This project aims to improve the nutritional quality of commonly consumed staple foods by innovative reformulation with environmentally-beneficial crops. It will target hard-to-reach individuals living with or at risk of metabolic disorders such as type 2 diabetes mellitus and cardiovascular disease, contributing to the ambition to deliver on our climate, biodiversity and diet targets, while delivering opportunities for a stronger and more resilient economy and a healthier and fairer society. Four commonly consumed bakery products; the square roll, the round roll, the buttery and oatcakes will be reformulated with hemp and buckwheat, which we have shown through human studies to reduce hunger and beneficially modulate blood glucose, as well as specialised food barley lines containing nutrients with a recognised health claim for reducing blood cholesterol. Reduction of blood glucose and cholesterol are key targets for the prevention and maintenance of metabolic disorders, but the products developed will also boost fibre intake (which is well below the recommended level of 30 g/day in the UK), as well as providing a source of plant protein (helping to contribute to a reduction in consumption of animal-based protein) and help individuals to meet their reference nutrient intakes of micronutrients (especially important for younger adults who are currently vulnerable to micronutrient shortfalls from food sources). The scientists involved in this project have technologies available to deliver functional and palatable products and the business has the scope to deliver these products at scale. These attributes will contribute to meeting major societal challenges, namely the health, climate and biodiversity crisis, delivering research that will drive not only economic and societal benefits but will support much needed adaptation of our agri-food system.