With dynamic content and an offer adapted to the current needs of the market, GastroPan 2025 has once again established itself as an essential landmark for professionals in the bakery, confectionery, ice cream, chocolate and HoReCa sectors. For three days, the event was a true platform for inspiration, learning and networking, bringing together the most important players in the industry – from passionate artisans to leaders in technological innovation. From authentic tastes reinterpreted in a modern way and artisanal bakery concepts to baguettes with surprising ingredients or eco-friendly solutions for efficient production, the exhibition highlighted the trends that will shape the future of the Romanian bakery, confectionery and HoReCa industry and beyond.
At the same time, the event was also a space for reflection on the real challenges facing the industry: rising energy and raw material costs, the lack of specialized labor, the transition to sustainability and the need to digitize processes. Presentations, live demonstrations and dialogues with experts offered concrete solutions and applicable ideas, transforming GastroPan not just into an exhibition, but into a catalyst for change and progress.
What the professionals say: on-site experiences
Present at the exhibition as founding director, Ildikó Váradi-Erdős, highlighted the central role that GastroPan plays in connecting producers with the market and promoting innovation. “It is a very important opportunity for us. We have the opportunity to meet directly with customers, present new products to them and offer them solutions adapted to the current needs of the market” she said. In addition, she noted the professional atmosphere and the openness of visitors to novelty, considering that such events directly contribute to the development of the entire sector.
ANAMOB President, Viorel Marin, highlighted the central role that GastroPan plays in the development of the milling and baking industry at the event. “It is a major event because it brings together all the relevant actors in the food chain – from producers of raw materials and machinery to processors and distributors. It is the ideal place for exchanging ideas, innovation and strengthening business relationships” he said. Viorel Marin also said that the Romanian bakery sector has enormous potential, but for it to be exploited, constant investments in technology, professional training and, above all, quality are needed. He also mentioned that “ANAMOB permanently supports initiatives that contribute to the modernization and Europeanization of the industry” and events such as GastroPan provide the necessary framework to test, learn and apply good practices from across Europe.
Among the active participants of the event was the trainer of the Pangastro Academy, Kiss Florin, an experienced professional in the field of gastronomy and vocational training. He highlighted the essential educational character of the GastroPan event, which offers a practical platform for continuous learning and professional development. “It is important for bakers, confectioners and chefs to get out of their daily routine and see what is happening outside – not only in Romania, but also at a European level” said the trainer, referring to the value of the exchange of experience that such events facilitate. He also emphasized the crucial role of technological innovation and digitalization in these traditional industries, stating that “modern equipment does not replace the person, but helps him to work more efficiently, hygienically and creatively.” In the context of new consumer trends and increasing customer demands, adapting to current technologies is becoming a necessity for any business that wants to remain competitive.
The presence of Romania's Lady Chef, Cornelia Ghișoi, added prestige to this year's edition. She spoke passionately about the mission of carrying on tradition, but also about the constant need for adaptation and creativity in gastronomy. "GastroPan is the place where tradition meets innovation and professionals in the field can learn from each other and be inspired by each other. It is a celebration of Romanian taste and talent" said Cornelia Ghișoi.
Another strong point of the exhibition was the presence of a very large number of young students and pupils, but also the need to motivate young people to choose the professions in baking, confectionery and pastry not just as an alternative, but as a viable career option. In the opinion of young people, events like GastroPan are essential for creating an inspirational context in which young people can see models of success and understand that this industry is not an outdated one, but one in continuous evolution.
In this article, we will present to you the products and services exhibited at the GastroPan 2025 stands:
MACHINERY AND EQUIPMENT FOR BAKERIES, PASTRY AND CONFECTIONERY
Pro Cucina attracted attention with professional equipment for bakeries and HoReCa, including smart ovens with a 2-year warranty, robust slicing machines and award-winning kebab machines in Turkey. The refrigeration equipment in the portfolio is made in Italy.
Matina impressed with a robot equipped with an ultrasonic knife, ideal for cutting cakes and tarts without deformation or sticking, with adjustable frequency.
MACHINERY AND EQUIPMENT FOR PROFESSIONAL KITCHENS
Robot Coupe impressed with the most modern equipment for processing vegetables and fruits – automatic cutters in various shapes and sizes, adapted to any need in the kitchen or laboratory.
Ugatti launched Pizzella – a pizza and oven system, more precisely a concept of Italian artisan pizza, pre-baked with 48-hour leavening and baking in just 3 minutes.
RAW MATERIALS, AUXILIARY MATERIALS AND INGREDIENTS FOR BAKERIES, PASTRY, CONFECTIONERY, HORECA
Pan Adami (www.patiser.ro) presented a wide range of accessories for confectioneries, pastry shops and bakeries – from shovels and trays to special shapes and professional knives. Transilvania Nuts presented products based on nuts and tree nuts – bars without added sugar and gluten-free, but also loose nuts, cashews, almonds, cranberries and other healthy products.
PACKAGING AND CONSUMABLES FOR BAKERIES, CONFECTIONERIES, HORECA
Profi Packing Team presented an extensive range of disposable packaging, made of plastic and cardboard, customizable for all segments of the food industry.
Allvelo offered a wide selection of packaging dedicated to confectioneries and pastry shops: boxes, trays, paper holders – all customizable for modern and creative brands.
EQUIPMENT, RAW MATERIALS AND CONSUMABLES FOR THE COFFEE INDUSTRY
Arbusto Coffee Roasters presented a specialty coffee roaster equipped with innovative modular technology, designed to reduce dependence on personnel in the preparation process.
IT SERVICES, SOFTWARE AND AI
Ingento Consulting brought printing equipment for bakery, pastry and confectionery industries. Among the products were printers capable of printing directly on food products and digital folio printers.
Scale Expert presented modern weighing, packaging and labeling solutions, including touch scales and integrated payment systems.
OTHER SOLUTIONS AND TECHNOLOGIES FOR BAKERIES, CONFECTIONERIES AND HORECA
Techsim Solutions proposed equipment and accessories for HoReCa, including pallets, thermostable delivery bags and pizza preparation equipment.
Dionis Prestcom exhibited equipment for professional cleaning, including filtration systems for facades and solar panels with an extendable handle up to 12 meters, cloths and concentrated detergents. The company also offers training in their use.
In the following articles, we will continue to present the successful moments and achievements of this edition, as well as information about the upcoming GastroPan exhibition, which promises to bring even more innovations and opportunities for the entire industry.
