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Unleashing the full potential of wheat fibers with the new Sapore Baiota sourdough innovation

15 Dec 2021


Consumers love bread for its taste, softness, and ‘ease-of-eating’ and appreciate that it’s good for one’s health. And yet by putting more fibers into bread recipes, it’s possible to improve a bread’s health profile, but be faced with challenges related to the reasons consumers love bread so much: its delicious taste and texture. Puratos’ newly launched Sapore Baiota sourdough ingredient is all about helping bakers include more fibers, and improving its delicious taste.  

The taste sourdough is famous for, the fibers we need

Sapore Baiota is a dried wheat bran Sapore sourdough. Whereas most sourdoughs are made of white or wholemeal flour, Sapore Baiota literally makes the most of wheat fibers by fermenting the very part of wheat that contains the most of it: bran. This results in a dried Sapore wheat bran sourdough with the taste sourdough is famous for, and a fiber content that is, on average, almost 4x times higher than whole meal flour*. As a result, Sapore Baiota delivers the bakery industry a new sourdough ingredient to develop innovative breads with higher fiber content, and delicious long-lasting taste.

As part of Puratos’ Happy Gut range, Sapore Baiota opens a new opportunity for customers to innovate and bake healthier breads. With its high percentage of wheat bran fibers, Sapore Baiota has the potential to meet, for example, the EU’s and US’s legislation related to ‘Happy Gut’ claims**. As always, we are happy to team-up with customers to discover the most relevant health-claims, and develop the recipes that best meet local consumer demands. 

Taste Tomorrow market research confirms the potential of Happy Gut bread

With about 95% of the world’s population not consuming the (up to) 28gr of daily recommended fibers they should***, there is huge potential to reduce this ‘fiber gap’, especially as 81% of consumers believe that fibers have a positive impact on digestion****. The challenge lies in making breads with more fibers stand out with clear claims and communication, and even more importantly make these breads a joy for consumers to include in their daily routine. More in-depth, new Puratos research amongst 250 Belgian consumers shows that ‘softness’ together with ‘cereal taste’ are the 2 most important aspects expected from a good Happy Gut bread. Meeting high expectations on taste and texture are key to helping more people consume more fibers in breads

The Future of Bread Lies in its Past

With our over 100 years of expertise in bakery products Puratos never stops exploring, thinking, and discovering new ways of getting the most out of traditional ingredients that are so loved by consumers. Partner universities flock to Puratos’ Sourdough Library to research the full potential of sourdough’s biodiversity in bread. Research has shown that sourdough fermentations have a direct influence on the type and amount of bread prebiotic compounds (such as fibers) are contained in the gut. And while many studies show that sourdough bread is easier to digest than baker’s yeast bread, most consumers do not yet know that a growing number of scientific studies link traditionally made bread (sourdough bread with long fermentation) to improved digestibility and a more balanced gut microbiome composition. But the benefits of long fermentation and sourdough on health will gain better understanding, and consequently gain traction. For Puratos, it’s all about helping our customers grow their business by making a healthy, balanced gut accessible to consumers through tasty Happy Gut breads.

* Sources include: USDA

**in EU through a high in fibre claim coming from a single source of cereal (wheat/rye/oat/barley) & in US through a high in fibre claimµ


**** Puratos Taste Tomorrow 2021