FLOUR, GRAINS & PULSES


to mainstream priority. As consumers increasingly understand the role their gut microbiome plays in digestion, immunity, and even mental well-being, they are now actively seeking foods that support this, which opens the door for bakers to reimagine the loaf not just as convenient or comfort food, but as a functional ally in everyday health and wellness. Gut health has become a key purchasing


driver. According to Puratos’s Taste Tomorrow always-on insights, 75% of consumers worldwide are interested in gut-healthy food and almost one-in-three people now prioritise it when choosing bakery products. Although fibre has long been associated with gut health, fermented foods such as sourdough are increasingly taking centre stage. Indeed, so dominant is the sourdough movement that it is Taste Tomorrow’s headlining topic for 2026, with 58% of consumers believing sourdough makes bread healthier, and 70% agreeing it enhances flavour. Some bakers are already responding


to growing demand with artisanal loaves targeted at the premium market with a higher price point. There is also growth with new applications of sourdough, as manufacturers pivot their offering to include pastries, cookies, and other baked goods. There has been a 31% increase in sweet baked goods products featuring a sourdough claim in the last 12 months. However, as with any trend, consumers want more – more functionality and more flavour.


From lab to loaf So how can bakers improve their sourdough offerings? That question was posed by HealthFerm Consortium in its scientific study*, which investigated the use of pulse-based flours in uncovering new, optimised bread formulations. The answers lay in protein – another nutrient in high demand across many markets. The Consortium’s


research findings s howe d


t h at


pulse-based flours – including faba bean flour, faba bean concentrate, and yellow pea flour –increased protein


Pulse-based flour


can increase protein levels by up to 45%.


THE USE OF PULSE-BASED


FLOURS TO BOOST PROTEIN CONTENT AND AMINO ACID PROFILES COULD HELP


BAKERS DIVERSIFY THEIR OFFERINGS WITH TRENDING CLAIMS.


also


The HealthFerm researchers found


that certain microbial


combinations effectively reduced phytic acid and fructans, which could improve mineral bioavailability and reduce gastrointestinal discomfort risks, opening up an opportunity to tap into the continued trend for gut health. Fermentation also helped enhance the bread’s antioxidant properties, which highlights the potential of using specific lactic acid bacteria (LAB)-yeast pairings to optimise health-related outcomes, such as reducing antinutrients or enhancing bioactive release. Perhaps most importantly, the study


levels by 45% and improved amino acid profiles compared to traditional wholewheat bread made with baker’s yeast. In fact, there was significantly more lysine – which is typically limited in cereal-based products. Sourdough is not usually considered a high protein source either, so the use of pulse-based flours to boost protein content and amino acid profiles could help bakers diversify their offerings with trending claims. With large numbers of consumers looking to increase their protein intake, and 29% of shoppers globally checking product labels specifically for protein content, there is clearly a growing appetite for protein-enriched bread.


found that functionality in sourdough does not have to come at the expense of flavour. Year after year, Taste Tomorrow research from Puratos has found that taste is the number one influencer of food purchasing decisions, so avoiding any compromise is critical when formulating, or reformulating, baked foods. Pulse-based sourdoughs introduce new volatile organic compounds (VOCs) into the mix compared to wholewheat versions – enabling richer aroma profiles and adding another layer of


flavour


complexity. This is becoming a more important focus for bakers looking to differentiate their products in an increasingly competitive market.


The next frontier As the science of sourdough continues to evolve, so too does its potential to deliver more. Emerging research from Puratos demonstrates that, with the right fermentation


techniques


and microbial insights, bakers can craft sourdough loaves that rise above consumer expectations. It also offers a valuable tool in functional bakery innovation, providing an opportunity to


future-proof bakery products with fermented, plant-based


ingredients. *C Viretto et al., Unraveling the


functional potential of microbial resources and pulse-based matrices for sourdough breadmaking. Future Foods, 11, 2025.


DECEMBER/JANUARY 2025/26 • KENNEDY’S BAKERY PRODUCTION • 23


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