Innovations | Clever Breads Making Waves around the World

Innovations | Clever Breads Making Waves around the World

Take a look at some of the latest innovations in the world of breads:

High-Fibre Citrus Bread

Italian scientists recently conducted research to find out the effects of adding citrus fibre from blood oranges and lemons to durum-wheat based bread. The aim of the study was to find out the exact amount of citrus fibre that could be added to bread without affecting it adversely, thereby creating a bread that’s both fortified with fibre and a vehicle for reducing wastage. “In southern Italy, particularly in Sicily, the citrus industry produces approximately 500,000 tonnes a year of ‘pastazzo,’ a by-product derived from the industrial squeezing of citrus fruit, which currently presents serious disposal problems,” the study states. The study found that adding up to 2% citrus fibre produced a bread with a long shelf-life and a slight citrussy taste that was not too different from the control bread baked. For more info on the study, click here

Simply Small Breads

Since 28% of households in America are single-person households, the Simply Small Breads from Arnold, Brownberry and Oroweat are a no-brainer. The loaves retail for $2.49, comprise 10 slices and come in Honey Oat and White with Whole Milk varieties. They do not contain artificial preservatives, colours and flavours. “As one of the largest bread brands in the country, we feel a responsibility to meet our consumers’ needs, regardless of life stage or household size. We are very excited to finally be able to cater towards the growing single-person household demographic,” Diana Kattan, Associate Brand Manager of Arnold, Brownberry, and Oroweat Bread shared. “We’re hopeful that our new Simply Small product line not only brings consumers back to the bread aisle, but helps to alleviate some of the waste in today’s food industry.” For more info, click here

Image sourced from Arnold, Brownberry, and Oroweat Bread

Indigenous Australian Ingredients used for Bread Roll

University of Queensland researchers have developed a healthy, long-life wholemeal bread roll using indigenous ingredients to replace additives usually used in bread manufacturing – wattle seed to extend shelf life and Kakadu plum as a natural bread improver. “The wattle seed bread is uniquely Australian, all-natural and very nutritious,” Dr Sultanbawa, University of Queenland’s Associate Professor, said. “One wattle seed bread roll gives you the recommended daily intake of iron, zinc and dietary fibre – in fact one roll contains two-and-a-half times the iron, six times the potassium and nearly five times the zinc of an average white-bread equivalent.” Dr Sultanbawa and her team worked together with Indigenous employment provider Karen Sheldon Group to produce the bread, which is now available on the Qantas Club menu in Darwin. To read more, click here