Innovative salt reduction and fibre enhancement of artisanal sourdough bread products
Lead Participant:
MODERN BAKER LTD
Abstract
The 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
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
Lead Participant | Project Cost | Grant Offer |
|---|---|---|
| MODERN BAKER LTD | £280,080 | £ 196,056 |
Participant |
||
| NEWCASTLE UNIVERSITY | ||
| CAMPDEN BRI (CHIPPING CAMPDEN) LIMITED | ||
| UNIVERSITY OF NEWCASTLE | £95,736 | £ 95,736 |
| SEAWEED & CO LTD | £86,719 | £ 60,703 |
| CAMPDEN BRI | £109,547 | £ 109,547 |
| SHIMPLING PARK FARMS LTD | £82,345 | £ 57,642 |
| SHIPTON MILL LIMITED |
People |
ORCID iD |
| Melissa Sharp (Project Manager) |