During His visit, our Royal Guest discovered the analysis and fermentation lab in the Inspirience Center, where micro-organisms and enzymes in fermented products are identified and new fermentation-based ingredients are created, before attending a round table on the topic of nutrition and innovation in food which also gathered academic experts, representatives of the food and research industry and municipal and regional authorities.
To thank His Majesty for his visit, Eddy van Belle,Chairman of the Board of Puratos Group, offered him on behalf of the entire company a framed picture made entirely from Belgian chocolate.
To conclude, a short reception was held to greet some of the staff members during which our Technical Advisers presented the creations they had prepared for the occasion.
Daniel Malcorps, CEO of Puratos: “I am pleased and proud to have welcomed His Majesty King Philip in our Inspirience Center. This was a unique opportunity to present our Innovation Center where creativity is combined with years of experience and research in bakery, patisserie and chocolate. “
Where experience and inspiration meet
The Inspirience Center is where inspiration and years of experience and product knowledge from all over the world convene and are leveraged to create innovative bakery, patisserie and chocolate products and applications. Puratos researchers work in tandem with universities, research institutes and suppliers to research and develop products for the future in which nutrition, taste and convenience are key drivers. Internal and external research teams interact and exchange knowledge in an environment where technologies and competences criss-cross.
A shared passion for innovation is the norm, but innovation is not a goal per se for Puratos: rather it is a way of addressing consumer and customer trends, staying close to customers and helping them grow their businesses.
Eddy Van Belle, Chairman of the Board of Directors of Puratos, said: “Since the beginning of its existence, Puratos has been able to grow steadily and in stages, each marked by the invention of a new product or a new technology. Bakery: Puramalté, the first brand of bread; T500, the first first complete bread improver; S500, the first improver based on improving enzyme technology or O-tentic, the first active yeast. As for the chocolate sector, the assortment of Origin de Belcolade was developed in-house by our experts who examined and decoded the flavor profiles of different chocolates and developed – through a scientific analysis combined with sensory analysis, “Les arômes de Cyrano”, in reference to the French writer and explorer Cyrano de Bergerac.” These discoveries shape the reputation of Puratos and confirm our pioneering role and the passion of our experts “
Global and local interaction
The Puratos Group already has local R&D units in all of its 69 subsidiaries around the world. The Inspirience Center will develop innovative global technologies, which will then be rolled out and adapted accordingly by local R&D teams in function of their own market requirements. This global-local interaction and cooperation is vital for the successful development and implementation of new solutions for customers. As reliable partners in innovation, research and development has always been an important pillar for the company and its growth.
The Puratos Group invests heavily in R&D: in 2013 this amounted to 2.5% of group revenues, a significantly higher proportion than is general for the food industry. The centre itself represents an investment of 15 million euros. Previously, Puratos also opened an Asian Development Center in China, which represented an investment of 3,3 million euros.
The Inspirience Center houses 6 laboratories, equipped with state-of-the-art material over an impressive space of 3000m². Each lab focuses on a different stage of the highly sophisticated and complex research involved in analysing and creating today’s food products. Huge efforts have also been devoted to making the Inspirience Center’s offices and labs as environmentally friendly as possible. A green roof helps modulate the impact of fluctuations in outside temperatures and slows down water run-off. Automated sun screens reduce the impact of heat through luminous windows, which in turn reduce the need for additional lighting. Smart use of natural resources such as light, air and rainwater means lower consumption of water and energy and lower CO2 emissions. Even the ovens have been given their own insulated room to lower their impact on the air-conditioning.