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 sustainable, regionally-rooted food innovation across Mid and North Wales. Led by Tetrim Teas Cyf, the project unites a cross-disciplinary team of growers, food scientists, bakers, and commercial experts. Aberystwyth University will lead nutritional profiling, _in vitro_ digestion studies, and public health modelling, supported by AberInnovation's analytical facilities. Shipton Mill will lead pilot-scale baking trials to refine the formulation and assess commercial viability, with Food Centre Wales providing technical and hygiene support. Twisted Orange will guide market readiness, bilingual packaging, and regulatory compliance. RSSL will conduct accredited lab testing to validate nutrient and microbiological safety and oversee shelf-life analysis. Tetrim Teas will also manage the cultivation of Wood Oyster and Shiitake mushrooms in controlled environments, applying UV exposure to naturally boost vitamin D2 content, whilst improving efficiency for affordability and scalability. These mushrooms will form the basis of a clean-label ingredient that enhances both nutrition and taste in the final bread. The project builds on two earlier innovations: the _BetterBread_ collaboration between Shipton Mill and Aberystwyth University, which developed nutrient-preserving milling methods; and a successful _SBRI-funded Phase 1 feasibility study_ led by Tetrim Teas. The Phase 1 work demonstrated strong consumer acceptance, 50% salt reduction using mushroom ingredients, and early interest from schools, NHS catering services, and retailers. This project will optimise the bread formulation, validate nutrient bioavailability and shelf-life, and prepare the product for commercial rollout via both public sector and retail channels. With ingredients cultivated and processed in Ceredigion and Gwynedd, the project supports the development of a place-based agri-food cluster. It directly aligns with the objectives of the Agri-tech and Food Technology CRD programme to stimulate innovation-led economic growth in Mid and North Wales. By combining regional sourcing with scalable innovation in functional, clean-label foods, NutriBREAD Cymru offers a practical, high-impact route to improve nutrition, strengthen supply chains, and enhance food system resilience across Wales and beyond.

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 is a highly successful milling company that consistently launches new and unique, award-winning flours. Shipton works alongside multiple large companies to innovate new products that have been very successful in the marketplace. Shipton is an integral part of a company group that includes other specialist bakeries, whom they have previously successfully collaborated with. The primary consumer motivations underpinning this opportunity include demand for: * cost-effective health benefits including increased nutritional value * 'all-natural', clean-label products with reduced/no added preservatives Regulations (Bread&Flour Regulations,1998) have been introduced to add calcium, iron, thiamine (Vitamin B1) and niacin (Vitamin B3) to all white and brown flour. Shipton will be collaborating with Aberystwyth University, a leading Welsh university, who will be supporting nutritional analysis during this project. With this project, Shipton and Aberystwyth University are seeking to improve the nutritional quality of flour by altering blend composition and implementing modifications to the milling process. The project will bring significant social and economic benefits to the UK and will further establish the UK as a leader in the flour and flour-based foods markets.

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 ingredients market and to build upon their international profile and further drive export sales. The project will bring significant social and economic benefits to the UK and will further establish the UK as a lead in the flour and baking ingredients markets.

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 further evaluate its system’s ability to reduce freight vehicle emissions and improve their fuel efficiency.

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 fibre) to a wider audience whilst improving product quality and palatability. The project will establish an innovative, integrated UK supply chain of sustainably sourced ingredients, including seaweed and organic cereal grains, and tailor them for sourdough production in order to overcome the scalability challenges that have previously inhibited efforts to bring genuine organic sourdough products to the mass market