Beans IN Toast could revolutionise the British diet.

Scientists and chefs at the University of Reading are pioneering one of the biggest changes to UK food in generations.

A new £2 million, three-year project called ‘Raising the Pulse’, hopes to encourage consumers to switch to bread containing faba bean flour. Announced today in the Nutrition Bulletin journal, the project is funded by UKRI Biotechnology and Biological Sciences Research Council as part of their ‘Transforming UK Food Systems’ initiative.

High in easily-digested protein, fibre and iron, the bean-rich bread would be healthier and less damaging to the environment.

Hear from project lead, Professor Julie Lovegrove, Head of the Hugh Sinclair Unit of Human Nutrition at the University of Reading, and find out more about the project at Beans IN toast could revolutionise British diet - University of Reading

Is this the future of food? It’s certainly food for thought…