BERNARD GENOT R&D Manager

PURATOS

29/10/2015

INDUSTRIAL WITNESS

Puratos, reliable partners in innovation

Solutions to optimize costs

Ingredients specialist:

bakery

patisserie

chocolate

Family-owned

Focused on nutrition and

health

Global technologies

Local applications

Consumer inspired

innovations

Facts & Figures

Products and services available in more than countries Subsidiaries in countries production units in countries employees in the world

of revenue invested in research and development Innovation Centers worldwide More than researchers and application specialists

100 69

43 6.500

2.5% 53

400 350

55

3 dimensions in R&D in Puratos

SBU’s

R&D

Country R&D

GRS Lab

400

Consumer trends, Customers & partners

Great Innovation!

Suppliers

Universities

Andenne: Competence Center for Fermentation

ENZYMES ---- SOURDOUGH

Enzymes production scheme

Powder Packaging

Fermentation

Standardization

Micro-Filtration

Gran

ulato

r

Ultra - Filtration Liquid Packaging

Micro-Organism

Chromatography

Enzyme discovery

TRANSCRIPTION

Active Enzyme

TRANSLATION

mRNA

Enzyme polypeptide

chain

SECRETION

CELLULAR INTEGRITY

RECOMBINATION

Transcriptomics: Analysis of all genes

Northern Blotting Flow cytometry

Expression cassette

Productivity quantification

Genomics: Analysis of strains/mutants

Recombinant strains development & understanding

Fermentation Process development Optimal Composition Culture Medium

Definition and understanding of fermentation parameters

Macroscopic level: T°C , pH, pO2, OUR/CPR, OD…

Microscopic level: population heterogeneity

Empiric methods: RM composition Vs Strain needs

Use of Metabolic models

Lab scale Pilot scale Industrial scale

Upscalling processus

Downstream process definition Filtration/purification: MF/UF, Chromatography

Innovative filtration technologies: screening & validation

Drying:

Impact of drying on Enzymes activty

Lab scale Pilot scale Industrial scale

Upscalling processus

Sankt-Vith : Center for Bread Flavour

Spray dried

Drum dried

Fermentation rye, wheat, durum, …

starter cultures fermentation conditions

Heat Exchanger

Active liquid

35°C 4°C

Heat Exchanger

Deactivated liquid

35°C 80°C

Collaboration project

• Discover

• Understand

• Optimize

• Share

– Partners

– Customers