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酵母产品的开发和商业化，这些产品显著降低了盐含量，增加了纤维。越来越多的科学证据表明，酵母可以用来克服挑战，向更广泛的受众提供更有营养的面包（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、综合的英国可持续原料供应链，包括海藻和有机谷物，并为酵母生产量身定制，以克服之前阻碍将真正的有机酵母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