The theme for World Food Day 2026 was “Innovate today. Nourish tomorrow.” That is why our bakery team chose to bake a new bread made with popped sorghum from our own extrusion plant, and donate all 100 loaves.
The recipe came out of our team's NPD work. Popped sorghum gives the loaf extra texture and visual appeal, with a distinctive grain character you notice from the first slice. It also goes straight into the dough, so there’s no pre-soaking and no extra step for the bakery.
As a food ingredient company, we can contribute directly to the UN Sustainable Development Goal of Zero Hunger, which aims to end hunger and improve nutrition. That starts with the products we develop, and sometimes with a loaf of bread on a soup kitchen table.
A big thank you to Magda’s Soup Kitchen for the work they do in Paarl, and to our bakery team for turning a new recipe into 100 loaves.
