Dispatches from Hi Europe, Amsterdam

GoodMills strips back wheat kernels for fibre enrichment

By Anna Bonar contact

- Last updated on GMT

'Vein of Gold is the healthiest layer of the wheat kernel so it’s rich in fibre, vitamins and minerals,' said Michael Gusko, managing director at GoodMills Innovation.
'Vein of Gold is the healthiest layer of the wheat kernel so it’s rich in fibre, vitamins and minerals,' said Michael Gusko, managing director at GoodMills Innovation.

Related tags: Bread

A decade of EU-funded HealthGrain and HealthBread projects has yielded more bioavailability of grain nutrients, says Good Mills Innovation.

GoodMills Innovation unveiled ingredients for fibre-enriched baked goods as well as functional flour for clean label formulations at HI Europe.The idea was to showcase ingredients based on consumer trends for health, wellbeing and clean label.

The ingredients were developed in collaboration with researchers and industry partners taking part in the HealthGrain and HealthBread EU-funded projects.

Michael Gusko, managing director at GoodMills Innovation told NutraIngredients:

CARAT_press

“This €20mn investment was followed by nearly a decade of product development work and as a result we now have ingredients. One of them is Vein of Gold and the other is Carat. Vein of Gold is the healthiest layer of the wheat kernel so it’s rich in fibre, vitamins and minerals. It can be used to enrich baked goods with fibre.”

Gusko added that Carat was a triple-fermented wholegrain concentrate with an increased bioavailability, which means the intake of minerals, vitamins and phytochemicals could increase significantly.

Functional flour

In the Clean Label category the company has developed Purafarin HydroSoft, a functional flour that could replace emulsifiers and baking agents in formulations.

Hydrosoft Pizza 2

“This functional flour can be used as an additive (2-10%) and it can replace any emulsifier or enzymes without compromising on the lift or texture,” ​said Gusko.

The company claims it is ideal for deep pan pizza dough. Its properties are maintained even in cold storage so it can be used in frozen pizzas. It can also be used for toast bread, baguettes and pastry.

The HealthBread project​ investigated methods to improve the nutritional profile of breads using altered grains, fractions, concentrates and ingredients, fermentation processes and baking technologies. 

The HealthGrain project​ was a collaborative work between bakeries, researchers and bakery ingredients suppliers with the objective to develop breads with improved nutritional value by applying scientific and technological knowledge to the production and marketing of healthier bread.

New focus, new name

At Hi Europe 2014 the company exhibited for the first time under the new name GoodMills Innovation. It was previously known as Kampffmeyer FoodInnovation GmbH.

The company says that its rebranding is the latest step towards a uniform brand presence.

“We are still far away from unlocking the full market potential of the raw material grain. According to our motto “We unlock the power of grain” we will continue to focus on the technological functionality of milled grain products and on exploring the health potential of grain,”​ said Gusko.

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