How ‘healthier’ white bread could soon be on the shelves

UK supermarkets could soon see a “healthier” version of white bread, according to scientists.

A team of researchers at Aberystwyth University will be studying the milling and blending process for white flour.

Peas, beans and oats could be added to wheat flour to boost its nutritional value.

The research project has been funded by Innovate UK, the UK’s national innovation agency.

The agency’s Better Food For All initiative has backed 47 projects to improve food quality, boost nutrition and extend the shelf-life of foods.

White bread has less fibre than wholegrain, wholemeal or brown bread, according to the NHS website.

Its advice for those who prefer white bread is to look for higher-fibre options.

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‘Exciting opportunity’

Dr Catherine Howarth from Aberystwyth University’s Institute of Biological, Environmental and Rural Sciences said the project was a “very exciting opportunity to improve people’s diets”.

Dr Howarth said the work was especially good news for “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,” she added.

The team at Aberystwyth in Ceredigion are working with organic millers Shipton Mill on the project.

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Chris Holister from Shipton Mill said the way to measure the success of a crop was through “variety and nature-friendliness”.

“We hope that this work can help make for a healthier and happier diet for very many people,” he added.

“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.”