Puratos, a global leader in bakery, patisserie and chocolate ingredients, returns to iba this month with three breakthrough bakery innovations. The company will unveil a novel bakery improver that enhances both convenience and sustainability, mouthwatering sprouted grains that boost fiber content and taste while retaining sensory properties and a reimagined brioche concept that preserves indulgence while significantly reducing environmental impact.
Cubease: A transformational step forward in bakery improvers
At iba 2025, Puratos will unveil Cubease, a highly concentrated bakery improver that represents a major leap forward in convenience, efficiency, and sustainability. Unlike traditional improver formats, Cubease delivers powerful functionality in a remarkably compact form—each lightweight cube is precisely dosed to treat 10kg of flour. This eliminates the need for manual weighing, reduces handling time, and removes the strain of lifting heavy ingredient bags—streamlining daily operations while improving accuracy. Its compact design also translates into significant logistical benefits, reducing storage needs by up to 75% and generating ten times less environmental impact through optimized packaging. Cubease offers a scalable solution that enhances both artisanal and industrial baking environments.
Sprouting opportunities in grains
Visitors can also discover Sproutgrain Rye, a one-of-a-kind ingredient that brings unique taste, texture, and nutritional benefits to modern breads. Made from whole rye grains grown in the ideal Nordic climate, the new ingredient delivers a distinctive flavor profile with rich toasted notes, malted undertones, and a touch of sweetness. Supplied ready to use, Sproutgrain Rye boasts a unique moist format, which preserves the texture and freshness for longer unlike most grains on the market which are dry and can draw moisture out of baked goods. Sproutgrain Rye is packed with fiber and has enhanced mineral bioaccessibility, making it the ideal solution for bakers who want to meet growing consumer demand for more nutritious products without compromising on indulgence.
Brioche, reinvented
In addition, Puratos will present a reimagined approach to brioche that addresses two of the baking industry’s most pressing challenges: environmental impact and rising production costs. Through smart formulation and process innovation, the company’s new concept can reduce carbon footprint by up to 40% and enables cost savings of up to 25%, all while preserving the rich, indulgent qualities that characterize traditional brioche. Visitors will be able to explore an interactive tool on the Puratos booth that maps each component’s sustainability impact, offering valuable insight into how targeted changes can drive meaningful improvements for both the planet and the bottom line.
Frederik Lievens, Chief Product Officer at Puratos comments: “We fundamentally believe in “food Innovation for good” and the launches we’ll reveal at iba are evidence of our commitment to constant progress and improvement. We are really excited to launch three truly impactful innovations at this year’s show and look forward to seeing how they are received by our valued customers and the wider market. By combining over a century of baking expertise with cutting-edge innovation, we support bakery businesses in creating products that are not only outstanding in taste, but also sustainable, nutritious, and aligned with evolving consumer needs. These launches reflect our passion for helping bakers meet the diverse challenges of today and tomorrow.”
For more details on Puratos’s latest launches, visit the team in Hall 15, Booth B31 or the website at www.puratos.com.
