4 Dec 2025
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.
What is regenerative agriculture?
Regenerative agriculture is a fast-growing movement, and there is no single definition used worldwide today. Different regions, crops, and farming realities shape how it is applied.
At Puratos, we define regenerative agriculture as an outcome or results-driven approach to farming that restores natural ecosystems while keeping farms productive and profitable. In practice, this means improving soil health, boosting biodiversity, and building climate resilience, while creating lasting value for farmers, their land, and the food chains we all rely on.
To achieve these outcomes, farmers can apply practices such as diverse crop rotations, reduced tillage, cover crops to build soil organic matter, support living root systems, and reduce dependence on chemical or heavy mechanical inputs.
At Puratos, this outcome-based mindset is central to how we support regenerative agriculture. We don’t promote a one-size-fits-all checklist. Instead, we focus on measurable improvements. Farmers are rewarded to share the risk of changing the farming practices based on measurable positive impact, such as higher soil carbon levels, increased biodiversity, or reduced emissions, giving them the flexibility to choose the practices that work best for their land.
Our experience shows that regenerative agriculture delivers a double benefit: healthier, more resilient soils and a lower carbon footprint. That’s why, in line with the Paris Agreement’s goal to limit global warming to well below 2°C, Puratos is committed to scaling regenerative methods across our supply chains and operations, helping cut emissions at farm level while strengthening the landscapes our ingredients come from.
Why does regenerative agriculture matter to baked goods producers?
Consumers today care deeply about where ingredients come from and how they are produced. According to our global consumer research programme, Taste Tomorrow,66% of consumers are interested in food products coming from sustainable farming methods.
For bread specifically, the top three sustainability drivers that consumers care about most are:
- Responsible sourcing of ingredients
- Fair living income for farmers
- Sustainable packaging
In fact, 24% of global consumers rank responsible sourcing of ingredients as the top priority when it comes to sustainability in baked goods, ahead of waste reduction and safe working conditions. This confirms a clear reality for the bakery industry: what happens at the farm level impacts purchasing decisions and brand trust.
For bakeries and food manufacturers, regenerative agriculture is therefore a chance to create added value, respond to consumer demand for sustainably sourced bakery products while reducing the carbon footprint of their organisation. Because agricultural raw materials often represent the largest share of a product’s footprint, switching to climate-friendly, regenerative farming can support bakery businesses’ sustainability goals and emissions-reduction commitments.
Turning soil health into value for our customers
For several years, Puratos has been working with farmers, mills, cooperatives, and research partners around the world. Together, we’ve learned how regenerative agriculture influences soil health and climate impact, and also what it changes in the flour itself, from performance to taste.
That knowledge lets us offer regenerative solutions you can use today. We turn regeneratively grown grains into ingredients that perform reliably in bakery applications, so you can meet consumer expectations for responsible sourcing and, in some cases, support credible on-pack sustainability claims. Just as importantly, changing farming practices can impact the quality of the farmers. Through our deep R&D know-how, we understand these functional differences and can support bakers in adapting recipes and processes to get the best results, without compromising quality or consistency.
Regenerative wheat in our Sapore sourdoughs
Today, our commitment is evident in our Sapore sourdough range, made with wheat cultivated through regenerative methods in Belgium, Australia, and the UK – and now, in Turkey.
- Sapore Lavida (made in Belgium): A creamy, fruity sourdough made from 100% regenerative wholewheat as a result of our collaboration with Farm For Good, a cooperative of 103 farmers who are transitioning to organic and regenerative agriculture.
- Sapore Sally (UK): A wheat sourdough produced with regenerative farmed wheat flour from Wildfarmed, a regenerative farming and food company working with a network of farmers in the UK and France. Its creamy taste and acidic touch provide longer-lasting freshness to bakery goods.
- Sapore Daphne (Australia): A wheat in-active sourdough produced in collaboration with Provenance Flour and Malt, an Australian single-origin flour partner that works directly with farming families using regenerative techniques. Their model focuses on traceability and preserving the unique performance of each farm’s wheat. Sapore Daphne completes many bakery classics, like toast bread and laminated pastries, with its creamy and balanced lactic and acetic sour notes, all this in a sustainable way.
- Sapore Zerun (Turkey): The latest addition to our sustainable Sapore family, is a wheat sourdough produced in Turkey in collaboration with local farmers to revive Zerun wheat, by an ancient variety that first sprouted in Anatolia thousands of years ago. Its balanced and aromatic profile brings depth to breads and pastries while celebrating the living soils that make this heritage grain possible. Healthy soil is the foundation of flavour, and every grain of Zerun tells a story of resilience and tradition . One we honor by working hand in hand with farmers to optimise farming practices and regenerate the land for future generations.
These ingredients allow bakeries and food manufacturers to bring a regenerative story directly to their consumers, one that is meaningful, credible, and aligned with customer expectations.
Beyond wheat, we’re expanding regenerative agriculture into other key crops, including sugar beet and chicory root. These projects are building the path toward more regeneratively sourced ingredients broadening the options available to our customers as results scale.
Measure your footprint and focus efforts where they matter most
Reducing the environmental impact of baked goods starts with knowing where it comes from. At Puratos, we give our customers practical tools to measure the footprint of their products and organisation, so they can make informed choices, improve processes, and support credible sustainability claims.
This matters because raw materials often drive the biggest share of impact. In fact, up to 79% of the environmental footprint of fresh toast bread made with conventional ingredients can be linked to agricultural raw materials. That means improving sourcing and crop practices can be one of the most effective ways to lower your overall footprint.
Partner with Puratos to accelerate this progress and innovate for good. Together, we can nurture the soil for a better, more sustainable bread tomorrow.
