Portugal’s Leiria Polytechnic Institute (IPL), in partnership with the Calé group, has created 'Sea Bread', a new type of salt-free bread made with bivalve flour.
The new breed of bread has a low fat content and is also a source of omega 3 fatty acids.
The new product is in the final stage of laboratory tests and the teaching institution plans to market it during the first quarter of 2017.
The partnership started in 2015 and is the result of the Marine and Environmental Sciences Center (MARE/ IPL) research group's pledge to develop new products with marine resources.
The new bread will initially be available in the bakeries of the Calé group in Caldas da Rainha and Peniche. The intention is to extend the sale of Sea Bread and its predecessor Seaweed Bread to other establishments and retail spaces in Portugal.
Sea bream, along with homemade ice cream made of seaweed and kefir, seaweed-flavoured oil for salads, and mackerel meatballs are only some of the new and original products being developed by the School of Tourism and Technology of the IPL.
© 2016 European Supermarket Magazine – your source for the latest retail news. Article by Branislav Pekic. To subscribe to ESM: The European Supermarket Magazine, click here.