Beans in toast: UK should switch to broad bean bread, say researchers

Switch to flour made from legumes would make loaves healthier and more sustainable, says professor

Britain should switch to eating bread made with broad beans, researchers have said, because it would be more sustainable and easily deliver key nutrients.

Prof Julie Lovegrove, who is leading the research, said she thought fava beans could appeal to UK consumers as “beans in toast”, while improving the nutritional quality of bread and reducing the environmental impact.

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