WSC manufacture sausages, burgers and other meat products. There is an increased demand for gluten and allergy free food. This has provided an opportunity for WSC to exploit a new and innovative way of removing rusk from its product range via the use of a pea protein. The equipment and facilities to develop and market these products is required.
Project details
- Funding amount:
-
£136,218
- Funding source:
-
Food Business Investment Scheme
- Area:
-
Powys
- Completion:
-
Contact:
- Name:
- John Langford
- Email address:
- john@langfords-foodhall.co.uk
- Email project contact
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