Wildfarmed strikes deal to supply flour to Franco Manca

Regenerative food and farming business Wildfarmed has struck a deal with high street pizza chain Franco Manca to stock its flour across the group’s portfolio.

The partnership will see Wildfarmed’s flour used in all Franco Manca's sourdough products across its 69 restaurant locations.

Franco Manca sells over 5.5m pizzas every year, equating to over 1,000 tonnes of flour.

Other high street brands which use Wildfarmed products include Zizzi and ASK Italian, where its regeneratively farmed flour is used to produce its campanelle pasta and ciabatta respectively.

Wildfarmed was founded in 2019 by farmer and Grammy-nominated musician Andy Cato, television presenter George Lamb and Edd Lees. It practises regenerative farming, which aims to increase biodiversity and improve the soil’s productivity after every harvest.

Lees said the business’ mission was to “transform landscapes” by turning “silent dead zones” into fertile farming land which supports the area’s biodiversity.

He added: “Working with Franco Manca marks a real milestone for Wildfarmed. Being able to bring regeneratively grown wheat to the masses, without the use of pesticides, herbicides or fungicides, is not only better for the planet but it also tastes great.”

Ahmos Wasif, head of food at Franco Manca, said: “When we discovered Wildfarmed, we could not pass up the opportunity to get involved with this incredible movement which harnesses the power of regenerative farming to restore soils and ecosystems, and keeps carbon locked in the earth. Plus, it makes our pizzas taste even better."