University of Nottingham, Sutton Bonington Campus.

Cornelius, in partnership with university students and midlands-based Pocklington’s Bakery Ltd, submitted an entry for the Kerry Prize for Best Product Development Project. Aiming the product at vegetarians and after looking at several different flours and proteins, the students working on this project developed high protein rolls using flax flour and pea protein.

High protein is a real trend in health and nutrition, not only for sports conscious, but also for satiety and is really important for seniors too.

The entry won 2nd prize out of the 10 teams that took part so congratulations to everyone involved!

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