A new ’Better Organic Bread’ project has been launched to boost the country’s organic bread market.

The project, organised by the Campden & Chorleywood Food Research Association Group (CCFRA), along with Defra and the Home Grown Cereals Association (HGCA), features milling and baking trials with different wheat varieties in a bid to reduce the amount of wheat imported from abroad. More than 50% of the wheat required for the UK organic bread market is imported.

The project is sponsored by Defra through the Sustainable Arable LINK Programme and by HGCA, with 14 ’grain chain’ partners and the University of Newcastle upon Tyne.