A research project receiving €10.8m (US$13.1m) from the European Union (EU) will develop new sources of nutritionally enhanced grain, and related grain-based foods.

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The HEALTHGRAIN project wants to increase EU citizens’ intake of healthy wholegrains, rather than refined flour. Partners in the five-year project want to develop processing technologies using enzymes and starter cultures to reduce the coarser texture and hardness of wholegrain bread, making it more consumer-friendly.


They also want to reduce EU producers’ costs and develop specialist foods for individuals sensitive to particular cereals, including gluten-free products. Participants include Belgium’s Tate & Lyle branch, UK food consultants DPR Nutrition Ltd and others.

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