Danish firm FERM FOOD has launched a fermented buckwheat and fava bean binder designed to replace multiple additives in gluten-free industrial bread recipes.

Where supply chain challenges meet strategic innovation: pulse sourdoughs, palm alternatives and waste valorisation transforming European baking R&D.

Tritordeum sourdough combines traditional fermentation with enhanced nutrition. This novel cereal delivers improved protein digestibility, increased antioxidants, better mineral bioavailability and supports gut health through SCFA production, offering a sustainable, clean-label breadmaking solution.

New research shows pulse-based sourdough delivers 45% more protein than traditional bread, with improved amino acid profiles and reduced antinutritional factors. HealthFerm Consortium findings for industrial bakers.