Matthews Cotswold Flour expands regenerative line
In a major step toward its goal of sourcing 100% of its grain from regenerative farms by 2030, Matthews Cotswold Flour has launched five new regenerative flours specifically for trade customers.
The expansion introduces high-quality, sustainable alternatives for professional bakers and food producers across the UK.
The new additions are milled from 100% regeneratively grown grain, designed to provide food producers with planet-friendly versions of industry staples. The new products join an existing line-up that includes All Purpose, Spelt, and Strong Bread flours.
The new five-product line-up includes:
- Regenerative Plain Flour: finely ground for pastries, cookies, and biscuits.
- Regenerative Self-Raising Flour: formulated for light, springy cakes and sponges.
- Regenerative Artisan T65 Bread Flour: optimised for loaves and rolls with a light, open texture and high elasticity.
- Regenerative Wholegrain Flour: milled from the whole wheat grain, offering a superior 12.8% protein content.
- Regenerative Fine Cake Flour: milled for maximum moisture absorption to produce a soft crumb and fine texture.
Each variety is available to trade customers in 16kg and 1.5kg bags, facilitating both large-scale production and smaller artisanal batches.
The launch is part of the miller’s broader Cotswold Grain Partnership, which has worked closely with local farmers since 2019 to implement practices that rebuild soil fertility, boost biodiversity, and capture carbon.
“We have long advocated for regenerative farming practices, which prioritise soil health, biodiversity, and carbon capture. Through our Cotswold Grain Partnership, we work closely with local farmers to ensure they adopt practices that protect the environment. We are working alongside them to move all our grains to a regenerative farming model as soon as possible,” said Bertie Matthews, managing director, Matthews Cotswold Flour
By providing these flours at scale, Matthews Cotswold Flour aims to make regenerative ingredients an affordable reality for major food producers. The brand stresses that these are “long-term partnerships” intended to benefit the entire supply chain — from the soil to the end consumer.
“Our regenerative journey started back in 2019 when we sat down with local farmers to see if they could grow grain that’s good for the land, the farmer, and the baker… We are delighted to be able to share these new flours with our customers to help them on their regenerative journey too,” added Bertie Matthews.
