For years, Puratos has been conducting in-depth research into how people around the world experience the taste of finished goods, particularly bread. To collect greater insights in bread flavour and fermentation, we opened the Center for Bread Flavour.
Based in Saint Vith, Belgium, the Center for Bread Flavour combines our expertise in taste, flavour, fermentation and bread pairing to show how flavour influences the taste and texture of bread.
We wish to be the reference place where the baking industry, scientists and Puratos employees gather to experience and exchange best practices on the different aspects of flavour formation and fermentation technology. Our aim is to work together to generate knowledge while creating finished goods with taste beyond imagination.
Nothing demonstrates our commitment to bread making more than the Puratos Sourdough Library. Set within the Center for Bread Flavour, the Sourdough Library aims to safeguard the sourdough biodiversity and preserve the sourdough heritage and baking knowledge, and is the first of its kind in the world.
The idea is simple but important. If a baker wants to safely store a sample of sourdough, they can bring it to the library where we will analyse the contents and identify its precise composition and ingredients. Safe in the library, the sample can then be kept alive and maintained for years to come.
We are pleased to say that the library is now home to a unique collection of sourdoughs from bakers across the globe and has contributed to the identification of more than 700 types of yeast and more than 1.500 varieties of lactic acid bacteria.
If you would like to learn more about the Center for Bread Flavour or help grow the taste heritage of the world please visit our Contacts page.
Consumer understanding research over the last few years has indicated that consumers around the world want good, tasteful, high-quality breads. In order to meet these needs, Puratos decided to develop the Best Bread for the Future. However, this was not an easy task since every individual has a different understanding of what the Best Bread of the Futurecharacteristics are.
As a result, our executive board, joined by futurist Anne-Marie Dahl, conducted a consumer study and came to this astonishing conclusion: The Future of Bread Lies in its Past!