a positive message for the industry: bread is synonymous with a healthy style of life. In this respect, the industry has sought to introduce innovations, not only with regard to production machinery, but also in terms of creating pre-cooked frozen dough products and new types of bread based on an extensive range of sizes and raw materials, all with the aim of attracting younger groups of consumers.
. Promoting Special Quality Varieties of Bread
Traditional bread as a healthy foodstuff that forms part of a balanced diet constitutes one of the future options for professionals within the industry. Among the measures that are being implemented by the industry in order to boost the consumption of bread, we might mention the First Special Quality Bread Forum, an event organised last month by the Spanish Confederation of Bakery Organisations, CEOPAN, and the Bakers' Association of Teruel. This Forum highlighted the importance of tradition and quality, based on the promotion of a series of products that are highly competitive and enjoy a unique appeal within the foodstuffs market.
During the inauguration of the Forum, Lorenzo Alonso, the President de CEOPAN and Chairman of the Organising Committee at INTERSICOP 2011, declared that the bakery sector was currently witnessing a far-reaching transformation at a structural level, in which respect it is necessary "to make the most of capacity and virtues of traditional bread, focusing on aspects such as variety, quality and unique appeal. One out of every two consumers is looking for quality and variety".
Among other activities organised at this first Forum, we might mention the staging of a Conference on Bread within the Mediterranean Diet, an event designed to coincide with World Bread Day. This Conference was delivered by the President of the Mediterranean Diet Foundation and Professor of Medicine and Public Health at the University of Las Palmas de Gran Canaria, Lluis Serra Majem. Serra believes that bread is "an essential foodstuff as part of a tasty and healthy diet. Bread is a foodstuff that facilitates the combination of various foods and provides a structure for our diet itself. It is as important as olive oil and the world of science supports the consumption of bread, given that this food has no connection with the problem of obesity".
. Bread with Everything, Everything with Bread
In order to mark World Bread Day, the meeting organised by CEOPAN and the Bakers' Association of Teruel offered participants a series of sampling sessions under the heading of "Bread with Everything, Everything with Bread". These sessions were an unprecedented success, effectively combining bread with various products from around Spain. At the same time, participants were able to taste some 400 types of bread made without gluten and combined with high-quality foods of different kinds, based on the clear objective of promoting bread consumption among coeliacs.
This variety of breads highlights the rich legacy that exists in Spain in this respect, as can be appreciated at the exhibition presented at INTERSICOP 2011. Thus, visitors will be able to contemplate the extensive range of modern and traditional bakery products that present a special quality appeal and help to erase the erroneous idea that exists within society that bread is somehow linked to the problem of obesity.
INTERSICOP 2011 is an eagerly-awaited event on the part of the entire business and professional sector, especially in view of the fact that some four years have passed since the fair's last edition.
This fair will provide participants and visitors with an ideal opportunity to discover the latest advances and new experiences within the industry, whilst also promoting know-how, business activity and new opportunities. This aspect of INTERSICOP helps to consolidate its status as the leading showcase for the Spanish bakery and pastry industry and one of the leading events of its kind in Europe.
The latest information regarding the preparations that are being made for the fair can be found on www.intersicop-madrid.ifema.es, the fair's official web page. Companies and trade visitors will also be able to use the page in order to gain on-line access to a wide range of services offered by the fair, thus preparing for their attendance at the event in good time.