Our group aimed to research the various aspects of bread in a scientific context. We dove into the different types of bread, including multigrain bread and white bread. We compared the benefits and drawbacks of each type, looking from both a health standpoint and marketing standpoint. Furthermore, we compared bread nutrition, sodium content, and gluten type across different countries, focusing on America and the UK. Finally, our group researched various bread making strategies, including the Bulk Fermentation Process and Chorleywood Bread Process (CBP). The main thing we want people to take away from our poster is how what you eat affects your overall health. Bread is a common food and a vital part of diet across many cultures, yet there is so much variation in types, nutritional content, and baking strategies. So, it is important to keep note of what you’re eating to sustain a good diet and live a long and happy life.