Healthy Baking Partnership Formed

The Puratos Group and Fugeia have formed a partnership aimed at developing bread and pastry products with enhanced digestive health benefits.

Technology developed under the collaboration makes the natural fibres of cereals, such as wheat or rye, more accessible to digestion by beneficial bacteria in the large intestine. As a consequence the activated fibres act as prebiotic substrates for the intestinal flora.
The unique technology activates during the baking process the fibres that are already naturally present in cereal flours, without requiring the addition of external sources of fibre.
As part of the agreement between the Puratos Group and Fugeia, bread with activated cereal fibre is currently being tested in clinical trials on human volunteers conducted by the University of Leuven and Fugeia.
Filip Arnaut, R&D Director in Puratos, said: “The technology has excellent potential to be applied successfully in Puratos’ products offered to both artisan and industrial bakers and patissiers. The collaboration fits well with our continued efforts to develop innovative products, in particular products with a health bonus.”
Willem Broekaert, co-founder and managing director of Fugeia, commented: “We are extremely pleased with the alliance with Puratos. Puratos’ knowledge of the baking industry has been instrumental in guiding our product development efforts towards a market-compatible concept in a very short time frame.” Jan Delcour, Fugeia’s co-founder and Professor at the University of Leuven, added: “It is very rewarding to see that this technology, which was originally developed by our research team at the University of Leuven and transferred to Fugeia, is now well on its way to reach the market. This illustrates once more the value of integrating the full knowledge chain from basic over applied research to, finally, industrial applications that are beneficial to the consumer.”