Between 14-16 March 2024, the 15th edition of the GastroPan international exhibition took place in Brașov, hosted by the Lux Divina complex. This event brought together both supply and demand in the food industry, bringing together suppliers and customers and providing a platform for detailed presentations of specialized products, technologies and services. The exhibition, held over 3 days, had a scientific-professional character, being led by the suppliers and manufacturers of machinery, installations, raw materials, ingredients, technologies and new and modern solutions, with potential for implementation in their own businesses. GastroPan is the only specialized exhibition for the bakery, confectionery and HoReCa industry in Romania and one of the largest in South-Eastern Europe, benefiting from over 23 years of experience in bringing together global suppliers with market operators and producers. With 15 consecutive editions marked by the presence of specialists, the exhibition managed to attract annually over a hundred suppliers from the country and abroad, as well as over 20.000 visitors of which 87% represents managers, specialists and people with decision-making power.
GastroPan 2024 in numbers
- more than 100 suppliers from the country and abroad exhibit their solutions and innovations at stands
- over 20.000 is the number of visitors (entrepreneurs and specialists from the target fields)
- 3 exhibition halls + outdoor spaces
- 104 competitors (confectioners, bakers, pupils and students) from all over the country competed to win prizes such as Bread and Cake of the year 2024
The latest trends and diversity at the exhibited stands
In terms of recent trends, the stands exhibited at GastroPan reflect the continuous evolution of consumer tastes and preferences, but also the increased concern for health and sustainability. Among the most notables’ trends are:
Technological innovations – the food industry is no stranger to technological advances and GastroPan stands presented the latest innovations in the field of production equipment and technologies which allow for more efficient processes and improved product quality.
Healthy alternatives – consumers are increasingly interested in healthy and nutritionally balanced options. Thus, the stands exhibited at GastroPan included more and more products that emphasize natural ingredients without artificial additives or preservatives.
Diversity of diets – another important trend is the diversification of diets. The stands of GastroPan offered options adapted to different dietary needs, such as gluten-, lactose-free or vegetarian/vegan products.
Sustainability – with an increasing focus on protecting the environment, GastroPan's stands also included products and technologies with a strong focus on sustainability from biodegradable packaging to responsible manufacturing practices.
Exploring taste – last, but not least, GastroPan is a place where the diversity of taste and creativity in gastronomy is celebrated. The stands on display offer a wide range of innovative and delicious products that combine tradition with innovation to satisfy the most demanding tastes.
All innovations and novelties presented at the stands will be described in the following articles.
Professional, business event with the presence of officials
Along with the leaders and elite members of some of the most important organizations, both nationally and internationally, such as Aurel Popescu, the president of the Romanian Employers' Association of the Milling, Bakery and Flour Products Industry (ROMPAN), Elena Ionete, the executive director of The National Association of Milling and Baking Industries (ANAMOB), Dumitru Burtea, the honorary president of the World Association of Chefs Societies (WACS), Dr. Iulia Drăguț, the president of the Cultural Association Euro East Alternativ Romania (A.C.E.E.A.), we had a number of guests notable special guests at the exhibition, including Cornelia Ghișoi, Lady Chef of Romania, Septe Jozsef, the president of the Association of Hungarian Bakers, Ilonka Boldizsár, ambassador of the International Union of Bakers and Confectioners (UIBC), Daniela Voica and Virgil Pavel, ROMPAN vice-presidents, Silviu Costea, the president of the Brașov Chamber of Commerce and Industry, as well as master bakers, confectioners and chefs from the country and abroad.
The guests of honor present at the event spoke about the importance of organizing an event for specialists in the bakery, confectionery and HoReCa industry, stating that the GastroPan exhibition unites people eager for development. Now, and in the near future, there will be support for establishments, and people just need to take advantage of this support, a valuable opportunity for advancement is the very presence of GastroPan 2024.
GASTROPAN 2024 COMPETITIONS WINNERS: THE BEST BAKERS, CONFECTIONERY, STUDENTS AND PUPILS IN ROMANIA
CONFECTIOENRY SECTION
The cake with caramelized walnuts, honey sheets and cherries won the Cake of the Year 2024 award!
At GastroPan 2024, a long-awaited competition took place to designate the most spectacular and delicious cake of the year. With joy, dozens of confectioners gathered with boundless creativity and imagination, local, traditional ingredients, an appearance that stole the eyes of every visitor, but also a special elegance – these were just a few characteristics that characterized the products exhibited at the Confectionery category, the Cake of the Year 2024 section.
After a careful and rigorous analysis of all the participating cakes, the jury decided that the title of "Cake of the Year 2024" belongs to Gabriela Mirică, a confectioner with an extraordinary creativity and talent in the art of confectionery who used a top with Romanian walnuts, layer crispy with baked walnut praline and crispy egg white flakes, honey sheets, cream based on caramelized honey and sweet cream, black cherry jam, Bavarian milk chocolate, caramel glaze and baked walnut praline, jelly cherries and chocolate decoration and dried honey cherry jelly popcorn.
The winners of the CONFECTIONERY section, CAKE OF THE YEAR 2024 category are:
First place: Gabriela Mirică, MONCRIS
Second place: Tufă Georgian-Ștefan, SWEET DESSERT
Third place: Claudia Prie, LABORATOARELE REMEDIA
Special prize: Ariadna Sanduța, UNIVERSITATEA TRANSILVANIA DIN BRAȘOV, Brașov
Innovation prize: Verzár Krisztina, Molnár Csongor, SEPTIMIA RESORT, Odorheiu-Secuiesc
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Romanian fairy tales, folklore and traditions through sugar paste creations
In the Artistic piece category, competitors who had the challenge of presenting an artistic piece composed of structural and decorative elements obtained exclusively from sugar paste, mounted on an artificial model (polystyrene).
The winning entry impressed the jury with its ability to capture the essence and beauty of Romanian fairy tales, folklore and traditions. The winner used 9 Romanian proverbs hidden in the work exposed through sugar paste, waffle, edible flowers, isomalt.
The winner was Țîrcomnicu Maria Raluca from Busy Bee Party Cakes Confectionery shop and Pankova Anna from Bon Pastel Confectionery shop.
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BAKERY-PASTRY SECTION
Bread of the Year 2024 with the cleanest label obtained from three types of flour and wild sourdough
In each edition of GastroPan exhibition, consumer trends and requirements are taken into account, thus, the theme imposed in the Bread of the year 2024 category was bakery products with a clean label.
The bread of the year 2024, named Fairytale bread, impressed the jury with its exceptional quality, natural ingredients and respect for the clean label concept. It was obtained from wheat flour, whole spelled flour, whole rye flour, wild sourdough, oat flakes, yogurt and salt, characterized by the process of boiled flour (to replace food additives), long leavening, without the addition of yeast and the flours were ground in a stone mill.
The winners of the BAKERY-PASTRY section, BREAD OF THE YEAR 2024 category are:
First place: Bârsan Csaba, BOCSKOR
Second place: Asztalos Attila, ELDI
Second place: HARMOPAN
Third place: HARMOPAN
Third place: Paul Adrian Gabriel, Paul Alin Claudiu, CEN PAN
Special prize: Potyó Erzsébet, BOCSKOR, Sânmartin
Innovation prize: Lengyel Gabor, ZOYGLI FREE, Miercurea-Nirajului
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Pastry products labeled with nut kernels, milk, whole meal flour and turmeric
In the Pastry Products category, the competitors had the task of presenting a clean-label pastry product that could be achieved by adding ingredients that are as natural and beneficial for the human body as possible. The best pastry product turned out to be the product made by Trifan Nicoleta from Simplu bakery.
The winners of the BAKERY-PASTRY category, PASTRY PRODUCTS category are:
First place: Trifan Nicoleta, Simplu
Second place: HARMOPAN
Second place: Poteraș Mihai Sebastian, MONCRIS
Third place: Bârsan Csaba, BOCSKOR
Third place: Ardelean Raluca Mariana, MOARA MARIA
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The young generation brings innovation to pastry
With overflowing creativity and indisputable talent, students and pupils from all over the country managed to stand out and establish themselves in this category dedicated to promote a healthy and responsible pastry product. The "Student Baker's Cup" award is a recognition of young people’s efforts to create delicious and authentic products, while respecting the principles of a healthy and sustainable diet.
The young people had the opportunity to evolve through the knowledge acquired during the Competitions, to compare the products, the raw materials and ingredients used, the ways of obtaining them – which is a very important element for the professional development of the young people. The most innovative product was created by Gherasim Ana Maria from "Andrei Bârseanu" National Economic College, Brașov.
The winners of the BAKERY-PASTRY category, category dedicated for students/pupils are:
First place: Gherasim Ana Maria from Colegiul Național Economic „Andrei Bârseanu”, Brașov
Second place: Părăuță Daria, Ilie Georgiana, Lazăr Eduard from Liceul Tehnologic Constantin Istrati, Câmpina
Third place: Irimie Costin Ștefan, Taraș Aniela Elena Maria, Nagy Iuliana from Colegiul pentru Agricultură și Industrie Alimentară Țara Bârsei, Prejmer
Innovation prize: Argyelan Cristian, Micșoni Ana-Maria from Universitatea de Științele Vieții Regele Mihai I din Timișoara
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GASTRONOMY SECTION
The art of gastronomy through the eyes of the young generation
Particular attention is paid to the ideas and trends proposed and implemented by the younger generations of students and pupils. In this sense, the teams made up of them had the opportunity to create a festive plate using seafood and fish, accompanied by a traditional Romanian dessert. The participants, being young, felt strong emotions related to the success of the presentation, but the result was impressive and exceeded expectations!
The winners of the GASTRONOMY section, the STUDENT COOK DAY category are:
First place: team of Silvia Jepan, Alexandra Margalina, Reileanu Andrei, Olaru Anamaria, Hortista Rareș, Iacob Cristian from UNIVERSITATEA TRANSILVANIA DIN BRAȘOV, Brașov
Second place: team of Albineș Giulia, Dumitru Cristina Georgiana, Alexandra Elena, Andreea Valentina, Valentina Denisa from LICEUL TEHNOLOGIC MATEI BASARAB, Maxineni
Third place: team of Grecu Răzvan, Mihalache Robert from COLEGIUL TEHNIC SIMION MEHEDINTE, Codlea
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