Clean-label, high-fibre, high-protein Fermented Grain Flour for bakery.
We ferment wheat and upcycled brewers' spent grain before milling — so the nutrition is built into the grain, not fortified back afterwards.
The food system was built to beat hunger — calories, safely and affordably, at scale. It worked. Flour was optimised for that job: texture, convenience, cost. Nutrition was never the brief.
Now we have the opposite problem: hidden hunger. Enough calories, not enough of the nutrients that matter. We feel full — yet 96% of UK adults miss the 30g daily fibre target.
Bakery sits right at the centre:
Two fixes exist, both with trade-offs:
A clean-label bakery flour made by fermenting wheat and upcycled brewers' spent grain before milling. It carries 28g of fibre and 16g of protein per 100g — 9.3× the fibre and 2.3× the protein of plain flour — from four recognisable ingredients.
Four ingredients: wheat, brewers' spent grain, water, and a fermentation culture. No isolates, no fillers — the added fibre and protein come from fermenting the grain itself, not from anything added back afterwards.
Fortified flour is milled first, then has a few micronutrients — calcium, iron, B vitamins — added back at the end, as UK law requires for plain flour. That restores some micronutrients but does nothing for fibre or protein. We ferment the whole grain first, which builds fibre and protein into the flour and makes its natural micronutrients more available. Different order, different result.
Blend it into your wheat flour from as little as 10%, or use it on its own in non-flour recipes. It works across biscuits, cookies, crackers, soft breads (pita, wraps, naan, roti), dense cakes (brownies, banana bread, carrot cake), batters (pancakes, waffles, crêpes), and nutrition bars.
Isolates are highly concentrated but expensive and single-nutrient. Fermented Grain Flour gives you fibre and protein together, as a whole-food, clean-label ingredient — at a small premium over conventional flour, well below the cost of isolates.
In the HFSS Nutrient Profiling Model, fibre and protein points reduce a product's score. By raising both, Fermented Grain Flour can help move a bakery product's HFSS position in the right direction.
Make bakery? Move ingredients? Back good ideas? Let's chat.
FibreFolks is a food biotech company in London, building a solid-state fermentation platform for healthier bakery — starting with our first product, Fermented Grain Flour.
Two fixes exist, both with trade-offs: