With positive nutrition gaining momentum with consumers, Dr. Sara de Pelsmaeker, Group Health & Well-Being Director, Puratos, explains how bakeries can produce bread that meets these demands while also satisfying the demand for appealing taste.
A staple part of many diets across the world, bread has undergone a quiet revolution in recent years—pushing the boundaries on functionality while still delivering familiar flavours for consumers. Yet, while many of today’s offerings can provide essential calories and carbohydrates, there is still some room for improvement in other aspects of nutrition, especially as consumers take an increasingly holistic approach to healthy eating and are keen to incorporate more beneficial nutrients into their diets.
Fermentation technology – and sourdough in particular – is emerging as a powerful lever. Long valued for its flavor and texture, sourdough is now seen as a beacon for improved nutrition and, specifically, better gut health. New research from the HealthFerm Consortium, in collaboration with Puratos and the University of Bozen-Bolzano,* demonstrates just how big the potential really is.
A gut feeling
The research found that, despite the continued popularity of bread, consumption has dropped in recent years and now averages just 59 kg per capita annually – a clear signal that the market is hungry for innovation. One area ripe for transformation is gut health, which has rapidly moved from niche interest to mainstream priority. As consumers increasingly understand the role their gut microbiome plays in digestion, immunity, and even mental well-being, they are now actively seeking foods that support this, which opens the door for bakers to reimagine the loaf not just as convenient or comfort food, but as a functional ally in everyday health and wellness.
Gut health has become a key purchasing driver. According to Puratos’s Taste Tomorrow always-on insights, 75% of consumers worldwide are interested in gut-healthy food and almost one-in-three people now prioritise it when choosing bakery products. Although fibre has long been associated with gut health, fermented foods such as sourdough are increasingly taking centre stage. Indeed, so dominant is the sourdough movement that it is Taste Tomorrow’s headlining topic for 2026, with 58% of consumers believing sourdough makes bread healthier, and 70% agreeing it enhances flavour.
Some bakers are already responding to growing demand with artisanal loaves targeted at the premium market with a higher price point. There is also growth with new applications of sourdough, as manufacturers pivot their offering to include pastries, cookies, and other baked goods. There has been a 31% increase in sweet baked goods products featuring a sourdough claim in the last 12 months. However, as with any trend, consumers want more – more functionality and more flavour.
From lab to loaf
So how can bakers improve their sourdough offerings? That question was posed by HealthFerm Consortium in its scientific study*, which investigated the use of pulse-based flours in uncovering new, optimised bread formulations. The answers lay in protein – another nutrient in high demand across many markets.
The Consortium’s research findings showed that pulse-based flours – including faba bean flour, faba bean concentrate, and yellow pea flour –increased protein levels by 45% and improved amino acid profiles compared to traditional wholewheat bread made with baker’s yeast. In fact, there was significantly more lysine – which is typically limited in cereal-based products. Sourdough is not usually considered a high protein source either, so the use of pulse-based flours to boost protein content and amino acid profiles could help bakers diversify their offerings with trending claims. With large numbers of consumers looking to increase their protein intake, and 29% of shoppers globally checking product labels specifically for protein content, there is clearly a growing appetite for protein-enriched bread.
The HealthFerm researchers also found that certain microbial combinations effectively reduced phytic acid and fructans, which could improve mineral bioavailability and reduce gastrointestinal discomfort risks, opening up an opportunity to tap into the continued trend for gut health. Fermentation also helped enhance the bread’s antioxidant properties, which highlights the potential of using specific lactic acid bacteria (LAB)-yeast pairings to optimise health-related outcomes, such as reducing antinutrients or enhancing bioactive release.
Perhaps most importantly, the study found that functionality in sourdough does not have to come at the expense of flavour. Year after year, Taste Tomorrow research from Puratos has found that taste is the number one influencer of food purchasing decisions, so avoiding any compromise is critical when formulating, or reformulating, baked foods. Pulse-based sourdoughs introduce new volatile organic compounds (VOCs) into the mix compared to wholewheat versions – enabling richer aroma profiles and adding another layer of flavour complexity. This is becoming a more important focus for bakers looking to differentiate their products in an increasingly competitive market.
The next frontier
As the science of sourdough continues to evolve, so too does its potential to deliver more. Emerging research from Puratos demonstrates that, with the right fermentation techniques and microbial insights, bakers can craft sourdough loaves that rise above consumer expectations. It also offers a valuable tool in functional bakery innovation, providing an opportunity to future-proof bakery products with fermented, plant-based ingredients.
