new food magazine issue 4 2018

A finger on the Pulse

by Ellie Grubb on 23.8.2018

Read about how we started and all about our growing plant based and gluten free ingredients range in this month's New Food Magazine.

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 pea flour that ticked a lot of boxes for ‘free from’ diets and optimum nutrition....

to read the full story click the link below and read pages 2-4.

New Food Magazine Issue 4 2018