Fripan
Sirha is one of sector’s most important trade shows, where Fripan introduced successful products as Dots doughnuts, Les Tulipes muffins and Gran Reserva premium bread

Fripan, one of the leading frozen dough and pastry brands in Europe, as part of the company Europastry, had a booth at the 2013 World Hospitality and Food Service Event, Sirha, held in the French city of Lyon from 26 to 30 January. This is the fifth consecutive year Fripan has attended this biennial meeting, one of the events that gathers the largest number of worldwide gastronomy professionals, attracting over 2,200 exhibitors and 160,000 visitors to the previous edition.

With this initiative, Fripan continues to strengthen its international growth and remains committed to providing tailored solutions to industry professionals with high quality bread and pastries. During the celebration of the exhibition, visitors to the Fripan area were able to see the company’s updated corporate image, a new look in warm brown tones that evokes artisan values, following traditional trends in the bread-making sector.

The Sirha exhibition proved a successful showcase for Fripan’s renowned products, such as “Dots” doughnuts, “Les Tulipes” muffins and “Gran Reserva” triple fermentation bread. Fripan products are hydrogenated fat free and contain no preservatives and colourings as a result of Europastry’s work in the R & D area, aimed at exceeding the expectations and needs of worldwide customers.

During the event, Fripan offered visitors numerous tastings of bread and pastries, such as mini sandwiches made with our premium breads, ciabattas and the healthy range, as well as delicious fruit and chocolate tarts made with our muffin dough. Also noteworthy are our savoury pastries, especially quiches, a reminder of the traditional taste of authentic homemade pastries.

Now in its 30th year, Sirha has become the world trade exhibition model for the latest culinary trends, new products and services and the most innovative equipment for the food service and hospitality trade sector. It was also the setting for the most prestigious worldwide culinary competitions such as the Bocuse d'Or, which recognizes the best chefs in the world, and the idea incubator Food Studio, a 'laboratory' of culinary innovation. This latest edition also hosted brand new events, including the Sirha World Cuisine Summit, a conference on evolution and future trends in the food service sector.

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