top of page

sourdough fermentation

New products

Hovis Enters Sourdough Market with New Cob Range

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.

Hovis Enters Sourdough Market with New Cob Range
Research

Pulse-Based Sourdough: New Research Shows 45% Protein Increase

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.

Pulse-Based Sourdough: New Research Shows 45% Protein Increase
bottom of page