Puratos Unveils New Trends, Shaping the Future of Bakery, Sweet Goods and Chocolate in North America

September 20, 2023 Puratos

Puratos, a leading ingredients innovator in the bakery, sweet goods and chocolate industry unveiled industry trends and consumer preferences at its two-day conference, Taste Tomorrow 2023, held in Austin, September 19 and 20. Using cutting-edge data science and AI to transform raw data into actionable insights, Puratos identified the latest industry and consumer trends: the “tech-inspired” revolution, “classics continued” and “fusion flavors,” “gut feeling,” and “plant forward.”

From Donuts to Cakes: the Fermentation Trend Sweeps the Patisserie Industry

August 30, 2023 Puratos

The fermentation food trend is massive. With foods such as kimchi, kefir, sauerkraut, kombucha and of course sourdough, we see the most fermentation in the savory foods and drinks categories. But the trend hasn’t reached its peak yet.

Trois Chocolats – An Irresistible Treat For Year-End Festivities

August 15, 2023 Puratos

It is the season for festive moments filled with delightful patisserie! Puratos understands that today’s consumers crave more than just delicious treats — they seek a true experience. They want to indulge in exciting textures, flavors, and authentic stories while being mindful of their health and the planet.

Puratos Announces First Dedicated Bakery Glaze Plant in The USA

July 7, 2023 Puratos US

Puratos US, a global leader in innovative bakery, patisserie and chocolate ingredients, has announced groundbreaking plans to open the first dedicated bakery glaze plant in the United States by 2025.

Puratos Gives Global Bakery and Confectionery Start-Ups the Chance to Shine at iba 2023

June 8, 2023 Puratos

Puratos has underlined its commitment to fostering innovation by launching a new platform at iba’s 2023 flagship event in Germany. The iba.START UP AREA is a new addition to the world-leading bakery and confectionery trade show, which will take place at Munich exhibition center, from October 22-26.