Puratos unveils three new ingredient innovations

BELGIUM – Puratos has launched three transformative bakery innovations designed to bolster efficiency, nutrition and sustainability across artisanal and industrial operations.

The first ingredient is called Cubease, a highly concentrated baking enhancer that promotes advancements in sustainability, efficiency, and convenience.

Cubease, in contrast to conventional improver formats, offers potent capability in an incredibly small package; each lightweight cube is exactly dosed to cure 10 kg of flour, according to Puratos.

In order to improve accuracy and streamline daily operations, this design aims to assist reduce the need for hand weighing and lifting heavy ingredient bags.

Because of its small size, it also reduces storage requirements by up to 75% and, thanks to its streamlined packaging, has a tenfold lower environmental impact.

Both commercial and artisanal baking enterprises can benefit from Cubease’s scalable solution.

Another ingredient is the sproutgrain rye, a component that gives innovative bread concepts their own flavor, texture, and nutritional advantages.

This new ingredient has a unique flavor profile with rich toasted notes, malty undertones, and a hint of sweetness, according to Puratos.

It is made from whole rye grains that are cultivated in the perfect Nordic environment. Sproutgrain Rye comes ready to use and has a wet consistency that keeps the texture and freshness intact because it does not need to absorb moisture from baked items.

Fiber and improved mineral bio-accessibility are two further nutritional advantages of sproutgrain rye.

The third ingredient is a reinvented brioche that aims to address the twin issues of cost and carbon in the sector.

This new brioche may reduce manufacturing costs by up to 25% and its carbon footprint by up to 40% through clever formulation and process adjustments, all while maintaining the rich, buttery crumb that consumers have come to love.

Visitors can investigate in real time the sustainability impact of each ingredient change at the interactive booth tool.

“We fundamentally believe in ‘food Innovation for good’ and the launches we’ll reveal at iba are evidence of our commitment to constant progress and improvement. We are really excited to launch three truly impactful innovations at this year’s show and look forward to seeing how they are received by our valued customers and the wider market,” said Frederik Lievens, Chief Product Officer at Puratos.

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