Bakery Trends
Consumers are turning to products that match their values; 64% of shoppers globally look for sustainably produced goods, driving our efforts in sourcing regenerative ingredients”
regenerative agricultural practices have a lower environmental impact and reduced emissions – highlighting how the impact goes well beyond soil health.
In what ways does Puratos educate and engage its customers about the benefits of regenerative agriculture in bakery products, and how does consumer awareness drive the company’s sustainability efforts? Most importantly, we are staying close to the farmers and cooperatives we’re working with, supporting them with further research and data to not only be able to provide insights to our customers, but also to promote and share our findings and best practices within the food industry.
As consumers become more informed and mindful about the impact of the food they buy, they increasingly look for products that are more sustainable. We are taking steps to decarbonise the overall value chain, starting with our commitments to become carbon-neutral in our own operations by 2025 and to set science-based emissions reduction targets via the Science Based Targets initiative (SBTi). These consumer demands also drive us to expand our ranges of solutions that incorporate regenerative agriculture practices. Earlier
this year, we 20 Kennedy’s Bakery Production June/July 2024
launched Sapore Lavida, which is our first 100% traceable active sourdough produced in Belgium. Made with 100% whole wheat flour sourced from regenerative agriculture, our plan is to extend the range further to include a rye sourdough with the crop of 2024.
How does Puratos collaborate with other industry stakeholders, such as bakeries and food manufacturers, to promote adoption of regenerative agriculture practices throughout the bakery supply chain? As an industry, we need to take the time to understand farmers’ needs to be able to transition more seamlessly to sustainable agriculture. For example, we use industry events and associations to share the results of our farmer collaborations with our customers and peers, as well as keeping up to date with consumer awareness around the subject. It’s also important to make better use of the innovative technologies and scientific knowledge we already have available in the bakery segment. This could be key to rebuilding supply chains with a lower environmental impact.
Positive change
must be a group effort, however, to be successful, which is why we’re always looking to work with customers who want to put sustainability first, too.
Looking ahead, what are Puratos’ long-
term goals and aspirations for regenerative agriculture in the bakery industry, and how does the company plan to lead by example in promoting sustainable farming practices? We’re committed to promoting regenerative agriculture across the industry. Our goal is to prove the value of regenerative practices for the environment, soil health and the well-being of our customers, consumers and the planet – to contribute to industry progress. To achieve this, we aim to grow volumes of raw materials we source from farmers practicing regenerative agriculture in Belgium, along with other countries where we have existing partnerships. We also plan to expand our collaborations to two more regions – APMEA and NAM – by 2025. What’s more, we’ve partnered with the Raffinerie Tirlemontoise and BENEO, leading players in the Belgian sugar beet and chicory root industry, in their ambitious Climate Farming Project. This initiative encompasses over 15 pilot farms, agronomists and research centers, focusing on beet sugar and gluten. The project will result in the local production of beet sugar, chicory root fiber and gluten, among others, all cultivated according to different regenerative farming practices. It’s certainly an exciting time to be involved in regenerative agriculture!
bakeryproduction.co.uk
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