International Sourdough Symposium in Brussels Highlights Microbiology, Innovation and Tradition
Puratos returns as platinum sponsor and will present faba bean and postbiotic sourdough research at the five-day symposium at Vrije Universiteit Brussel, 23–27 February 2026.
Twenty-three years after the first international sourdough conference in Brussels in 2003, the 9th International Symposium on Sourdough (SSB2026) opens at Vrije Universiteit Brussel, Pleinlaan 2, bringing researchers, artisan bakers and industry technologists together under the theme "Forward with the past" from 23–27 February 2026. The five-day programme moves from microbiology and biodiversity through process technology to functionality and industrial practice, and includes poster sessions and dedicated tastings.
Puratos returns as a platinum sponsor and the company’s Sourdough Institute has several scheduled contributions. Puratos lists Fabienne Verté (also shown as Fabienne Verte in one listing) presenting "new insights on faba bean flour based sourdough and its impact on the sensory, functional, and health related properties of wholemeal bread" on Wednesday Feb 25 at 17:30–17:50. Vimac Nolla Ardevol will present research on postbiotic-enriched sourdough during the poster and flash presentation sessions on Thursday Feb 26 at 14:00–14:40, and Stefan Cappelle will lead a sourdough tasting that connects scientific data, producer expertise and consumer perception on Thursday Feb 26 at 17:30–17:45. Puratos frames these entries as part of "Shaping the future of sourdough, together" and says "These contributions reflect our long term commitment to advancing sourdough science and elevating fermentation as a force for better taste, texture, and well‑being in bread."
SSB2026 is organized by Vrije Universiteit Brussel (VUB), KU Leuven and Flanders’ FOOD; the organizing committee lists Prof. Dr. ir. Luc DE VUYST (FoodFerment in one listing, Vrije Universiteit Brussel in another), Prof. Dr. Stefan Weckx (Vrije Universiteit Brussel), Prof. Dr. ir. Christophe COURTIN (University of Leuven, KU Leuven) and Ir. Inge Arents (Flanders’ FOOD). Practical details list VUB’s telephone +32 2 629 20 10 and VUB contact Dries Bongaerts at Dries.Bongaerts@vub.be; Alimento provides a reference code 415239 and a fee phrasing "Tussenkomst 75,0 EUR/halve dag/dlnr (max 225,0 / halve dag voor 3 dlnrs)." Ivo Francken is listed as an additional contact at 0476 91 08 33, and the programme notes potential BEV (Betaald Educatief Verlof) reimbursement and information via KMO‑Portefeuille.
The event schedule begins with registration and poster mounting plus a welcome reception on Feb 23 from 18:00–21:00. Feb 24 opens with an 08:30–09:30 introduction and plenary/oral sessions 09:30–12:30 and 14:00–18:10. Feb 25 features plenaries 09:00–11:30, oral presentations 11:30–12:30 and plenary/oral sessions 14:00–18:10 including the Puratos faba bean talk at 17:30. Feb 26 runs 09:30–12:30 plenary sessions, a poster session 14:00–15:40, a sourdough bread session 14:40–19:00 and the Cappelle tasting at 17:30. The symposium closes Feb 27 with oral presentations 09:00–11:30 and a 11:30–12:00 closure.
The meeting also traces three decades of sourdough gatherings from the 1996 Verona initiative to the first Brussels international meeting in 2003 and subsequent symposia in Bari 2006, Freising 2009, Helsinki 2012, Nantes 2015, Cork 2018 and Bolzano 2022. Ssb2026 states "After 22 years, this European tour will be restarted," while Puratos recalls "Twenty three years ago, Puratos helped initiate the very first International Sourdough Symposium together with the Vrije Universiteit Brussel.
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