Catherine Howarth
Catherine Howarth is a researcher at the University of Aberystwyth who is involved in the development of a new type of whole grain bread that aims to replicate the taste and texture of white bread while enhancing its nutritional value. In 2024, she highlighted the delicate balance her team is trying to achieve by enriching the bread with peas, beans, and various grains to improve its fiber, vitamin, and mineral content, addressing health concerns associated with traditional white bread.
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Bolivia:
Catherine Howarth, a researcher from Aberystwyth University, mentioned that the team is trying to balance the nutritional value of whole grain bread with the taste and texture of white bread.
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Ecuador:
Catherine Howarth, a researcher from Aberystwyth University, mentioned that the process of creating new whole grain bread is a delicate balance.
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