Tasty and healthy bake-off sourdough bread, baked with innovative technologies
Research Project, 2013 – 2016

The goal is to create new delicious, healthy bake-off sourdough bread with efficient technology, with focus on identifying and optimizing solutions along the whole chain, from raw material to consumer experience. It includes new raw materials, yeast cultures combined with selected lactic acid bacteria, processing, culture development for increased cryo-tolerance and fermentation, freezing, storage, thawing, proofing, baking and product quality towards an increased systemic and holistic thinking, and commitment to the needs of owners throughout the product chain. More sales and consumption of bread and healthier lifestyle Bake-off sourdough bread with new optimized yeast/bacterial cultures provide increased range of healthy breads that meet consumer needs, leading to better health with fewer life-style related diseases such as obesity and type 2 diabetes. Less energy and less waste Better bread quality and energy efficient baking technology ensure lower energy consumption and better flexibility (less waste of bread) in baking. A successful bake-off project leads to better matching between amount of bread produced and amount consumed.


Marie Alminger (contact)

Chalmers, Life Sciences, Food and Nutrition Science


Daalderop AB

Ljugarn, Sweden

ICA Sweden

Solna, Sweden

Ircon Drying Systems AB

Vänersborg, Sweden


Sollentuna, Sweden


Örebro, Sweden

Lund University

Lund, Sweden


Malmö, Sweden

Puratos Sweden AB

Vellinge, Sweden


Upplands Väsby, Sweden

SIK – the Swedish Institute for Food and Biotechnology

Gothenburg, Sweden

Swedish University of Agricultural Sciences (SLU)

Uppsala, Sweden

Zeelandia AB

Stenkullen, Sweden



Project ID: 2013-02791
Funding Chalmers participation during 2013–2016

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