Cornelius Health & Nutrition at the Food Science NPD Showcase at the University of Nottingham June 11, 2015 News 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! www.pocklingtons-bakery.co.uk www.cornelius.co.uk About Latest Posts Publisher Latest posts by Publisher (see all) ZEO INVESTS IN LARGEST EVER BRAND RELAUNCH WITH NEW NO ADDED SUGAR RANGE & CELEBRITY AMBASSADOR CAROLINE FLACK - April 26, 2017 NEEDHAM CODING LAUNCHES FIRST OWN BRAND CONTINUOUS INK JET PRINTERS - April 25, 2017 FANUC ROBOTS CAN HANDLE THEIR BELGIUM BEER - April 25, 2017
