The University of Huddersfield has launched a three-year collaboration with global food innovation company Puratos to develop bakery products with higher dietary fibre content.
The project aims to enhance the health profile of bread and other baked goods while preserving texture and taste.
Researchers will apply mathematical modelling to anticipate ingredient interactions, streamlining the development of new formulations and bread improvers.
The initiative focuses on translating scientific insights into commercially viable products, supporting innovation in the bakery sector, and responding to growing demand for healthier options.