17-19 March 2023, Brașov – from raw materials to the final product; dough making machines to ovens; quality and innovation are the two key words of a sector such as bakery, pastry, confectionery, HoReCa, which return to the GastroPan exhibition, scheduled for 17-19 March 2023, at Lux Divina center. This event once again confirms its meeting point for professionals in bakery, pastry, confectionery, ice cream, chocolate, milling and HoReCa, but also an opportunity for forming partnerships and discussions for all stakeholders of the supply chains belonging to the food industry.
The reservation of the stands takes place every day
GastroPan 2023 will be a truly quality-oriented edition that confirms its international aspect. At this moment, approximately 70% of the total usable area is reserved with more than 45 exhibitors from the country and abroad being registered. Among the most represented countries are Romania, Germany, Republic of Moldova, Italy, France, Serbia, Spain, Hungary that will come together to present the newest machinery and equipment made according to today's requirements, the most interesting raw materials and ingredients based on current trends, but also the most innovative solutions and technologies that can be easily implemented in your own businesses.
A strong focus on innovation
Innovation in its most technological aspects will be presented: applications, logistics, food delivery, e-commerce, traceability and more. A place for the most modern solutions that will propose initiatives, both for major manufacturers and suppliers, as well as for innovative start-ups, alongside the good practices brought by the exhibitors.
The producers and suppliers of the bakery, pastry, confectionery and HoReCa industry will join forces and present themselves united and compact their products and services to those interested in modernizing, investing or even opening some businesses. From semi-finished products to processing equipment, through large-scale retail buying opportunities and out-of-home consumption styles – at GastroPan, there's an opportunity to learn about the world's latest trends, innovations and technologies.
Today, more than ever, fairs and exhibitions are instruments of industrial policy: participating in an event means adding another important growth factor to the provisions put in place for development at national and European level. Even more so in a location like Brașov, which is quickly regaining its important role and once again attracting the interest of Romanian and foreign investors, confirming its logistical accessibility.
An event in person and in complete safety
The XIV edition of international exhibition GastroPan confirms to be the ideal market to meet all the most important businesses in the professional hospitality sector, both Romanian and foreign. For everyone who will be present, it will be an opportunity to take a closer look at the new products and meet in person year after year. Not to mention that exhibitors and visitors will benefit from the safety protocols already tested last year, which include the many structural interventions completed at the exhibition place.
For all supply chain players, GastroPan will be a unique opportunity to meet with colleagues from all over the world – exhibitors, buyers and professional visitors – and understand the technology and product, innovations, consumer trends they should focus on developing their business. The benefit of attending in person will generate not only a platform for business matching and networking, but also a time to share knowledge and skills, thanks to an unrivaled program of events.
Baking and cooking in a modern way
Luxury and sustainability, new trends and consumption dynamics, unprecedented market scenarios and increasingly specialized professionals, such as the growing percentage of bakers and confectioners in the world. Nowadays, the entire bakery, pastry and confectionery supply chain is constantly renewing itself, as it can today, there is as much significance as possible in technology. This demonstrates the use of flexible machinery and equipment capable of delivering accurate, consistent results making all the difference.
At the heart of it all, there is a reduction in time and energy consumption, as well as an increase in functionality, which can be achieved through artificial intelligence, useful for the online control of parameters and programs – a trend, that of loT (Internet of Things), which pairs with digital devices, but also intended to be used in small bakeries.
Between flour and luxury pastries, evolution never stops
The trend is the same, almost everywhere. Bakery and confectionery customers are now looking for a quality product, whether it's bread, pizza or pastry product. Precisely for this reason, at the next edition of GastroPan exhibition, we want to contribute to the spread of the culture of quality and innovation also in the world of pastry at an international level with a direct look to the future.
But it is also the transformation that makes its way through the pastry world touching the bakery world. Here we talk about new trends, such as preparations with alternative flours – from gluten-free turmeric-flavored pizza (created for people with celiac disease) to products prepared with flours and vegetables – and the rediscovery of ingredients such as stone-ground whole meal or pumpkin or spelled flours, used in rotation to always have a different product on offer. Not to mention the current and inevitable theme of baking – sourdough – which is used and introduced, more recently, also in pastry products (panettone).
The components of festive desserts, presented from start to finish
Alternative flours, new preparation methods and ingredients, but also sourdough – are the main elements for the confectionery industry. The GastroPan exhibition offers insights, new products and trends for all 365 days a year – cakes from the classic version with vanilla and chocolate to dessert alternatives with candied citrus, almonds, aromatic raisins or white figs. Technological advances have led to significant innovations in the confectionery sector. Customers are turning to apps and artificial intelligence (AI) for individualized nutritional advice and a better understanding of meeting their nutritional requirements.
All the HoReCa trends of tomorrow, presented at GastroPan
Changes for the HoReCa sector are not something new, this industry is constantly changing, adapting to the needs of the consumer. Trends are often a response to business challenges. The restaurant sector has always faced two key challenges – staff recruitment, training and high costs. Added to this is the increasing competition in the sector.
Restaurants have been at the top for the past few years and will continue to do so for years to come. They are affordable, convenient and fashionable. High-quality, full-service food is desired. Finding a specialist before the pandemic was a challenge, today it is a miracle. Here, technology also lends a helping hand. Automation is becoming a more current topic, making its way into the bakery and HoReCa industry as well. An example is the robot that can replace the waiter in a restaurant: it takes the order and carries it to the customer's table, actively interacting with the customer. The robot that cleans the workspace according to the preferences of the staff is an innovation in the bakery industry, making their work easier. Some of these solutions and innovations were presented at the exhibitors' stands at GastroPan 2022, with new ones to be presented along with everything needed to run a business in the HoReCa industry.
At GastroPan, business rhymes with innovation
GastroPan confirms itself as a true exhibition place for innovative equipment at a global level. It offers, among other things, a consolidation of the event content, a synergy between physical and digital and the opportunity to form new long-lasting relationships between exhibitors and their customers.
From hospitality to consulting, from chefs to digital entrepreneurs. The discussions that will take place at the exhibitors' stands between manufacturers and suppliers and the most important people in the industry (patronages, associations) discussing the problems that the latest reports have identified at national and international level.
New products and trends, present at GastroPan
This year's new products demonstrate above all: the innovations of 2023 are characterized by durability, health and convenience. Plant-based foods are an ongoing theme. The trend towards plant-based protein has made great strides in recent years. Various food and beverage companies are looking to use plant-based ingredients as supplements or the main attraction of their new product developments. Consumers are becoming more and more sensitive to the topic of sustainability, so plant-based proteins are becoming more and more popular with them. Food products bearing product claims of being "plant-based" are particularly popular. Plant-based sources of protein include soy, peas, pumpkin seeds and sunflower seeds, among others. New products include, for example, whole grain chickpea crackers, protein balls, plant-based fish salad, plant-based sauce made from beans or beetroot wraps.
New products also include products with additional health benefits and natural ingredients without artificial colors. This is where clean label products come into play. Clean labeling provides the end user with information about ingredients, origin, ethical factors and ecological factors. Here, exhibitors present an example of product innovation as the Vanilla Mint Caviar Ice Cream that was popular and tasted by hundreds of visitors, and at GastroPan Competitions in 2022, the innovation was immeasurable, starting from bread with peppers, pumpkin bread and charcoal to cakes with 3 types of tops from different cakes.
The subject of sustainability also remains topical. Here, products such as biodegradable packaging that takes the place of classic packaging, made from sugarcane in various forms as per the customer's requirements, lemonade made from all kinds of ingredients to paper-based cups work quite well.
Unusual flavor profiles and product presentations are not limited to beverages – they can also be found in the frozen food segment. The latest trends and potential future solutions can also be found at the other special events and thematic areas of Gastropan exhibition.
EXPERIENCE PRACTICALLY AT GASTROPAN – Most of the exhibited solutions will be able to be experienced at the stands through practical demonstrations, tasting campaigns and production demonstration workshops.
For more information and details regarding the methods of participation and promotion prepared by the organizers for suppliers in the field, contact the organizers at
THE GASTROPAN COMPETITIONS AWARD THE MOST TALENTED SPECIALISTS IN THE COUNTRY
Register to GastroPan Competitions!
Between 17-19 March 2023, during the exhibition, GastroPan Competitions will reward the most talented bakers, confectioners and chefs. They will compete in 3 competitive sections (CONFECTIONERY, BAKERY-PASTRY, GASTRONOMY), and an independent jury, made up of high-class Romanian and foreign specialists, will award the most successful cakes, the best artistic creation of sugar paste, the best bread, the tastiest pastries and the best culinary preparations.
Here are the contest sections and categories in brief:
CONFECTIONERY SECTION | 17 March 2023 – Friday
- Cake of the Year 2023 – theme: semi-prepared choux – scalded dough
- Artistic creation from sugar paste – theme: Wedding cakes – extravagance
BAKERY-PASTRY SECTION | 18 March 2023 – Satuday
- Bread of the Year 2023 artisanal – theme: Products of bakery with the addition of seeds with a functional role
- Pastry products – theme: Pastry products with a role functional
SECTION DEDICATED TO STUDENTS| 19 March 2023 – Sunday
- Theme: Love Food, Hate Waste – reuse of by-products in bakery-pastry products
GASTRONOMY SECTION | 19 March 2023 – Sunday
- Theme: Health starts from the plate!
The application deadline for Gastropan Competitions is 3 February 2023.
Find the complete rules of GastroPan Competitions as well as the contest entry form at www.gastropan.ro. Additional information about the GastroPan Competitions can be requested by calling +40733 313 042 or by email
