Matthews Cotswold Flour is expanding its sustainable flour portfolio with three products made using 100 per cent regeneratively grown grain.

The family-run artisan miller will launch Regenerative Pizza, Regenerative Churchill and Regenerative Eight Grain flours on 12 July. All three will be available in 1.5kg bags from Waitrose stores, Waitrose online and the Matthews Cotswold Flour website.

Regenerative Pizza Flour, priced at £2.10, is a finely milled white flour developed for pizza dough. Its gluten quality supports water absorption and creates an elastic dough suitable for stretching into pizza bases.

The £2.75 Regenerative Churchill Flour is an extra-strong bread flour containing 12.8 per cent protein. Designed particularly for sourdough baking, it promotes gluten development and provides the rise and structure required for breadmaking.

Completing the trio is Regenerative Eight Grain Flour, priced at £3.25. The strong multigrain bread flour combines wheat, rye flakes, oat flakes, malted wheat, maize grits, linseed, sunflower seeds and millet seeds. It can be used to make bread and rolls by hand or in a bread machine.

Matthews Cotswold Flour said regenerative farming techniques help improve soil health, capture carbon and encourage biodiversity.

“Our ambition is that by 2030 every speciality flour we produce will be made from regeneratively grown British grain,” said Bertie Matthews, eighth-generation managing director of the business.

“Expanding this range with Waitrose is another important step, giving more customers the opportunity to choose flour that supports healthier soils, British farming and exceptional baking performance.”

Through its Cotswold Grain Partnership, the 200-year-old company works with local farmers to encourage agricultural practices intended to return more nutrients to the soil than are removed.

“We are not in this for short-term profit,” Matthews added. “We are building long-term plans and partnerships that will benefit the soil, farmers and our customers for generations to come.

“These new flours will enable consumers to create delicious, nutritious and planet-friendly bakes.”

The products join Matthews Cotswold Flour’s existing regenerative range, which includes All Purpose, Strong Bread, Plain, Self Raising, Wholegrain, Fine Cake, Artisan T65 Bread Flour, YQ Wholegrain and Light and Dark Spelt varieties.

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