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We’ve heard of rainbow bagels. But purple bread?

Before we get into the whole “purple bread” thing, we should start by explaining why this delicacy was invented. First and foremost, you’ve probably heard that whole-grain bread is better than white bread, but why? Well, that’s because your system digests white bread quickly, causing your blood sugar levels to increase as you begin to desire more food. Insert: cravings.

The only problem is that white bread is soft and isn’t as tough as whole-grain. That’s why, according to Women’s Health, professor Zhou Weibiao aimed to come up with a solution for those who want the texture of white bread and the health benefits of whole-grain.

To make culinary magic happen, Weibiao took white dough and infused it with anthocyanin, a pigment you’ll find naturally occurring in foods like grapes and blueberries (this pigment gives the bread its purple hue). Anthocyanin also apparently has a special reaction with starch enzymes, allowing you to digest the bread 20% slower so you can feel full longer.

Essentially, purple bread is set to be the first superfood in the baked goods aisle – especially since it contains cancer-fighting antioxidants. Plus, 80% of the overall antioxidants within the bread actually make it through the baking process. (Yay for antioxidant survival!)

“The challenge was to see if we could change the formula of bread, without changing the smooth texture of white bread that people really love,” Weibiao told CNN. “You are eating the same amount of starch and wheat flour, so the nutritional value is the same. The key idea here is slowing down the energy release, so you use those calories over a longer period of time.”

You can’t find this bread in any grocery store right now, but if all goes well for Weibiao, you just might!