Company profile
Shipton Mill - Home of Regenerative Organic Flour
Explore everything flour at Shipton Mill. Choose the perfect flour for you, including organic regenerative, stoneground, wholemeal, ancient grains, heritage grains, gluten-free, rye, spelt, emmer, einkorn, Khorasan and cake flours. From sourdough bread, pizza, pasta and flatbreads, cakes, pastries and croissants.
Updated 06 Jun 2026 16:52
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CS01 | Transaction MzQzODU4ODIwNmFkaXF6a2N4
Published 07 Oct 2024 12:05
Company registered at Companies House
1 Dec 2025 to 31 Mar 2027
This project will develop, test, and pilot a nutritionally enhanced white bread using Welsh-grown mushrooms to naturally increase levels of vitamin D, protein, and fibre. The 'NutriBREAD Cymru' concept is designed to improve population health through one of the UK's most widely consumed staple foods, reduce salt through natural umami flavour, and drive su...
1 Sep 2023 to 31 Aug 2025
Founded in 1979, Shipton Mill (Shipton) is the largest UK organic flour mill and a Royal Warrant Holder that specialises in creating award-winning, natural, and organic flours. Sustainability is central to Shipton and the mill is 100% powered by renewable energy. All their packaging is plastic-free, and they work closely with local organic farms. Shipton ...
1 Nov 2020 to 31 Oct 2022
Founded in 1979, Shipton Mill is the UK's largest organic specialty flour miller. Shipton Mill, alongside project partner Campden BRI, will build on recent scientific advances to develop a unique product portfolio for industrial bakeries and home bakers. This innovative R&D project will enable Shipton Mill to extend its penetration of the UK baking ingred...
1 Apr 2017 to 31 Mar 2018
Fleet operators are under increasing pressure to adopt alternative fuels and technologies to reduce their vehicle emissions and improve air quality. Advanced Fuel Technologies (AFT), a UK-based SME, has developed an innovative fuel technology system to address this unmet market need. In the proposed project it will work with its project partners to furthe...
1 Sep 2016 to 31 Aug 2018
The proposed project seeks to drive the development and commercialisation of an innovative range of scalable artisanal sourdough products with significantly reduced salt and increased fibre. There is growing scientific evidence that suggests sourdough could be used to overcome the challenges of providing more nutritious bread (lower salt/sugar, increased ...
