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PURATOS
PURATOS

Profile

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).
PURATOS

Industrialaan 25, B-1702 Groot-Bijgaarden, Belgium

https://www.puratos.com

Contact

Filip Arnaut farnaut@puratos.com
+32 24 814 253

Partner in the following EIT Food projects

PURATOS
Innovation

The Future of Protein & the Protein of the Future in Europe

This project will bring together key stakeholders in Europe (from academia, industry, safety authorities, policy makers and consumers) to debate about the protein challenge from a technological, nutritional, economic, environmental, legislative and social point of view

PURATOS
Innovation

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food

Protein is perhaps the most challenging macronutrient when it comes to sustainable production

PURATOS
Education

EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically

The solutions include Reducing the amount of plastic bags used by consumers in supermarkets to pack on-the-go items (e

PURATOS
Education

MICROBIOME-PUSH: Into the Microbiome Exploitation in Food Systems

Students recruited at the four universities within the consortium will be exposed to unique opportunities to interact with academics, entrepreneurs and researchers, experts in different segments of the food chain

PURATOS
Innovation

Pressure for healthier and more natural fat-based foods (underPRESSURE) 2020

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

PURATOS

EIT Food RIS Fellowships

Develop your talent with top agri-food players during a paid internship in EU! MSc students and graduates with different educational backgrounds as well as Ph

PURATOS
Education

Food tech transitions: reconnecting agrifood, technology, and society

Funded in collaboration with EIT Food, the Summer School is the outcome of the partnership between both academic and industrial partners: Universität Hohenheim, Queens' University Belfast and Cambridge University, together with Energy Pulse Systems and Puratos

PURATOS
Innovation

EIT Food Digital Marketplace for Side Streams

The goal of this project is to enable companies worldwide to easily identify candidate side streams for valorisation to catalyse match-making between suppliers and buyers and to build a knowledge base for EIT Food making this European consortium a game changer in the global circular bioeconomy

PURATOS
Education

Product Concepts For Less Refined Ingredients (aka “Less is More”)

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

PURATOS
Innovation

PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food

Only 20% of the olive fruit result in Extra-Virgin Oil, the remaining 80% are waste (olive pomace)

PURATOS
Innovation

EIT Food Digital Marketplace for Side Streams

The following intermediate steps are required