SUSTAINABLE INGREDIENT SOURCING ‘always-on’ insights, 61% of consumers


globally agree that plant-based choices have a positive impact on the environment. In 2025 alone, Puratos tracked 493,000 online searches for ‘vegan bakery’ globally. “This shift in consumer expectations has had a knock-on effect on ingredient innovation,” explains Francesca Angiuli, Sustainability Director at Puratos. “Bakeries are under pressure to deliver products with reduced environmental footprints without compromising health, taste or texture, and this can be a technical challenge. It is also accelerating development in several key areas – for example, plant-based egg and dairy alternatives


that perform reliably at


scale, lower-impact fat solutions and more sustainably sourced raw materials such as sourdough cultures, flour from regenerative agriculture and next- generation grains.” Consumers increasingly value


transparency in both sourcing and production. According to Taste Tomorrow, 65% of Europeans want to know where their food comes from and how it’s made – and this level of scrutiny is seen worldwide, too. “In the bakery sector this includes checking labels for ingredient origins, such as Sicilian pistachios, Madagascar vanilla or Moroccan mint. Having this extra information available can add to a product’s authenticity story and builds brand trust,” advises Francesca.


Ethical sourcing Ethical sourcing expectations now extend to every layer of a bakery product’s formulation. Consumers are paying closer attention to where ingredients come from, as well as how they are produced. Regenerative agriculture is becoming an increasingly important part of that conversation, particularly for staple bakery ingredients like flour. When sourced through regenerative farming methods, flour can help support soil health, biodiversity and long-term agricultural and supply chain resilience. “Puratos has seen this scrutiny extend


to ingredients like cocoa, where consumers are becoming more aware of farming practices and provenance, especially for premium bakery, patisserie and chocolate products,” says Francesca. Bakeries should be looking to build strong sourcing stories around their ingredients and need to work closely with supply chain partners


JUNE/JULY 2026 • KENNEDY’S BAKERY PRODUCTION • 13


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