Sustainable Ingredients


alternative the way C


In the quest for greener baking, alternative grains like spelt and quinoa are transforming products. Puratos and GoodMills reveal how these grains drive demand, boost biodiversity, and enhance sustainability. Kiran Grewal reports.


onsumers have become increasingly


conscious


of their environmental footprint, and this has led to a push for sustainable ingredients industry.


in the bakery Alternative grain


ingredients is one way the bakery industry is providing diverse ingredient options and offering more resiliency in yield and production capacity. Philippa Knight, Marketing Director at Puratos, emphasises the role of alternative grains in this transformation. She highlights


12 Kennedy’s Bakery Production June/July 2024


the impact of incorporating grains like spelt, quinoa, and millet into baked goods: “By using alternative grains in baked goods, we are driving stronger demand for these ingredients – ultimately resulting in more types of grain being grown by farmers. Rye, spelt, buckwheat, linseed, and pulses can be viable – but often overlooked – crop rotation options for western European farmers. These alternative grains are often more resilient and require fewer resources when cultivating, compared to traditional grains like wheat – helping to reduce their environmental impact. By diversifying


our grain sources, we can promote biodiversity and mitigate some of the environmental strain associated with monoculture farming.” So, how does Puratos approach sourcing alternative grains for its bakery ingredients, and what criteria are they using to ensure sustainability and quality? Philippa explains: “To understand the alternative grains available, we invest in research to identify their unique properties - studying the nutritional benefits and functionality in fermentation and baking, as well as potential environmental advantages.” The environmental impact of products can be


bakeryproduction.co.uk


grains are leading Slowlybut surely,


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