Puratos launch Sapore Lavida and leverages farming cooperative partnerships
Puratos has announced the launch of Sapore Lavida, the first completely traceable active sourdough produced in Belgium. The new ingredient is made exclusively with 100% wholewheat flour sourced from regenerative agriculture practices, enabling bakers across mainland Europe to meet growing demand for locally-produced,
sustainably-sourced
sourdough products. In all applications, Sapore Lavida offers a tangy flavour profile with fruity, balanced lactic and acetic notes, and it enhances fibre content in white bread too.
The launch also signals the start
of an ongoing collaboration between Puratos and several farming cooperatives, gathering vital insights into regenerative agriculture to help improve sustainability across the wider bakery industry. The latest addition to Puratos’s Sapore range of sourdough products, Sapore Lavida was created as a result of partnerships with farmers located less than 200km
KETTLE® launches two new flavours
Chorizo & Red Pepper is the newest addition to KETTLE®’s Ridge Cut range. Providing a satisfying crunch in every bite, each ridge-cut chip is the perfect channel for flavour, allowing a taste that packs a punch. KETTLE®’s Innovation Chef combined the finest smoky chorizo and sweet red bell pepper, creating a bold and spicy aroma to transport you straight to a Spanish summer. Joining Chorizo & Red Pepper just in time for BBQ season, their take on a much-loved flavour, Sour Cream & Chive, is a carefully balanced marriage of rich sour cream and tangy fresh chives, all on the perfect classic cut chip. KETTLE® says their Chips are made
from the best selection of potatoes, and their superior flavour profiles are crafted from real food ingredients. KETTLE®’s
Innovation Chef works
from Puratos’s factory who are pioneering regenerative agriculture. It includes high- quality, regenerative wholewheat flour, sourced through cooperatives including Cultivae and Farm For Good, ensuring a transparent and traceable supply chain from farm to fork. “By committing to purchase a defined volume of a crop before it is sewn and focusing its own R&D and marketing efforts on products that use regenerative crops, Puratos is ensuring farmers are not only paid fairly for today, but can invest further in regenerative agriculture for tomorrow too,” according to Frederik Lievens, Chief Product Officer at Puratos. Regenerative agriculture is at the heart
of Puratos’s responsible sourcing strategy. This approach to farming can enhance soil health, increase biodiversity, and reduce carbon emissions, thereby contributing to the decarbonization of the food supply chain and aligning with the Paris Agreement to limit global temperature
increases below 2°C. Moving forward, Puratos will leverage its Sapore Lavida partnerships with farming cooperatives to explore the impact of regenerative agriculture on crops, to find the most effective way to improve soil health and the extent that these methods can reduce the carbon footprint of end products. This ongoing
research will
be key to encouraging manufacturers to diversify their product portfolio with regeneratively farmed ingredients more widely across the bakery industry.
to
develop delicious and creative flavour combinations, making these chips ideal for adventurous foodies. Guaranteed to please at any dinner party or picnic spread, every pack is expertly seasoned; each flavour combination carefully crafted to inspire. Set to be a staple of KETTLE®’s core range, both new packs are hand cooked, HFSS compliant, and free of artificial flavourings.
bakeryproduction.co.uk Kennedy’s Bakery Production April/May 2024 7
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36
