Baked dough research project bears fruit 'n' veg

Phyt Foods, founded after a research project with Reading University, is launching baked dough products with fruit and vegetables in August.

The firm is named after its mission to incorporate fruit and vegetable content rich in phytonutrients called flavonoids into dough before baking without adversely affecting the texture.

Two such products - known as Favers - could count as one of the government's recommended daily intake of five portions of fruit and vegetables. Their content could take the form of fillings and/or be mixed into the dough.

Other firms have pursued similar goals, but have had problems maintaining product colour and phytonutrient levels throughout the baking process, said Phyt Foods founder and md Dr Trevor George.

Reading University is studying the benefits of flavonoids to combat cardio-vascular disease and combat age-related cognitive degeneration.

Based in Camberley, Surrey, Phyt Foods can only make small trial batches for retailers and is looking for processors with the capacity to make more.

"We are trying to ascertain the most popular flavours," said George. "We could work with any baked, dough-based product - dough is a lower calorie alternative to pastry."

Phyt Foods' processing techniques can be used to make a range of savoury and sweet dough-based products, from bread rolls to pizza bases.