2026 ABA Planet Award Winner for Carbon Capture and Sequestration Program
PureField Ingredients has been recognized by the American Bakers Association (ABA) with a 2026 Champions for a Better Tomorrow Award in the Planet category for its Carbon Capture and Sequestration Program.
The award was presented during the 2026 ABA Convention on April 22, recognizing organizations across the baking industry that are driving meaningful impact through innovation, leadership, and sustainability initiatives.
PureField was honored in the Allied category for developing a first-of-its-kind carbon capture system integrated into wheat processing and vital wheat gluten manufacturing. The program captures and stores CO₂ generated during fermentation, helping significantly reduce emissions associated with production.
According to ABA, PureField’s integrated model reduces emissions by approximately 40%, supporting a lower carbon footprint while advancing more sustainable ingredient manufacturing.
“We are honored to be recognized by the American Bakers Association for our commitment to innovation and sustainability,” said Aaron Buettner, Chief Executive Officer. “At PureField, we believe the future of food manufacturing depends on finding practical ways to reduce environmental impact while continuing to deliver high-quality ingredients to our customers.”
The ABA’s Champions for a Better Tomorrow Awards celebrate companies making positive contributions in three areas: Community, Workplace, and Planet. In 2026, 48 nominees were recognized, with six companies receiving awards across the three categories.
“The Champions for a Better Tomorrow Awards showcase the extraordinary work our members are doing to create lasting impact,” said Eric Dell, President and CEO of ABA. “By recognizing initiatives that strengthen communities, empower employees, and protect our planet, this program highlights the baking industry’s commitment to building a stronger future.”
For more information about the Champions for a Better Tomorrow Awards, visit American Bakers Association.
SOURCE: American Bakers Association