International Forum on Baking & Fermentation Biotechnology for Foods

DILBEEK, BELGIUM — Puratos will be a presenting sponsor of two forums on bread in two continents in May.

The first event is the International Forum on Baking & Fermentation Biotechnology for Foods at the Worldhotel Grand Juna in Wuxi, China, from May 4-6. Puratos is partnering with AACC International, Jiangnan University and Katholieke Universiteit Leuven to address critical issues, emerging technologies and key opportunities in relation to baked foods in the growing China and broader Asia markets. Tickets to the symposium can be found at

The second is the International Symposium on Bread at Johnson & Wales University in Charlotte, N.C., from May 22-23. Curated by Peter Reinhart, Johnson & Wales faculty member and author of “The Bread Baker’s Apprentice” and 10 other books on bread, the event aims to bring together leading experts for an intelligent and thoughtful discussion of all things bread.

International Symposium on Bread

“My goal is to provide a collegial environment in which to explore a very controversial, yet beloved subject,” Mr. Reinhart said. “We’ll hear about consumer trends, advances in technology and technique, and socioeconomic factors that are shaping the business of bread, both now and in the future.”

Speakers will include Chad Robertson of Tartine Bakery; Francisgo Migoya from the Food Lab and the co-author of Modernist Bread; Glenn Roberts, founder of Anson Mills; author William Rubel, and others. Tickets to the event may be found at