Make a difference for the people’s and planet’s health

“1 in 3 consumers buys plant-based foods on a weekly basis.” – Taste Tomorrow

What began as a grassroots movement against animal cruelty has evolved into a food revolution. This shift is not just about avoiding animal products but embracing diverse food choices and recognising their environmental impact. Consumers now search for options that are both good for them and for the planet, changing their preference to plant-based alternatives.

Research indicates that plant-based foods generally contain fewer calories, less saturated fat, and lower cholesterol, while being higher in fibre compared to their animal-based counterparts (1-6). Therefore, consuming plant-based alternatives is a healthy step towards a balanced, diverse diet.


 

The rise of plant-based foods

According to Innova Market Insights, the plant-based segment is one of the fastest-growing in the food industry, with recent statistics to back it up:

  • Pastries and sweet goods product launches grew by 61% year on year.
  • Baking ingredients and mixes increased by 60%.
  • Cookies and biscuits were up by 43%.

Puratos is leading the way in plant-based innovation

At Puratos, we are dedicated to developing plant-based alternatives to eggs, dairy, and butter, without compromising on taste, texture, functionality, or safety.

We are committed to:

  • 100% removal of animal-based ingredients in our plant-based range.
  • Creating plant-based solutions that are as nutritious as possible.
  • Ensuring our products are as clean as possible.

We also offer a wide range of naturally plant-based solutions, including bread mixes, improvers, sourdoughs, specialty grains, specialty fats, glazes, fruit fillings, and dark chocolate.

We focus on enhancing the nutritional profiles of our plant-based ingredients, inserting them in creative recipes that balance taste and health.

Go plant-based with Puratos

With our plant-based product range, we aim to provide you with inspiration, supreme taste and texture, and the ultimate joy of doing something good. So that you can take care of yourself, your consumers, and our planet.

Our plant-based solutions
Sunset Glaze
Egg free glaze for bakery and patisserie items. Vegan friendly
Mimetic 32 Specialty Fat
Plant-based specialty fat, to replace butter or upgrade margarine, with a superior workability and an indulgent buttery mouthfeel.
Ambiante Whippable Topping
A sweet whippable topping, easy to sculpt, pipe, smoothen and designed for long lasting stability within cake decoration and fillings. 100% Plant-based.
Belcolade Selection W. Plant-Based Cacao-Trace
Belcolade sustainable Selection white plant-based Cacao-Trace couverture. Well-balanced and creamy, Made in Belgium, specifically designed for optimal use by professional pâtissiers and chocolatiers, for regular or vegan use.
NEW! Belcolade M. plant based chocolate
Belcolade Selection M. Plant-Based Cacao-Trace
Consumer insights

Consumer insights

According to Taste Tomorrow, the motivation to eat plant-based is twofold. It’s perceived to be healthy and good for the environment:

  • 70% of consumers agree that a plant-based diet has a positive impact on the environment,
  • 58% agree that a plant-based diet is healthier than an animal-based diet.

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Health & Well-Being

We wish to play a proactive role in offering more beneficial nutrients on the market. That’s why we integrate nutrition in everything we do.

Gut Health

Explore Puratos' Gut Health range for healthier, gut-friendly baking solutions. Enhance taste and nutrition with our innovative products

REFERENCES:

  1. Clem, J. D., & Barthel, B. (2021, May 1). A look at plant-based diets. Journal of Nutritional Science, 118(3), 233-238.
  2. McClements, D J., & Großmann, L. (2021, June 3). A brief review of the science behind the design of healthy and sustainable plant-based foods. https://doi.org/10.1038/s41538-021-00099-y
  3. Manasa, R., Harshita, M., Prakruthi, M., Shekahara Naik, R., & Shivananjappa, M. (2020). Non-dairy plant based beverages: A comprehensive review. The Pharma Innovation Journal, 9(10), 258-271.
  4. Langyan, S., Yadava, P., Khan, F.N., Dar, Z.A., & Singh, R. (2022). Sustaining protein nutrition through plant-based foods. Frontiers in Nutrition, 8, 772573.
  5. McClements, I., & McClements, D. (2023, July 1). Designing healthier plant-based foods: Fortification, digestion, and bioavailability. Food Research International. https://doi.org/10.1016/j.foodres.2023.112853
  6. McClements, D.J. (2023). Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based food