The wide-pan bread will be made using 20 per cent eco-grain wheat, which is grown using less fertiliser and requiring less land than organic produce.

The wheat, developed by Horizon Milling as part of a joint venture between Cargill and CHS, is grown using variable rate application or ‘precision agriculture' - a process that combines satellite imagery and soil samples to identify where nutrients are needed. This means less fertiliser is required allowing farmers to reduce energy emissions while increasing wheat production.

President of Horizon Milling, Dan Dye, said: "Horizon Milling's role is about linking the supply chain from the farmer to the bakery all the way to the end consumer. We partner with farmers to help them grow Eco-Grain wheat using innovative technology, we mill the wheat they grow into flour, and we deliver the finished ingredient to EarthGrains' bakeries."

Eco-grain wheat is also 100 per cent whole grain. Sara Lee plan to begin using the wheat in their EarthGrain Thin Buns later this year as part of their campaign, Plot to Save the Earth, One Field at a Time.

The scheme aims to educate consumers on how their purchase choices may affect the environment.

Tim Zimmer, vice-president of Sara Lee North American Fresh Bakery, added: "EarthGrains bread made with Eco-Grain wheat gives consumers the added knowledge that they are helping the environment with every loaf they purchase, in addition to the great taste and nutrition they expect.

"As part of our movement to help the environment, we're educating consumers about how to take other small steps to make a positive impact, including supporting the use of innovative agricultural practices."

For further information visit www.EarthGrains.com