Panatura^® means
ongoing improvement

The invention of PANATURA^® began in the late 1990s, driven by three entrepreneurs who combined their expertise in research & development, production, and sales. Back then, Meiert J. Grootes already envisioned the future of bread, predicting the growing consumer demand for healthier, more flavorful products with clean and clear labels.

In 2002, the inventors applied for patents for the PANATURA^® formulation and manufacturing process, and registered PANATURA^® as a brand name. PANATURA^® was officially launched on World Bread Day, October 16, 2002.

The first license agreement with Hefe Schweiz AG was signed in December 2002, paving the way for the start of industrial production a few months later. After its official debut at the Swiss Baker’s Exhibition, PANATURA^® rapidly expanded across Europe throughout the year.

In 2006, a major license agreement was signed with Interflour Group for the Asia-Pacific region. A key milestone followed in August 2008 with the opening of a flagship biotech factory in Malaysia, significantly increasing production capacity and introducing PANATURA^® in granulated form.

In 2011, we secured a license agreement with Deutsche Hefewerke, Germany’s leading yeast producer, to enter Europe’s largest bread market. In 2013, we signed another agreement with Knollmühle, a family-owned company in Austria, covering both Austria and the Iberian Peninsula. Knollmühle also became our production site in the EU for additional countries like Denmark, France and Poland.

In 2015, working with leading European equipment manufacturers, we developed a groundbreaking drying technology that marked a new era for PANATURA^® with the introduction of a completely new range of powdered sourdoughs.

In 2016, we began developing specialized sourdoughs designed for producing a variety of healthy white breads, in response to the rising number of consumers with diabetes and obesity. These new sourdoughs were created using the fermentation of natural ingredients known to lower the Glycemic Index (GI). Successful clinical studies were conducted at the University of Sydney, A*STAR in Singapore, and Glyx Laboratories in Toronto.

In 2023, Knollmühle inaugurated a brand-new, state-of-the-art biotech facility to support the further international expansion of PANATURA^® in both dough-like and liquid forms. The successful collaboration between Knollmühle and Panadoro, which commenced in 2013, was further strengthened in 2024 with the signing of a cooperation agreement. Under this agreement, the collaboration is significantly closer, with each partner continuing to focus on their respective core expertise and experience.

At the beginning of 2024, the next generation of innovative sourdoughs was patented and successfully launched in several European countries, including Germany, Slovakia, Austria, and Switzerland. These sourdoughs were developed to meet the growing demand for solutions that are free of technical enzymes and promote resource efficiency, contributing to a circular economy.

Another highlight in autumn 2024 was the opening of VERIPAN’s new Bakery Innovation Center (BIC), which is dedicated to accelerating innovation in bakery ingredient solutions. The center was designed with a ‘Plug and Run’ concept, enabling easy integration of customer-specific equipment and providing a fast track for implementing solutions on customers’ industrial production lines.