EVENT NEWS
A NEW ERA OF French BAKERY
E
uropain 2026, now reborn as Sirha Bake & Snack, returns to Paris Expo Porte de Versailles with a bold new identity, expanded sectors, and a
distinctly international footprint. This trade show — previously Sirha Europain — has quickly developed into the global hub for professionals across bakery, pastry, snacking, coffee and bakery-catering markets, integrating tradition with cutting-edge innovation.
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A reinvented trade show for today’s market In response to dynamic shifts in the global bakery and foodservice landscape, organisers GL events and Ekip have reimagined the event’s scope and structure. Sirha Bake & Snack will feature 534+ exhibitors and brands, 79 innovations on showcase, and 110 industry thought leaders across four days of programming — all geared toward what the event calls a new era of “French Bakery” and international snack culture. This expansion reflects strategic industry
trends: a blending of traditional artisanal craftsmanship with high-performance production solutions, the rise of snacking and quick-service bakery formats, and a deeper integration of coffee culture into the heart of bakery environments.
What visitors will see and do Visitors to Sirha Bake & Snack 2026 should prepare for a multi-faceted experience — one that combines product discovery, technical demonstrations, business networking and culinary competition. The show’s innovation gallery promises
a curated look at the newest equipment, ingredients, and product solutions of the industry. Exhibitors will be unveiling product launches spanning mixers, dough handling systems, digital bakery solutions, packaging innovations and more. For example, MERAND — a specialist in professional bakery machines — has confirmed
EXHIBITORS WILL BE UNVEILING PRODUCT
LAUNCHES SPANNING MIXERS, DOUGH HANDLING SYSTEMS, DIGITAL BAKERY SOLUTIONS, PACKAGING INNOVATIONS AND MORE
Paris’s newly rebranded Sirha Bake & Snack returns in January with hundreds of exhibitors, global innovations and a packed programme of competitions, coffee culture and snacking insights.
its presence at Stand C29, Hall 1, where visitors can explore its latest bread production technologies, including: •
SpiFix Spiral Mixers, engineered for robust performance with a range of dough types, from highly hydrated batards to firmer artisan doughs. These mixers boast ergonomic design and enhanced mixing quality, aiding consistent production performance.
Trio MultiPains Manual Group and RheoPan Precision Automatic Divider, tools that deliver consistent dough portioning essential for bakers seeking precision and throughput.
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Armor Horizontal Moulder, prized in professional settings for dependable shaping and uniform output — a fixture for bakeries scaling product lines without compromising artisan quality.
These types of equipment exemplify the
dual focus of the show: operational efficiency for high-volume production and precision that respects traditional craft.
Global equipment and ingredient pavilions Beyond MERAND, industry watchers point to a broader international exhibitor mix. While complete 2026 press announcements from all exhibitors are still rolling out, insights from global bakery trade reports suggest participation — or strong expected influence — from major material and technology providers like Lesaffre, Puratos and VMI. These players are known for showcasing next-gen ingredient systems and process technologies that address trends from nutritional innovation to clean-label formulation. Exhibits in machinery and bakery plant
solutions will include advanced refrigeration solutions, sustainable packaging options, and emerging digital automation tools, reflecting bakery’s ongoing shift into both industrial efficiency and consumer-centric offerings.
24 • KENNEDY’S BAKERY PRODUCTION • DECEMBER/JANUARY 2025/26
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