A finger on the pulse

Posted: 10 September 2018 | | No comments yet

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.

The rest of this content is restricted - login or subscribe free to access

Issue 1 2019 New Food coverThank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.

Why subscribe? Join our growing community of thousands of industry professionals and gain access to:

  • bi-monthly issues in print and/or digital format
  • case studies, whitepapers, webinars and industry-leading content
  • breaking news and features
  • our extensive online archive of thousands of articles and years of past issues
  • ...And it's all free!

Click here to Subscribe today Login here


Leave a Reply

Your e-mail address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Send this to a friend