Puratos UK announced a sustainable, ready-to-use sourdough made with wild-farmed regeneratively farmed flour, Sapore Sally. The latest addition to the Sapore range of living and inactive sourdoughs, Sapore Sally is a living sourdough made with regeneratively farmed flour from UK-based Wildfarmed. It is designed to help large bakeries diversify their portfolios with locally produced, sustainably sourced sourdough products.

Sapore Sally is described as having a creamy, slightly tangy taste. It can be used to naturally enhance the flavor of standard breads, or to nuance the flavor of sourdough breads when combined with a sourdough starter.

This is the first step Puratos UK is taking to bring locally-produced ingredients, made with regeneratively farmed flour, to the country’s bakers. It comes in the context of Britons becoming increasingly conscious about 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.

Philippa Knight, Marketing Director at Puratos UK, said: “Sourdough and natural fermentation is a passion at Puratos, and continues to grow in popularity among consumers. As part of our commitment to continuous innovation and responsible sourcing, we’re developing our successful Sapore range to cater to the evolving needs and values of conscious consumers – sustainability, naturalness and health. 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.”

Wildfarmed works with over 100 farmers across the UK and France who embrace regenerative approaches to improve farm biodiversity and soil conditions. All Wildfarmed crops are grown without the use of pesticides, and growers, who all 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 renourished. This ensures that its ability to produce food in the future is not diminished. In addition, research has suggested that regenerative farming could reduce UK agricultural emissions by up to 38% (source: Growing Our Future, Forum the Future, 2023)

As well as working with Wildfarmed in the UK, Puratos is also developing products made with regeneratively farmed flour in Belgium, Italy, and Australia.

Photo: Puratos