Pea starch for dietary benefit

In a Diet and Health Research Industry Club (DRINC) project, partially funded by the BBSRC, we are collaborating with the John Innes Centre, Glasgow University and the Institute of Food Research in a 3-year Imperial College project, led by Prof. Gary Frost, investigating the effect of pea starch on blood glucose levels and metabolism. The project is focussing on resistant starch from the wrinkled pea mutant, which is not digested in the gut.
We will be using our newly acquired dehuller and particle analysis system to produce pea flours of different particle sizes for use in the research. It will also allow product development and scale-up avenues to be explored.

Contact: Support Team
+44(0)1386 842291
support@campdenbri.co.uk