13 May 2025
As a commercial bakery producer, you're facing growing pressure from consumers, employees, and regulatory bodies to adopt more responsible and environmentally conscious practices. More and more, consumers are seeking products with ethical and environmental claims—like zero-waste, plastic-free packaging, and responsibly sourced ingredients. According to our Taste Tomorrow study, 8 out of 10 global consumers are interested in products with strong sustainability credentials.
At Puratos, we offer innovative solutions that enable you to significantly reduce your environmental footprint, without compromising quality, taste, or performance.
Innovative ingredients to lower your product carbon footprint
We are committed to developing more sustainable ingredients that positively impact your bakery business and the planet. Incorporating our solutions into your recipes can help your business achieve significant sustainability goals by reducing the carbon footprint of your baked goods by up to 40%*.
Measuring Environmental Impact with Life Cycle Assessment (LCA)
To ensure transparency and accuracy, we assess the environmental footprint of our ingredients using the EU-endorsed Product Environmental Footprint (PEF) methodology through the platform, GF-Impact. This comprehensive life cycle assessment (LCA) evaluates the full environmental impact of a product – from raw material sourcing to production – across key indicators such as climate change, water scarcity, and land use. The result is a clear, aggregated sustainability score that helps bakeries make informed decisions.
Why ingredients matter most
Did you know that 70 to 90% of a typical bakery product's environmental footprint comes from raw materials, rather than packaging or distribution?
That’s why ingredient innovation is key. At Puratos, we offer a range of products that allow you to reduce or fully replace ingredients with high environmental impact—significantly lowering your products’ overall carbon footprint.
Examples of products
- Mimetic: A dairy butter alternative with an environmental impact 50% lower than traditional butter**.
- Sunset Glaze: An egg-wash substitute with almost half the carbon footprint of eggs**.
- Intens Egg Replacement: A complete egg substitute that maintains texture and taste.
- Puraslim: Mixes and improvers that reduce fat content without compromising quality or taste.
- Sapore: Sourdough made with flour from regenerative agriculture practices, restoring soil health and promoting biodiversity.
Case study: Cutting carbon in brioche production
A recent PEF study conducted by GF-Impact on a traditional butter brioche revealed that 75.5% of its carbon impact stems from the raw materials alone.
By replacing 100% of eggs and butter and reducing the fat content in the recipe with our innovative ingredients, you can achieve up to a 40%* reduction in carbon emissions—without compromising the properties, texture, or delicious taste that your customers expect from a classic brioche.
Join us in our journey towards a more sustainable future.
To learn more about our broader commitment to Sustainability, visit our Sustainability page.
Don’t hesitate to contact your account manager if you’d like to talk with one of our experts.
*According to PEF studies, Mimetic Incorporation emits 4.9 kg CO2e per kg of food produced, compared to 10.2 kg CO2e per kg for butter. Similarly, Sunset Glaze emits 1.3 kg CO2e per kg, whereas eggs emit 2.4 kg CO2e per kg. These calculations were performed on GF-Impact (2022), using the Product Environmental Methodology (PEF), based on general assumptions, and may vary.
**Versus Reference Butter Brioche, containing 20% of eggs, 15% of Butter. Verified by GF-impact (2024), using the Product Environmental Footprint Methodology. Based on general assumptions and may vary. Actual emissions can differ due to changes, such as sourcing, manufacturing process, or transportation methods.
