Nurturing Soil Today For Better Bread Tomorrow

At Puratos, our commitment to innovation extends beyond crafting exceptional ingredients for the bakery, patisserie, and chocolate industries. We understand that the foundation of great bread starts with healthy soil, which is why we partner with farmers, cooperatives and suppliers that apply regenerative agricultural practices.

Whether you operate a small artisanal bakery, manage a bakery chain, or oversee a large-scale production facility, choosing suppliers who source responsibly and nurture the soil is crucial for sustainable success. Join us as we explore the transformative power of regenerative agriculture and discover how Puratos can help you create more sustainable and delicious bread for your customers.

Regenerative agriculture is a farming approach that focuses on building soil health to create more resilient agricultural systems. Farmers who practice regenerative agriculture use techniques like crop rotation, reduced tillage, and cover cropping to increase the amount of organic matter in the soil, which helps to retain moisture and nutrients. Guillaume, a farmer and agronomist Puratos is partnering up with explains: “Soil is part of the bank of the farmers that is being eroded. The challenge of young generation farmers is to restore the level of organic matter in the soil to sustain production and profitability of the farms, and to do so, we need to adapt technical solutions on the farms to bring back that organic matter that soil life needs as a food”.

Regenerative agriculture holds immense potential to create resilient and productive agricultural systems for future generations. This farming approach enhances soil health, increases biodiversity, and reduces carbon emissions, contributing to the decarbonization of the food supply chain and aligning with the Paris Agreement’s goal to limit global temperature increases below 2°C. As a responsible player in the food industry, Puratos is committed to this vital movement by incorporating regenerative methods into our operations.

• Sapore Lavida is a creamy, fruity sourdough made from wholewheat. It is produced in our factory in Belgium and is the result of our collaboration with Farm For Good, a local cooperative of 87 farmers who are transitioning to regenerative agriculture.
• Sapore Sally is a wheat sourdough produced in the UK in collaboration with WildFarmed. Its creamy taste and acidic touch will make your bakery goods unique and provide longer-lasting freshness. WildFarmed grows wheat using regenerative methods, resulting in flour and, ultimately, breads that taste better for consumers, are healthier for them, and better for the planet.
• Sapore Daphne Tempo, a wheat in-active sourdough produced in Australia in collaboration with Provenance flour and malt. Sapore Daphne completes many classics, like toast breads and laminated pastries, with its creamy and balanced lactic and acetic sour notes, all this in a sustainable way.​

Soon, we will extend the range of Sapore sourdoughs made through regenerative agricultural methods and launch a rye sourdough with Belgian farmers, as well as another innovative sourdough with ancient grains in Turkey. Stay tuned for more exciting developments.

By integrating regenerative agriculture into our business model, we at Puratos are not just following a trend; we are actively contributing to a movement that promotes environmental stewardship and sustainability within the food sector. This commitment helps us support customers in developing sustainable products and raising consumer awareness.

Did you know that up to 79% of the environmental footprint of a fresh toast bread made with ingredients from conventional agriculture can be due to raw materials? At Puratos, we provide our customers with the opportunity and tools to measure the impact they make and help them adjust their processes accordingly.

Our strategic alliance with Glimpact and Sparkalis has led to the creation of GF Impact, a real dynamic eco-design ecosystem that allows bakery producers to measure and understand their organizational and product environmental footprint. Considering the 16 impact categories covered by the LCA-PEF method—including carbon footprint, water resource use, agricultural land use, ecotoxicity, and the eutrophication of oceans and rivers—with GF Impact, we can help you identify areas for improvement. 

Partner with Puratos to accelerate this progress and innovate for good. Together, we can nurture the soil for a better, more sustainable bread tomorrow.