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Puratos acquires Diamant Nahrungsmittel

February 25th, 2017
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Belgian Puratos Group, leading innovator in the bakery, patisserie, and chocolate industry, acquires 100 percent of Diamant Nahrungsmittel GmbH, one of the leading bakery ingredient producers in Central Europe, from German Werhahn Group. Diamant is one of the leading bakery ingredient producers in Austria. It also has a strong market presence in Poland and the Czech Republic, and is available throughout Central and Eastern Europe through distributors / partners under its own brand or via private label.

«This acquisition will help us increase our presence on the Austrian market, and strengthen our already strong position in Central and Eastern Europe. An experienced team and a solid manufacturing unit in Austria itself, and the long-time presence of Diamant on the market, will allow us to further grow our sales in a region which is very influential in the rest of Central and Eastern Europe», says Daniel Malcorps, Chief Executive Officer of Puratos.

«With the acquisition of Diamant, we are extremely pleased to double the size of our business in Poland and the Czech Republic. We believe to be able to become a true and complete business development partner for the Austrian bakers, chocolatiers and patissiers, with a strong local presence and excellent services, including the innovation center in Wels. In Poland and the Czech Republic, we will be able to offer a wider product and service range to the customers, as we will unite and build on the strengths of both Diamant and Puratos in these countries», says Piet Sanders, Markets Director for Northern and Eastern Europe at Puratos.

«Diamant has been an integral part of the Werhahn Group for over 20 years. We would like to take this opportunity to thank the management and all employees for the passion and enthusiasm they have demonstrated for the bakery ingredients business during this time. As the Werhahn Group has now decided to focus on its three core divisions: Building Materials, Consumer Goods and Financial Services, we are very happy to have found in Puratos, a successor who shares our values as a family business. As part of a growing and dynamic worldwide business, we know they will provide Diamant with outstanding development opportunities in the future», says Anton Werhahn, CEO of Werhahn.

With more than 50 years of expertise, Diamant Nahrungsmittel GmbH is headquartered in Wels, Austria, and employs more than 150 people.

Source:  bakenet.eu

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Puratos unveils €1.5m innovation centre

September 24th, 2016
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Innovation is a cornerstone of Puratos, who invented the first ever bread improver in 1953, a development that revolutionised the industry. Since then they have continued to make substantial investments to ensure that they stay at the forefront of product and process technologies, driven by ever-changing consumer needs. Puratos prides itself on being consumer and customer focused, watching for and interpreting the latest market trends to inspire its research programs.
Puratos UK has now taken another important step in bolstering its commitment to help its customers enhance their business by introducing a new Industrial Bakery Competence Centre (IBCC) in Fringford, which will focus on the research of bakery industrial processes, the development of industrial applications and the training of new and existing customers.
Photo: Puratos

Photo: Puratos

The IBCC, which complements Puratos’ existing patisserie & chocolate innovation capabilities, will help customers to reduce product development time thanks to its new industry standard equipment situated in a laboratory environment that enables safe and easy testing of new ingredients and recipes.
“We’re delighted to unveil our new €1.5 million world class innovation centre to the industry. This is an important step in our ongoing commitment to investing in our customers’ success, as well as in achieving our ambitious aspirations to double our market share in the next five years.
“We have spent many months collaborating closely with our key industrial partners, who recognise our strong technology expertise, innovation capabilities and outstanding product quality. The detailed design of the facility and its equipment has been guided by these relationships, ensuring our newest investment closely matches their large scale plants as well as meeting their future needs – Julian Lewis General Manager Puratos UK
Specific capabilities at the Fringford Innovation Centre include:
  • Rapid testing and development of bakery solutions tailored to the challenges of large-scale manufacture
  • Development of applications and training in patisserie – from concept to finish goods
  • Technical, taste and production expertise in chocolate in patisserie
  • Sensory analysis – consumer testing to validate new products and applications in bakery, patisserie and chocolate
  • Specialist pilot equipment providing a realistic production environment to test new products and trial production

 

“By expanding our industrial development capabilities at Fringford, it will enable us to better help our customers to enhance their businesses through research, development, training and inspiration. Driven by our strong expertise and commitment to technological innovation, Puratos UK is now ready for the latest challenges facing our industry.” Julian Lewis general manager Puratos UK

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Puratos signs loan agreement with EIB

March 5th, 2016
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Puratos, who offers a range of bakery, patisserie and chocolate products, has signed a loan deal of €40 million for seven years with the European Investment Bank (EIB). The loan will allow Puratos to sustain its key R&D activities, fostering innovation and reinforcing its leading position in a competitive market.

Daniel Malcorps, CEO of Puratos, says, “As a visionary leader, Puratos has developed ambitious R&D programmes over the years to enhance the quality, the taste and the nutritional value of its products according to the evolving needs and expectations of consumers and customers. With this loan, the EIB has become a knowledgeable partner in Puratos’ financing strategy, stimulating the group’s R&D activities, especially in Europe.

“It will therefore open new opportunities for Puratos such as the further development of our product offer, the international growth of the business and the reinforcement of our pioneer role in the sector.”

EIB vice president Van Ballekom adds, Puratos is a fine example of the pioneering business fabric that Belgium is made of. This operation is all the more important since it will be sustaining home-grown innovation that is world-leading in its sector. To fill the innovation gap we currently see compared to other continents, companies like Puratos are on the forefront and deserve our full support. This investment is moreover an example of our increased support to agrifood companies in Europe, with agriculture being a key sector for the EIB.”

Source:  confectioneryproduction.com

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Puratos Group acquires Melbourne Jam Manufacturing a win for local industry

February 6th, 2016
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Puratos commitment to Australia and New Zealand

Having operated in Australia and New Zealand for 4 years, Puratos places high priority on upscaling local production to ensure that the group continuously meets the growing customer demand for premium quality, Australian-made products. This acquisition highlights Puratos’ commitment to invest and strengthen its presence in Australia and New-Zealand.

Peter Deriemaeker, Markets Director for Asia Pacific, Middle East and Africa comments, “Puratos has invested strongly in this market for several years now. We aim to constantly improve our offer according to the evolving needs and expectations of customers and consumers. The acquisition of Melbourne Jam Manufacturing, a successful local enterprise, will help us to meet the specific needs of the full range of baked goods businesses, from artisan, semi-industry and industry to supermarket and food service.”

A business success story

A family-owned food processing business founded in 1925, Melbourne Jam Manufacturing Co is an Australian success story. Carey Baker-Mackie, Managing Director of Melbourne Jam Manufacturing Co, says, “This acquisition will ensure the business continues to grow and build upon its ninety-year heritage. We trust Puratos with this legacy; Melbourne Jam Manufacturing Co products are complementary to those of Puratos Australia and will continue to be available through the established network of distributors in Australia, New Zealand and the Pacific Islands.” It has now become one business under the name of Puratos Australia-New Zealand.

An acquisition that delivers great advantages for local industry

This acquisition will offer multiple benefits for both companies and their customers. Firstly, Puratos will expand business to all states in Australia thanks to the existing national distribution network of Melbourne Jam Manufacturing Co, and will benefit from its large-capacity, Melbourne-based production facility. Secondly, the complementary R&D teams, along with local production, will strengthen Puratos’ capability to customise products for specific applications and processing requirements. This will in turn drive innovation in the Australian baked goods industry. Thirdly, Australian and New Zealand customers – artisanal, retail, food service and industrial – will benefit from an even wider selection of the highest quality, innovative and locally manufactured products that can be customised for specific requirements. Employment opportunities for local communities are anticipated to increase with the creation of new roles and more jobs in the future.

Peter Deriemaeker concludes, “This acquisition highlights Puratos’ ambition to expand and further develop our range of high quality, innovative and locally made products in various regions across the world. It is a true win that gives us the means to accelerate our long term plans and strengthen our market leader position in the sector.”

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Puratos Acquires Italian Natural Yeast Food Specialist, Bakery Future Lines

May 1st, 2015
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Puratos, leading innovator in the bakery, patisserie, and chocolate industry, has recently acquired BFL (Bakery Future Lines), an Italian family-owned company based in La Spezia (Liguria), active in B2B production of ingredients for bakers and specialized in innovating natural yeast and sourdough products.
Puratos plans to expand BFL facilities and its workforce in order to double current production output and satisfy growing consumer demand for healthy bakery products that use ingredients such as sourdough.
“Recent consumer surveys have shown a clear interest in more natural bakery goods, with sourdough being particularly popular”,says Daniel Malcorps, Chief Executive Officer of Puratos. “With BFL’s long-standing reputation as one of the primary providers of natural yeast products and mixes, Puratos intends to further satiate consumer appetite for natural products. BFL’s specialty sweet bread products such as panettone, colomba and pandoro, head the list of what we believe will be in high demand.”
“In the last 20 years, sourdough and natural yeast products have become popular again, mainly due to changes in perceptions relating to diet and increased levels of health consciousness” says Stefan Cappelle, Business Unit Director Bakery Flavours and Yeast of Puratos. “Puratos’ strong commitment to growth together with BFL’s specialized baked goods knowledge and its planned expansion will enable us to continue to revolutionize and innovate natural yeast and sourdough products and match the demands of both customers and consumers.”
Until today, all the sourdoughs used by Puratos started as liquid sourdough. This gives them organoleptic properties that are very well adapted for application in crusty breads such as baguettes and ciabattas. The resulting flavour profiles contain fruity and fermented notes with some noticeable mild acidity, which improves the crustiness of the final product.
BFL’s process focuses on a sourdough with a different and specific consistency that produces other benefits, the most important of which is improved texture and palatability in sweet products such as traditional panettone.  This kind of sourdough is also used in products such as brioches and croissants.
Through a specially-designed drying process, BFL made it possible to conserve all the benefits of traditional sourdough in a powdered form, resulting in a sourdough that is more cost effective and has considerably longer shelf life. The Puratos R&D expertise and Innovation Center are at the service of local customers.
Recent consumer surveys have shown a clear interest in more natural bakery goods, with sourdough being particularly popular.
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The Inspirience Center honored by the visit of His Majesty King Philip

January 17th, 2015
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puratos_US_ENDuring 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.

State-of-the-art laboratories

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.

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Puratos confirms its commitment to the sustainable cocoa industry

January 3rd, 2015
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puratos_US_ENCocoa collection and fermentation plant opens in Ivory Coast

Today Puratos, global leader in bakery, patisserie and chocolate products, has inaugurated a Cocoa collection and fermentation plant in San Pedro province in Ivory Coast. Created in partnership with the French chocolate maker, Cémoi, this confirms Puratos’ strong commitment to long-term sustainability of Ivorian cocoa.

The official opening ceremony of the cocoa collection and fermentation plant (CCFP), took place on the site near Adjamené village. The ceremony was attended by around 400 farmers from the cooperative, Puratos and Cémoi teams and local dignitaries.

“Through this partnership of two family-owned companies, CEMOI and PURATOS team up to reinforce the cocoa network in Ivory Coast. This commitment is in line with the CEMOI sustainability vision to promote a traceable aromatic cocoa with respect for the people who grow it and the environment where they live,” said Patrick Poirrier, President of the CEMOI Group.

The first Puratos cocoa collection and fermentation plant was opened in November 2013 in Vietnam. Ivory Coast is the logical location for a second plant; the country, the world’s largest grower, will produce 1,55 million tons of cocoa in 2014/2015 according to ICCO (the International Cocoa Organisation). In doing so, Puratos will help accelerate the development of the sustainable cocoa supply chain, encouraging direct contacts with farmers communities to ensure full traceability for better livelihoods.

M. Eddy Van Belle, Chairman of the Board of Puratos Group, said: “Puratos believes sustainability is a win-win relationship for every actor in the cocoa supply chain, from the farmers to the consumers. Through better productivity, quality and returns to farmers, community development is improved, farmers are empowered and continue to grow cocoa, and chocolate can be enjoyed for many years to come. As a medium-sized user of cocoa beans and cocoa products from all over the world, Puratos Group is keen on securing future supplies of high-quality cocoa beans processed as part of a sustainable system.”

The CCFP is a community centre and post-harvest centre. Farmers from the cooperative can bring their wet beans for fermentation, drying and bagging for export. By handling the post-harvest process, Puratos gains full control over the quality of the cocoa products, to guarantee a constant taste profile of its chocolates solutions. In return, the farmers get a better income, as well as find support services offered by Puratos such as training.

“Through our work with Cémoi, we believe Ivory Coast can produce great quality cocoa”, continued M. Van Belle. “That is why we provide training focused on quality management, as a good chocolate cannot be made without the best cocoa beans”.

The CCFP plays also a social role for local communities. It provides the centre with access to electricity and drinkable water through the installation of a drilling system. This initiative will improve the livelihoods of families around and ensure good working conditions for the workers of the centre.

This initiative is part of Puratos’ Cacao-Trace initiative, its unique sustainable certification dedicated to partnering directly with farmers and working closely with them. Already active in Vietnam and Ivory Coast, the goal of Cacao-Trace is to secure long-term cocoa production and sustainable development in the whole supply chain. It not only covers the three pillars of sustainable development – social, environmental and economic – but also quality and traceability requirements. Cacao-Trace aims to upscale the livelihoods of the farmers by improving their income with quality premiums and providing them agricultural training. This allows them to increase yields and to develop an entrepreneurial spirit for future generations. Investments in cocoa collection and fermentation plants are one of the ways Puratos is able to implement its Cacao-Trace in producing countries.

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Puratos inaugurates new €15 million Inspirience Center

November 15th, 2014
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puratos_US_ENWith the opening of its new 6,000-square-metre Inspirience Center in Groot-Bijgaarden, Puratos marks another milestone. As consumer needs and expectations evolve, customer needs change too.

Puratos is dedicated to anticipating and responding to these changes worldwide through constant innovation. The state-of-the-art Inspirience Center provides a platform for innovation through collaboration that will enable Puratos to continue to support its customers’ businesses around the world in the bakery, patisserie and chocolate sectors.

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 competencies 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.

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 percent 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.

State-of-the-art laboratories
The Inspirience Center houses six laboratories, equipped with state-of-the-art material over an impressive space of 3,000 square metres. 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.

“We continue to invest heavily in R&D resources and infrastructures so as to be close to our customers and help them to further develop their businesses,” says Daniel Malcorps, Puratos CEO.

Source: Bakers Journal

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Puratos opens Hong Kong office to coordinate its activities in Asia

September 20th, 2014
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puratos_US_ENPuratos has opened an office in Hong Kong to coordinates its Asian activities.  Higher disposable incomes have brought about changes in lifestyles and new patterns of consumption in the region and the bakery business has benefited from this. With its strong focus on innovation in all 3 sectors – bakery, patisserie and chocolate – Puratos is currently achieving double-digit growth across Asia.

Wherever it operates, Puratos provides local support and training for its customers. In Asia, the company currently has subsidiaries in 11 markets and local production units in 8 of them. It carries out local consumer research and has local R&D teams in all of the countries. In 2013 Puratos opened its Asia Development Centre (ADC) in Guangzhou. This centre serves as a hub for product and consumer research and development across the region. The largest centre outside the company’s home country (Belgium), the ADC has as its focus on Asian consumers, ingredients and applications.

Puratos’ local presence with its local subsidiaries, production units and Innovation Centres demonstrate the company’s strong local commitment in countries where it operates.

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Belcolade expands it’s production facilities in Erembodegem

May 10th, 2014
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puratos_US_ENBelcolade, the real Belgian chocolate brand made by Belgian family firm Puratos, is expanding its site in Erembodegem (Aalst, Belgium). Two production lines are being added: one for the production of liquid chocolate, and one for packaged chocolate. The warehouse is also being enlarged. This investment demonstrates Puratos’ passion for real Belgian chocolate with a superior taste.

The expansion represents an investment of 21 million euros. The existing buildings will be 7,500m2 larger and will accommodate new production lines and a spacious and modern warehouse area. The enlarged site will cover 36,000m2. In a first phase, the additional line for liquid chocolate will provide 15% extra capacity. The additional line for packaged goods will increase capacity by 30%. In the long term, this will increase Belcolade’s total capacity by 50%.

Puratos expects to be hiring an extra twenty people to work at the site. The renovated and expanded warehouse will be put into operation in late 2014, and the new production lines will be operational by mid-2015.

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