INDUSTRY NEWS


Mademoiselle Desserts announces B Corp Recertification and SBTi Validation


Mademoiselle Desserts, is proud to


announce the successful renewal of its B Corp™ certification, achieving an increased group-wide score of 87.6. This renewed accreditation reflects the company’s commitment to using business as a force for good - balancing purpose and profit whilst making meaningful contributions to people, communities, and the planet. Since becoming a B Corp in April 2022, the


group has continued to raise the bar, and this year’s recertification covers every aspect of its operations across the UK and Europe, from ethical sourcing to employee wellbeing and environmental action. Anthony Saison, Head of Category Insights &


Customer Marketing at MademoiselleDesserts, explains: “Recertifying as a B Corp reflects over 15 years of sustainable and ethical business practices and demonstrates our commitment to being a better business for our people, planet,


and profit. Achieving this accolade is not easy, and the process recognises our incredible CSR programme and hardworking team from bakery to boardroom, who go above and beyond to ensure our five pillars of B Corp (governance, workers, community, environment and customers) are reflected in every part of our business.


It’s not just about ticking the boxes,


it’s about being accountable, building trust and doing business the right way.” With sustainability high on the agenda in


bakery and foodservice, MademoiselleDesserts remains focused on continuous improvement. Its renewed B Corp status reflects not just where the business is today, but it’s direction and plans for a more ethical, transparent, and collaborative future for sweet bakery. Earlier this year, that direction was


strengthened with the validation of the company’s carbon reduction targets by the Science Based Targets initiative


(SBTi), the international benchmark for climate trajectories. For the past two years, MademoiselleDesserts has been building an ambitious decarbonisation strategy aligned with the latest scientific data, setting clear targets to reduce its GHG emissions by 2030. This approach focuses on three key areas: innovating through R&D to create and market low-carbon desserts; cutting energy use, resource consumption and waste in production; and empowering teams, customers and stakeholders by sharing values, raising awareness and driving collective action. Anthony Saison adds: “We’re proud to be


part of a growing global community who are championing a better way to do business. But we know there is more to do. The validation of our carbon targets by the SBTi gives us a clear path to 2030, and we are determined to keep pushing boundaries on our journey.”


Palsgaard expands Emulpals® cake mix emulsifier production to Brazil


Palsgaard has begun producing its Emulpals® powdered cake emulsifiers in Brazil for the first time, expanding capacity beyond Denmark to meet growing global and regional demand for its plant-based, lean-label whipping agents. Emulpals® emulsifiers are


designed for a wide variety of cake mixes, improving aeration, softness, and production efficiency while enabling manufacturers to replace saturated or trans fats with unsaturated liquid oils. The new Brazilian facility will


ensure security of supply and deliver economic benefits for customers across the Americas through reduced freight costs and improved inventory management. Miguel Hidalgo, CEO of


Palsgaard Brazil, said: “Our Emulpals® emulsifiers have proven hugely popular with cake


Puratos study finds pulse-based sourdough


boosts protein and gut health Puratos and the Free University of Bozen-Bolzano have unveiled new research showing that pulse-based sourdough breads can deliver 45% more protein, a stronger amino acid profile, and potential gut health benefits compared to traditional wholewheat loaves made with baker’s yeast. The study, part of the HealthFerm Consortium, examined


mix manufacturers worldwide. We’re delighted to begin production in Brazil and to serve customers across the Americas with locally made,


high-performing whipping


agents.” Palsgaard Brazil has a dedicated


application centre and expert team to help manufacturers tailor recipes—from light to dense cakes—using the ideal emulsifier dosage and formulation. The team also collaborates with Palsgaard’s global innovation hubs in Denmark, Mexico, Singapore, China, India, and Türkiye to adapt new ideas to local market needs.


fermentations using faba bean, yellow pea and other pulse flours, alongside selected lactic acid bacteria and yeast cultures. Results showed that fermentation reduced antinutritional factors, boosted polyphenols, and increased bioactive compounds such as GABA and lysine, linked to metabolic and cognitive health. “These findings represent a real breakthrough for the


bakery sector,” said Prof. Marco Gobbetti, Professor of Food Microbiology at the university. “Sourdough isn’t typically seen as a high-protein food—this could redefine what’s possible in bakery innovation.” Puratos’ Dr. Vimac Nolla Ardèvol added: “Gut health is


central to our product development. By investing in open innovation and science-backed fermentation, we’re helping consumers eat more naturally, healthily and sustainably.” The research highlights how microbial innovation


can drive the next generation of functional, plant-based bakery products.


6 • KENNEDY’S BAKERY PRODUCTION • OCTOBER/NOVEMBER 2025


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