UK – Puratos UK, a bakery, patisserie and chocolate ingredients supplier, has launched ‘Sapore Sally,‘ 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 diversify their portfolios with locally-produced, sustainably sourced sourdough products.
Sapore Sally has a creamy, slightly tangy taste and can be used to enhance the flavour of a standard bread naturally 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 the UK-based supplier Wildfarmed. The launch comes as UK consumers become increasingly conscious of their food choices.
According to the latest Taste Tomorrow research, 71% of consumers in the UK think that food made with local ingredients positively impacts the environment.
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.
“Consumer demand for traditional ingredients like sourdough shows no sign of slowing down, and the craving for natural, healthy bread is palpable. But we also need to look to the future and how we can lessen food production’s impact on the environment,” Philippa Knight, marketing director at Puratos UK, elaborated.
“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.
Wildfarmed’s NPD manager, Rachel Stonehouse, said that adding Wildfarmed flour to a product as part of the live, slow-fermented sourdough 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”.
In related news, Puratos introduced a new clean-label baking ingredient named Intens Soft & Fine earlier this year.
This ingredient incorporates a unique blend of enzyme technologies that specifically address the need to replace more expensive ingredients like lipases, full-fat soy flour, and monoglycerides.
For all the latest food safety news from Africa and the World, subscribe to our NEWSLETTER, follow us on Twitter and LinkedIn, like us on Facebook, and subscribe to our YouTube channel.
