- Innovate UK support: New Innovators Fund, Minimal Financial Assistance and Collaborative Research & Development
Case Study: NutriBREAD Cymru, is focused on developing a nutritionally enhanced white bread that increases vitamin D, protein and fibre content while reducing salt — without compromising on taste or texture. The project uses Welsh-grown Wood Oyster and Shiitake mushrooms, cultivated in controlled environments and exposed to UV light to naturally boost vitamin D2 levels. These ingredients also provide natural umami flavour, enabling significant salt reduction in one of the UK's most widely consumed staple foods.
NutriBREAD Cymru builds on earlier research, including he BetterBread collaboration between Shipton Mill and Aberystwyth University, and a successful Small Business Research Initiative (SBRI) Phase 1 feasibility study led by Tetrim Teas Cyf. That earlier work demonstrated strong consumer acceptance alongside up to a 50 per cent reduction in salt, and generated early interest from schools, NHS catering services and retailers.
Both projects are delivered through a strong regional collaboration. Aberystwyth University leads nutritional profiling, digestion studies and public health modelling, supported by AberInnovation's analytical facilities. Shipton Mill leads pilot-scale baking trials, Food Centre Wales provides technical and hygiene support, Twisted Orange guides market readiness and bilingual packaging, and RSSL delivers accredited laboratory testing and shelf-life analysis.
With ingredients grown and processed in Ceredigion and Gwynedd, the projects support the development of a place-based agri-food cluster and are now preparing products for commercial rollout across public sector catering and retail markets.
