Sapore Sally ft. regeneratively farmed flour
Puratos has risen to the challenge of making sourdough more sustainable with the launch of the market’s first ready-to-use regeneratively-farmed solution.
The latest innovation in its Sapore range of living and inactive sourdoughs is a living sourdough made with regeneratively farmed flour from UK-based Wildfarmed. It has been 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 flavor of a standard bread. When combined with a sourdough starter, it actually adapts the flavor of a sourdough bread.
The launch is the company’s first step in providing UK bakers with locally produced ingredients made with regeneratively farmed flour. It comes in the context of Britons becoming increasingly conscious about their food choices.
“Our proprietary Taste Tomorrow research found that 68% of UK consumers now seek out food that has been produced sustainably and nearly three in five (58%) want to be informed about where their food comes from,” said Philippa Knight, marketing director for Puratos UK.
“Sourdough and natural fermentation is a passion at Puratos. We believe that the future of bread lies in the past. Consumer demand 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.
“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.”
She added, “We are delighted to collaborate with Wildfarmed on creating this truly transformative solution, bringing nature to the forefront of the baking industry and making sourdough manufactured with regeneratively farmed flour far more accessible.”
Wildfarmed works with over 100 farmers across the UK and France who embrace the regenerative approach. This method means that ecosystems are restored and protected, and soil is revitalised and renourished. In addition, research has suggested it could reduce UK agricultural emissions by up to 38%.
All growers – who are independently audited – must adhere to a robust set of the Wildfarmed Regenerative Standards.
“The launch of Sapore Sally provides bakers with a further way to incorporate Wildfarmed regenerative flour into their recipes, contributing towards our mission of ensuring landscapes across the UK become full of life once again,” said Rachel Stonehouse, Wildfarmed’s NPD manager.
“Plus, by adding Wildfarmed flour to a product as part of this alive, slow fermented sourdough, it allows the complex and unique flavors and aromas of Wildfarmed flour to really shine through – resulting in products that taste better and are better for you and the planet.”
Puratos is also developing products made with regeneratively farmed flour in Belgium, Italy, and Australia.