Puratos NV is a global leading manufacturer of ingredients for bakery, patisserie and chocolate. The vision of Puratos is built around taste and nutrition and a strong commitment to help to prepare the world for the next generation. This vision translates in products and solutions optimising nutritional profiles of baked goods, bringing more grains and fruits in the diet, creating transparency in the supply chain, mobilising new sources of raw material and reducing food waste.
Competences & Capabilities
- In-depth knowledge of consumer expectations and needs in the field of food and more specifically related to Baked good and chocolate.
- Expertise on ingredients and technologies used in bakery patisserie and chocolate field.
- State of the art pilot facilities technologies in bakery patisserie and chocolate field that can be activated in projects exploring market access for new ingredients or products with optimized nutritional profiles or health benefits.
- Due to the global presence of Puratos: positioning new products and solution in a non-European context and to increase the potential for export outside of the European Union.
- Sensorial analysis expertise and the Sensobus (mobile sensorial lab).
Partner in the following EIT Food projects
Based on an increasing global demand for protein and that the resulting pressure on traditional animal sources is nowadays considered unsustainable, there is an urgent need of new sustainable protein alternatives with a high nutritional quality, safe and with technological functionalities that satisfy the consumer needs and expectations.
It is a global challenge to ensure sufficient food to feed future generations while utilizing natural resources in a sustainable manner.
EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically
EcoPack is a competition challenging 24 Master and PhD students of 3 Universities to develop new and innovative solutions.
SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations
Reducing sugar consumption is essential for health but a huge challenge for the food industry.
As the world’s population continuously grows, achieving global food security, producing sufficient nutritious food that everyone can access, and doing so sustainably, is one of the greatest challenges faced today.
Consumers are increasingly demanding healthier products to fulfil their personalised nutrition needs and more natural foods (clean label) in which they can put their trust. Both are nowadays key and challenge drivers for the food industry.
In the Food Solutions "MICROBIOME-PUSH: Into Microbiome Exploitation in Food Systems" we will focus on the applications of microbiomes in different segments of the food chain.
Food Generator Track is a competition which challenges Master or PhD students of 3 Universities to develop new, innovative solutions for and from food losses of production facilities and retail activities.
Breakfast gives you a chance to start the day with a customized, tasty, healthy and nutritious meal, so you can perform better during the day.
The Action Line is divided into 2 complementary programmes – RIS Fellowships dedicated to Master of Science students and graduates and RIS Talents dedicated to Ph.D. students and postdocs from 28 EIT RIS countries which both aim to promote brain circulation, contributing to enhancing the innovativeness of personnel and development of scientific impact by supporting the creation and diffusion of high-quality new knowledge, skills, competences and solutions to food system challenges.
The Food Tech Transition Summer School 2019 is the outcome of an academic partnership between Universität Hohenheim as main partner, and Queen's University Belfast and University of Cambridge, together with industrial partner Energy Pulse.
A substantial part of the food industries' produce ends up to now as waste.
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Creating an innovative food antioxidant from Olive oil by-products
A new class of plant-based ingredients produced by a combination of an air milling, classification and electro-separation process has recently been developed and become available.