Now in its 17th consecutive edition, GastroPan continues to be the most important event dedicated to professionals in the baking, confectionery, ice cream, chocolate, HoReCa and gastronomy sectors in Romania. Every year, the exhibition reinvents itself while maintaining a solid tradition of performance and innovation.
What does 17 consecutive editions of GastroPan exhibition mean?
- Trust and stability – constant organization for several months, relevant participants, recognition in the industry
- Solid experience – organizers with know-how, extensive networks and innovation capacity
- National and international impact – a reference event in Romania and South-Eastern Europe, attractive also for foreign companies
- Loyal community – dedicated space for networking and collaborations
- Relevance – events that adapt and always bring new things go so far.
The event brings together the most renowned manufacturers, suppliers and top brands from around the world, offering visitors the opportunity to discover state-of-the-art equipment, technologies and ingredients for the first time. GastroPan is the place where global trends take shape on the local market and ideas are transformed into practical solutions for business development in the field.
Over the past 16 editions, the exhibition has become a point of reference for all industry specialists, constantly supported by strong partnerships with specialized magazines such as Brutarul-Cofetarul, Gastromedia and PanGastro Academy – dedicated to supporting and informing the professional community in Romania.
GastroPan is not just an exhibition – it is a benchmark of quality, a catalyst for progress and an essential platform for networking, education and inspiration.
The GastroPan exhibition seen by those who give flavor to the industry
Event Director Jakab Boroka provided a clear perspective on GastroPan’s mission and evolution, emphasizing that this exhibition is not just an exhibition of equipment and products, but a true development platform for the entire industry. “GastroPan has grown year after year together with professionals in the field. Our goal has always been to provide specialists with the latest solutions, technologies and sources of inspiration, so that they can progress in their business,” she explained.
Elena Ionete, ANAMOB executive director, stressed the importance of combining local tradition with technological innovation. Producers who manage to combine the familiar tastes of childhood with modern requirements related to health and sustainability have the greatest chance of success. During the event, Elena Ionete was part of the jury of the “Bread of the Year 2025” competition, evaluating over 20 products from the artisanal and industrial categories. The evaluation criteria included taste, technique, appearance, innovation and respect for tradition, noting an increase in consumer interest in healthy and sustainable products with natural ingredients and without artificial additives. She also emphasized the need to digitize production processes to streamline operations and promptly respond to market demands.
Daniela Voica, ROMPAN vice-president and president of the GastroPan Competitions jury, stated that “I have been with this competition since 2008, since I was appointed president of the jury. Year after year I have had pleasant surprises and the competition has grown gradually, constantly. The industry has begun to understand how important it is to bring their products here, to be evaluated by a team of experts“. This has given them the opportunity not only to be judged correctly, but also to advertise and present their good, quality products to consumers. Daniela Voica believes that this competition has become a landmark in the industry and she is happy to contribute to promoting excellence in baking and confectionery industries.
A competitor at the GastroPan 2025 Competitions stated that “Participating in GastroPan is a unique experience for me. I can say that I want to showcase my sourdough bread for the first time, with new ingredients, such as smoked neck and bread with leek, basil and tomatoes. I am very excited to be here and thank you from the bottom of my heart for everything you do for us.”
Next, in this edition, we will present to you the products and services exhibited at the GastroPan 2025 stands:
MACHINERY AND EQUIPMENT FOR BAKERIES, PASTRY AND CONFECTIONERY SHOPS
Asoprod presented a modern solution for obtaining lactic acid with an automated fermenter that simplifies the entire process and transforms traditional products into a modern standard of efficiency.
LOG-IQ Export, a manufacturer of high-quality multifunctional cooking systems, presented a multifunctional induction system and intelligent systems for managing and optimizing the load on the electrical network, 100% manufactured in the Czech Republic.
MACHINERY AND EQUIPMENT FOR PROFESSIONAL KITCHENS
Osho Industry exhibited fully equipped commercial trailers, suitable for donut shops, pie shops, shawarma shops or gelato shops, built according to the regulations in force.
Mr Foc offered solutions for traditional cooking, such as grills, cauldrons and pots specially designed for professional kitchens.
RAW AND AUXILIARY MATERIALS, INGREDIENTS FOR BAKERIES, PASTRY AND CONFECTIONERY SHOPS, HORECA
Gastromood brought a selection of cold-pressed oils – from pumpkin seeds, walnuts, poppy seeds, sesame seeds, grape seeds, flax seeds and sunflower seeds – keeping their natural qualities intact.
Duro brought to the stand a delicious selection of natural jams, marmalades, Turkish delight, as well as thermostable fillings for pastries and confectionery – all based on natural ingredients, without additives.
Petry brought an authentic corner of culinary tradition to the visitors, with Mangaliță meat specialties, cream of yams and raw-dried products, all made according to traditional Transylvanian recipes.
PACKAGING AND CONSUMABLES FOR BAKERIES, CONFECTIONERY SHOPS, HORECA
Gamma Print brought to the forefront the digital catalog – an eco-friendly alternative to printed materials, which allows the presentation of menus, recipes or promotions in electronic format.
IT SERVICES, SOFTWARE AND AI
IT Genetics demonstrated how technology can optimize HoReCa and retail operations, through integrated software and hardware solutions. The systems are implemented directly at the customer, ensuring complete functionality and perfect adaptation to the needs of each business. The labeling component occupies an important place, meeting entrepreneurs who want to express their uniqueness through visual details: personalized shelf labels, monochrome or electronic, but also full color labels from Epson – solutions that immediately attract customer attention and support the brand’s visual identity.
Ebriza, a 100% cloud-based POS solution, offers cafes, bistros and stores an integrated platform for sales, inventory, management and reporting – all in the same application.
CSB System stood out with its software solutions dedicated to the bakery industry, complemented by personalized consulting services.
OTHER SOLUTIONS AND TECHNOLOGIES FOR BAKERIES, CONFECTIONERY SHOPS AND HORECA
Microcat presented ecological solutions for treating accumulations of grease and other organic substances in sewage systems, responding to the need for sustainable hygiene in food production spaces.
Hanna Instruments Service exhibited essential measuring instruments for food safety: thermometers, pH tests, mini chlorine colorimeters and equipment for testing water quality.
