High Fibre Wheat for Healthier White Bread

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The overall aim of this industry led project is to increase the intake of soluble dietary fibre by the general population, providing Nutrition for Life to consumers of white bread, many of which are children. Today, almost 55% of all bread consumed in the UK is white bread with low fibre content, and partly responsible for the low fibre intake by the majority of the population. A plant breeding company and leading partner in the project, will develop a new wheat variety suitable for UK growing conditions with increased soluble fibre content and good bread making quality. This work will be carried out in close contact with academic partners at Rothamsted Research and the John Innes Centre. A Retailer will investigate the quality and nutritional value of bread made from high soluble fibre wheat, as well as exploit initial market opportunities, with the aim of launching a white bread with increased level of soluble fibre content. This project, involving a unique composition of plant breeders, retail industry, quality and genetic experts, has been made feasible with financial support from TSB.