India, May 5 -- Healthier white bread could soon appear on the shelves of bakers and grocers across the UK thanks to research at Aberystwyth University.

Working with leading organic millers Shipton Mill, the team at Aberystwyth will be studying the milling and blending process for white flour.

The work, which could see UK sourced peas, beans and oats added to wheat flour to boost its nutritional value, is funded by Innovate UK's 'Better Food For All' initiative.

The project is one of 47 projects to receive a share of £17.4 million from Innovate UK to improve food quality, create functional foods, boost nutrition, develop new proteins, and extend the shelf life of healthy and fresh foods.

Chris Holister from Shipton Mill, said:

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