Flour with Purpose: The Move to Regenerative Farming
- 12 hours ago
- 2 min read
Flour is one of the hardest working ingredients in your kitchen.
It’s behind your breads, your pastry, your pasta, your pizza bases. It needs to perform every time, no questions asked. That’s why we’ve moved our range over to Matthews regenerative flour. Not to change what you do, but to improve what’s behind it.
WHY REGENERATIVE FARMING?
Because the future of ingredients starts at the soil. Modern farming has pushed land hard for years. Regenerative farming flips that. It focuses on rebuilding soil health so it can keep producing properly, season after season.
Meet Regen Farmer Ed Horton: Growing better wheat through healthier soil.
Healthier soil means stronger crops, better resilience to weather, and a more sustainable way of growing wheat long term. It’s not about trends. It’s about making sure the supply you rely on is built to last.
Regenerative farming works with the land, not against it.
“Healthy soil is the foundation of our food system.” - Matthew Cotswold Flour.
That means less disturbance of the soil, more diverse crop rotations, and natural methods to restore nutrients. Over time, this builds richer, more balanced soil that supports better wheat growth.
READY TO MAKE THE SWITCH?
We’ve moved our core flour lines across to the Matthews regenerative range, all selected for the same consistency and performance you expect.
Above: Explore each bag & find the perfect fit for your creations
Already using Matthews Cotswold Flour?
Look out for the change in your upcoming deliveries.
If you’re interested in making the switch to a more sustainable flour, ask your Account Manager for samples. For more information call the office 01884 849274.
Explore more of our latest news:
How's your drinks fridge looking? Explore our range
Valrhona now priced for your kitchen! Read more
How green is Forest Produce? Click to explore
