A finger on the pulse
One UK company has developed an innovative alternative to wheat-free flour that meets the increasing demand for ‘free from’ and protein-rich foods. Neil Winney, its Managing Director, tells the story…
It was back in 2015 that a group with roots deep in East Anglia, UK, began pooling resources to come up with an innovative new product. Based at Norwich Research Park, a small group of us – having worked separately on a variety of food, farming and science projects – came together to form a new agri-based ideas business, Anglian Agri-tech Ventures. Our initial thoughts centred on the humble yellow pea, which thrives here in East Anglia. It’s versatile, naturally gluten-free and contains high levels of protein, vitamins and minerals. We believed it could be used to create a truly innovative flour that ticked a lot of boxes for ‘free from’ diets and optimum nutrition.
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