PENNSAUKEN, NJ — Sustainability is growing in importance across the baking industry, from customers to bakeries and baking companies to ingredient suppliers. This includes Puratos, a global producer of ingredients for bakery, sweet goods and chocolate, which recently announced it is enrolling about 30% of its wheat flour volumes into mass balance regenerative agriculture programs, conducted in collaboration with some of its supply chain partners.
With a goal to reach 50% regenerative sourcing by 2030, the company’s latest step brings it one step closer to making this objective a reality.
The company views regen ag through the lens of outcome-based farming and places an emphasis on improving soil health, biodiversity and water management.
“Everything starts with the soil, but most people never see it,” said Luther Hardin, senior procurement manager of Puratos USA. “Farmers are dealing with real pressure, weather, yield, long-term viability and what happens at that level impacts everything that follows. Our role is to work alongside our partners to build a more sustainable and robust supply chain, in a way that’s practical and scalable.”
On a global scale, Puratos is working alongside farmers, cooperatives and milling partners to support crop rotation, reduced tillage and cover cropping, practices that help build resilient agricultural systems. Domestically, this investment furthers the business’ approach beyond pilot programs.
“Our customers do not just need ideas,” said Michael Gleason, product director of Puratos USA. “They need solutions that fit into how they operate today. Regenerative agriculture cannot stay theoretical. It has to work inside real supply chains, real formulations and real production environments. That is what we are focused on making possible.”
