Puratos
Research
Pulse-Based Sourdough: New Research Shows 45% Protein Increase
New research shows pulse-based sourdough delivers 45% more protein than traditional bread, with improved amino acid profiles and reduced antinutritional factors. HealthFerm Consortium findings for industrial bakers.
Facilities
Jonathan Mougel Appointed Technical Director at École Bellouet
Jonathan Mougel, Meilleur Ouvrier de France, becomes technical director at École Bellouet from January 2026. The Paris pastry school, owned by Puratos, expands beyond traditional training to offer consultancy services for industrial bakers and hospitality businesses navigating market changes.
Manufacturing
Puratos expands Buckingham facility to produce fillings, patisserie glazes and sourdough
Puratos, a supplier of bakery, patisserie and chocolate ingredients, has announced plans to expand its facility in Buckingham, UK,...
Collaboration
Burcon Collaborates with Puratos to Pioneer New Canola Protein Applications
As consumers increasingly seek healthier, sustainable food options, canola protein stands out as a promising alternative to egg protein.
Research
PURATOS UK reveals trends influencing the bakery, patisserie and chocolate industries at Taste Tomorrow event
Puratos is highlighting brand-new UK consumer insights following an exclusive customer event.
