Puratos Unveils Three New Innovations at iba 2025

Puratos returns to iba (Hall 15, booth B31) from 18–22 May 2025 with three transformative bakery innovations designed to boost efficiency, nutrition and sustainability across artisanal and industrial operations.

Cubease: Precision in Every Cube
Introducing Cubease, a highly concentrated bakery improver that replaces loose powders with pre-dosed cubes—each cube treats 10 kg of flour. By eliminating manual weighing and heavy bags, Cubease streamlines handling, cuts storage needs by up to 75 % and generates ten times less environmental impact through optimised packaging.

Sproutgrain Rye: Nutrient-Rich, Moist and Malleable
Also on show is Sproutgrain Rye, a moist sprouted-grain ingredient sourced from whole rye grown in the Nordic region. Ready to use straight from the pack, it delivers toasted, malty notes with a touch of sweetness, enhanced mineral bioaccessibility and a fibre boost—without drying out finished goods. Sproutgrain Rye helps bakers meet consumer demand for nutritious breads without sacrificing indulgence.

Brioche, Reinvented for Lower Footprint
Puratos’s reimagined brioche concept targets the industry’s twin challenges of carbon and cost. Through smart formulation and process tweaks, this new brioche can cut its carbon footprint by up to 40 % and reduce production costs by up to 25 %, yet still deliver the rich, buttery crumb consumers expect. An interactive booth tool lets visitors explore the sustainability impact of each ingredient adjustment in real time.

“Food Innovation for Good ” remains Puratos’s guiding principle, says Frederik Lievens, Chief Product Officer: “These launches demonstrate our commitment to progress—helping bakeries create outstanding products that are sustainable, nutritious and aligned with evolving consumer needs.”