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Puratos debuts sourdough made with regeneratively farmed flour

Puratos UK, a supplier of bakery, patisserie and chocolate ingredients, has launched a sourdough solution made with regeneratively farmed flour. The latest innovation in its Sapore range of living and inactive sourdoughs, ‘Sapore Sally’ is a living sourdough designed to help large bakeries to diversify their portfolios with locally-produced, sustainably-sourced sourdough products. Sapore Sally has a creamy, slightly tangy taste and can be used to naturally enhance the flavour of a standard bread or, when combined with a sourdough starter, adapts the flavour of a sourdough bread. The regeneratively farmed flour used to create the product is from UK-based supplier Wildfarmed. The launch comes as UK consumers become increasingly conscious of their food choices. 71% think that food made with local ingredients has a positive impact on the environment, according to the latest Taste Tomorrow research. Wildfarmed works with over 100 farmers across the UK and France, who embrace regenerative approaches to improve farm biodiversity and soil condition. All of the supplier’s crops are grown without the use of pesticides, and all growers – who are independently audited – must adhere to a robust set of the Wildfarmed Regenerative Standards. This sustainable farming method means that ecosystems are restored and protected, and soil is revitalised and nourished. Philippa Knight, marketing director at Puratos UK, said: “Consumer demand for traditional ingredients like sourdough shows no sign of slowing down, and the craving for natural, healthy breads is palpable. But we also need to look to the future and how we can lessen the impact that food production has on the environment.” She added: “Sapore Sally is one such solution, acting as a springboard for more responsibly manufactured bakery products and offering customers and consumers ‘seed to sourdough’ transparency”. Wildfarmed’s NPD manager, Rachel Stonehouse, said that by adding Wildfarmed flour to a product as part of the live, slow-fermented sourdough, it allows the “complex and unique flavours and aromas” of Wildfarmed flour to shine through, resulting in products that “taste better and are better for the planet”.


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