Innovative salt reduction and fibre enhancement of artisanal sourdough bread products

拟议的项目旨在推动一系列创新的可扩展的无糖酸面团产品的开发和商业化，这些产品大大减少了盐的含量，增加了纤维。越来越多的科学证据表明，酸面团可以用来克服提供更营养面包的挑战（低盐/糖，增加纤维），同时提高产品质量和适口性。该项目将建立一个创新的，整合英国可持续来源成分的供应链，包括海藻和有机谷物，并为酸面团生产量身定制，以克服以前阻碍将真正的有机酸面团产品推向大众市场的可扩展性挑战

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