SUSTAINABLE INGREDIENT SOURCING
to improve their transparency and sustainability credentials. “We don’t see sustainability as a
compromise, but as an investment in long-term success,” continued Francesca. “There’s a misconception that sustainable ingredients cost more, but our experience says otherwise. In fact, we’ve made calculations
for our
customers to
demonstrate that sustainable practices can actually drive significant cost savings. Take our sustainable brioche solutions as an example – butter and eggs are expensive ingredients with substantial environmental footprints. Our low-impact ingredients, including plant-based alternatives to butter and eggs, can deliver immediate benefit to both sustainability goals and operational costs while strengthening supply chain resilience. For example, in a GF-Impact study using the Product Environmental Footprint (PEF) methodology, a fully plant-based brioche showed on average, a 40% lower environmental footprint and cost 23% less than a typical animal-based brioche.” Taste and texture, however, will always
remain as a non-negotiable in bakery products. Consumers may be interested in sustainability, but they still expect the same indulgent eating experience from their baked goods. “This means ingredient innovation has to work harder – whether that’s delivering the richness of butter through alternative fat systems, maintaining softness and shelf life in plant- based products, or reducing fat while preserving flavour and mouthfeel. The good news is that advances in ingredient technology means that bakers are far better equipped to scale more sustainable
Sustainable cocoa alternative unlocks value from existing cocoa crop
Earlier this year Fermtech – a biotech company pioneering fermentation technology to unlock more value from existing crops – raised £2.5 million in seed funding to scale production of its Koji Cocoa, a sustainable cocoa alternative made from cocoa shells. The product is said to deliver 25%-
33% cost savings in chocolate and baked goods and can achieve up to 98% lower carbon emissions without the need for any additional farmland.
Unlike other cocoa alternatives, Koji
Cocoa is produced using side streams of the cocoa plant that would otherwise be discarded. The process is said to preserve the natural flavours of cocoa while breaking down indigestible components into soft, nutritious ingredients. By reducing the amount of traditional cocoa needed, it can help deliver cost savings for end products. Andy Clayton, CEO of Fermtech, says: “Innovation
in
14 • KENNEDY’S BAKERY PRODUCTION • JUNE/JULY 2026
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