{"id":5616,"date":"2026-03-19T11:19:36","date_gmt":"2026-03-19T11:19:36","guid":{"rendered":"https:\/\/www.artozyma-expo.gr\/press-2026-03-19\/"},"modified":"2026-03-19T17:38:45","modified_gmt":"2026-03-19T17:38:45","slug":"press-2026-03-19","status":"publish","type":"post","link":"https:\/\/www.artozyma-expo.gr\/en\/press-2026-03-19\/","title":{"rendered":"100% increase in international trade visitors at the 12th Artozyma"},"content":{"rendered":"\t\t
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Enhanced business results and extroversion<\/strong><\/p>

Confirming its role as a significant exhibition event for the bakery and pastry sector in Southeastern Europe, the 12th \u201cArtozyma\u201d left a strong commercial footprint. The TIF-HELEXPO event, which was held at the Thessaloniki International Exhibition & Congress Center from 28 February to 2 March, functioned as a catalyst for business agreements (B2B), capitalizing on the expansion of its international reach and satisfying all participating exhibitors.<\/p>

100% increase in international trade visitors<\/strong><\/p>

The 12th International Exhibition for Bakery, Confectionery, Equipment and Products \u201cArtozyma\u201d stood out for the further strengthening of its extroverted character. In particular, this year\u2019s event recorded an increase of 100% in trade visitors from abroad. Overall, attendance remained at the same high levels as the successful 2024 event, a fact that satisfied all exhibitors, who proceeded with substantial B2B contacts.<\/p>

Trade visitors attended the exhibition from Greece and 29 countries abroad, recording a 26% increase in the number of countries of origin compared to the 23 countries of Artozyma 2024. More specifically, trade visitors travelled to Thessaloniki from: the USA, China, the United Arab Emirates, Saudi Arabia, Russia, Australia, the United Kingdom, Germany, France, Austria, Sweden, Belgium, Spain, Italy, Albania, Bulgaria, North Macedonia, Serbia, Romania, Cyprus, Kosovo, Montenegro, Azerbaijan, Egypt, Estonia, Puerto Rico, Lithuania, Moldova and Turkey.<\/p>

The increased commercial interest of the 12th Artozyma was accompanied by a multidimensional programme of parallel events. At its core was \u201cBaking Together \u2013 Mediterranean Edition\u201d, where national bakery teams from Greece, Italy and Portugal, in the presence of leading professionals from the international Richemont Club network, collaborated in an innovative non-competitive framework for the promotion of Mediterranean bakery.<\/p>

At the same time, high-end pastry dominated the upgraded \u201cPastry Lab 2026\u201d, which was implemented in collaboration with the Chefs\u2019 Club of Greece Pastry Section, hosting specialized masterclasses and top names, such as the award-winning Portuguese pastry chef Am\u00e9rico Dos Santos, from the restaurant Belcanto.<\/p>

Modern dietary requirements of the HORECA sector were covered by the special thematic section on \u201cGluten Free\u201d bakery products, while in the field of technological training, \u201cThe Expert Lab\u201d of the Panhellenic Union of Food Technologists stood out, featuring a scientific conference and practical workshops. The dynamics of the event were further enhanced by the organization of the international competition \u201cSouthern Europe Culinary Challenge 2026\u201d by the Chefs\u2019 Association of Greece, with 300 participations from 15 countries, as well as by the presentation of the historical album marking the 175 years of the Confectioners\u2019 Guild of Thessaloniki, actions that added significant value to the overall exhibition experience.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Enhanced business results and extroversion Confirming its role as a significant exhibition event for the bakery and pastry sector in Southeastern Europe, the 12th \u201cArtozyma\u201d left a strong commercial footprint. The TIF-HELEXPO event, which was held at the Thessaloniki International Exhibition & Congress Center from 28 February to 2 March, functioned as a catalyst for […]<\/p>\n","protected":false},"author":1,"featured_media":5603,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-5616","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category---en"],"yoast_head":"\n100% increase in international trade visitors at the 12th Artozyma - Artozyma Expo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.artozyma-expo.gr\/en\/press-2026-03-19\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"100% increase in international trade visitors at the 12th Artozyma - Artozyma Expo\" \/>\n<meta property=\"og:description\" content=\"Enhanced business results and extroversion Confirming its role as a significant exhibition event for the bakery and pastry sector in Southeastern Europe, the 12th \u201cArtozyma\u201d left a strong commercial footprint. 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