Supply chain woes and ingredient shortages have bakers seeking solutions that extend shelf life and help in other ways.
 

The company plans to be carbon-neutral by 2025.

The production line will increase throughput and help meet increasing demand for a variety of products.

The process to create Chocolanté 60Days chocolate generates lower GHG emissions.

Sustainability, automation and the digital marketplace were just some topics reflected in the programming.

Company acquires Fourayes in the UK.

Enzyme technology is constantly improving as new ingredients are being discovered.

Richard Leboucher is the R&D director for bakery for Puratos USA.
 

Puratos consumer research points to new directions.

Exhibitor ‘A game’ on the show floor and programming adds to positive energy.