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- **Fi-Fo-Ferm: Engineering a Novel Rhizopus Fermentation Platform that Increases Fibre Content in Wheat Flour to Tackle UK Fibre Deficiencies** The continued UK and global increase in non-communicable disease (obesity, type 2 diabetes, heart disease and cancer) is lifestyle-driven, a major component of which is food. And yet, despite dietary fibre being proven to reduce the risk of these chronic illnesses, 91% of UK adults still fail to consume the recommended daily allowance (RDA), contributing to a £29bn/year NHS burden. FibreFolks are addressing this urgent public health challenge by tackling fibre content at ingredient-level, significantly enhancing the levels of fibre in wheat flour; a widely consumed, staple ingredient in worldwide foods and diets. Our re-engineered, Asian-inspired, tempeh-style biomass fermentation process uses a proprietary Rhizopus fungus strain to break down and reconfigure complex fibre and protein structures within the grain, releasing additional nutrients as the mycelium grows to naturally boost fibre content to up to **30g fibre per 100g of flour**, matching the UK RDA. **This is a 1011% fibre increase over existing all-purpose flour (2.7g fibre per 100g) and nearly 3x the fibre of whole wheat flour** **(~10-12g per 100g)_._** Our innovative process can also achieve 30g of protein per 100g of flour, for additional nutritional benefits, all without introducing additives or genetically modified organisms, retaining clean-label status. Furthermore, whereas Rhizopus typically grows at 30°C+, we're developing a microbial strain for fermentation at UK room temperatures, 20-24°C, requiring lower energy inputs for more sustainable UK manufacturing and improved adoption. By enhancing fibre content directly at the ingredient level (wheat), with no additives, fortifiers or GMOs, we make widely consumed foods such as bread and baked goods, biscuits and crackers, pasta and functional nutrition bars, significantly more nutritious. Without compromising taste or texture. This tackles fibre deficiency on a national scale, helping reduce the risk of heart disease, diabetes and obesity at population level, whilst significantly improving gut health and overall well-being.