The two RutinX ingredients are made from Tartary Buckwheat, which GoodMills provides in two forms: as a whole grain flour and as hydrothermally refined crispies.
Tartary Buckwheat helps support metabolism, so both ingredients can be used to add health benefits to baked goods, mueslis, biscuits, pasta, confectionery, beverages and dairy products.
The ancient grain is rich in zinc and the bioflavonoid rutin, in a quantity that is 100 times higher than in its common buckwheat counterpart.
Zinc has been proven to contribute to an efficient carbohydrate, fat and protein metabolism, while protecting cells from oxidative stress. It is also an important component of the immune system.
Tartary buckwheat (Fagopyrum tataricum) is a close relative of common buckwheat, which are not grasses like true cereals; however, they resemble cereals because their seeds are predominately composed of starch.
The seeds are processed and consumed in the same ways as cereal grains, as porridge, breads, cakes and so forth.
According to Persistence Market Research, the global buckwheat market is anticipated to grow at a 4.2% CAGR between 2017 and 2027, to reach a value of $1.8bn.
This is mainly being driven by consumer demand for organic, gluten-free and clean label products.
Snacks largely contribute to the growth of the segment, poised to touch a market valuation of more than $485m by 2027.
The bakery products segment is the second largest with respect to market value.
Rutin is also an effective antioxidant, reported to have a beneficial effect on a wide range of neurodegenerative diseases (NDs), including Alzheimer’s and Parkinson’s.
In Asian medicine, the phytochemical is considered to lower blood pressure and blood glucose levels.
As such, various health claims can be labeled, depending on the level of RutinX in the finished product.
The company added that currently, a study on RutinX crispies’ ability to regulate blood sugar levels is being undertaken with results expected within the next few months.
Tartary Buckwheat – also known as bitter buckwheat – has a very strong bitter taste in its natural state due to its high rutin content.
However, GoodMills Innovation has developed a patented process to significantly reduce the bitterness and, at the same time, improve the bioavailability of the valuable ingredients.
Products can be created with varying levels of nutty buckwheat flavor.
According to the Hamburg-based grain specialist, RutinX can be easily integrated into existing recipes with a minimum recommended dosage of 5%.
Zinc status is associated with inflammation, oxidative stress, lipid, and glucose metabolism
Authors: J. Olechnowicz, A. Tinkov, A. Skalny, et al.
J Physiol Sci (2018) 68: 19
Rutin as a Potent Antioxidant: Implications for Neurodegenerative Disorders
Authors: Adaze Bijou Enogieru, William Haylett, Donavon Charles Hiss, et al.
Oxidative Medicine and Cellular Longevity
Volume 2018, Article ID 6241017, 17 pages