Innovative salt reduction and fibre enhancement of artisanal sourdough bread products

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The proposed project seeks to drive the development and commercialisation of an innovative range of scalableartisanal sourdough products with significantly reduced salt and increased fibre.There is growing scientific evidence that suggests sourdough could be used to overcome the challenges ofproviding more nutritious bread (lower salt/sugar, increased fibre) to a wider audience whilst improvingproduct 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 overcomethe scalability challenges that have previously inhibited efforts to bring genuine organic sourdough products tothe mass market