By diversifying our grain sources, we can promote biodiversity and mitigate some of the environmental strain associated with monoculture farming”


evaluated through a life cycle analysis (LCA), which measures how environmentally friendly a product is through every phase of its life – from field to fork. “When conducting LCAs of alternative grains, we consider factors such as water usage, soil health and biodiversity,” Philippa adds.


Puratos also has a supplier code of conduct to ensure all suppliers adhere to good manufacturing practices and testing protocols – complying with all applicable national and local food safety laws and regulations, as well as our own quality standards.


Ingredient changes can bring about challenges when formulating bakery products,


bakeryproduction.co.uk


but Philippa believes this doesn’t always have to be a bad thing. “As with any ingredient change, using alternative grains can influence taste and texture. But this can be an advantage – as we’ve found with sourdough, fermenting different grains allows us to naturally enhance different flavours in a variety of applications. Take for example our Sapore Rita sourdough, made with oat and chestnut flour. These grains bring out delicious buttery, creamy notes in baked goods,” she says. “We’ve also found that the taste and texture


of any wholegrain can be made more enjoyable thanks to our unique process of soaking grains in sourdough, which can be experienced in our


Softgrain range. Another simple solution to improve flavour can be to combine alternative grains with traditional ones like wheat, to provide a more familiar eating experience. It’s one thing to provide a diverse ingredient


portfolio for bakery products, and consumers seem to be the ones driving this change, with positive outlooks to new ingredients. Alternative grains certainly have a role to play in more sustainable baking, particularly with suppliers investing in and supporting regenerative farming practices, which move away from monocultures. Philippa agrees: “Making the switch can help ensure a robust, reliable and more sustainable supply chain for future generations. The drive for more sustainable farming methods is partly fuelled by consumer demand for farm to fork visibility.” “In fact, 90% of respondents to our global Taste Tomorrow consumer survey say that they now read packaging information, with more than a third (35%) wanting to know about the source of the ingredients used. Two in three consumers also say they prefer less processed,


Kennedy’s Bakery Production June/July 2024 13


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