10172164NutriBREAD Cymru: scaling a nutrient-enriched, clean-label Welsh breadActiveCollaborative R&DInnovate UKThis project will develop, test, and pilot a nutritionally enhanced white bread using Welsh-grown mushrooms to naturally increase levels of vitamin D, protein, and fibre. The 'NutriBREAD Cymru' concept is designed to improve population health through one of the UK's most widely consumed staple foods, reduce salt through natural umami flavour, and drive sustainable, regionally-rooted food innovation across Mid and North Wales. Led by Tetrim Teas Cyf, the project unites a cross-disciplinary team of growers, food scientists, bakers, and commercial experts. Aberystwyth University will lead nutritional profiling, _in vitro_ digestion studies, and public health modelling, supported by AberInnovation's analytical facilities. Shipton Mill will lead pilot-scale baking trials to refine the formulation and assess commercial viability, with Food Centre Wales providing technical and hygiene support. Twisted Orange will guide market readiness, bilingual packaging, and regulatory compliance. RSSL will conduct accredited lab testing to validate nutrient and microbiological safety and oversee shelf-life analysis. Tetrim Teas will also manage the cultivation of Wood Oyster and Shiitake mushrooms in controlled environments, applying UV exposure to naturally boost vitamin D2 content, whilst improving efficiency for affordability and scalability. These mushrooms will form the basis of a clean-label ingredient that enhances both nutrition and taste in the final bread. The project builds on two earlier innovations: the _BetterBread_ collaboration between Shipton Mill and Aberystwyth University, which developed nutrient-preserving milling methods; and a successful _SBRI-funded Phase 1 feasibility study_ led by Tetrim Teas. The Phase 1 work demonstrated strong consumer acceptance, 50% salt reduction using mushroom ingredients, and early interest from schools, NHS catering services, and retailers. This project will optimise the bread formulation, validate nutrient bioavailability and shelf-life, and prepare the product for commercial rollout via both public sector and retail channels. With ingredients cultivated and processed in Ceredigion and Gwynedd, the project supports the development of a place-based agri-food cluster. It directly aligns with the objectives of the Agri-tech and Food Technology CRD programme to stimulate innovation-led economic growth in Mid and North Wales. By combining regional sourcing with scalable innovation in functional, clean-label foods, NutriBREAD Cymru offers a practical, high-impact route to improve nutrition, strengthen supply chains, and enhance food system resilience across Wales and beyond.