Podcasts about puratos

Donderdag 22 mei: De Nationale Bank stelt gerust: onze banken en verzekeraars kunnen tegen een stootje, met stevige buffers en genoeg cash. Toch vraagt de Nationale Bank om nu al extra reserve aan te leggen – goed voor 2,5 miljard. Voor het geval er nog iets onverwachts op ons afkomt. Waarom groeit het ene bedrijf sneller dan het andere? Vlerick Business School vond tien mogelijke verklaringen. Vlaamse KMO's scoren het best op productontwikkeling, leiderschap en financieel beheer. Maar op vlak van besluitvorming, HR en digitalisering is er nog marge. Vooral AI wordt amper benut, vertelt Miguel Meuleman, professor ondernemerschap bij Vlerick.En zoals elk jaar gaat Trends op zoek naar de beste Chief Financial Officer in België. Dit jaar bekroonde een onafhankelijke jury Jean-Philippe Michaux van Puratos tot Trends CFO of the Year 2025. We bespreken het met Trends-collega Patrick Claerhout.  Z 7 op 7 is de nieuwe dagelijkse podcast van Kanaal Z en Trends. Elke ochtend, vanaf 5u30 uur luistert u voortaan naar een selectie van de meest opmerkelijke nieuwsverhalen, een frisse blik op de aandelenmarkten en een scherpe duiding bij de economische en politieke actualiteit door experts van Kanaal Z en Trends.Start voortaan elke dag met Z 7 op 7 en luister naar wat echt relevant is voor uw business, onderneming, carrière en geld.

El papa Francisco ejerció su faceta evangelizadora y solidaria, viajando por todo el mundo, y apoyando a los misioneros en su labor. Entrevistamos al misionero salesiano Javier Valiente, director de Comunicación de los Salesianos en España.Acción contra el Hambre advierte de la extrema falta de material higiénico en el norte de Cisjordania. Hablamos con Jean Raphael Poitou, responsable de incidencia en Oriente Medio de Acción contra el Hambre.Panadería artesanal para personas en riesgo de exclusión social a través de cursos de formación. Hablamos con Elsa Cama Comas, product manager de Panadería Puratos.Escuchar audio

●YouTube影片● https://voh.psee.ly/7fzu3n ●FB粉專影片 ● https://voh.pse.is/7fzu4t 本集主題：潔西卡的甜點登機證 訪問作者：莊怡君 Jessica 內容簡介： 一趟穿越時空的甜點探索之旅 在一個個充滿異國香氣的廚房裡 在那些飄著奶油香與糖果甜的午後 潔西卡用她靈巧的雙手 將18年的甜點夢想淬煉成這本獨特的甜點之書 橫跨三大洲凝聚無數故事與回憶的甜蜜旅程，寫給所有甜點愛好者的溫暖之書，與潔西卡一同展開這趟充滿驚喜與感動的環球之旅吧！在這個旅程中，我們不只能學會製作各國經典甜點，更能感受到那份跨越國界的情感連結，以及一位熱愛分享的甜點師傅，想為你帶來的幸福滋味。 精選四十多道橫跨全球的經典甜點，從台灣親切的鳳梨酥、日本精緻的銅鑼燒，到法國優雅的甜點、德國經典的黑森林蛋糕，每一道配方都傾注了無數次的實驗與堅持。在每個配方背後，都有一個值得細細品味的文化故事，一段令人著迷的歷史典故。 ◇環球甜點之旅，橫跨12個國家 ◇跨文化交流橋樑，讓靈感在文化碰撞中綻放 ◇細膩實用指南，標註製作要點與溫馨提醒 ◇職人精神傳承，分享多年累積的甜點知識與技巧 作者簡介：莊怡君 Jessica 每一份甜點都像是一段故事，裡面藏著時間的味道、心情的溫度，還有一點點對生活的熱情。18年來，我的烘焙之路走過了許多風景，從最初的好奇，到後來的專注，每一次旅行的靈感，都成為我創作的動力，讓我在每一次烘焙中都能找到不一樣的樂趣。 / 經歷 / 國立高雄餐旅大學烘焙管理系兼任老師 比利時焙樂道公司南區技術顧問 法國喜夢巧克力CEMOI台灣區技術顧問 科麥股份有限公司巧克力及冰淇淋技師 巴黎阿蘭杜卡斯Alain Ducasse 集團的RECH米其林一星餐廳甜點主廚 巴黎雅典飯店Hotel Plaza Athenee甜點師傅 巴黎喬治五世四季飯店Four Seasons Hotel George V甜點師傅 巴黎Joël robuchon米其林3星甜點甜點師傅 巴黎文學餐廳Drouant Restaurant Paris甜點師傅 2015年穀研所舉辦下午茶比賽冠軍 日本Puratos巧克力示範師培訓 比利時Puratos總部甜點師培訓 法國巴黎Bellouet Conseil巧克力課程培訓 法國巴黎Bellouet Conseil馬卡龍專修課程培訓 法國Cacao Barry巧克力甜點課程培訓 法國麵包MOF Joel Defives來台助手翻譯 法國甜點MOF Christophe Renou來台助手翻譯 / 學歷 / 法國里昂保羅寶斯居Paul Bocuse餐飲管理學校畢業 國立高雄餐旅大學烘焙管理系畢業 中華醫事大學食品營養系 / 相關證照 / 西點麵包烘焙乙級 中式麵食乙級 出版社粉絲頁： 上優文化 #李基銘 #李基銘主持人#fb新鮮事#快樂玩童軍 #廣播之神#廣播之神李基銘 YouTube頻道，可以收看 https://goo.gl/IQXvzd podcast平台，可以收聽 SoundOn　https://bit.ly/3oXSlmF Spotify　https://spoti.fi/2TXxH7V Apple　https://apple.co/2I7NYVc KKBOX　https://bit.ly/2JlI3wC Firstory　https://bit.ly/3lCHDPi 請支持粉絲頁 廣播之神：  / voh.god  李基銘主持人粉絲頁：  / voh.lee  李基銘的影音頻道粉絲頁：  / voh.video  -- Hosting provided by SoundOn

Hoy sabremos algo más de alimentos tan habituales como el pan y el té. De pan nos cuenta Pep Bosch que trabaja en Puratos y de la infusión, desde Tea Shop, Ana María Pinto.Escuchar audio

We sat down with Chef Elliott from the Pennsauken School District to learn about the bakery school program and all the great work he does with the students there. You can find more on the School District here and more on the bakery school program here. Find Puratos at:@PuratosUSA- Twitter@PuratosUS- Instagrampuratos.us

In our third episode this series the focus is all about the future of the workplace. I was delighted to chat with Julia Darvill, Regional Director at Puratos, and Louisa Hogarty, Group HR Director at Noble Foods. Julia is an experienced leader who cares a lot about legacy and the impact this will have on those in the workplace. Having worked within the drinks industry at organisations such as Molson Coors and Britvic, Julia then went on to join Puratos in 2015. She is now the Regional Director for UK & Ireland, setting their vision and strategic direction in the ever-competitive and evolving bakery ingredients arena. Louisa is a proven and experienced HR leader who has a keen eye on the future workplace. Her track record since graduating from University in 2006 includes working with SSP, Rail Gourmet, GU Puds, G4S, Wyevale Garden Centres and for the past 8 years as Group HRD with the Family owned, Noble Foods. In this episode, we delve into how the workplace is changing giving our best insights into what the future workplace will look like, feel like and importantly what employees will truly value in the future. Through the conversation we discuss many topics including the skills people need to support their changing careers moving forwards especially with the rise of the “green collar worker”. We recap on how the pandemic changed our routines and what we value – and how this is shifting again now as we embrace advancements like AI as part of our future. We also focus on the growing importance of sustainability and how this is impacting roles and objectives across organisations, as well as why it is important to build neurodiverse teams and change the conversation and culture around hiring for neurodiversity in organisations. I hope you like this epsiode and, as ever, if you'd like to get in touch for any reason you can reach me at Jonathan.ohagan@leaderexecutivesearch.com Enjoy!

Welcome to Season 11, Episode 5, of the Troubleshooting Innovation podcast. Joanie Spencer, editor-in-chief for Commercial Baking, is spending this season with Jennifer Steiner Pool, president and creator-in-chief of Steiner's Baking Co., about how to turn a special family recipe into a commercially viable brand. Sponsored by Puratos. In our final episode, we look to the future of Steiner's and talk about portfolio expansion beyond coffee cake.

Welcome to Season 11, Episode 4, of the Troubleshooting Innovation podcast. Joanie Spencer, editor-in-chief for Commercial Baking, is spending this season with Jennifer Steiner Pool, president and creator-in-chief of Steiner's Baking Co., about how to turn a special family recipe into a commercially viable brand. Sponsored by Puratos. In this episode, we have an interesting discussion around the evolution of marketing for a gluten-free product.

Welcome to Season 11, Episode 3, of the Troubleshooting Innovation podcast. Joanie Spencer, editor-in-chief for Commercial Baking, is spending this season with Jennifer Steiner Pool, president and creator-in-chief of Steiner's Baking Co., about how to turn a special family recipe into a commercially viable brand. Sponsored by Puratos. In this episode, we're tackling the product development challenges that come with creating gluten-free baked goods.

Welcome to Season 11, Episode 2, of the Troubleshooting Innovation podcast. Joanie Spencer, editor-in-chief for Commercial Baking, is spending this season with Jennifer Steiner Pool, president and creator-in-chief of Steiner's Baking Co., about how to turn a special family recipe into a commercially viable brand. Sponsored by Puratos. In this episode, we're going from startup to scale and learning how Steiner's Coffee Cake has grown its customer base … and how production is growing with it.

Welcome to Season 11 of the Troubleshooting Innovation podcast. Joanie Spencer, editor-in-chief for Commercial Baking, is spending this season with Jennifer Steiner Pool, president and creator-in-chief of Steiner's Baking Co., about how to turn a special family recipe into a commercially viable brand. Sponsored by Puratos. In the first episode, we meet our guest and discover how her grandfather's hobby led her to become “creator-in-chief” for Steiner's.

I sat down with Michelle Sacchetti and Tom Del Rossi from Puratos to talk about our journey of implementing Trust and Inspire. Make sure you listen to our episode with David Kasperson to fully enjoy this episode as it is a followup and dives into the journey and work it takes to bring an organization on a trust and inspire journey. Find Puratos at:@PuratosUSA- Twitter@PuratosUS- Instagrampuratos.us

Welcome to this episode of FABULOUS WITH FABIO, a Talk Show committed to spread inspiration and practical ideas by interviewing Fabulous Entrepreneurs, Leaders and Experts that are making a difference in this world! ABOUT OUR FABULOUS GUEST: JAN SPENCE Learn more about Jan at https://www.janspence.com/ To connect with her on LInkedIn go to https://www.linkedin.com/in/jan-spence/ Watch her TEDX Talk at https://youtu.be/k41bimZXAeA?si=taDoogPfWiI2gBt9 ABOUT OUR HOST: FABIO MARQUES International Business Consultant and Professional Speaker since 1996, with over 16,000 hours on stage, Fabio has delivered more than 3,600 live presentations, serving hundreds of organizations - small, medium and large (Fortune 500). He got approved and authorized to work in the United States under the special visa of Extraordinary Ability in business consulting and professional speaking. He offers a practical and intuitive approach, with ideas and concepts that are easy to implement. Certified Professional Member of the National Speakers Association (NSA), Fabio Marques is known as "The Excellence Expert“ in Leadership, Sales and Services, helping his Clients to double (and sometimes triple) their sales while improving customer loyalty and productivity. Companies like Apple, Audi, Merck, Microsoft, Motorola, Dow, DuPont, Citibank, Cisco, JLL, Oracle, Puratos, Red Bull, Schneider Electric, Siemens, and many others of same caliber, have trusted Fabio to inspire and develop their teams in Brazil, Argentina, Paraguay, Chile, Colombia, Guatemala, Mexico, United States, UK, Hungary, Japan, Australia, and other locations. Learn more at http://fabiomarques.com or https://fabiomarquescompany.com Learn more about the TALK SHOW "FABULOUS WITH FABIO" at https://www.magnainfluence.com/talk-show-guidelines

Chapeau vissé sur la tête, le regard franc et doux, Beesham Soogrim sait qu'il a entre les mains un savoir-trésor, qu'il partage depuis qu'il a lui-même découvert : le levain. À l'origine, un simple mélange de farine et d'eau, auquel le temps rend la vie : née, cette pâte vivante et 100% naturelle se substitue à la levure dans la confection du pain. Le levain permet à la pâte de lever et garantit un pain goût « maison », qui nourrit réellement, et que vous digérerez sans le moindre souci. Un pain au levain, accessible à tous, où que vous soyez. Vous n'aurez besoin que de farine, d'eau et de temps.Beesham the baker, le boulanger est l'une des stars du web. Mauricien d'origine, il s'est installé en Suède où il a créé un cours en ligne pour apprendre à faire du pain au levain, du pain sans gluten et de la pâtisserie sans gluten. Nous l'avons rencontré dans les allées du salon Euro pain, avec l'ami Jean-Paul Congy qui nous l'a présenté. Un sourire plus tard, et son accent mauricien dans les oreilles, il acceptait notre invitation.Beesham Soogrim, alias beesham the Baker, cuisinier, boulanger, et formateur en boulangerie au levain. Son site et sa page Instagram.La bibliothèque des levains en Belgique, et son veilleur conservateur : Karl de Smedt.Puratos, la bibliothèque des levains, une collection unique de levains du monde entier. En images► Pour aller plus loin- Vilain levain, de Valérie Zanon, éd. Alternative- Pour vous lancer dans la confection de pains du monde, en ligne avec une équipe de passionnés : Le monde à portée de pain, l'association- Le Dictionnaire Universel du Pain, livre collectif sous la direction de Jean-Philippe De Tonnac- Sur RFI, Pains nord-africains : l'autre culture du pain- Autour du levain du pain - Sur un air de Li tourner, d'Alain Ramanisum, choisi.

Chapeau vissé sur la tête, le regard franc et doux, Beesham Soogrim sait qu'il a entre les mains un savoir-trésor, qu'il partage depuis qu'il a lui-même découvert : le levain. À l'origine, un simple mélange de farine et d'eau, auquel le temps rend la vie : née, cette pâte vivante et 100% naturelle se substitue à la levure dans la confection du pain. Le levain permet à la pâte de lever et garantit un pain goût « maison », qui nourrit réellement, et que vous digérerez sans le moindre souci. Un pain au levain, accessible à tous, où que vous soyez. Vous n'aurez besoin que de farine, d'eau et de temps.Beesham the baker, le boulanger est l'une des stars du web. Mauricien d'origine, il s'est installé en Suède où il a créé un cours en ligne pour apprendre à faire du pain au levain, du pain sans gluten et de la pâtisserie sans gluten. Nous l'avons rencontré dans les allées du salon Euro pain, avec l'ami Jean-Paul Congy qui nous l'a présenté. Un sourire plus tard, et son accent mauricien dans les oreilles, il acceptait notre invitation.Beesham Soogrim, alias beesham the Baker, cuisinier, boulanger, et formateur en boulangerie au levain. Son site et sa page Instagram.La bibliothèque des levains en Belgique, et son veilleur conservateur : Karl de Smedt.Puratos, la bibliothèque des levains, une collection unique de levains du monde entier. En images► Pour aller plus loin- Vilain levain, de Valérie Zanon, éd. Alternative- Pour vous lancer dans la confection de pains du monde, en ligne avec une équipe de passionnés : Le monde à portée de pain, l'association- Le Dictionnaire Universel du Pain, livre collectif sous la direction de Jean-Philippe De Tonnac- Sur RFI, Pains nord-africains : l'autre culture du pain- Autour du levain du pain - Sur un air de Li tourner, d'Alain Ramanisum, choisi.

Welcome to this episode of FABULOUS WITH FABIO, a Talk Show committed to spread inspiration and practical ideas by interviewing Fabulous Entrepreneurs, Leaders and Experts that are making a difference in this world! ABOUT OUR FABULOUS GUEST: LOIS BARTH Learn more about Lois at https://loisbarth.com/ Visit her LinkedIn profile at https://www.linkedin.com/in/loisbarth/ Free gifts: https://loisbarth.com/free-gift/ You Tube: https://www.youtube.com/watch?v=Jg9iTbBzldQ ABOUT OUR HOST: FABIO MARQUES International Business Consultant and Professional Speaker since 1996, with over 16,000 hours on stage, Fabio has delivered more than 3,600 live presentations, serving hundreds of organizations - small, medium and large (Fortune 500). He got approved and authorized to work in the United States under the special visa of Extraordinary Ability in business consulting and professional speaking. He offers a practical and intuitive approach, with ideas and concepts that are easy to implement. Certified Professional Member of the National Speakers Association (NSA), Fabio Marques is known as "The Excellence Expert“ in Leadership, Sales and Services, helping his Clients to double (and sometimes triple) their sales while improving customer loyalty and productivity. Companies like Apple, Audi, Merck, Microsoft, Motorola, Dow, DuPont, Citibank, Cisco, JLL, Oracle, Puratos, Red Bull, Schneider Electric, Siemens, and many others of same caliber, have trusted Fabio to inspire and develop their teams in Brazil, Argentina, Paraguay, Chile, Colombia, Guatemala, Mexico, United States, UK, Hungary, Japan, Australia, and other locations. Learn more at http://fabiomarques.com or https://fabiomarquescompany.com Learn more about the TALK SHOW "FABULOUS WITH FABIO" at https://www.magnainfluence.com/talk-show-guidelines

Welcome to this episode of FABULOUS WITH FABIO, a Talk Show committed to spread inspiration and practical ideas by interviewing Fabulous Entrepreneurs, Leaders and Experts that are making a difference in this world! ABOUT OUR FABULOUS GUEST: JUSTIN NOPPE Learn more about Justin at https://www.justinnoppe.com/ Learn more about his work at https://justin-noppe-s-school.teachable.com/p/neuro-resilience ABOUT OUR HOST: FABIO MARQUES International Business Consultant and Professional Speaker since 1996, with over 16,000 hours on stage, Fabio has delivered more than 3,600 live presentations, serving hundreds of organizations - small, medium and large (Fortune 500). He got approved and authorized to work in the United States under the special visa of Extraordinary Ability in business consulting and professional speaking. He offers a practical and intuitive approach, with ideas and concepts that are easy to implement. Certified Professional Member of the National Speakers Association (NSA), Fabio Marques is known as "The Excellence Expert“ in Leadership, Sales and Services, helping his Clients to double (and sometimes triple) their sales while improving customer loyalty and productivity. Companies like Apple, Audi, Merck, Microsoft, Motorola, Dow, DuPont, Citibank, Cisco, JLL, Oracle, Puratos, Red Bull, Schneider Electric, Siemens, and many others of same caliber, have trusted Fabio to inspire and develop their teams in Brazil, Argentina, Paraguay, Chile, Colombia, Guatemala, Mexico, United States, UK, Hungary, Japan, Australia, and other locations. Learn more at http://fabiomarques.com or https://fabiomarquescompany.com Learn more about the TALK SHOW "FABULOUS WITH FABIO" at https://www.magnainfluence.com/talk-show-guidelines

Accademia Maestri Pasticceri Italiani (AMPI) e Puratos Italia: partnership per valorizzare la qualità del lavoro dei pasticceri. Insieme anche per individuare, attraverso un concorso, i migliori giovani talenti nel campo della cioccolateria. L'iniziativa è stata presentata in occasione di SIGEP

Welcome to this episode of FABULOUS WITH FABIO, a Talk Show committed to spread inspiration and practical ideas by interviewing Fabulous Entrepreneurs, Leaders and Experts that are making a difference in this world! ABOUT OUR FABULOUS GUEST: MISHAAL KHAN The Hacker CISO - the ethical hacker, educating people and organizations for a safer society. Learn more about Mishaal at https://www.mishaalkhan.com Learn more about how to protect yourself from hackers' attacks at https://www.operationprivacy.com Learn even more at https://www.phantomciso.com ABOUT OUR HOST: FABIO MARQUES International Business Consultant and Professional Speaker since 1996, with over 16,000 hours on stage, Fabio has delivered more than 3,600 live presentations, serving hundreds of organizations - small, medium and large (Fortune 500). He got approved and authorized to work in the United States under the special visa of Extraordinary Ability in business consulting and professional speaking. He offers a practical and intuitive approach, with ideas and concepts that are easy to implement. Certified Professional Member of the National Speakers Association (NSA), Fabio Marques is known as "The Excellence Expert“ in Leadership, Sales and Services, helping his Clients to double (and sometimes triple) their sales while improving customer loyalty and productivity. Companies like Apple, Audi, Merck, Microsoft, Motorola, Dow, DuPont, Citibank, Cisco, JLL, Oracle, Puratos, Red Bull, Schneider Electric, Siemens, and many others of same caliber, have trusted Fabio to inspire and develop their teams in Brazil, Argentina, Paraguay, Chile, Colombia, Guatemala, Mexico, United States, UK, Hungary, Japan, Australia, and other locations. Learn more at http://fabiomarques.com or https://fabiomarquescompany.com Learn more about the TALK SHOW "FABULOUS WITH FABIO" at https://www.magnainfluence.com/talk-show-guidelines

Welcome to this episode of FABULOUS WITH FABIO, a Talk Show committed to spread inspiration and practical ideas by interviewing Fabulous Entrepreneurs, Leaders and Experts that are making a difference in this world! About our Fabulous Guest: DAVID BLAKE The Flip Flop Philosopher, Action Speaker and Synergy Coach. After overcoming a life-threatening medical mistake that made David unable to walk, talk, or hold himself together, he created a new life by design, and now helps individuals and organizations bring human connections back to the workplace, giving them conditions to build better and much more productive lives. Some precious nuggets from David: "Goals Get You Out of Holes"" "Go from Handicapped Acceptable to Human Accessible" "It's Not Just Business, it's Personal" "Treat Yourself as a Client" Link: https://davidblakepresents.com/ ***** About the Talk Show Host: FABIO MARQUES International Business Consultant and Professional Speaker since 1996, with over 16,000 hours on stage, Fabio has delivered more than 3,600 live presentations, serving hundreds of organizations - small, medium and large (Fortune 500). International Partner of the Service Quality Institute, President of the International Excellence Society and Senior Advisor for other global organizations, Fabio is The World's #1 Authority on MAGNA INFLUENCE, and the Host / Master of Ceremonies of Global events like the United Earth Amazonia Award - The New Legacy of Marcus Nobel Prizes. Certified Professional Member of the National Speakers Association (NSA) and the Global Speakers Federation (GSF), Fabio Marques is known as "The Excellence Expert“ in Leadership, Sales and Services, helping his Clients to double (and sometimes triple) their sales while improving customer loyalty and productivity. Companies like Apple, Audi, Merck, Microsoft, Motorola, Dow, DuPont, Citibank, Cisco, JLL, Oracle, Puratos, Red Bull, Schneider Electric, Siemens, and many others of same caliber, have trusted Fabio to inspire and develop their teams in Brazil, Argentina, Paraguay, Chile, Colombia, Guatemala, Mexico, United States, UK, Hungary, Japan, Australia, and other locations. Links: https://fabiomarquescompany.com https://magnainfluence.com https://international.excellencesociety.org Learn more about the TALK SHOW "FABULOUS WITH FABIO" at https://www.magnainfluence.com/talk-show-guidelines

Maxim Sergeant snorde als jonge student-ondernemer met zijn brommerke van de ene Gentse bakker naar de volgende, met een duidelijke missie: de wachtrij bij de bakkers wegwerken door hen een online bestelplatform aan te bieden met de naam Bakkersonline. Onderweg verloor Maxim een 'k' en een 's', maar kreeg er wel internationalisering naar 25 landen voor terug. Het Gentse Bakkersonline werd omgedoopt tot Bakeronline. Vanaf het prille begin had Maxim grote ambities en al snel besefte hij dat organisch groeien te langzaam zou gaan. Met gedurfde onderhandelingsvaardigheden en slechts één handtekening kocht hij een concurrent over en werd zo plots marktleider in Nederland. Niet veel later organiseerde Maxim een kapitaalronde, haalde hij een kapitaalkrachtige investeerder aan boord en twee maanden later rinkelde de telefoon. Bakeronline stond op de radar bij Puratos en na enkele diepgaande gesprekken koos Maxim voor de weg van Corporate Venturing. Puratos kwam aan boord als aandeelhouder, kocht de andere aandeelhouders en investeerders uit en zette zijn schouders mee onder de verdere internationalisering van Bakeronline. Vijf jaar later kijkt Maxim terug op een succesvol avontuur. Daarnaast heeft hij zijn ondernemerschap gediversifieerd. Naast Bakeronline is Maxim vandaag ook medeoprichter van orderBilly, een QR-bestelsysteem voor horecazaken waarmee hij opnieuw op overnamepad ging en intussen meerdere concurrenten heeft laten samensmelten.

Evelyn González, VP de Marketing para Sudamérica y El Caribe en Puratos, junto con Iván Marchant, nos brindan valiosos insights sobre estrategias de marketing B2B en la industria alimenticia. Descubrimos cómo Puratos integra tecnología en toda su cadena de valor y cómo las estrategias centradas en el consumidor pueden respaldar las iniciativas de marketing B2B. Además, exploramos en detalle la herramienta "Taste Tomorrow", que ofrece una visión profunda del consumidor final y exponemos las tendencias emergentes en este sector.

Welcome to Season 7 of the Troubleshooting Innovation podcast, sponsored by Puratos' Sunset Glaze. Joanie Spencer, editor-in-chief for Commercial Baking, speaks with Richard Charpentier, CMB, the CEO of consulting company Baking Innovation. Their conversation explores the technical aspects of creating high-quality, premium baked goods on a commercial scale. Our final episode revolves around the role the visual appearance of both the finished baked good and its packaging plays in garnering a higher price point.

Welcome to Season 7 of the Troubleshooting Innovation podcast, sponsored by Puratos' Sunset Glaze. Joanie Spencer, editor-in-chief for Commercial Baking, speaks with Richard Charpentier, CMB, the CEO of consulting company Baking Innovation. Their conversation explores the technical aspects of creating high-quality, premium baked goods on a commercial scale. In this episode, you'll learn effective strategies to upgrade the most important attributes of baked goods — taste and texture — for a premium experience.

Welcome to Season 7 of the Troubleshooting Innovation podcast, sponsored by Puratos' Sunset Glaze. Joanie Spencer, editor-in-chief for Commercial Baking, speaks with Richard Charpentier, bakery expert and CEO at Baking Innovation. Their conversation explores the technical aspects of creating high-quality, premium baked goods on a commercial scale. In this episode, Spencer and Charpentier unpack the key ingredient and formulating considerations for premium product development.

Welcome to Season 7 of the Troubleshooting Innovation podcast, sponsored by Puratos' Sunset Glaze. Joanie Spencer, editor-in-chief for Commercial Baking, speaks with Richard Charpentier, bakery expert and CEO at Baking Innovation. Their conversation explores the technical aspects of creating high-quality, premium baked goods on a commercial scale. In this episode, Spencer and Charpentier take a look at the demand and opportunities for premium baked goods in today's market. Charpentier shares his insights on how consumer preferences have evolved over time, which product categories lend themselves to premiumization and beyond.

Welcome to Season 7 of the Troubleshooting Innovation podcast, sponsored by Puratos' Sunset Glaze. Joanie Spencer, editor-in-chief for Commercial Baking, speaks with Richard Charpentier, bakery expert and CEO at Baking Innovation. Their conversation explores the technical aspects of creating high-quality, premium baked goods on a commercial scale. In the first episode, Spencer and Charpentier give bakers a roadmap to understand the product development of premium baked goods, the risks behind it, and the difference between artisan vs. premium.

No podcast de hoje, o jornalista Roberto de Lira conversa com a diretora de marketing da Puratos na América Latina, Evelyn González, sobre o mercado de panificação e tendências para 2023. Um setor que fatura pouco mais de 100 bilhões ao ano está passando por transformações e tem, atualmente, um cenário de invenção. Ouça!See omnystudio.com/listener for privacy information.

In this dynamic and fun conversation from the series FABULOUS WITH FABIO, Fabio Marques interviewed Leesa Csolak. She helps talented people launch and build their career in the performing arts industry. Leesa has all the connections, the knowledge and the experience to help people with real talent to get into the performing arts industry successfully. You can reach Leesa at https://lbctalent.com/ About Fabio Marques: International Business Consultant and Professional Speaker since 1996, with over 16,000 hours on stage, Fabio has delivered more than 3,500 live presentations, serving hundreds of organizations - small, medium and large (Fortune 500). He got approved and authorized to work in the United States under the special visa of Extraordinary Ability in business consulting and professional speaking. He offers a practical and intuitive approach, with ideas and concepts that are easy to implement. Certified Professional Member of the National Speakers Association (NSA), Fabio Marques is known as "The Excellence Expert“ in Leadership, Sales and Services, helping his Clients to double (and sometimes triple) their sales while improving customer loyalty and productivity. Companies like Apple, Audi, Merck, Microsoft, Motorola, Dow, DuPont, Citibank, Cisco, JLL, Oracle, Puratos, Red Bull, Schneider Electric, Siemens, and many others of same caliber, have trusted Fabio to inspire and develop their teams in Brazil, Argentina, Paraguay, Chile, Colombia, Guatemala, Mexico, United States, UK, Hungary, Japan, Australia, and other locations. Learn more at https://fabio360.com or at http://fabiomarques.com or https://fabiomarquescompany.com #fabiomarques #leesacsolak #actors #performingarts #dancers #singers

About John Tschohl: Founder and President of the Service Quality Institute - The Global Leader in Customer Service - John is the #1 Customer Service and Customer Experience Guru. Since 1976 he has been producing books, seminars and training programs to guide organizations all over the world through the implementation of a highly effective competitive strategy based on Customer Experience and Exceptional Customer Service. Thousands of companies have hired him and consumed his products, and millions of people have gone through his cultural and behavioral training programs in more than 40 countries. John is part of the Hall of Fame of the National Speakers Association. Links: https://johntschohl.com | https://customer-service.com About Fabio Marques: International Business Consultant and Professional Speaker since 1996, with over 16,000 hours on stage, Fabio has delivered more than 3,600 live presentations, serving hundreds of organizations - small, medium and large (Fortune 500). International Partner of the Service Quality Institute, President of the International Excellence Society and Senior Advisor for other global organizations, Fabio is The World's #1 Authority on MAGNA INFLUENCE, and the Host / Master of Ceremonies of Global events like the United Earth Amazonia Award - The New Legacy of Nobel Prizes. Certified Professional Member of the National Speakers Association (NSA) and the Global Speakers Federation (GSF), Fabio Marques is known as "The Excellence Expert“ in Leadership, Sales and Services, helping his Clients to double (and sometimes triple) their sales while improving customer loyalty and productivity. Companies like Apple, Audi, Merck, Microsoft, Motorola, Dow, DuPont, Citibank, Cisco, JLL, Oracle, Puratos, Red Bull, Schneider Electric, Siemens, and many others of same caliber, have trusted Fabio to inspire and develop their teams in Brazil, Argentina, Paraguay, Chile, Colombia, Guatemala, Mexico, United States, UK, Hungary, Japan, Australia, and other locations. Links: https://fabio360.com | https://fabiomarquescompany.com | https://magnainfluence.com | https://international.excellencesociety.org

Puratos, an ABA Premium Allied Member, is a global manufacturer of food ingredients and technology solutions in bakery and chocolate based in Belgium with a large US presence. We sat down at IBIE 2022 with Puratos' CEO, Pierre Tossut, and Chief Marketing & Channels Officer, Sophie Blum. They share Puratos' initiatives around sustainability, consumer insights, innovation and tech, workforce development, and more. They explain the origin of Puratos' bakery schools and how it's grown to eight schools across the world, empowering youth in underprivileged communities. Recorded on September 18, 2022. With special guests: Pierre Tossut, CEO, Puratos and Sophie Blum, Chief Marketing Officer, Puratos Learn more about Puratos.

Welcome to the second episode of season 5 of the LERMA/Loud and Clear podcast, where we explore the intersection of advertising, marketing, and technology. This week, we are honored to bring you an in-depth conversation with Evelyn Gonzalez, the Marketing Vice President in the Consumer Goods Industry across the Latin American Region, and a Food Tech Expert for Puratos. In this episode, Evelyn shares her expertise on the digitalization of the food tech industry and the role of marketing in building digital bridges with customers in the baking, patisserie, and chocolate products industry. With her extensive experience in the field, she provides us with valuable insights into the challenges and opportunities of marketing in the Latin American region, and how Puratos is leveraging technology to connect with its customers in innovative and meaningful ways. Join us as Evelyn takes us on a journey through her career and discusses the key elements of successful marketing strategies, the importance of understanding local markets, and the impact of technology on the food industry. Whether you're in the marketing industry or just curious about it, this episode is sure to inspire and educate. Tune in to the LERMA/Loud and Clear podcast, and let's learn together from the experts in advertising, marketing, and technology. (Title and episode description courtesy of ChaptGPT "Plus") Guest: Evelyn Gonzalez, Marketing Vice President in the consumer goods industry, across Latin America region / Food Tech expert at Puratos Producer: Rolf Ruiz, Digital Strategist, Creative Technologist & Agricultor at LERMA/ Host: Francisco Cardenas, Principal of Digital Integration at LERMA/ Music: Pedro Lerma and the Band, LERMA/ --- Send in a voice message: https://anchor.fm/lerma-agency/message

About the Sour Dough Library The future of Bread lies in its past, a tour in the only sourdough library Bread! It feeds, it crackles, it breathes. When you bite into it, you dive into a wealth of heritage and a whirlwind of a story written with only a few basic ingredients. Flour, water, fermentation, and time. Over 250 generations of bakers like you have kneaded their hearts and their souls into these breads and made it their own. New recipes, new ingredients, and a string of baking techniques have all strived for one thing: to bake the best possible bread. In the sourdough library we are collecting and preserving this unique heritage from the past. About the Sour Dough Librarian Karls Bio: For as long as I can remember, I have always wanted to be a baker-confectioner. After graduating in 1988 from the bakery/confectionery school in Brussels, I worked for six years as a patissier in a bakery in Brussels. In 1994 I started to work for Puratos as a test baker in the lab. That's when I encountered the very first sourdough in my life and baked my very first sourdough bread. Since then I have worked in different departments as a technical advisor, product, training & communication manager. In 2013 we inaugurated our sourdough library. The first and only of its kind in the world. As the sourdough librarian I am on a quest for sourdough. Preserving biodiversity for the future and sharing insights into this century-old baking tradition is what I like most about what I do today. The Sourdough Library https://www.puratos.com/commitments/next-generation/product-heritage/sourdough-library The Sourdough Library https://www.puratos.com/commitments/next-generation/product-heritage/sourdough-library _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

When it comes to fibre, the fact is we are not getting enough of it. Across most of the Western world, there is a lack of adequate fibre in our diets and that is contributing to health problems. In the UK, the Government says we are consuming an average of 20 grams per day, but we should be consuming 30 grams. And it is similar around the world. But why is fibre lacking in so many countries, across different cultures and diets? And why does it matter? In this episode of the Food Matters Live podcast, made in partnership with Puratos, we take a look at the innovations that are out there in the food industry, helping us to increase our fibre intake. There used to be a view that fibre did not really do much, that our bodies could not digest it and it just sailed through.   Thankfully, because of a wealth of scientific research, that view has been comprehensively debunked and we are learning even more about its benefits. Fibre is crucial to maintaining our health, in particular a healthy digestive system. Adequate fibre intake is associated with good health, and a lack of fibre is a risk factor for a number of diseases, including heart disease, diabetes, and colon cancer. A global study in 2017 estimated that 100,000 deaths per year can be linked to poor fibre intake. All of which leads to the question: How can we get more fibre into our diets?   Puratos Puratos' journey started in Belgium in 1919, and has evolved from a father-and-son start-up to a successful international business.  The company is now in 81 countries to date and has 93 innovation centres, offering a full range of cutting-edge services and the best quality ingredients to customers in bakery, patisserie and chocolate. Innovation and people have always been key motivators for Puratos, whether that is working with artisans, retailers or food-service enterprises of any size, its focus is on ‘Food Innovation for Good'.  This is evident within the Happy Gut bakery products range, which includes specific types of fibres to support consumers' gut health.   Learn more about how Puratos supports customer success. Guests: James Slater, Director of Research and Development for Puratos UK Dr Raluca Florea, Gut Health Lead, Puratos Phil Metcalfe, Managing Director Biopower Technologies Limited

We are joined by Sarah Coughlin the sensory manager at Puratos! We talk what it takes to run a sensory panel, why we do it, and some fun stories about when they go wrong. We are also very happy to share that Trek Talks 2 is happening and you can help a great charity that works to solve hunger and food insecurity. The Hollywood Food Coalition.  Go here to find more information. Find Puratos at:@PuratosUSA- Twitter@PuratosUS- Instagrampuratos.us

IDEA DE NEGOCIO DEL DÍA: Crear un banco de imágenes ENTREVISTA con Rodrigo Díez, director general de Padre Group Américas, sobre el tercer aniversario de la empresa en México. VIDEOCOLUMNA de Zendesk con Eva García Luna, Senior Solution Consultant para Latinoamérica en Zendesk, sobre cómo fomentar la lealtad de los clientes Las noticias más relevantes: - Amazon México abre 900 vacantes bilingües y virtuales - Ricardo Salinas Pliego anuncia su segundo libro - Fonacot emite bono social en beneficio de trabajadores - Grupo Modelo lanza TaDa Delivery - Adidas presenta en México su nueva app Confirmed - Walmart México inaugura su centro de distribución número 32 - Vasconia emite su primer bono en BIVA - Cetes Directo incorpora Bonos de Protección al ahorro contra la inflación -¿Qué es Puratos? Fabricante del ingrediente secreto de panaderos y pasteleros - Cloe abre sus puertas en La perla, en Zapopan NOTICIERO 23 DE AGOSTO DE 2022 CON MIGUEL PALLARES, PERIODISTA DE NEGOCIOS

In this episode of Since Sliced Bread, Karl De Smedt, librarian of Puratos' sourdough library shares why he thinks sourdough is the future of baking and how it could bring bread-skeptics back to the bakery aisle.

Com atuação em grandes empresa, Danielle Arraes compartilha sua trajetória desde a vontade de estudar psicologia até a sua atuação em recursos humanos.

Bert Schamp is a Research Manager at Puratos and an Agronomist in the R&D team. As a researcher in applied biosciences, he has a track record in sustainable agriculture, vertical farming and smart farming techniques. At Puratos, he is also responsible for the Mission to Mars program, an R&D initiative where Mars' extreme conditions are an inspiration and stimulation to move the planet Earth forward by creating innovative food solutions for the health & well-being of people everywhere.Get 10% off Pederson's humanely raised meats with the code FARMTOFUTURE: https://pedersonsfarms.com/LinksSpaceBakery: https://www.spacebakery.be/ Mission to Mars: https://www.puratos.com/commitments/next-generation/mission-to-mars-programmeConnect with Bert: https://www.linkedin.com/in/bert-schamp/Follow Farm to Future on Instagram at @farm.to.future

In today's tasty episode, Braden Cadenelli, the Senior R&D Manager at National Innovation Centers of Puratos shared one story that happened during his previous employment. This particular event has served as a lesson for Braden on how important trust, communication, and leadership are in business. Back at that time, he was working for a semi-industrial pastry wholesaler in the food industry. One time, a customer approached him asking for a large order of cupcakes from them. The company accepted the offer and this customer frequently made visits to the company. At this point, Braden already suspected that this could be a troublesome customer to deal with because of 2 major reasons. First, every time the customer comes in, she would taste test their products including the ones that are actual orders. It came to the point where they would make her separate samples and leave them somewhere else so she wouldn't bother with their work. Second, when the deal was made and the company ordered ingredients for the production, the customer threw a tantrum saying the company ordered the wrong ingredient just because the packaging was different. It was the same ingredient made by the same manufacturer, just a different packaging because it was bought in bulk. Fortunately, the company owners dealt with the situation professionally and have proceeded. The day of the production came, everything was super hectic and stressful. What's worse is, the customer was there doing “quality control” eating 10 cupcakes in every batch they made. As we reach the end of the episode, Braden shares some realities about such work environments and how important the principles of trust and leadership are in every industry. Let's hear more of Braden's story and learn a lot of interesting things in the food industry along the way! Morgan Friedman Braden's Linkedin Braden's Twitter Braden's Instagram

Amal Chatterjee is an agricultural economist with 16 years of experience in Procurement. He graduated with a Master of Science degree from Penn State University in 2006. He currently manages the procurement of fats and oils, emulsifiers, and ingredients for his bakery ingredients company. He is married with two children and resides in a Philadelphia suburb. In his downtime, he enjoys reading, fishing and playing on his kids' Nintendo Switch.LinksWhat is palm oil in? https://www.worldwildlife.org/pages/which-everyday-products-contain-palm-oilPuratos: https://www.puratos.com/Connect with Amal: https://www.linkedin.com/in/amalchatterjee/ Follow Farm to Future on Instagram at @farm.to.future

Scientists at Puratos claim to have made a breakthrough with a patent-pending ‘milk-alike plant-based chocolate,' which has received praise from industry experts and consumers.

We talk with our very own Meg Schneider all about our market trend survey (Known around Puratos as Taste Tomorrow). Thank you so much Meg for educating us about what food trends are happening now and are going to happen in the future! Find Puratos at:@PuratosUSA- Twitter@PuratosUS- InstagramFind Braden at:@BakerBrayBray47- Twitter@Pastry_Chef_BrayBray- Instagram

Patrick interviews Josiah Huelle, Technical Advisor Chocolate and Patisserie for Puratos Corporation. In today's podcast, the topic is Chocolate, with Josiah breaking down the process of producing chocolate, from start to finish. Josiah also shares some backstory behind Puratos' Sustainable Cacao-Trace Program. Source

Patrick interviews Josiah Huelle, Technical Advisor Chocolate and Patisserie for Puratos Corporation. In today’s podcast, the topic is Chocolate, with Josiah breaking down the process of producing chocolate, from start to finish. Josiah also shares some backstory behind Puratos’ Sustainable Cacao-Trace Program.

We sit down with Sean Folkson from Nightfood to discuss better nighttime snacking options.  https://nightfood.comFollow Braden on Twitter @BakerBrayBray47Follow Puratos U.S. @PuratosUSA (Twitter) & @PuratosUS (Instagram) See how Puratos is reinventing indulgence:https://www.puratos.us/en/reinvent-indulgence

This week I was delighted to be joined by the wonderful Julia Darvill. Julia is the Managing Director for the UK arm of Puratos, a global Bakery Ingredients supplier with a £1.9Bn turnover. Having worked within the drinks industry at organisations such as Molson Coors and Britvic, Julia then went on to join Puratos as UK Sales Director in 2015. After 3 years of consecutive and successful growth she was promoted to Managing Director and now leads the UK workforce setting their vision and strategic direction in the ever-competitive and evolving bakery ingredients arena. In this episode, Julia and I dive right into discussing how the pandemic has changed workplace cultures. Julia shares with me her thoughts on how Covid has highlighted the need for unity in crisis and provided the impetus to promote sustainable changes in the workplace. We discuss the importance of the human element in business and the role leaders must play in developing the right culture for their organisation. Understanding the complexities and challenges faced by employees, evaluating the way organisations measure success and refining the company's mission, value and purpose are crucial to creating a favourable climate for employees to develop and thrive. Finally, Julia describes how she co-developed 'People Fuel' in 2019 - a learning module consisting of 3 components to help accelerate the team's agility and development of self. Through tips, tricks and insight into diagnosing high and low points of energy, People Fuel allows employees to understand their emotional, mental and physical barriers and how to overcome them, thus helping them to sustain their health and wellbeing during turbulent times whilst staying productive. As ever, if you'd like to get in touch for any reason you can reach me at Jonathan.ohagan@leaderexecutivesearch.com Enjoy Listening!

Interview with Danielle Arraes – Danielle is the VP of Human Resources at Puratos. She is a happy HR professional, with a diversified functional expertise along 20 years of experience, workingin diverse multinational companies. She's eager to contribute in multiple HR matters and to keep mymind open to constantly learn from others. She's currently leadingthe HR function in South and CentralAmerica for Puratos, a belgium B2B multinational.

In this episode you will hear from 4 executives and their inspiring journeys to leadership. On this roundtable for International Women's day I have with me Julie Monney CEO of Laurastar, Sophie Blum CMO of Puratos, Angela Au-Yeung CDO of Vacheron Constantin and Caroline Widmer Director of Pulse Incubator.

A spongy collection of flour, water, wild yeasts and bacteria may seem an unlikely object of affection, but some sourdough starters are truly cherished, and can even become part of the family. Emily Thomas hears how one starter has been used to bake bread in the same family since the Canadian gold rush more than 120 years ago, and speaks to a man trying to preserve sourdough diversity and heritage by running the world's only library dedicated to starter cultures. And a German baker, whose starter has survived Nazism and communism, reveals the commercial demands of maintaining it and why old ‘mothers’ (as sourdough starters are known) hold a powerful lesson for us all in nurturing living things. Producers: Simon Tulett and Sarah Stolarz (Picture: A woman holding bread. Credit: Getty Images/BBC) Contributors: Ione Christensen; Karl de Smedt, Puratos; Christoph Hatscher, Bäckerei & Konditorei Hatscher

Andrea Nguyen is a master of Vietnamese pho and shares the secrets to making excellent pho at home. Creator of YouTube channel "Pasta Grannies" Vicky Bennison chats about unique and tasty Italian food. Karl de Smedt of Puratos, the world's only sourdough library.

Puratos' sourdough ambassador for the world Morgan Clementson shares her memories from Bulgaria, the special Lactobacillus Bulgaricus, and about her passion for baking bread with her specially made sourdough. - Посланикът на закваската на Пуратос за света Морган Клементсън споделя спомените си от България и Lactobacillus Bulgaricus, и за страстта си към печенето на хляб със специално направената си закваска.

A Group Project Engineer is someone who is in charge of giving service to other engineering branches as well as other crucial departments such as logistics, marketing, distribution, production, packings, research and development as well as reporting directly to the Managers and Directors. This is Jose Luis Farias main task. He has been working mostly in Consulting Engineering, Environmental Engineering Food & Industry Engineering. His job titles are either Design Engineer, Process Engineer or currently, Project Engineer. It was a pleasure to chat with him, as we tried an episode attempt back in 2015. This time, we have both more experience on our paths, so it was great to compare both episodes! He is currently working at Puratos in Brussels, Belgium. I hope you enjoy it as I did! Episodes Notes: https://www.chemicalengineeringguy.com/the-blog/jose-luis-farias-group-project-engineer-at-puratos --- Send in a voice message: https://anchor.fm/chemical-engineering-guys/message

La storia di Lorenzo ci porta nel mondo del “food”. Affronta il bachelor in International Management con già la passione per il settore e questo lo porta da Foodora (food delivery) come prima esperienza. Sfida se stesso e prova un'esperienza in consulting ma torna sui suoi passi e vola a New York da Urbani Truffles USA, dove rimane per un anno. Consegue in Master all'ESCP e torna in Italia, prima da Eataly e poi da Puratos, dove oggi è Sales Accountant.Con Lorenzo parliamo di:00:45 il background e l'esperienza da Foodora02:55 le prime esperienze hanno aiutato e la consulenza in Whirlpool04:25 come Lorenzo è arrivato a New York05:30 il Master all' ESCP----------06:35 Management Control da Eataly a Milano07:45 Eataly nel mondo09:15 l'ambiente Eataly, come si lavora?----------10:25 il progetto e-commerce di Puratos12:50 chi è Puratos----------13:30 Tartufi Urbani a New York---------15:10 i consigli di Lorenzo per lavorare nel food: non aver paura di fare tante esperienze diverse17:40 "sporcarsi le mani è essenziale"Il profilo LinkedIn di Lorenzo: https://www.linkedin.com/in/lorenzo-maria-pepe-62732983/La nostra community Linkedin: https://www.linkedin.com/company/49088297/admin/La nostra community Instagram: https://www.instagram.com/truemillennials/?hl=itPer informazioni o richieste commerciali: info@truemillennials.it

Olá, querido ouvinte! No episódio dessa semana conversamos sobre um projeto que tem como objetivo a busca pela fermentação natural brasileira, os convidados para tratarmos sobre esse tema são Johannes Roos, padeiro com mais de 25 anos de experiência, nascido na Alemanha, formado pela escola de Panificação Fuchs de Nurenberg e atual embaixador de fermentação natural da Puratos, Juliana e Marina que são publicitárias de formação, mas que hoje atuam na padaria Feito a Pão, uma padaria focada na fermentação natural e no resgate da maneira antiga de se fazer pão.Muito obrigado por ouvir o Marcha e Sai, um abraço especial para quem contribui com a nossa campanha de financiamento coletivo no APOIA.se, a partir de 10R$ por mês você já colabora para que esse podcast continue existindo.Redes Sociais :Johannes : https://www.instagram.com/roos_johannes/?hl=pt-brFeito a Pão : https://www.instagram.com/feitoapao/?hl=pt-br

Coaching Culture presents: MINDSET MATTERS, a podcast series in which Director of Coaching Jo Wright interview industry professionals about the importance of mindset in the workplace. In the first episode, Julia Darvill, General Manager at Puratos UK speaks about how organisations should be expecting their leaders and managers to focus on spending time wisely with their people, in the same way they would focus on spending money wisely. Listen to Julia and Jo discuss the currency of time as well as money in the pursuit of healthy, productive mindsets within an organisation Hear how promoting humility and empathy is key to the evolution of leaders Learn about what other professionals are doing with coaching to yield innovation from their teams For more top quality content, join the Coaching Culture Community at www.coachingculture.com

Mindset Matters Now More Than Ever: #1 - Jo Wright & Julia Darvill of Puratos UK Coaching Culture presents: MINDSET MATTERS, a podcast series in which Director of Coaching Jo Wright interview industry professionals about the importance of mindset in the workplace. In the first episode, Julia Darvill, General Manager at Puratos UK speaks about how organisations should be expecting their leaders and managers to focus on spending time wisely with their people, in the same way they would focus on spending money wisely. LISTEN to Julia and Jo discuss the currency of time as well as money in the pursuit of healthy, productive mindsets within an organisation HEAR how promoting humility and empathy is key to the evolution of leaders LEARN about what other professionals are doing with coaching to yield innovation from their teams For more top quality content, join the Coaching Culture Community at www.coachingculture.com

We speak with Filip Arnaut and Lucie Beckers about project Space Bakery. We are joined by a special guest host Richard Gersper. https://www.puratos.com/news/Bake_bread_on_Mars

We speak with 4 amazing members of our team about their heritage and the history of Hispanic Heritage month. Many delicious and fun topics are discussed and here are the links to them all:Fiestas Patronales (Patron Saint Festival)https://en.wikipedia.org/wiki/Fiestas_patronales_in_Puerto_Rico Pernil Asado (Roast Pork Shoulder)http://www.elboricua.com/pernil.html Heladeria Lares (that amazing ice cream shop I told you about)https://www.facebook.com/pages/category/Ice-Cream-Shop/Heladeria-Lares-Oficial-390277911039439/ https://www.thespruceeats.com/pandebono-colombian-cheese-bread-3028980https://tasty.co/recipe/salvadoran-pupusas-as-made-by-curly-and-his-abuelita https://festivalcervantino.gob.mx/ and Molletes: https://g.co/kgs/hXdTTA https://en.wikipedia.org/wiki/Guanajuato_City

Trailer for Epicurean Unicorn the new podcast from Puratos.

In this episode, we talk with Andy Brimacombe, President of ingredients supplier, Puratos USA, about how he got into and stayed in the baking industry, how Puratos has changed their strategy to reach customers during this crisis, and how they have ramped up their community involvement. Andy also shares some insight from Puratos’ global market research and gives us his take on which trends are here to stay. Recorded on June 18, 2020.

Danielle Arraes Danielle Arraes, vice presidente de RH na Puratos, está há mais de 20 anos atuando no RH e já passou por grandes empresas, como a Vale, Philips e Johnson & Johnson. Mas, nem sempre sua área de atuação foi com gente. Suas referências ao longo da adolescência a levou para querer explorar o lado clínico de psicologia, mas, sua primeira experiência foi aos 17 anos como recepcionista, seguindo com o cargo de vendedora na H. Stern. E, paralelo com o trabalho de atendimento ao público, estudava psicologia na  UERJ (Universidade do Estado do Rio de Janeiro). Começando a atuação na área de gente, Danielle entrou na Vale com o cargo de atendimento, e viu a oportunidade em um cartaz oferecendo vaga de estágio para psicólogos. Assim, começou a trajetória, que mais tarde a levaria para grandes aprendizados. LinkedIn https://www.linkedin.com/in/daniellearraes/ Curso presencial EBB no IBMEC: Clique aqui Curso Online: Clique aqui   Podcast Employer Branding Brasil:

On this episode of the Trndsttrs Podcast, Jake sits down with Alejandro Tovar, a current VP of Marketing in the CPG space. In their conversation, Alejandro and Jake talk about how to lead well in marketing, how to be an industry leader in CPG marketing and key strategies that will elevate your marketing strategy. Take a listen and share your favorite moment by sharing on Instagram or LinkedIn. About Alejandro: Alejandro has demonstrated resilient leadership in business management, P&L, and cross-collaboration with multidisciplinary teams. Drives market share, innovation, and profitability in a dynamic/volatile environment. Experience leading multimillion-dollar categories in CPG, food, and beverage for Business to Consumer and Business to Business. He has managed marketing teams at Pepsi Co, Puratos, and Philip Morris. With over two decades of experience, Alejandro has a proven track record of managing and leading effective teams. Connect with him on Linkedin: https://www.linkedin.com/in/atovar/ --- Support this podcast: https://anchor.fm/trndsttrs/support

Olá, querido ouvinte!Essa semana os nossos convidados são velhos conhecidos da casa, Giovanna Schiller, cozinheira, padeira e Chef do Bee.O empório em Curitiba, e Johannes Roos, padeiro com mais de 25 anos de experiência, nascido na Alemanha, formado pela escola de Panificação Fuchs de Nurenberg e atual embaixador de fermentação natural da Puratos, eles estão de volta, para dar algumas dicas a você que está querendo começar a fazer pão em casa nessa quarentena. Falamos sobre como começar o seu próprio levain, métodos de cocção ( de acordo com o Chef Johannes da pra assar pão até na lupa), pães de memórias afetivas e mutos outros assuntos relacionados a panificação.Gostaria de agradecer imensamente a você ouvinte, que continua nos acompanhando durante esse momento tão difícil, muito obrigado mesmo.Não deixe de acompanhar o Marcha e Sai nas redes sociais !Redes Sociais Marcha e Sai https://www.instagram.com/marchaesaipodcast/?hl=pt-brhttps://twitter.com/marchasaiGiovanna https://www.instagram.com/giorwschiller/?hl=pt-brJohannes https://www.instagram.com/roos_johannes/?hl=pt-br

Olá, querido ouvinte!Essa semana o Marcha e Sai traz dois convidados muito especias, Giovanna Schiller, cozinheira, padeira e Chef do Bee.O empório em Curitiba, e Johannes Roos, padeiro com mais de 25 anos de experiência, nascido na Alemanha, formado pela escola de Panificação Fuchs de Nurenberg e atual embaixador de fermentação natural da Puratos.Falamos um pouco sobre como é ser padeiro(a) no dia a dia, as inspirações, aprendizados, mentores, dicas para quem está começando, a relação com o pão e muitos outros assuntos.A partir do episódio da semana que vem, começarei a ler os comentários e feedbacks que vocês enviam durante o episódio. Então, peçam abraços, deem ideias, mandem o que quiserem, pois vamos adorar receber. Lerei os comentários do post do episódio no instagram, directs, dm do twitter, e-mail (marchaesaipodcast@gmail.com) e tudo o que vocês preferirem.O Marcha e Sai vai ficando por aqui, muito obrigado por nos acompanhar mais uma semana, um abraço e até semana que vem!Redes Sociais :Marcha e Saihttps://www.instagram.com/marchaesaipodcast/?hl=pt-brhttps://twitter.com/MarchaSaiGiovanna https://www.instagram.com/giorwschiller/?hl=pt-brJohannes https://www.instagram.com/roos_johannes/?hl=pt-br

Every 3 years, the baking industry gets together for the International Baking Industry Exposition (IBIE). And every 3 years we love exploring it to find new innovations, solutions, and trends. Follow along on the show room floor with Dr. Lin, as she learns about what’s new at IBIE 2019! Thermal Profiling with BakeWATCH: You’ve probably heard Dr. Lin talk about the importance of thermal profiling before. Learn about the technology that makes tracking arrival, yeast kill, starch gelatinization and more possible. ECD has the tools to help you be objective and efficient with bake times and proofing. Learn more: https://bakewatch.ecd.com/products/thermal-profiler/bakewatch.aspx Sourdough with Puratos: Did you know there’s a Sourdough Library that’s home to starters from over 120 countries? Learn about why Puratos studies sourdough, why it’s important to the baking industry, and how you can use liquid sourdough products to make your own signature bread. Learn more: https://www.puratos.com/products/sapore Non-melting Inclusions with Balchem: With this inclusion blending technology, you can bake on trend with new colors and flavors, without worrying about bleeding or loss of colors. Learn about the science behind these lipid-based inclusions, and encapsulated preservatives and leavening systems. Learn more: https://www.balchem.com/our-products/ Reduce Sodium with Delavau: Replacing salt in baked goods is difficult. Not only does it add flavor, but it has a key role in developing the gluten network. However, one solution is a patented calcium ingredient. Not only does it help fortify your product, but it can support the structure and texture of a reduced sodium product. Learn more: https://www.delavaufood.com/our-products/#top-margin Crispy Fried Onions with Top Taste: Adding crispy onions to bread and pizza dough is a natural way to add flavor and texture. But with these onions, you’ll also be able to bake non-GMO, clean label, organic and gluten-free products! Learn More: https://www.top-taste.com/en/products Soulanges Mills: For everyone out there looking for less expensive solutions to organic baking, check out sustainable farming from Soulanges Mills. Find out how they grow flour without chemicals and pesticides, to create a cost effective product. Learn more: https://moulinsdesoulanges.com/sustainable-agriculture/

Father of the Xbox Seamus Blackley recreates ancient sourdough. Karl de Smedt of Puratos, the world's only sourdough library. Shon Hopkin of BYU helps us understand how religions share sacred space in Jerusalem's Old City. Tom Averill of Washburn University of Topeka explains all things Kansas.

The baking and confectionery supplier will sponsor the Baking Expo’s first ‘Artisan Marketplace,’ where guests can taste and learn about sourdough breads and time-tested techniques in a European-style café setting. BakeryandSnacks chats to Puratos USA president Andrew Brimacombe to learn more.

The baking and confectionery supplier will sponsor the Baking Expo’s first ‘Artisan Marketplace,’ where guests can taste and learn about sourdough breads and time-tested techniques in a European-style café setting. BakeryandSnacks chats to Puratos USA president Andrew Brimacombe to learn more.

To understand how a two-day workshop can contain a controlled experiment on how sourdough starters affect outcomes of finished breads, we spoke to Guylaine Lacaze. She reveals details about our current scientific understanding of sourdough cultures, the sourdough library at Puratos, and the story of a very well-traveled levain named Vitus. After a master’s degree in food science with a specialization in food microbiology, Guylaine Lacaze started to work on sourdough fermentations for Biofournil (French bakery), ENITIAAA (French master degree school) and Lallemand (yeast and bacteria starter producer). In 2003, she joined Puratos as the R&D engineer for the business unit in charge of the development of sourdoughs. Since 2007, Guylaine has been the R&D manager focusing on sourdough fermentation, new sourdough development, sensory analysis and nutrition related to sourdoughs. HRN On Tour is powered by Simplecast.

This global food staple used to account for half of some people's income. Dr Kaori O’Connor a food anthropologist at University College, London, explains how it became central to so many of our diets. Plus we’ll hear from Dominique Anract, President of the National Confederation of French Bakers who explains some of the rules of the bread industry. Renowned chef, Francisco Migoya tells us about recreating Roman loaves, and we hear from James Slater from Puratos who uses ancient grains to develop modern flours. Kevan Roberts spills the secrets of gluten-free baking and consultant Azmina Govindji tells us that carbs are not an evil that needs to be avoided.

How did Carl Jacobs, CEO & founder of Apicbase.com hire his first senior sales executive to support their geographic expansion into Europe? Welcome to the 5th Sales Acceleration show where Carl and Michael discuss how to conduct the interview with senior sales executives and what behaviour to look for during the interview. Apicbase is European leader in all-in-one recipe management SaaS software working with industry leaders like LSG Sky Chefs, Unilever, Puratos and many more. With Apicbase's cloud platform, food companies can centralise and standardise their ingredients, allergens, recipes and menus. The platform optimises their procurement, menu planning and customer communications and helps them in managing their product portfolio and outlets.

You never know what bakery innovations you’re going to find at the IBA trade fair. Luckily, I got to learn about some cutting-edge products that offer interesting solutions to some of the biggest trends of the industry. Steamed Donuts If you’re on social media much, you have have noticed people’s obsession with donuts. Is there a way to make donuts healthy, though? Now there is! Masdac International and Puratos have teamed up to create a steamed donut! The fat content is cut in half, and the shelf life is up to 15 days. I chat with Hoyte Smitt from Masdac International and Xavier Taverne from Puratos about this exciting technology, and its uses beyond donuts. Learn more about steamed donuts at www.masdac.co.jp/e/. And go to www.puratos.com to learn how you can test the equipment with Puratos. Temper Wheat in half the time Listeners may remember meeting Dr. Bernard Noll, inventor of Rapidojet technology, on an earlier episode of BAKED in Science. I catch up with him again to hear what breakthroughs they’ve had lately with the machine. A few highlights of our talk: hydrating mustard powder, cutting tempering time for wheat berries in half, and his thoughts on the L-Cysteine debate. To learn more about the many uses and savings of Rapidojet, email ken@bakeryconcepts.net Continuous Vacuum Cooling Aston Foods has been perfecting the vacuum cooling process over the last 10 years. Today, they have a state of the art product and process that can cool bakery products in just 2-3 minutes, while dramatically increasing the quality of the product as well. CEO of Aston Foods Jörg Trübel shares perks of this technology. To find out more, send Jörg an email at info@astonfoods.com. Fiber from Chocolate? When Interfiber started experimenting with getting fiber from coco husks, they planned on using it as a colorant for the baking industry. To their surprise, it turned out to have a powerful flavor, and could replace cocoa powder! Its uses range from chocolate cupcakes, sponge cakes, cookies and more. Plus, Witek Pastuszka from Interfiber shares about another ingredient that’s high protein, high fiber and looks great on a label: flax seed fiber! To learn more about this product, and others, stop by interfiber.com.

The future of baking is clean label. And the future of clean label is sourdough. Why? Sourdough systems are cleaner systems. They involve a natural process and call for just a few ingredients. And low pH means mold isn’t really an issue. So how do you bake a clean label Sourdough? To answer that question, I first talk with George DePasquale a baker with Essential Baking Company. They work with organic ingredients and a simple label as much as possible. Their sourdough products have been taking off the last 5 years. We talk about why fermentation and sourdough work so well for clean label, the biggest challenges, and ways to fine tune the process. I also answer a few of George’s questions, like: - How to replace Mono and Diglycerides - What enzymes to use - Why a thermal profile can make a big difference - How protein can help your crust For another perspective on sourdough, I’m joined by David Deblauwe, a sourdough baker at Puratos. He has worked in bakeries since the age of 12 and has a real passion for all things sourdough. He shares his top three rules for baking sourdough, where most bakers go wrong, and the future of clean label sourdough. Also, we disscus why many bakeries are turning to ready-to-use sourdough solutions. To learn how to bake sourdough, come to our class. Alright, now who’s ready to start some sourdough baking?

These are the American Society of Baking 2018 Innovation Awardees. Remove chlorinated flour and aluminum from your cake ingredient label? In this interview, Chuck Galliher from Puratos discussed how Tegral Silver Layer Cake uses the fundamentals of hydration to create a system that can hold up to the sugar and fats in a typical high ratio cake system. This base has no trans fat, no artificial colors and flavors, no PGME, no aluminum and no chlorinated flour. Can’t believe this? Get a sample by calling 800-654-0036 or visit Puratos.us ProTrax is an innovation from Intralox. It is a unique modular solution where they incorporate magnets into the belt itself. Bakers will get better pan alignment, less pan jams, longer pan and belt life and eliminating foreign material contamination. To get more information, contact 888-680-2358 or visit intralox.com for more information. What is a better way to load baskets? Colborne Foodbotics’ answer is the Servo Basket Stacker/Unstacker. It is an upgrade from a conventional automation system that reduces the stacking bottleneck by 30%. Sold as a stand alone unit, it can be installed within a shift. It is a true labor saver and robust basket stacking solution. 847-371-0101 www.colborne.com Do you want to reduce the sodium content of your baked product while cleaning up your label? Try Ascentra® from Dairiconcepts. Ascentra is an ingredient made from a proprietary, milk-based fermentation process that enables the lowering of sodium content up to 50% while boosting salt perception, savory nuances and umami effects. Ascentra can be used to replace traditional ingredient sources of umami such as hydrolyzed vegetable proteins (HVP), monosodium glutamate (MSG) or yeast extract, making your food products have a clean label and be gluten-free. Contact Marsha today at dairiconcept.com for samples. How is a spiral conditioning system different from a typical cooling system? In this interview, Scott Houtz from Air Management highlights their Spiral Product Conditioning System. This includes temperature control, advanced filtration (to minimize mold spores) and a pressurized environment that is consistent in humidity. Cost benefits include huge energy savings, which makes their satisfied customers buy their systems again and again. To learn more, contact Scott at 877-742-5268 or visit airmanagement.com Stack-King is a simple, cost effective and easy to use stacking solution in the warehouse. Not only does it maximize cube utilization on trailers, it also allows you to up stack, down stack and sort in a safe way. This allows for safe handling of the trays within the power zone of the employees shoulder to knee area which changes the workplace dynamics for worker’s compensation and insurance premiums. Glenn Rindfleisch from Rehrig Pacific also covers the food sanitation systems that they provide. Call Glenn today at (239) 963-6163 or visit rehrig.com Simple and recognizable ingredients. This was the basis used to develop Pristine Clean Label Cakes and Icing Stabilizers from Corbion. Kathy Sargent discusses the challenges of formulating for this clean label trend. Removing bleached flour, emulsifiers, polysorbates and aluminum and replacing it with enzymes and a combination of simple ingredients. Contact Corbion at corbion.com

Pitching a Loaf is on the road! Today’s episode comes to you from the Johnson and Wales International Bread Symposium. Dr. Lin Carson and co-host, David Deblauwe of Puratos, bring on founder Peter Reinhart to learn just why the world needs an academic platform to discuss bread. Bread is a global issue, important in so many ways. However, it’s also under attack. Reinhart started the symposium to bring bakers, historians and scholars from around the world to look at the bigger picture and “talk micro on macro issues.” One huge issue: sprouted grains and their impact on the future of bread. Sprouting increases the flavor and nutritional value of bread, but many industrial scale bakeries hit a wall sprouting their grains. Yet our next guest has an innovative solution. Central Milling’s Nicky Giusto shares how they are tackling the issue with their frozen sprout mash. By sealing and freezing sprouts at the optimal point, the enzymatic process slows to a stop, allowing for a drastically different shelf life. Nicky talks about how to uses this mash in your formulas, why sprouted bread is so beneficial and his great grandfather’s experience with sprouting grains. This episode is sponsored by Puratos. They are the suppliers of Soft Grain, a range of pre-cooked sprouted grains and seeds in sourdough. To learn more about their product, visit puratos.us.com Follow Dr. Carson’s bread eating journey at EatBread90.com Co-host: David Deblauwe Guests: Peter Reinhart, Executive Director of the International Bread Symposium, and Nicky Giusto, Central Milling. Bread Eaten: Whole Grain Bread; Whole Grain Baguette; King’s Kitchen Rye Bread, Ciabatta, and Egg Challah; Puratos Whole Grain Roll; Jim Little’s Croissant, Bob’s Red Mills Spelt Bread, 10 Grain Bread and English Muffin Bread. Podcast Studio: Bigfoot Podcast Network

The texture of bread is no crummy matter. Dr. Lin Carson and co-host David Deblauwe of Puratos pick the mind of two guests who know a thing or two about texture. One comes from a long line of bakers, five generations to be exact. Scott Baker is president of 5 Generation Bakers. He has transformed his family-run retail store bread business into an online presence, selling his round loaves in 26 states, plus a few places internationally. He shares the difficulties of baking with Pullman pans, the importance of fermentation for texture, and how you can upscale production while staying true to your product. However, before you can expand your line, the product texture must be correct and consistent. How? Vital Wheat Gluten. Brook Carson, VP of Product Development and Marketing for Manildra, stops by to discuss how wheat proteins can provide extensibility, volume, and the right bite or chew. If you want to get your bread through production, packaging, shipping, sitting on a grocery shelf, into a house and on a plate waiting to buttered—without crumbling apart, then don’t miss this resilient conversation! Today’s sponsor is Manildra—the leading supplier and innovator in wheat gluten and starches. Their vital wheat gluten, GenPro 3300, helps you dial in the volume and texture you’re looking for. Follow Dr. Carson’s bread eating journey at EatBread90.com! Co-Host: David Deblauwe, Puratos Guests: Scott Baker, 5th Generation Bakers and Brook Carson, Manildra Bread Eaten: Dave’s Killer Bread Honey Oats and Flax, Grand Central Baking Company Rye Sourdough and Ciabatta Loaf, Alvarado St.Bakery Diabetic and Sonoma Sun Sprouted bread, Sara Lee Artesano, Franz Organic 100% Whole Wheat Podcast Studio: Bigfoot Podcast Network

What is it about bread that makes it stand out? How do you turn a few common ingredients into a unique, mouth-watering product? According to today’s co-host David Deblauwe, who heads Puratos’ sourdough flavors and marketing in North America, a huge part is perfecting and being creative with...flavor! David grew up in Belgium where he started baking at 12-years-old. He sheds light on the difference between the bread experience in Europe and North America, and how travel is influencing bread flavor in the U.S. And he brings up an interesting point—while white bread sales are staying flat, artisan loaves are on the rise. One bakery that knows a thing or two about artisan bread is Grand Central Baking Company. Founded in Seattle and spreading to the Portland area, this family business prides itself in hand crafting quality loaves, rich in flavor. Grand Central’s Brian Denning, head baker in Portland, joins us to share a few inside tips on the secret to quality sourdough and how Grand Central Baking Company combines artisan craftsmanship and automation. This delicate balance is a growing issue for many bakeries around the world. How do you speed up your process yet still maintain that human touch needed for artisan breads? The bakers discuss this, and reveal the best automated equipment for bakeries just starting out. Today’s show is sponsored by Puratos—the leading supplier and innovator in baking ingredients, with a strong expertise in natural bread flavors. Learn more! Follow Dr. Carson’s journey at EatBread90.com! Co-host: David Deblauwe, Puratos Guest: Brian Denning, Grand Central Baking Company Bread eaten: Dave’s Killer Bread Good Seed, Oroweat Double Grain and Whole Wheat, Franz Bakery 9 Grains and 100% Whole Wheat, Alvarado St. Bakery Sonoma Sun, Klosterman’s Organic Whole Wheat and Raisin Cinnamon bread, Puratos Croquelin and Birotes, Grand Central Baking Company Campagnolo, Peasant Loaf and Multigrain Whole Wheat. Podcast Studio: Bigfoot Podcast Network