27 Oct 2025
Puratos’ mission is to help bakers worldwide to be more successful with their business, specifically by creating innovative food solutions for the health & well-being of people everywhere. In that perspective Puratos’ invests constantly in research to support the bakery sector in making breads healthier while keeping fantastic taste and texture.
The successful conclusion of the Bioticbread project from Puratos and University of Gent (CMET) marks a significant milestone in the pursuit of better health through everyday foods with a specific focus on gut health. The innovative sourdough bread developed through this three-year research demonstrated in vitro postbiotic properties that positively modulate the gut microbiome, produce health associated metabolites and protect the gut barrier, while retaining the traditional characteristics of sourdough. In a few words: this research showcased a potential way of creating gut benefits via postbiotics in bread application.
This achievement underscores the power of scientific cross-sector collaboration between academia and stakeholders in the bakery industry.
A joint effort to elevate sourdough
Puratos, in collaboration with the University of Gent research groups CMET (Center for Microbial Ecology and Technology) and LIMET (Laboratory of Integrative Metabolomics), is proud to announce the successful completion of the VLAIO-funded Bioticbread project (HBC.2021.0969).
Driven by a shared ambition to bring cutting-edge gut health science into real-world baked applications, this partnership set out to create a postbiotic-enriched sourdough bread with in vitro health benefits. The result: a pioneering product with postbiotic properties developed through rigorous research and deep expertise in both microbiology, metabolomics and bakery innovation.
Postbiotics: the new frontier in gut health
While probiotics and prebiotics are well-established strategies to manage gut health and have long dominated the conversation, postbiotics are now emerging as a powerful and more stable alternative, especially for baked goods.
Unlike probiotics, which cannot survive high-heat baking processes, postbiotics are heat-stable, non-living bacterial products and metabolites that can effectively modulate the gut microbiome and provide numerous health benefits.
From lab to loaf: the research behind the innovation
Over the course of the project, researchers screened more than 100 bacterial sourdough strains for their in vitro health-promoting postbiotic properties. The most promising candidates were then evaluated in short-term in vitro colonic fermentation models to assess their potential for gut microbiome modulation, production of health promoting organic acids, and other health-related metabolites.
From this meticulous selection process, one standout strain was identified and used to develop a postbiotic sourdough bread, a new product with both scientific evidence and sensory appeal.
Validated benefits in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME)
Long term effects of the final sourdough bread formulation were tested using the advanced SHIME (Simulator of the Human Intestinal Microbial Ecosystem) in vitro model of the human gut. The study outcomes include:
- Positive changes in the gut microbiome
- Increased production of beneficial metabolites
- Enhanced protection of the gut epithelial barrier
These findings suggest a clear potential for this bread to support gut health and overall digestive health.
Building on the natural benefits of sourdough
Sourdough is already widely recognized for its natural fermentation process, leading to:
- Improved digestibility
- Lower glycemic response
- Better mineral bioavailability
By using a unique strain with in vitro health modulating properties, this new postbiotic enriched-bread elevates sourdough’s health credentials to a whole new level, offering next-generation functionality in a familiar and beloved food format.
A strong future for functional baked goods
The Bioticbread project is not just a research success; it’s a call to action for the food industry to embrace gut health as a key pillar of innovation. It highlights the potential of postbiotics and positions sourdough bread as more than a traditional staple: it’s a way to make sourdough into a functional food.
We are thrilled with the outcomes of the Bioticbread project. This collaboration has paved the way for new advancements in functional sourdoughs, and we are excited to continue exploring the benefits of postbiotics in our products since it fits in our aim to offer healthier bread solutions.
Paul Baisier - Chief R&D Officer Puratos
This project demonstrates how academic and industrial collaborations can drive innovation to deliver tangible health benefits to consumers. The unprecedented strain selection procedure based on in vitro health indicators opens up exciting new possibilities to diversify functional foods.
Dr. Ir Kim de Paepe - CMET
LIMET is proud to have been part of the Bioticbread project. This initiative provided a unique opportunity to advance gut health in a practical and impactful way. The successful development of postbiotic-enriched sourdough bread highlights the power of collaboration in achieving meaningful health benefits.
Prof. Lynn Vanhaecke. - LIMET
As Puratos continues to lead the way in gut health within the bakery sector, consumers can look forward to more delicious, science-backed innovations that support their well-being from the inside out.
👉 Want to explore more about Gut Health and Sourdough? Get in touch with our experts or check out our latest solutions in gut health & fermentation.
