Association of Bakery Ingredient Manufacturers


Genetically modified wheat takes fortifying bread with iron to the next level

16th Jan '24

While the typical addition of iron salts or iron powder to breads sold in the UK can cause organoleptic challenges, UK scientists say they have so far not seen alterations in colour, taste or functionality in wheat genetically modified (GM) to contain more iron in the endosperm.

Link to full article here.

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