11 Jun 2019
Puratos is proud to be the presenting sponsor for the third time of Johnson & Wales University’s annual International Symposium on Bread. The 2019 event will take place at the JWU Charlotte Campus on Wednesday, June 12th, 2019 until Friday, June 14th, 2019. This forum will unite influential scholars, authors, agriculturists, historians, media, millers and bakers from around the globe.
The forum will also introduce a new, interactive format for its third edition. Attendees are invited to focus on an area of interest from one of three themes:
● The Future of Bread Lies in Its Past: New Frontiers in Sourdough Microbiology
● Local, Ancient, and Heirloom Grains: The Farmer/Miller/Baker Connection in Baking with Landrace, Heirloom, Regionally Specific, and Polycrop Grains
● Good Bread is Good for You: Wellness and Healthfulness in the Future of Bread
Puratos is an international group, which offers a full range of innovative products and application expertise for artisans, industry, retailers and food service customers in the bakery, patisserie and chocolate sectors. Our headquarters are located on the outskirts of Brussels (Belgium), where the company was founded in 1919. Today, our products and services are available in over 100 countries around the world. In many cases, they are produced locally by our subsidiaries. Above all, we aim to be ‘reliable partners in innovation’ across the globe to help our customers deliver nutritious, tasty food to their local communities. In the US, we are headquartered in Pennsauken, New Jersey and have 4 production sites, 6 regions and 8 innovation centers.
For further information, visit www.puratos.us.
Puratos Press Contacts:
Alejandro Tovar Ana Suarez VP of Marketing Associate Communications Manager Puratos Corporation, USA Puratos Corporation, USA 856-428-4300 856-428-4300 firstname.lastname@example.org email@example.com
The Symposium will be curated by Johnson & Wales faculty member and noted author, Peter Reinhart, who wrote The Bread Baker’s Apprentice and 10 other books on bread. “In years past, the Symposium featured industry leaders from several continents who gathered to share perspectives on many aspects of bread making in an academic context. This year’s symposium will offer a chance to explore those themes more deeply through small, hands-on workshops,” explained Reinhart.
The symposium will also feature a keynote address on new discoveries in the world of microbiology and their implications on the future of bread. This will be in addition to a plenary session on emerging technologies in bread production. For specific questions or additional information, please contact Melinda Law, Communications and Media Director for J&W University at 980 – 598 – 1004.