Flat bread which is a staple traditional product from the Mediterranean area (MA) with products from several countries (Italy, France, Greece, Malta, Croatia, Jordan, Egypt, and Lebanon) has great attention from both consumers and industries in the MA. The concept of the project FLAT BREAD MINE (FBM) is based on exploring new technologies, processing innovation and new reformulations to develop healthy flat bread for the consumers of the MA. FBM has two meanings, which can be understood as two ambitions: 1) establishing a MINE (source) of information to develop a healthier and safer Flat Bread & 2) customizing the formulation to adapt "FB MINE" to each consumer in order to obtain nutritionally enriched, gluten-free, sustainable, or practical foods.

For more information please visit full project website

Period of Implementation

Oct 1, 2021 - Mar 31, 2025
Total Budget

EUR 2,072,041.75



G1: To obtain an overview of the different recipe, process & product specification of flat bread from the MA G2: To target gluten & gluten free FB with non-organic & organic formulation as well as partial baking for convenience. G3: To optimize dough rheology for lamination process & oven rise. G4: To reduce the energy used for flat bread production & mitigate acrylamide risk. G5: To improve the nutrition characteristics of flat bread including: salt reduction, glycemic index reduction, enhancement of nutrients content (minerals, beta glucan, exopolysaccharides etc.) via revisiting sourdough process & preparation protocol with alternative crops (Oat-Barley-millet-carob-durum wheat-acorn) & legumes flours. G6: To consider safety issues by analyzing mycotoxins & other contaminants from raw ingredients, formed acrylamide during baking, and mold growth during storage (at room temperature or refrigerator). G7: To address the eco-efficiency from the perspective of both consumer & producer. G8: To make demonstration & market tests with a panel of industry partners including consumer’s acceptance evaluation.


O1: To establish a FB database O2: To develop gluten & gluten-free FB O3: To develop Innovative low-pressure mixer O4: To develop Innovative low-pressure oven technology O5: To develop new FB recipes & processes O6: To ensure FB safety O7: To develop sustainable and marketable FB solutions by the LCA (Life Cycle Analysis) and LCC (Life cycle Costing). O8: to ascertain the acceptance of the processes and new products by consumers & industry from the MA

Impact Pathway

FBM project's main impacts include: 1) bringing attention to the innovation phase by detecting possible innovation that could yield know-how or patents; 2) improving the Science & Technology capabilities, the innovation potential, and the competitiveness of the industries taking part of the project; 3) stimulation of the leverage effect on private investment as the added-value to develop new equipment and markets; 4) stimulation of the cooperation of the companies of academic partners & technical canters at national and Mediterranean area levels; 5) reduction of the commercial risk by making existing research results applicable across the MA and beyond.