Puratos has opened a Flour Competence Centre in Belgium dedicated to analysing flour variability and translating the data into practical solutions for industrial bakery producers.

Belgian ingredients group Puratos has achieved carbon neutrality across its direct operations, cutting emissions per tonne produced by nearly 50% against a 2016 baseline.

Fedima's General Assembly in Bordeaux elected a new Board and appointed Enric Valls of Puratos as President, along with Vice-Presidents and Treasurer, for a three-year mandate.

Puratos has entered into an agreement to acquire Dawn Foods, bringing together the two companies’ complementary bakery and patisserie capabilities.

Texture is now the main driver in bakery, patisserie, and chocolate trends. From crusty breads and shatteringly crisp pastries to chewy cookies and rich-filled chocolate bars, consumers seek contrasting textures and multi-sensory experiences that deliver visual drama and craftsmanship.

FEDIMA appoints Wouter Lox as Secretary General. The bioengineering specialist brings 30 years of food industry experience to the European ingredients federation, having previously led AIJN and EuSalt

Puratos is highlighting brand-new UK consumer insights following an exclusive customer event.