102694Innovative salt reduction and fibre enhancement of artisanal sourdough bread productsClosedCollaborative R&DInnovate UKThe proposed project seeks to drive the development and commercialisation of an innovative range of scalable artisanal sourdough products with significantly reduced salt and increased fibre. There is growing scientific evidence that suggests sourdough could be used to overcome the challenges of providing more nutritious bread (lower salt/sugar, increased fibre) to a wider audience whilst improving product quality and palatability. The project will establish an innovative, integrated UK supply chain of sustainably sourced ingredients, including seaweed and organic cereal grains, and tailor them for sourdough production in order to overcome the scalability challenges that have previously inhibited efforts to bring genuine organic sourdough products to the mass market