Increasing Efficiency and Reducing Waste in Bread Manufacture

This proposal aims at increasing bread manufacturing efficiency and sustainability by adopting an innovative way of generating raw materials from recycled waste streams.
The project expects to cut the cost of bakery functional ingredients by 50%, whilst reducing bread and dough waste by 75% . At the same time it expects to reduce the environmental burden created by the manufacture and supply chain of these functional ingredients. The project also expects to create innovative new yeast strains and a new market for equipment suppliers.