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More nutritious white bread could be on the way thanks to Aberystwyth University research

18 May 2024 3 minute read
White bread. Photo by congerdesign from Pixabay

Healthier white bread could soon appear on the shelves of bakers and grocers across the UK thanks to researchers at Aberystwyth University.

Working with leading organic millers Shipton Mill, the team at Aberystwyth will be studying the milling and blending process for white flour.

Their work could see UK sourced peas, beans and oats added to wheat flour to boost its nutritional value.

Funded by Innovate UK’s Better Food For All initiative, the project is one of 47 to receive a share of £17.4 million to improve food quality, create functional foods, boost nutrition, develop new proteins, and extend the shelf life of healthy and fresh foods.

Healthier diet

Chris Holister from Shipton Mill said: “This project builds on our belief that variety and nature-friendliness is the way to measure the success of a crop, not speed and growth.

“In milling, our craft is to provide bakers with excellent and reliable results that work with nature and what the climate and seasonality can offer. We hope that this work can help make for a healthier and happier diet for very many people.

“With projects like this, we in the UK food industry have a chance to make a positive impact: creating innovative products and solutions that could both improve people’s health and create jobs in the sector.”

With 65% of all oats in the UK grown from varieties developed at Aberystwyth, the University is a recognised as a leading centre for the development of new oat, bean and pea varieties.

The research project will make use of the facilities at the University’s innovation campus, AberInnovation.

Dr Catherine Howarth, from the Institute of Biological, Environmental and Rural Sciences at Aberystwyth University said: “This is a very exciting opportunity to improve people’s diets, especially those who favour the look and sensory attributes of white bread.

“The project underlines how our leading plant research here in Wales can make a difference to people’s lives. We hope this will be another chance to put our work, especially on beans, peas and oats, to very good use.”


Dr Amanda Lloyd from the Department of Life Sciences at Aberystwyth University added: “Poor diet plays a major role in ill-health, chronic diseases and a significant portion of cancer cases. Obesity rates are very high in the UK, with projected costs for the NHS at £9.7 billion by 2050 and society at nearly £50 billion annually.

“Using our expertise at the University, we hope that this project can play a role in tackling this growing issue of diet-related poor health and well-being.

“The project will also bring significant social and economic benefits to the UK and will further establish the UK as a leader in the flour and flour-based foods markets.”

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1 month ago

If it doesn’t price right then it wont have the intended effect. There in lies the problem, I expect many people would like to eat healthier but the pay packet and lack of spare time are not there. Overall there needs to be changes to the way we work and a better pay structure and social support.

1 month ago
Reply to  Jeff

Eat less but better. It works well if you want to prolong yer life. On the other hand if fags and booze feature heavily in yer life you might as well go for the cheap grub as well for the full house of toxins. Just don’t go gumming up the NHS later on with obesity and other organ defects.

Mab Meirion
Mab Meirion
1 month ago

Aber is a great test bed for this ‘new’ bread given the abundance of good food outlets there…

Baking is having a renaissance in these parts…Dolgellau in particular…

Mab Meirion
Mab Meirion
1 month ago
Reply to  Mab Meirion

In the Guardian there is a review of new restaurant in Aber…wow!

And a shout-out for Y Marram on Ynys Mon!

Last edited 1 month ago by Mab Meirion
Cwm Rhondda
Cwm Rhondda
1 month ago

Nice one Aber

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