A total of 175 companies will showcase the latest in baked goods, pastry and ice cream products at the next show, which will take place from 19th to 22nd February at the IFEMA MADRID exhibition centre.
In addition to a wide range of exhibitions, visitors will be able to attend more than 30 technical seminars and see success stories from master pastry chefs, ice cream makers and bakers, watch four live national competitions, and participate in the Forum for Women Bakers.
IFEMA MADRID has robust health controls in place and has maximized all measures to ensure that the trade fair takes place in a health-secure environment.
From 19th to 22nd February, IFEMA MADRID will see the bakery, pastry, ice cream and equipment industry gather together for the latest InterSICOP trade fair. An essential event for the total reactivation of these sectors, it will take place in Halls 12 and 14 at the exhibition centre.
This year, a total of 175 companies will take part in the show to present the latest trends and innovations. The extensive exhibition of products and services will be complemented by numerous parallel activities, such as technical demonstrations, talks for trade professionals, presentations of new products, national competitions and other content that will add extra flavor to the sectoral gathering. With all this, InterSICOP will offer both a means of generating and activating business opportunities and a stage for hosting the 22nd MMAPE, the 4th Spanish Ice Cream Championship, the 3rd National Championship of Pastry Students and the 4th Artisanal Baking Championship. Alongside these contests, there will also be masterclasses in baked goods, pastry and ice cream, a Forum for Women Bakers, a comprehensive programme of InterSICOP technical seminars and more.
Special focus on equipment, machinery and technology
Under the banner of TecSICOP, the trade show will help promote equipment, machinery and technology providers for the different sectors, with the aim of boosting and accelerating sales processes and equipment upgrades, as well as offering greater efficiency and competitiveness in production and manufacturing processes.
This is an event tailored to the needs of the entire value chain of the bakery and pastry sector, the ice cream and horchata sector and the coffee industry, with the participation of roasters, operators and equipment manufacturers, which have become increasingly important in the bakery/coffee-house sector in recent years.
‘Guest Importing Country’ and Buyers’ Programme
This year, InterSICOP will feature Mexico as its guest importing country, with the aim of promoting trade and exports and encouraging the exchange of knowledge between different professionals.
Likewise, the trade fair will once again invest in the International Guest Programme, which attracts around 40 buyers and traders from 15 countries to Madrid.
Looking at new features, InterSICOP 2022 will be the perfect space for showcasing the latest advances in this industry in machinery, techniques and food preparation, and their application in the sector.
With various cutting-edge proposals, this year’s show promises to be an innovative, modern, up-to-the-minute and ground-breaking event, aligned with new market trends and offering the latest developments in the sector. Exhibitors come to this show to share new eating habits based on product improvements geared toward nutrition, product sourcing, advanced machinery and new types of packaging.
InterSICOP Forum (full schedule here)
In parallel to the trade exhibition, the InterSICOP Forum will host demonstrations, success stories and new trends in pastries, ice creams and baked goods, which will take place in the connecting hub between Halls 12 and 14.
This area will host presentations on various different topics, including bean to bar – the manufacture of chocolate from beans to bars, the keys to opening a bakery from sourdough, through marketing to creative pastries, the km0 pastry shop and the commitment to local produce, as well as more scientific angles such as gastrophysics in pastry and more.
The Forum will also host the Forum for Women Bakers, organized in partnership with ‘Pan de Calidad’ and ‘Panorama Panadero’, which will bring together expert professionals in the sector who will share their experience, knowledge and knowhow with the aim of reappraising the role of women in the bakery sector. There will also be an awards ceremony for professional recognition, including prizes for Beatriz Echeverría from El Horno de Babette in Madrid in the senior category and Raquel Van Beek López from Panadería Beekery in Denia in the junior category.
In addition to all this, there will be other sessions, such as the 8th Seminars for Reflection, promoted by the Spanish Association of the Bakery and Pastry Industry (ASEMAC), looking to both the present and future of the sector, and the regulatory challenges that have a direct impact on this industry.
This space will also host a presentation by RED.ES of its Digital Kit Scheme to support the digitalization of SMEs and the self-employed, aiming to promote the use of tools that facilitate the development and survival of small companies from this sector in digital environments.
Seminars from master bakers, pastry chefs and ice cream makers
InterSICOP will also include major technical seminars. Hall 14 will host various presentations focusing on ice cream making given by expert professionals such as Fernando Mira, Carlo Guerriero, Jordi Guillem, Miguel Ángel Morillo, Natalia Ramírez and Javier Guillén.
In the world of pastry making, technical seminars will feature the expertise of Miquel Guarro, Raúl Bernal, Lucila Canero, Saray Ruiz, Ester Roelas, Eric Ortuño, Ingrid Serra Nilsson, Josep Maria Ribé, Jacob Torreblanca and José Manuel Samper.
As for baked goods, the Spanish Confederation of Bakeries, Patisseries and Cake Shops (CEOPPAN) has prepared a comprehensive programme of demonstrations by prominent bakers such as Jordi Morera, Josep Pascual, Carlos Mariel, Salvador Pla, Manuel Flecha, Domi Vélez, Manuel León, Jose Romero, Tony Valls, Yohan Ferrant, Juanma Oribe, Jose Roldán, Francisco Recio, Daniel Flecha and Yamila Novo.
Once again, InterSICOP will be the stage for four major national competitions: the 22nd MMAPE – the cream of the crop in Spanish pastry contests, the 4th Spanish Ice Cream Championship, the 3rd National Championship of Pastry Students and the 4th Artisanal Baking Championship.
- Contest to find the Top Master Pastry Chef in Spain (MMAPE 22): competition aiming to assess the professional training and gastronomic and artistic skills of ten pastry chefs, focusing on the main tasks involved in the pastry trade. To be held in Hall 14.
- 4th Spanish Ice Cream Championship (ANHCEA): Event aiming to demonstrate the originality, training and creativity of professional ice cream makers, as well as promoting the value of this trade. To take place in Hall 14.
- 3rd National Championship of Pastry Students (CEEAP): Event aiming to showcase high quality professional training in pastry making as a forward-looking investment in the future of the sector. Students from any Spanish college offering training in this discipline can compete. To be held in Hall 14.
- 4th Artisanal Baking Championship: Event in which nine candidates compete in 3 tests – one in bread-making, another in pastries and, finally, one for which they must create an artistic piece representative of their region. To take place in Hall 12.
InterSICOP LIVE Connect
In parallel to attending the trade fair in person, all professionals who are taking part will have access to the LIVEConnect platform. This digital platform, designed as a networking space, will offer users complementary benefits alongside the in-person event, with new functions for generating new business opportunities in the baked goods, pastry, ice cream and equipment sectors.
This virtual space will feature masterclasses with specialists, expert consultations, technical demonstrations and how-tos, forums and discussions with experts in the sector, as well as seminars and conferences about new developments and market trends.