FLOUR, GRAINS & PULSES THE POWER OF PULSES Unlocking
With positive nutrition gaining momentum with consumers, Dr. Sara de Pelsmaeker, Group Health & Well- Being Director, Puratos, explains how bakeries can produce bread that meets these demands while also satisfying the demand for appealing taste.
A 22 • KENNEDY’S BAKERY PRODUCTION • DECEMBER/JANUARY 2025/26
staple part of many diets across the world, bread has undergone a quiet revolution in
recent years—pushing
the boundaries on functionality while still delivering familiar flavours for consumers. Yet, while many of today’s offerings can provide essential calories and carbohydrates, there is still some room for improvement in other aspects of nutrition, especially as consumers take an increasingly holistic approach to healthy eating and are keen to incorporate more beneficial nutrients into their diets. Fermentation technology – and
sourdough in particular – is emerging as a powerful lever. Long valued for its
flavor and texture, sourdough is now seen as a beacon for improved nutrition and, specifically, better gut health. New research from the HealthFerm Consortium, in collaboration with Puratos and the University of Bozen- Bolzano,* demonstrates just how big the potential really is.
A gut feeling The research found that, despite the
continued popularity of bread,
consumption has dropped in recent years and now averages just 59 kg per capita annually – a clear signal that the market is hungry for innovation. One area ripe for transformation is gut health, which has rapidly moved from niche interest
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