Shipton Mill and Aberystwyth Uni Team Up for Healthier Bread
In a pioneering effort to transform the nutritional landscape of everyday foods, Gloucestershire‘s Shipton Mill has formed a strategic partnership with Aberystwyth University, harnessing their collective expertise to reimagine the future of white bread.
Supported by a significant grant from Innovate UK, this collaboration aims to enhance the nutritional profile of white bread, traditionally seen as less beneficial, through innovative milling and blending techniques.
The project, one of 47 funded under the £17.4 million ‘Better Food For All‘ programme by Innovate UK, seeks to incorporate peas, beans, and oats into wheat flour. These additions are chosen for their high nutritional value, including enhanced fibre content and essential proteins, which are often deficient in standard white bread.
What’s more, the integration of these elements is expected not only to boost the health benefits but also to extend the product’s shelf life, making a staple food more nutritious and sustainable.
Aberystwyth University, a renowned leader in agricultural and plant research in the United Kingdom, plays a crucial role in this initiative. The university has a distinguished history of developing oat varieties that represent 65% of all oats cultivated in the UK.
A prominent figure in the university’s Department of Life Sciences, is optimistic about applying decades of research to combat diet-related health issues that plague the UK, such as obesity and its associated diseases, which are a growing burden on both the healthcare system and the economy.
Representatives from Shipton Mill have expressed that this project is a natural extension of their commitment to organic and sustainable milling practices. They emphasise the importance of diversity and environmental consciousness in agriculture, suggesting that the true measure of a crop’s success lies in its ability to harmonise with nature’s rhythms.
Furthermore, they expressed that the mill prides itself on producing flours that provide consistent, high-quality results for bakers, which reflect the unique characteristics imparted by different climates and seasons.
The collaboration between Shipton Mill and Aberystwyth University also promises to deliver substantial social and economic advantages. By improving the nutritional quality of widely consumed products like white bread, the project supports public health objectives while fostering innovation in the UK’s agricultural and food production sectors.
What’s even more impressive is that this could further establish the UK as a leader in the global flour and flour-based food markets, driving economic growth and creating new job opportunities.
In conclusion, the union of Shipton Mill and Aberystwyth University is a vivid illustration of how traditional craftsmanship can merge with cutting-edge science to address contemporary health challenges.
This initiative not only aims to redefine the health benefits of an everyday food item but also sets a precedent for future collaborations between agricultural experts and the food industry.
Finally, through such innovative endeavours, the project underscores the potential for significant health, social, and economic benefits, enhancing the well-being of society as a whole.
News Credits: Promising research could lead to ‘heathier white bread’
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