Puratos: Dedicated to bakers, pastry chefs and chocolatiers

Highlights of the month

Fire Sale
Best Sellers
Featured Innovations

Smoobees Strawberry Filling Pearls

Soft filling strawberry pearls, for a taste of filling in every bite, that are a ready-to-use solution for your frozen and long-shelf life cakes, cheesecakes, cookies, pancakes/waffles, ice cream and more.

S-500 Red

S-500 Red is a versatile bread improver that delivers outstanding dough tolerance, volume, freshness, and machinability across a wide range of bread applications

S-500 Green A+

A clean label all-purpose improver; providing dough tolerance and volume for all types of bread applications.

Sunset Glaze Easy Plus Glaze

Sunset Glaze, a plant-based egg wash alternative, gives your finished goods a brilliant shine and color in line with consumer trends.

Cremyvit

Cremyvit, a cold processed custard cream mix | Puratos

Double Bake Improver

A specialized baking improver developed for parbaked frozen crusty bakery products, enhancing dough stability, oven spring, crust crispiness, and overall product quality during freezing, storage, and final bake-off

Sunset Glaze Easy Plus Glaze

Sunset Glaze, a plant-based egg wash alternative, gives your finished goods a brilliant shine and color in line with consumer trends.

O-tentic Durum

Inspired by the Altamura tradition, O-tentic Durum lets you bake exceptional rustic style breads, using only water, flour, salt and O-tentic Durum.

Carat Nuxel Hazelnut Filling

A sustainable and creamy nut and cocoa filling made with high hazelnut content. Just stir and apply pre and post-bake for your bakery and sweet goods needs.

Acti Egg Reduction 15%

Reduce the recipe cost of your cakes by decreasing the egg quantity with the help of this enzyme-based cake improver.

Acti-Fresh LB

Preserve the freshness of your cakes, muffins, cake donuts, and more and upgrade the texture from day one, along with their shelf life thanks to our enzyme-based cake improver.

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Latest news & blogs

Discover the latest industry news. We can’t wait to set the spark of collaborative inspiration into motion!

30 Sep 2026

Protein is moving into the bread aisle. Puratos launches ProteinPro to help bakers keep up.

Puratos launches ProteinPro Strength and Flex, helping bakers create high-protein, high-fiber breads, buns and flatbreads with great taste and texture.

23 Sep 2026

From Trend to Commercial Success: A Practical Guide to Protein-Enriched Bakery Innovation

Learn how to successfully commercialize protein-enriched bakery products. Discover strategies for scaling production, maintaining quality, and meeting consumer demand with high-protein baked goods.

19 Aug 2026

How Functional Fermentation Helps Bakers Scale Artisan Quality

Explore how functional fermentation helps commercial bakeries deliver artisan-style bread, premium flavor, clean labels, and consistent production at scale.

14 Jul 2026

Puratos Scales Regenerative Agriculture Across its U.S. Wheat Supply Chain

Puratos is expanding regenerative agriculture across its U.S. wheat supply chain, advancing responsible sourcing, soil health, and supply chain resilience.

15 Jun 2026

How to Use Nuts in Baked Goods Without Compromising Quality or Consistency

Learn how nuts impact bakery formulations, shelf life, and product consistency. Discover strategies to manage oil, moisture, and nut fillings.

4 Jun 2026

How Bakers Are Using Enzymes to Create Cleaner Labels Without Compromising Performance

Learn how enzymes help bakers achieve clean label formulations by replacing additives, improving dough performance, and extending freshness naturally.

1 Jun 2026

Puratos Unveils “Beyond Clean Label” Ingredient Innovation at IDDBA 2026

Puratos will spotlight the next phase of bakery innovation at IDDBA 2026, positioning clean label not as a differentiator but as the foundation for growth.

29 May 2026

Why Nuts Are Becoming a Must-Have Ingredient in Modern Bakery

Discover why nuts are transforming bakery—from pistachio trends to GLP-1-driven nutrition. Learn how they deliver indulgence, functionality, and product innovation.

29 May 2026

Three Puratos Leaders Honored as IDDBA’s 2026 Champions of Change

20 May 2026

Why Nut-Based Ingredients Are Booming and What It Means for Bakery Manufacturers

Nut-based ingredients are one of the fastest-growing segments in bakery today because they combine premium indulgence with real nutritional value.

20 May 2026

Clean Label in Baking Has Changed: Why It’s No Longer About Removing Ingredients

Clean label in bakery is evolving from ingredient removal to full product design. Discover how bakers balance simplicity, performance, and consumer expectations.

22 Apr 2026

Puratos' New UHT Glaze Facility and Pennant Ingredients Recognized by ABA for Safety Excellence

Puratos earns the ABA Safety Recognition Award for its UHT Glaze Facility and Pennant Ingredients, honoring a strong safety culture and employee wellbeing.

10 Mar 2026

Puratos to Acquire Dawn Foods, Bringing Together Complementary Capabilities in Professional Bakery

Puratos intends to acquire Dawn Foods, a landmark move set to strengthen our impact and innovation in the global bakery industry.

19 Feb 2026

Better Indulgence: Redesigning Value, Emotions & Health in the Food Industry

Better indulgence is the shift from traditional indulgent foods to products that combine pleasure with added health and sustainability benefits. It allows bakery and sweet goods manufacturers to responds to rising health concerns, sugar regulation and changing consumer expectations without compromising taste and texture

21 Jan 2026

Puratos Acquires Vör Foods, Accelerating Nut-Based Innovation

Puratos, a leading bakery ingredients manufacturer, today announced the acquisition of Vör Foods, a highgrowth producer of ultra clean label nut butters and nutbased fillings.

22 Sep 2025

Gut Health: “Happy Gut, Happy You” The new frontier in baked goods

The rise of healthy gut diet among consumers stresses the food industry. What does the science says about Gut Health, and how should food professionals react?

Puratos Launches new Protein Mixes

Discover our new protein mixes, sourdough and nut drizzles!

EXPLORE WHAT PURATOS CAN OFFER!

Buy Online with My Puratos!

Discover

Smoobees Strawberry Filling Pearls

S-500 Red

S-500 Green A+

Sunset Glaze Easy Plus Glaze

Cremyvit

Double Bake Improver

Sunset Glaze Easy Plus Glaze

O-tentic Durum

Carat Nuxel Hazelnut Filling

Acti Egg Reduction 15%

Acti-Fresh LB

Latest news & blogs

Discover the latest industry news. We can’t wait to set the spark of collaborative inspiration into motion!

Protein is moving into the bread aisle. Puratos launches ProteinPro to help bakers keep up.

From Trend to Commercial Success: A Practical Guide to Protein-Enriched Bakery Innovation

How Functional Fermentation Helps Bakers Scale Artisan Quality

Puratos Scales Regenerative Agriculture Across its U.S. Wheat Supply Chain

How to Use Nuts in Baked Goods Without Compromising Quality or Consistency

How Bakers Are Using Enzymes to Create Cleaner Labels Without Compromising Performance

Puratos Unveils “Beyond Clean Label” Ingredient Innovation at IDDBA 2026

Why Nuts Are Becoming a Must-Have Ingredient in Modern Bakery

Three Puratos Leaders Honored as IDDBA’s 2026 Champions of Change

Why Nut-Based Ingredients Are Booming and What It Means for Bakery Manufacturers

Clean Label in Baking Has Changed: Why It’s No Longer About Removing Ingredients

Puratos' New UHT Glaze Facility and Pennant Ingredients Recognized by ABA for Safety Excellence

Puratos to Acquire Dawn Foods, Bringing Together Complementary Capabilities in Professional Bakery

Better Indulgence: Redesigning Value, Emotions & Health in the Food Industry

Puratos Acquires Vör Foods, Accelerating Nut-Based Innovation

Gut Health: “Happy Gut, Happy You” The new frontier in baked goods

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