Matthews Cotswold Flour launches five new regenerative flour to trade customers

UK – Matthews Cotswold Flour, Britain’s leading artisan flour mill, has launched five new regenerative flour, expanding its premium range to support trade customers in sustainable baking.

The additions: Regenerative Plain, Self-Raising, Artisan T65 Bread Flour, Wholemeal, and Fine Cake Flour, are milled from 100% regeneratively grown UK grains, building on the existing lineup of All Purpose, Light Spelt, Dark Spelt, and Strong Bread Flour.

Each of the new flour is milled from grains farmed in ways that improve soil health, enabling trade customers and consumers to create delicious, nutritious, planet-friendly bakes.

Each variety has been crafted to serve a specific baking purpose.

Regenerative Plain Flour is finely ground and perfect for baking cookies, biscuits, cakes and scones.

Regenerative Self-Raising Flour is ideal for baking light, springy cakes, sponges, and banana loaves.

Regenerative Artisan T65 Bread Flour is ideal for making loaves and rolls, providing a light, open texture with great elasticity.

Regenerative Wholegrain Flour is milled from whole wheat grains to produce a superior 12.8% protein wholemeal flour with naturally high gluten content.

Regenerative Fine Cake Flour is milled very finely and formulated for maximum moisture absorption to help give recipes a soft crumb and a light, fine texture.

Bertie Matthews, the 8th-generation managing director of the 200-year-old Cotswolds-based business, emphasised the company’s commitment to regenerative agriculture, which prioritises soil health, biodiversity, and carbon sequestration through practices such as reduced tillage, crop rotation, cover cropping, and the use of natural fertilisers.

These flours, available in 1.5kg bags for consumers and 16kg sacks for trade, enable bakers to produce nutritious, planet-friendly products such as cookies, cakes, loaves, and pastries with superior texture and flavour.

The initiative stems from the 2019-founded Cotswold Grain Partnership, in which Matthews Cotswold Flour collaborates with local farmers, offering premium prices and audits to help them transition to regenerative methods.

The firm aims to achieve 100% regenerative sourcing across all products by 2030, addressing soil degradation amid reports of only 50 harvests remaining under conventional systems.

This launch aligns with surging demand for traceable, sustainable ingredients in the UK baking sector, where consumers increasingly seek clean-label goods.

As part of broader sustainability efforts, the move supports biodiversity restoration and farmer viability, positioning Matthews Cotswold Flour as a leader in ethical grain supply amid climate challenges.

The launch reinforces Matthews Cotswold Flour’s position at the forefront of the UK’s growing regenerative agriculture movement, offering bakers at every level a more sustainable path from field to kitchen.

Sign up to HERE receive our email newsletters with the latest news and insights from Africa and around the world, and follow us on our WhatsApp channel for updates.