Puratos extended its Ambiante range of ready-to-whip toppings and fillings with a new entry: chocolate. The Ambiante Chocolate Flavor is 100% dairy-free, with no artificial flavors or colors (NAFNAC) and uses cocoa powder from Puratos’s sustainable Cacao-Trace program.
Puratos announced the opening of its new Sourdough Institute, a hub dedicated to celebrating the art, science and potential of sourdough. The Institute in Sankt Vith, Belgium, aims to “protect, research and inspire” the legacy of the popular ingredient on a global scale through work including masterclasses, online events and research.
Puratos announced the launch of Sapore Lavida, its first completely traceable active sourdough produced in Belgium. The new ingredient is made exclusively with 100% wholewheat flour sourced from regenerative agriculture practices.
Karl de Smedt, sourdough librarian at Puratos, shares insights into the bustling scene of European sourdough creations, how to maintain a strain’s profile and how to work with sourdough in large-scale operations.
A new AI image-recognition service is unveiled at iba, which tracks in-store patisserie and bakery shelf performances in real-time. AI specialist MarketLab, in partnership with Puratos, developed Spotimize to help with shelf management, lower waste and improve the customer’s experience. During its current startup phase, the Spotimize service will be available to a limited number of customers in selected countries.
Puratos US introduces Smoobees, soft and chewy fruit boba as an alternative to traditional fillings. Puratos US introduces Smoobees, soft and chewy fruit boba as an alternative to traditional fillings. Inspired by the molecular gastronomy technique of capturing flavors in spheres, Smoobees offer a better-for-you alternative to fruit bits, often comprised of sugars and starches coated with fruit dye.
ECD will bring its thermal profiling technology to the trade fair. The handheld M.O.L.E.™ EV6 now comes with a full-color touchscreen display, delivering instantaneous data access and intuitive control.
ECD will bring its thermal profiling technology to iba in October. The handheld M.O.L.E.™ EV6 sets a new benchmark for thermal data loggers, delivering instantaneous data access and intuitive control – now with a full-color touchscreen display. In addition to the six-channel M.O.L.E. EV6, the company’s BreadOMETER™, CakeOMETER™, and OvenBALANCER™ sensors will be demonstrated at the stand.
Puratos announced the Taste Tomorrow trends for 2024 in bakery. Sourdough is among the year’s most wanted. According to the trend forecast, the hottest three trends shaping the bakery industry in 2024 are, Plant Forward, Sourdough and Gut Feeling and Natural and Organic.
Puratos announced its largest acquisition yet in the chocolate industry: Canadian producer Foley’s Chocolates joins the Belgium-headquartered company in a deal that significantly increases Puratos’ chocolate market share and manufacturing capabilities in North America.
Puratos announced it is switching to more sustainable packaging solutions, using 100% recycle-ready solutions. Selected packaging types will benefit from additional improvements.
ECD’s M.O.L.E.™ EV6 touchscreen thermal profiler is now commercially available, with shipments starting April 1. The interface is said to have a user-friendly, intuitive design engineered to save baking professionals time, simplify data viewing and analysis, and improve productivity.
