Homecraft Quinoa 112 flour is milled from a proprietary waxy variety of the golden quinoa seed, which is naturally gluten-free, low-glycaemic and recognised for its high content of nutrients, fibre and protein.
Unlike most quinoa ingredients that are sourced from South America, Ingredion’s supply is grown, harvested and milled in a completely vertically integrated operation in Canada.
This allows the ingredients provider to offer bakers, snack producers and other food manufacturers consistent pricing, reliability and stability of supply.
The launch follows the company’s agreement to exclusively distribute NorQuin-branded quinoa flours.
In May, Ingredion signed an agreement with Northern Quinoa Production Corporation – with the option of a future equity investment in NorQuin – allowing it to broaden its range of plant-based protein ingredients to capitalise on the trend that is shaping the global food industry.
According to NorQuin’s CEO Aaron Jackson, quinoa is perfectly positioned as it offers a complete protein nutritional profile, including all nine essential amino acids.
The flour is suitable for use in both traditional and gluten-free (replacing other grain ingredients like rice and corn) formulations of baked goods, snacks, pasta, pet food and other applications.
Accelerating the availability of plant-based proteins
“The launch of Homecraft Quinoa 112 flour is just one of the many steps our growth platform is taking to accelerate the availability and use of plant-based proteins globally,” said Paul Petersen, Ingredion’s VP of plant-based proteins and global protein strategy and innovation lead.
“Food manufacturers now have another option for developing nutrient-dense products that leverage the protein, fibre and nutrition found in ancient grains.”
Maria Tolchinsky, Ingredion’s business development manager, global plant-based proteins, added, “Ingredion’s new quinoa flour offers food manufacturers an excellent way to differentiate their products with the nutritional benefits of ancient grains.”
Ingredion is rolling out the specialised flour in the US and Canada, with other regions to follow in the new year.