More On Our Mission

THE MODERN PROBLEM 

While making up over 30% of the world’s calories, bread is no longer the ‘staff of life’ – often the opposite. With a Glycaemic Index higher than sugared fizzy drinks, and no more use to human digestion, much of it scarcely deserves to be called ‘bread’ at all. And bread is only one among thousands of culprits.

It’s crippling healthcare systems globally, to the tune of $trillions. Unchecked, it will devastate the health and social capital of future generations. It’s already defined as a pandemic, similar in scale to climate change.  One half of US adults are affected by diet-related chronic illness. The annual cost to UK society is expected to reach almost £50bn by 2050. The picture is similar across the world, and only getting worse.

At the heart of this is a lack of clear education on diet, compounded by a lack of clarity across the board. ‘Carbohydrates’ get demonised along with fat, sugar and other catch-all enemies. The truth is that none of these are uniformly bad for us. They just have bad versions (the majority) and measurably better versions (the revolutionaries) – that not coincidentally taste better and make us feel better too.

THE MODERN SOLUTION

 We are pioneers of a completely new way to bake that combines modern science with ancient technology, creating ‘Slow-Carb Baking’ through the alchemy of Long Form Fermentation, allowing the commercial production of lower-GI carbohydrates that are actively good for human digestion and gut health.

We’re underpinned with government-backed biotech research to prove all our health claims and push the boundaries of human comprehension of what humans really need.

We’re also pioneering an education programme through schools, so future generations can escape the influence of the last few decades of backward progress and reclaim their ancestors’ rightful legacy; instinctive nutritional wisdom.

   

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