Sustainable Ingredients
An appetite for sustainability
A closer look at how ingredient manufacturers can develop sustainable options in the baked goods market through reformulation, sustainable surveys and Life-Cycle-Assessments (LCAs).Kiran Grewal reports.
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ustainability in bakery is a symptom of the growing awareness of human impact on the planet, as consumers increasingly seek to reduce their personal carbon footprints through responsibly sourced products, from fashion to food. The food industry is feeling the heat more than most, given its pivotal role in reaching global carbon-neutral targets. There is certainly an appetite for more sustainable food – and by extension, baked goods. Puratos’s Taste Tomorrow research has revealed more than half (58%) of Europeans now seek food produced with care for the environment in mind and 60% are interested in foods that claim zero waste. “Consumers are looking to make changes to their diets in order to lead a more sustainable lifestyle, something that will drive demand for brands that mirror their attitudes and outlook on life,” says Sarah Browner, Market Research & Insights Manager EU & AMEAP at Dawn Foods. ”Consumers want to know what they eat, where it came from, how it was produced. All to understand what the impact is on their health and that of the planet. 69% of Europeans believe that food brands should be doing more to protect the environment,” she adds.
One of the routes that bakers are taking to satiate consumers is switching to plant-based ingredients,” explains Laurent Thomé, Global Sustainability Manager, Puratos. The benefit is two-fold, as they can cater to both environmental and health-focused demands. In fact, nearly six in ten people agree plant-based diets positively impact the environment, while 53% believe a plant-based diet to be healthier than animal-based food (Taste Tomorrow).
Evidence of environmental impact and supply chain visibility is integral, not only from a sustainable sourcing standpoint but also for substantiating label claims. Ingredients suppliers can help customers achieve their sustainability ambitions by providing full visibility of the supply chain, such as through Life-Cycle Assessments (LCAs), which objectively measure the environmental impact of a product throughout its life cycle.
bakeryproduction.co.uk “Bakery is such a great
opportunity to protect the planet’s resources, reducing waste and feeding more people”
Laurent adds: “Puratos recently became the first bakery ingredients supplier to begin LCA analyses of its entire product range, beginning with core products from its pioneering Plant Forward range of plant-based dairy, egg and butter replacement solutions. Butter alternative Mimetic, for example, was found to have an environmental impact three times lower than dairy butter.” This means that switching from dairy butter to Mimetic could cut one ton of CO2 emissions for every one ton of croissants produced – the equivalent of planting 50 trees. “LCA analyses not only help manufacturers to make informed, responsible ingredient choices, but allow for compelling and credible sustainability claims on end products,” he says. So, what’s in it for bakers? While switching to more sustainable ingredients is an emerging priority, bakers need to add other factors into the mix when weighing up options – namely cost-effectiveness, efficiency, and the sensory experience. ”In the case of Mimetic, Puratos overcame these challenges by investing heavily in R&D to recreate the same melting experience and freshness sensation as butter. This is now in a product which is easier to work (thanks to its superior tolerance and plasticity properties) and more cost- efficient – as much as 40%,” explains Laurent.
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