Sourdough has taken off in recent years as the bread of choice for many consumers, but what does the future hold for the product?

Although many of us turned our hand to sourdough starters during the Coronavirus pandemic, the trend of choosing it over other bread products does not appear to be abating.

And when we look to its history, it is clear that it has long-held a place in people’s hearts.

In this episode of the Food Matters Live podcast, made in partnership with Millbio, we delve into that history to look for clues to what the future might hold.

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It is clear that innovation is key to the sourdough story and with new developments being made as we speak, it all points to a rather rosey outlook for the sourdough market.

Millbio are at the forefront of that innovation, and we discuss some of the latest products coming to market, why sourdough remains a popular choice with consumers and bakers, and the importance of clear labels and provenance as part of that journey.

Millbio

Millbio develops, manufactures, and distributes innovative food ingredients and solutions for bakers across five continents.

It pioneered flour improvement, and is a leader in the development and production of highly innovative, natural, and clean-label bakery ingredients.

Millbio’s products focus on shelf-life extension, as well as mould prevention and inhibition.

Guests:

Alessandro Boggiani, CEO, Millbio

Fabrizio Nistri, Baker, Millbio