Puratos in the news

Puratos USA sponsored a TechTalk exploring how GLP-1 medication usage is affecting bakery formulation strategies.

Bakery reformulation is being driven by consumer demand for healthier options, leading to innovation in functional ingredients that balance nutrition, taste, and texture.

Puratos is expanding its regenerative agriculture practices to 30% of its US wheat supply chain to reach 50% regenerative sourcing by 2030.

Puratos NV's global employee count is projected to reach 6,110 by March 2026, marking a 12.2% increase since 2023.

Puratos is scaling up regenerative agriculture across its U.S. wheat supply chain to meet its 2030 sustainability goals.

Puratos has inaugurated a new Flour Competence Center in Belgium to mitigate the challenges of flour variability in bakery production through advanced analysis and research.

Puratos has established a new Flour Competence Center to tackle the increasing variability of flour, driven by climate change and sustainable agricultural shifts, ensuring consistent product quality for bakers.

Puratos launched a Flour Competence Center to help bakers manage flour variability caused by climate change and agricultural shifts, ensuring consistent product quality.

Puratos invested 2.5 million euros in a new production line at its Riudarenes plant to boost premium cream and filling production by 2.5 million kilos annually.

Industrial bakers are adopting clean-label ingredients and natural fillings to meet consumer demand for transparency without compromising product performance.

A new 'beyond clean label' strategy and high-protein bakery mixes will be showcased at IDDBA 2026 to align transparency with consumer taste preferences.

Puratos is launching new high-protein mixes and clean-label plant-based fillings while showcasing its sustainable sourcing and fermentation innovations at the IDDBA 2026 trade show.

Puratos launched a new strategy and product line at IDDBA 2026 focusing on natural fermentation, protein-fortified mixes, and ultra-clean cashew fillings.

Puratos has reached carbon neutrality for its direct operations through significant investments in renewable energy and efficiency projects.

Puratos is launching high-protein bakery mixes and plant-based cashew fillings to meet consumer demand for functional nutrition and clean-label indulgence.

Puratos is launching high-protein mixes and plant-based fillings as part of a new 'beyond clean label' innovation strategy at IDDBA 2026.

Puratos has achieved carbon neutral status for its direct operations by transitioning to 100% renewable electricity and investing in large-scale on-site energy projects.

The bakery mixes market is expanding as industrial bakeries and foodservice chains adopt standardized premixes to combat rising labor costs and ensure product consistency.

Puratos has appointed Jelena Vrbaski as President of its Canadian division and moved Michael Simone into a strategic regional role to drive North American growth.

Puratos has invested 2.5 million euros to launch a new premium cream and filling production line at its Riudarenes facility.