Modern Baker Superloaf, 800 g

Product Information

Consumers want to healthier foods, yet they don’t necessarily want these items to taste healthier: less sugary, salty or rich. Do you think the understanding of reformulation differs between industry and consumers? Spector maintains that the wider the variety of plant fibre you eat, the healthier and “more diverse” the bacteria in your gut will be. He suggests eating 30 different types of fruit and vegetables per week, including nuts, seeds and herbs.

Superloaf 5.0 has been developed entirely starting with human biology at cellular level and that is the lens through which the product has been designed,” he said. In fact, the level of technical support and collaboration from M&S has allowed this 5.0 version of Superloaf to be 12 months healthier than our R&D schedule had planned,” he added. Modern Baker takes a “health-plus” approach, Campbell noted, meaning its development is more about the ingredients added in and what benefits they offer as opposed to a “health-minus” approach of taking ingredients out. As such, Campbell explained the business had to “step out of the HFSS, traffic light and Eat Well plate structure because it doesn’t savour better nutrition”.

What’s in store for the future?

Provide you with information requested from us relating to our products or services and to provide information on other products which we feel may be of interest to you if you have consented to receive such information. The result is a loaf that tastes and toasts exactly as you'd expect, with added hidden superpowers. Modern Baker collects data and stores it. We review our retention periods for personal information on a regular basis. We will hold your personal information on our systems for as long as is necessary for the relevant activity, or as long as is set out in any relevant contract you hold with us. A big breakthrough was funding from the UK government agency Innovate UK, allowing us to work with leading scientists and academics. Five successive grants and 6-years of R&D later, SUPERLOAF was born. In the latter stages, the support of M&S was invaluable.” The idea for SUPERLOAF came to Modern Baker and Oxford Food Tech Co-founder Melissa Sharp after she was diagnosed with an aggressive breast cancer.

Harvested from a plant that belongs to the plantain family, this is known as one of the most effective fibres for maintaining digestive health because its gel-forming properties slow down glucose absorption, helping in elimination. Sharp felt the best way to fully recover was to eat unrefined, plant-based foods. After making sourdoughs that friends seemed to love, she set up (with Lindsay Stark, a graduate of the School of Artisan Food in Nottingham) a healthy bakery-café in Oxford producing long-fermented sourdough breads from unrefined stone-ground grains.Superloaf is the world’s first ‘smart loaf’, claims Modern Baker co-founder Leo Campbell. It is meant as a healthier alternative to standard wrapped bread. “Superloaf is the first real step in our mission to democratise healthy baking, for the common good,” he says. “Industrial bread is the UK’s most eaten ultra-processed food. Superloaf represents a massive step away from this.” The Netherlands-based Innova database named “In Tune with Immune” one of its Top Ten Trends for 2021, and a survey by Innova last year found that six out of 10 consumers globally were looking for foods and drinks that would support their immune systems. These foods include bread. A strong immune system is nature's way of protecting you from ill-health. so, another hidden superpower is our selected mix of the many micro-nutrients we need to support our immune function. SUPERLOAF reengineers carb-based Ultra Processed Foods (UPFs) using bio-active plant-based compounds and targeted fermentation. The team at food-as-medicine startup Modern Baker have launched their latest product, SUPERLOAF, in support of their target to make a positive impact on one billion diets by 2028.