Internationally renowned and high-quality foods of the Mediterranean diet, gastronomy, and the dynamism of the bakery and confectionery sectors will be highlighted at the 10th International ARTOZYMA Exhibition and the 30th International DETROP BOUTIQUE Exhibition, which will be held from 2-4 April at the International Exhibition & Conference Centre of Thessaloniki. ARTOZYMA is hosting the largest enterprises in confectionery and bakery raw ingredients, packaging, and equipment, which will review the latest developments in the sector through thematic features.
DETROP BOUTIQUE is presenting all the latest dietary trends and the best delicatessen foods-beverages from a quality and production method perspective. With the Municipality of Pyrgos, Elis as the Honoured Municipality, DETROP BOUTIQUE this year has the ‘Greek Bites Area’ and ‘Cheese & Wine’ side events in gastronomy and tasting. The leading quality of Greek olives and olive oil will be the focus of the ‘OLIVE OIL TROPHY’ International Quality Contest for exceptional olive oils and the ‘TABLE OLIVES TROPHY’ International Quality Contest for Table Olives. These two new institutions are the result of the partnership between TIF-Helexpo and the ‘FILAIOS’, the Friends of Olive Oil & Olives association.
The 5th Pan-Hellenic Bread Championship stands out from the side events, which aims at promoting the sector’s new generation. The Bakery Labs by the National Baking Team and the Pastry Labs of the Hellas Pastry Chef Club with master classes by distinguished pastry chefs, will highlight all the modern trends in confectionery and baking. The subject of the colloquium held by the Thessaloniki Guild of Shop Owners and Confectioners is ‘Patisseries in the Digital Age’. It will present the contribution of new technologies and modern means to the enhancement of the image and the commercial popularity of patisseries.
A scientific colloquium on ‘Small industry baking-confectionery, approaching modern challenges’ is also being held in the context of ARTOZYMA. It is being organised by the Hellenic Association of Food Technologists, and aims to present recent developments to baking goods producers, so that they can enrich their knowledge. At the same time, the Greek Coeliac Association is also holding a colloquium on gluten-free product certification. The two Exhibition, DETROP BOUTIQUE and ARTOZYMA, are framed by many more side events of other enterprises and entities.
