- Publication date: Wednesday 9 July 2025
- Editorial submissions deadline: Wednesday 11 June 2025
- Editorial contact: Vince Bamford vjbamford@googlemail.com
Soil to sourdough
This feature will explore the recent initiatives and collaborations between bakers and farmers to produce sustainable and locally sourced ingredients (such as regenerative flour). It will discuss the firms, suppliers and bakeries, tapping into this as well as the benefits and challenges of doing so.
Key areas this article will explore include:
- Regenerative farming is gathering pace in the baking industry. How has the scene changed over the past year? Discuss players, NPD, bakeries using regenerative flour etc
- Regenerative farming isn’t a legally defined term with different operators working to different standards. Should an industry wide definition be adopted? Why/why not?
- What are the key differences in the criteria for different products on the market?
- What other steps are bakers and farmers embracing to increase their use of more sustainable and/or locally grown grains and ingredients?
- What are the benefits of this?
- What challenges are they facing as part of these initiatives? Increased costs, lower with protein levels, reduced availability etc
- What part do grain co-operatives have to play in above? How are they empowering bakers to access unique, locally grown grains?
- How are these messages being communicated to consumers? Do they understand?
No comments yet