Buckwheat flour in a wooden bowl

Source: Getty Images

  • Publication date: Wednesday 8 February 2023
  • Editorial submissions deadline: Friday 27 January 2023
  • Editorial contact: Vince Bamford vjbamford@googlemail.com

British Baker’s Top Bakery Trends 2023 revealed an increasing focus on regenerative farming as part of bakery businesses sustainability work. This, as Lisa Harris points out in the report, is because consumers and producers realise the importance of the most basic ingredient – flour.

This article will explore the ways in which farmers are working to make wheat flour more sustainable, as well as the other types of grains that are gaining traction. It will also examine the appetite for these flours from bakers and how they are using them in finished products.

As part of this, we’re looking for examples of collaboration between bakers and farmers.

Key areas this article will explore include:

  • How is regenerative farming playing out when it comes to grains used in bakery?
  • What grains are the focus of this type of farming?
  • What other sustainable measures are farmers taking to ensure their grains have a negligible/positive impact on the environment?
  • What is the appetite like from bakers for sustainably sourced flours and grains? And how does this fit with the needs of the end consumer?
  • How are bakers using sustainably farmed and lesser-known grains in their products?
  • What are the barriers to their use and/or wider adoption by bakers?