Puratos Celebrates 60 Years of Innovations

CHERRY HILL, N.J.Six decades ago, François Van Belle and Pierre Demanet, two pioneers of Puratos, marked the beginning of a list of innovations in the field of bread improvements by introducing the T500the first complete bread improver. From the first innovation the company grew worldwide.

Twenty years after the T500 the S500 was introduced.

At the end of the millennium, consumer demand for more convenience and the growth of bake-off shops and supermarkets pushes bread producers to explore new production methods and technologies. So in 1982, Puratos introduces Kimo, a solution for frozen bakery goods, followed in 1994 by Softr to respond to the demand of both consumers and bread producers to keep bread fresh longer.

In recent years, as the market sprawls in all directions, industrial bakers are looking for particular solutions to overcome specific challenges. The answer is Intens, a modular ingredient approach for texture improvement and dough rheology challenges. Based on the latest enzyme technologies and combined with consumer insights, the Intens range can help bakers to design their desired bread textures.

Puratos continues to revolutionize the baking industry and gives its customers the speed and flexibility to tackle their daily challenges, so they can offer their customers a wide variety of high quality products at any time of the day.

 The constant development of  Puratos is defined by several inventions of which the T500 bread improver is certainly one of the most significant. T500, which is now known as a revolution in bakery, is actually the result of a lot of work and constant fine-tuning with bakers to know their needs. In the end, it was the success of the T500 that allowed Puratos to start to grow from a small local company in Belgium to the worldwide company it is today," says Mr. Eddy Van Belle, chairman of the board of directors.