EVENT NEWS


Snacking, café & bakery foodservice zones One of the hallmarks of the 2026 edition is dedicated zones for snacking, coffee and bakery catering, acknowledging how consumer demands are changing product portfolios. From integrated café offerings inside bakeries to hybrid environments where coffee and pastries drive higher margins, these sectors will be showcased with live demonstrations, trend walks and case study presentations.


Competitions and live demonstrations Europain’s famed competitive programming remains a highlight. The 2026 show integrates: •


Educational and networking opportunities In addition to exhibitions and live contests, the trade show’s Forum and themed stages offer workshops, masterclasses and panel discussions targeting market trends, sustainability strategies, digital integration and business development. Speakers include thought leaders from bakery, hospitality and food retail sectors.


Emerging discussion themes include: •


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The Bakery World Cup, where elite teams from around the world compete in handcrafted bread, viennoiserie- style products and artistic eating pieces.


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European selection rounds for the Coupe du Monde de la Pâtisserie, spotlighting innovative pastry techniques and multi-disciplinary culinary creativity.


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The International Trophy for French Pastry and Chocolate, celebrating artisanal mastery and creative excellence in pastry arts.


These competitions allow visitors to


witness technical skill, cultural diversity and the sport-like precision of today’s premier bakers and pastry chefs.


Sustainability and eco-responsible bakery practices, responding to consumer expectations and regulatory shifts.


Next-gen bakery business models, including hybrid retail + foodservice strategies and digital commerce integration.


•


Ingredient innovation and health-driven product reformulations, engaging topics with increasing relevance for industrial bakeries and foodservice chains alike.


These educational sessions reinforce the


show’s commitment to knowledge exchange and strategic foresight, beyond traditional product showcases.


What makes 2026 distinctive Sirha Bake & Snack 2026 differs from previous iterations in several key ways: •


of ideas and partnerships. •


Enhanced international focus — With exhibitors expected from 25+ countries and global supply chain representation, this edition strengthens the event’s role as a global marketplace for bakery innovation.


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Elevated competitor experiences — Competitive stages are now more central, drawing world-class artisan teams and spotlighting bakery as both craft and competitive sport.


•


Industry relevance — With over 30,000 professional visitors expected, the show serves as both a bellwether for upcoming trends and a critical business platform for forging global connections.


For visitors including artisans, plant managers, R&D teams, equipment buyers, café/ bar operators and retail innovators, Sirha Bake & Snack 2026 delivers an unparalleled snapshot of where the bakery, pastry and snacking industry is headed. It promises to merge the heritage of traditional craftsmanship with forward-looking innovations that will define the next decade of food production and consumption. From cutting-edge


machinery and


Multisector convergence — From bread to snacks, coffee to catering equipment, the show bridges categories that often operate in silos, offering cross-pollination


sustainable ingredients to elite competitions and strategic forums, Sirha Bake & Snack showcases the resilience, creativity and global relevance of the bakery ecosystem, ensuring that professionals return home inspired and equipped with actionable insights and meaningful connections.


DECEMBER/JANUARY 2025/26 • KENNEDY’S BAKERY PRODUCTION • 25


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