Matthews Cotswold Flour adds three regenerative flour products to its range
The new products support the company’s plan to make all its speciality flours from regeneratively grown British grain by 2030.
UK – Matthews Cotswold Flour has expanded its regenerative flour range with three new products made from 100% regeneratively grown grain, giving more consumers access to flour produced through farming methods that support soil health and biodiversity.
The company has introduced Regenerative Eight Grain Flour, Regenerative Churchill Strong Bread Flour and Regenerative Pizza Flour. The products are now available in more than 150 Waitrose stores, through the retailer’s online platform and on the company’s website.
The latest additions form part of Matthews Cotswold Flour’s plan to increase the use of regeneratively grown British grain across its speciality flour portfolio over the next few years.
“Our ambition is that by 2030 every speciality flour we produce will be made from regeneratively grown British grain. Expanding this range with Waitrose is another important step, giving more home bakers the opportunity to choose flour that supports healthier soils, British farming and exceptional baking performance,” said Bertie Matthews, eighth generation Managing Director of Matthews Cotswold Flour.
The Regenerative Eight Grain Flour combines wheat, rye flakes, oat flakes, malted wheat, maize grits, linseed, sunflower seed and millet seed to produce multigrain bread and rolls. The Regenerative Churchill Strong Bread Flour contains 12.8% protein to support sourdough baking and bread structure, while the Regenerative Pizza Flour provides strong gluten quality for elastic pizza dough.
The three products join the company’s existing regenerative flour range, which includes All Purpose, Light and Dark Spelt, YQ Wholegrain, Traditional Strong White Bread, Plain, Self Raising, Wholegrain, Fine Cake and Artisan T65 Bread Flour.
Matthews Cotswold Flour, a family owned flour milling company based in Shipton under Wychwood, Oxfordshire, said regenerative farming practices help improve soil health, capture carbon and support biodiversity while maintaining the baking quality expected from its products.
The announcement comes as more milling companies increase investment in regenerative agriculture across their supply chains. Puratos USA recently reported that about 30% of its U.S. wheat flour volumes now come through mass balance regenerative agriculture programs as it works toward sourcing half of its key ingredients from regenerative agriculture by 2030.
“Everything starts with the soil, but most people never see it. 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,” said Luther Hardin, Senior Procurement Manager at Puratos USA.
Puratos works with farmers, cooperatives and milling companies to encourage practices such as crop rotation, reduced tillage and cover cropping, which help improve soil organic matter and water retention across wheat production systems.
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