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.

Hovis launches first sourdough range with White and Seeded Sourdough Cobs. UK sourdough market worth £170m sees 56% YoY growth as brand targets premium bakery segment.

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.