U.S. company brings new research to University of Manitoba centre

August 19, 2013 by Deanna Rosolen

Youngevity Essential Life Sciences’ research will focus on specific health markers at the Richardson Centre for Functional Foods and Nutraceuticals

Whole yellow pea flour lowers the glycemic index of foods

November 11, 2009 by Food in Canada

Canadian researchers have found that inexpensive whole yellow pea flour could be used to create low-glycemic foods and thereby help those with diabetes. The researchers, who are from the University of Manitoba’s Richardson Centre for Functional Foods and Nutraceuticals, looked…