This article will explore activity being undertaken to boost the health credentials of bread.
- Publication date: 11 December 2018
- Editorial submissions deadline: 12 November 2018
- Editorial contact: Vince Bamford – vince.bamford@wrbm.com
This article will explore activity being undertaken to boost the health credentials of bread.
It will look at work ranging from recipe developments by artisan bakeries to international research projects.
Areas to explore will include The Quadram Institute research into wheat fibre, the potential impact of wheat genome decoding on healthier breads, and the benefits of long fermentation production processes.
The feature will also examine:
- How mainstream businesses such as Waitrose and Kingsmill are continuing to embrace demand for healthy sliced bread with NPD and market positioning.
- Whether growing consumer interest in plant-based eating has created an opening for breads with vegetable inclusions.
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