Panamar attended the Anuga and Salón Gourmets fairs
Fairs are a meeting point for introducing new products and learning about new trends in the sector. During October, Panamar Bakery Group attended two of the most important: Anuga (in Cologne, Germany) and Salón Gourmets (Madrid, Spain).
October comes to an end. A month that has been especially important for the food and catering sector because of two major events: one in Anuga, one of the main international food fairs, in Cologne (Germany); and another in Salón Gourmets, a fair focused on premium hospitality, which took place in Madrid.
Panamar Bakery Group attended them both, and it was not in vain, because the fairs, for good reason, are a shop window where you can display your latest launches first hand, establish interesting commercial contracts and discover the latest consumption trends. And all this is crucial in a sector that is advancing strongly towards a future full of challenges and possibilities.
Anuga
Anuga, the world’s leading food and beverage fair, which was held from 9 to 13 October in the German city of Cologne, annually attracts around 4,000 companies from 91 countries.
In this 2021 meeting, the fair addressed future issues under the main theme ‘Transform’, and presented innovations in various areas of food, such as meat replacement products, clean label foods, as well as focusing on the importance of healthy, functional foods. Panamar Bakery Group highly values participating in Anuga, seeking from the very beginning of the first professional meeting held in the sector after the pandemic. Besides establishing commercial relationships, it served to discover the consumer’s new tastes and preferences, which are more and more becoming concerned with health and sustainability.
Salón Gourmets
On the other hand, the Salón Gourmets was held at the IFEMA-Madrid fairgrounds from 18 to 21 October. The trends and advances of the quality food and beverage sector were central to the event, which brought together on 47,000 square metres a careful selection of wines, oils, preserves, cheeses, chocolates, beverages, smoked foods, cereals and cold meats. Moreover, in this 34th edition of the Salón Gourmets (SG), Panamar Bakery Group had its own stand where it displayed its products.
Loaves were among the most prominent. “Specifically, those made with sourdough, one of the September launches. It’s worth mentioning that they can be called this, loaves ‘made with sourdough,’ because they comply with the legislation, and have a maximum pH of 4.8”, recalled Carmen García, Panamar Bakery Group’s marketing director. She also mentioned these loaves, they follow a 100% authentic recipe, offering great durability and better digestibility thanks to its resting times.
The result is a quality that’s absolutely comparable to “traditional bread we’ve always loved.”
Panamar Bakery Group is also one of the largest Spanish companies in its sector, and it exports to more than 20 countries. The fourth generation, which currently leads the company, successfully combines the know-how of decades of experience with the latest technological advances. This is why, García said, this “powerful” range emerged.
Glass bread, made with olive oil and sourdough (“in line with the natural and healthy products we offer”), and water bread, with its “spectacular” alveolate, and a moisture that enables it to be preserved perfectly, were other key recommendations at Salón Gourmets. Another of the queens in the hall were glass burger buns: with its thin crust and a resistant alveolate, it can hold sauces without any problems. Guaranteed solidity in this product, which also creates a furore.
And all this is also quick and efficient, which is essential at the moment. “Crystal bread barely needs 5 minutes’ baking. That, in terms of energy savings, is very important to our customers,” said Carmen García, the Panamar Bakery Group’s marketing director.
Sweets, of course, also played an outstanding role at Salón Gourmets. Chocolate or frosted hoops are pure temptation; and muffins have also brought “many joys” to the company, with a “fluffy” dough that seduces the senses. Coulants are also “defrosted and ready to eat” (like other Panamar Bakery Group products) is one of the September launches that shouldn’t be forgotten.
Panamar Bakery Group left Salón Gourmets with a very pleasant taste in its mouth, since it renewed its acquaintance with its customers after a few very difficult months. “It has allowed us to reach more people and customers, which we appreciate. It is a fantastic opportunity to broaden horizons, besides continuing to pamper and look after our current customers, whom we want to help so that we can all grow,” concluded Carmen García.
Goodbye for now, Anuga and Salón Gourmets!
¡Hasta pronto, Anuga y Salón Gourmets!
