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Puratos NV

Company-logo  COMPANY DETAILS
Puratos NV
Industrialaan 25
Groot-Bijgaarden
B-1702
Belgium


Website
Mail
Call
  32 2 481.44.44


Printer
  32 2 466.25.81

ACTIVE CATEGORIES

bakery mixes and other bakery products; cocoa and cocoa products; cultures and fermentation starters; emulsifiers and emulsifier systems; enzymes and enzyme systems; fat replacers; fibers; flavors and aromas; fruit products - wet; nuts and seeds; processed products; vegetable products - wet; wheat and wheat products; yeast and yeast products


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Puratos is an international group, which offers a full range of innovative products and application expertise for artisans, industry, retailers and food service customers in the bakery, patisserie and chocolate sectors.

Its headquarters are located on the outskirts of Brussels, Belgium, where the company was founded in 1919. Puratos counts over 8700 employees.

Products and services are available in over 100 countries around the world. In many cases, they are produced locally by our subsidiaries. Above all, we aim to be ‘reliable partners in innovation’ across the globe to help our customers deliver nutritious, tasty food to their local communities.  For further information, visit www.puratos.com



Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

COVID-19 updates

11 May 2021 --- Throughout the global COVID-19 pandemic, FoodIngredientsFirst is dedicated to bringing its readers all the latest and most relevant industry updates. Visit this news feed for the... Read More

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FOOD INGREDIENTS NEWS

Future-proof food: EIT Food and Peakbridge launch new €30M agri-food-tech seed fund

13 Apr 2021 --- EIT Food, the world’s largest Agrifood Innovation Ecosystem supported by the European Institute of Innovation and Technology (EIT), and the agrifood-tech venture capital fund... Read More

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FOOD INGREDIENTS NEWS

Puratos’ latest venture Sparkalis will “empower food tech changemakers” in bakery and chocolate sectors

15 Mar 2021 --- Puratos has launched Sparkalis, a new venture that supports innovation in the bakery, patisserie and chocolate sectors. Its flexible approach means it can offer scalable... Read More

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FOOD INGREDIENTS NEWS

Campden BRI project targets microbiological safety of bread

10 Mar 2021 --- Campden BRI is looking for partners to join a research project that helps manufacturers and retailers understand and control the potential risks posed by Clostridium botulinum in... Read More

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FOOD INGREDIENTS NEWS

Sourdough rises: Puratos flags new research highlighting better tasting bread with improved digestibility

21 Jan 2021 --- The choice between bakers’ yeast and sourdough to raise dough may impact more than just taste. The extra time taken to make the sourdough bread can bring additional health... Read More




Videos
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Future Platforms in Bakery Innovation

13 Mar 2013 --- “We see more and more requests in terms of improving the texture of products, such as through softness or moistness. So we are actively working on this subject to try to please the end consumer. In cake, we see that consumers are willing to sometimes have more texture in their cakes. Sometimes they are looking for something drier or with more moisture, and we are trying to cater to that demand,” says Pierre Tossut, Group R&D Director.

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New innovation Center to Target Health Opportunities in Bakery

08 Mar 2013 --- The Puratos Group has confirmed its commitment to continue its investments in innovation and long-term R&D with a new Global R&D Center. Mr. Filip Arnaut, R&D Director Group Research & Services Lab, comments: “R&D is the driving force behind our partnership with our customers around the globe. It is how Puratos’ long-term vision is translated into products and solutions to help our customers innovate and differentiate more in the future.”

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Novel Base for Chocolate Fillings

14 Feb 2011 --- Steve Calver of Belcolade Discusses a Novel Base for Chocolate Fillings.




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Snacking NPD: Novel Nostalgia

25 Sep 2020 --- New takes on traditional flavors are emerging in the snacking sector as consumers seek both comfort and a disruption from routine. Meanwhile, health remains an important driver of NPD.

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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Back on the Shelf: Healthy Snacking

01 Oct 2019 --- Suppliers in the bakery and snacking segments give their forecasts. What are consumers looking for, and why? What innovations are most likely to succeed, and how can suppliers meet market demands?

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THE WORLD OF FOOD INGREDIENTS

Snacking 2020: The Opportunities

14 Sep 2017 --- Key suppliers offer their thoughts on savory bakery & snacks trends and formulation. How is snacking evolving and where are the untapped opportunities?

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THE WORLD OF FOOD INGREDIENTS

Novel Technology for Fat Reduction in Bakery

01 Feb 2015 --- Bakery Ingredient Breakthrough - Puraslim improvers and mixes help bakers to respond to three major market challenges: nutrition, cost management and more convenience.

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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Sweet Signs of Recovery?

20 Feb 2014 --- Key suppliers offer their thoughts on the trends that will drive the sweet goods market in 2014. Which flavor trends hold high potential and what about the combination of sweet and savory?




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