With a 35% increase in the exhibition spaces, the 11th ARTOZYMA, which will be held on 24-26 February 2024 at the Thessaloniki International Exhibition Centre, is the meeting point of the baking and confectionery industry.
This year’s ARTOZYMA, which is being held for the first time since 2016 without Detrop Boutique, has recorded an increase in the number of exhibitors with ready-made bakery and confectionery products, which are addressed to distribution networks, supermarket chains, cafés, etc., while it is attracting, after an absence in the most recent events, some of the largest industries in frozen dough products.
The gastronomy and dynamism of the bakery and confectionery sector are reflected in the number of exhibitors at ARTOZYMA, who come from the sectors of confectionery, baking, and ice cream raw materials, and machinery, equipment, tools, and finished and semi-finished products, coffee-drinks, and manufacturing and packaging machines.
ARTOZYMA will be focused around its side events, with the Bakery Lab and the programme of presentations of the National Baking Team, as well as the seminars by Italian master baker and confectioner, Matteo Manuini, who will be presenting new techniques for bakery and confectionery doughs.
The 6th Pan-Hellenic Bread Championship will also be held, as well as the Pastry Lab creative workshop, where distinguished and acclaimed pastry chefs will create inspired desserts using new techniques and original materials.
Visitors to the Exhibition will also have the opportunity to attend seminars and workshops on new industry trends and food technology.
All ARTOZYMA side events and all information on the Exhibition is available at: https://www.artozyma-expo.gr
