Recorded live at the Pitch Perfect Bioeconomy event in Brussels, this episode features Bram Pareyt, Group Upstream R&D Director at Puratos, on what biomanufacturing actually looks like inside a global food ingredients company.

Puratos is a B2B producer of ingredients for bakery, patisserie and chocolate. But behind the scenes, biotech plays a much bigger role than you might think.

For Bram and his team, biomanufacturing means enzymes, functional fermentation and using nature as inspiration. One example is a thermostable protease inspired by Yellowstone, developed and scaled in-house to improve texture, extend shelf life and contribute to cleaner labels. It started as a technical project. It became a health and functionality play.

We talk about what it takes to scale biotech inside a corporate:

• Focus and dedicated teams
• Aligning biotech expertise with application expertise
• Understanding how and why a technology works, not just that it works
• Continuous screening for new startup partners via Sparkalis

And then we get into the real tension: economics.

A solution that costs ten times more than the benchmark will struggle, no matter how sustainable it is. Consumers may care about clean label and health, but there is still an economic reality in food. Regulatory complexity in Europe adds another layer.

Bram also shares practical advice for founders: bring a real solution to a real problem. Not just a dream. Be clear about what you are good at and where you need help. Build trust early.

If you want to understand how biotech scales inside established food companies and what corporates actually look for in partnerships, this episode is a very honest look behind the curtain.

This episode is powered by Bio Base Europe Pilot Plant and Pitch Perfect Bioeconomy.