SUSTAINABLE INGREDIENT SOURCING


When emulsifiers are used and production adjustments are made to factors such as water activity, it can allow for huge increases in shelf life. In some cases, it can allow bakery manufacturers to increase shelf life from three months to more than nine months. Palsgaard is also committed to producing all its emulsifiers sustainably and it works closely with raw material suppliers to ensure environmentally friendly, ethical and socially responsible practices,” concludes Leif. A


win-win for chocolate chips


By re-imagining the conventional fermentation process used to create chocolate, UK-based food technology company, Win-Win has been able to turn sustainable ingredients such as rice and carob into couvertures and compounds that look, taste, and perform like conventional chocolate, using up to 80% less water, emit 80% fewer CO2e emissions and can be produced at scale. Win-Win also utilises traditional chocolate crafting techniques, such as roasting, grinding, refining and tempering to achieve their chocolate-alternative chips. The most


recent offering from the


company is a range of bake-stable chocolate chips. The chips are able to maintain their shape at high baking temperatures without melting or spreading. Currently available as milk chocolate chips, with white and dark chocolate variants available soon, they also promise a shelf life of 12 months and are resistant to spreading, burning, and


Upcycled bread for Misfits Market private label


Today, 52% of consumers report an increased awareness of the environmental impact of their food choices and are seeking products that support a more sustainable food system. Choosing products made with upcycled ingredients offers an easy way for consumers to make an immediate impact at the point of sale. To this end, sustainable ingredient


solutions company, Upcycled Foods worked with Misfits Market, a US-based direct-to-consumer online grocer, to create two upcycled bread products for the Misfits Market Odds & Ends private label. Created from scratch, this innovative line was designed to meet the growing demand for nutritious and sustainable food options. Both Upcycled Certified breads feature Upcycled Foods ReGrained SuperGrain+ upcycled ingredient, blended with a signature sourdough from Puratos, to deliver a balanced flavour with bright, naturally fermented notes complemented by deep, toasty undertones. ReGrained SuperGrain+ is said to emit 43% less CO₂e per pound than conventional wheat flour, making it a practical solution for brands looking to reduce Scope 3 emissions while delivering on consumer demand for more sustainable


options without compromising on taste, texture, or performance. “Incorporating upcycled ingredients


into product innovation is one of the most direct and scalable ways food brands can drive sustainability,” said Dan Kurzrock, Founder & CEO at Upcycled Foods. “Introducing upcycled breads under our Odds & Ends label is a natural evolution of Misfits Market’s commitment to reducing waste across the supply chain – delivering high-quality, purpose-driven products that give consumers a tangible way to make a positive impact,” added Morgan Drummond, Senior Director of Private Label at Misfits Market.


fat bloom during baking in sweet treats like brownies, cookies, muffins, and other high-temperature applications. By eliminating cocoa, the bake-


stable chips can provide a sustainable alternative without compromising taste or functionality.


Mark Golder, CEO at


Win-Win, says: “The chocolate industry is in crisis, and needs alternative, more sustainable solutions. Our team of scientists and chocolatiers have developed a technology to deliver cocoa- free alternatives to chocolate that doesn’t compromise on appearance, taste or usage. Our bake-stable chips are a game- changer for the industry, delivering the highest level of performance that chefs and manufacturers expect, all while tackling the sustainability and ethical challenges that go hand-in-hand with cocoa production.”


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


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