K-State Partners With Brazilian Firm for Baking Innovation
Kansas State University will collaborate with ingredient company PMAN on baking research over the next five years.
Updated on Oct. 28, 2026 in Baking
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Kansas State University has entered into a five-year partnership with the Brazilian baking ingredients company PMAN to foster international food innovation. The agreement connects academic research in Manhattan with industrial product development and laboratory resources in Brazil.
Why it matters
This collaboration aims to establish a robust Brazil-U.S. baking innovation network while helping the university address complex industry challenges. By integrating academic expertise with industrial capabilities, the partnership seeks to advance research in essential food technology.
The agreement spans a five-year term and links Kansas State University with the Labtermo microbiology laboratory, which was founded in 1982. PMAN manufactures various baking essentials, including sourdough starters, liquid preservatives, and enzyme blends.
The players
Kansas State University
This is a public research university located in Manhattan, Kansas, known for its extensive programs in agriculture and food science.
PMAN
PMAN is a Brazilian company that specializes in the production of various baking ingredients, such as encapsulated additives and pan release agents.
The details
The partnership integrates PMAN's Labtermo laboratory capabilities in Campinas, Brazil, with the facilities and faculty at Kansas State University. Potential future developments include the university hosting a dedicated PMAN campus presence at the Western Star Global Grain and Food Center.
Timeline
The Labtermo microbiology laboratory was founded in 1982.
PMAN acquired the Labtermo laboratory in July 2025.
Kansas State University faculty attended the FIPAN expo in July 2025.
The partnership agreement was signed in October 2026.
Initial collaborative projects are expected to be identified in the coming months.
Culture Shift
This collaboration reflects a broader trend of globalizing food science as universities look to integrate directly with international industrial R&D. By partnering with the Western Star Global Grain and Food Center, this effort marks a shift toward cross-border technical training and resource sharing.
Residents and local stakeholders may see increased activity at the Western Star Global Grain and Food Center as the university implements its new international partnership. Students and faculty at the Manhattan campus will gain direct access to new industrial development channels and microbiology expertise.
The takeaway
International academic and industrial partnerships are increasingly essential for staying at the forefront of food innovation and technology. Future breakthroughs in baking science will likely rely on these cross-continental collaborations to solve production and quality challenges.
Further reading
For more information on the evolving standards and techniques in the industry, visit Baking.
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