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.

The National Food Strategy describes the need for innovation to create a better food system, improve the national diet, escape the junk food cycle and protect the NHS. The UK needs to effectively manage non-communicable diseases, chronic conditions and improve recovery from long-term systemic inflammatory conditions. Emphasis needs to shift to healthier diets with foods providing basic nutrition, alongside high value, niche 'functional' foods that have health benefits. Consumers are increasingly purchasing food products for healthful and functional purposes, and the market is primed. Food production needs to be sustainable with reduced carbon emissions, reduced field-to-fork miles and traceability, with innovative solutions in relation to the decarbonisation agenda. Dairy innovation, through enrichment and functional development, can result in products that, besides basic healthy nourishment, confer additional health and well-being benefits. Yogurt and smoothie consumption provides adequate intake of micro and macro nutrients, and improves digestion and gastrointestinal problems, and reduces systemic inflammation, osteoporosis, cardiovascular disease and metabolic syndrome risk factors such as obesity. This project aims test the feasibility of innovative and 'functional foods' using yogurt/smoothies as a base combined with locally sourced, sustainable ingredients and side-streams including green tea, honey, iminosugars and related-compounds, rhubarb root, high vitamin D mushroom and heritage apple, to improve nutrition and enhance quality. Innovative technologies and processes will be used, including advanced spray and freeze-drying technology, fermentation, reverse osmosis, separation, and fractionating. Enhanced functional ingredients will be assessed for chemical changes, sensory attributes and consumer perception. These ingredients will be added to optimised yogurt/smoothie bases to create naturally biofortified, commonly consumed 'snack/convenience' products. Supplements with enhanced 'bioactive' composition will be included in whole blood stimulation (_in vitro_) experiments to look for anti-inflammatory activity. This will be followed by a human feasibility food trial investigating effects of the food product on biofluid composition, wellness, and health. Nutritional analysis from a nutritionist perspective will explore the functionality of the key ingredients/products. Market research will assess the use, appeal, and demand of these novel and functional ingredients/foods. Support will be provided for the commercialisation of the ingredients and products, along with IP exploitation, to fill the gap for high value niche 'Functional Foods' and deliver products to market. This project will provide companies a fusion of business and scientific backgrounds, to accelerate their competitive and market advantage, and support future NPD, R&D and market entry, while underpinning the development of F&D with proven health benefits and claims.