Written by cpm
Download PDF A new British food ingredients company started out selling locally grown pea flour for gluten-free products. But then the market for this protein took it in a new, exciting direction. CPM travels to Norwich to find out more. There couldn’t be a better crop for growers looking for a more sustainable way of farming. By Tom Allen-Stevens One of the big four supermarkets has introduced a new hoisin spring-roll wrap. Take a bite, and you can’t deny it really is rather delicious – everything a duck wrap should be. Except it’s not duck. The texture and taste lead you to think it is, but it’s part of the retailer’s vegan-friendly 100% plant-based range of foods. What’s interesting about it is that this product is not sourced from South American soya (before you hurl your copy of CPM aside in disgust at apparently supporting substandard imports). It comes from peas grown by a group of Norfolk growers, and processed by a new start-up company, that’s owned by local entrepreneurs and investors, including those self-same growers. Novofarina, based in Norwich, was first set up three and half years ago and set out to supply gluten-free flour from white peas (which…
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