Revolutionizing the British Diet: Beans in Toast

Researchers aim to promote faba bean-enriched bread as a healthier and eco-friendly option for British consumers and food producers.

This is by increasing pulses in the UK diet, particularly faba beans, due to their favorable growing conditions in the UK and the sustainable nutritional enhancement they provide. Despite being an excellent alternative to the ubiquitous imported soya bean, used currently in bread as an improver, the great majority of faba beans grown in the UK go to animal feed at present.

Professor Julie Lovegrove is leading the “Raising the Pulse” research program. She said: “We had to think laterally: What do most people eat and how can we improve their nutrition without them having to change their diets? The obvious answer is bread! As well as consulting and working with members of disadvantaged communities, there will be studies using our novel foods at the University of Reading’s students halls of residence and catering outlets.

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