At the GoodMills Innovation booth, trade visitors at the leading European snack show were able to learn and understand how health benefits can be easily integrated into great-tasting products. RutinX – Tartary Buckwheat gained particular attention: The prehistoric superfood not only satisfies consumer demand for authentic ingredients, but also ranks highly for its functionality, versatile application options and mild aroma. The Hamburg grain expert also presented other raw material innovations, such as light wholemeal flours and solutions for gluten-free and protein-rich snacks.
In order to convince visitors of the flexible and numerous application possibilities of RutinX – Tartary Buckwheat, RutinX Crispies as well as gluten-free snacks were available for tasting. Both RutinX flour and RutinX crispies benefit from the highly functional properties of the pseudo grain, even at a dosage of just five per cent: Tartary Buckwheat is rich in the secondary plant substance rutin and the trace element zinc. Zinc contributes to effective carbohydrate, fat and protein metabolism. Rutin is an effective antioxidant and is highly regarded in Asian medicine for the reduction of blood pressure and blood sugar. GoodMills Innovation has succeeded in reducing the bitter substances of rutin in a patented process, thus offering an ingredient concept that combines taste with added health benefits.
Wholemeal snacks that convince even the sceptics
grain products because of their bitter taste and rough texture, the innovation division of Europe’s largest milling group has developed SNOW®WHEATand SNOW®SPELT. They can be used to formulate snacks with a soft texture, pleasant mouthfeel and mild, slightly sweet taste.
For these innovative flours, GoodMills Innovation uses particularly light grain varieties whose whole kernel is ground and refined in a multi-stage process. This not only improves the bioavailability of its polyphenols and minerals, but also reduces the typical bitterness of whole grains.
Basis for protein-rich, GMO-free snacks
Due to its low fat content and valuable amino acids, the raw material innovation YePea is an ideal ingredient for product offerings in the health and well-being market. The toasted grist from the Yellow Pea is also popular in various snack concepts thanks to its nutty taste.
As a texturizer and substitute for soy meal, for example in pastries, YePea also addresses target groups who suffer from a soy allergy or shun soy products as a result of possible GMO concerns.
The various Masa products in the SNACKMAXX range are ideal for gluten-free snack variations. They can be used in savoury snacks, as well as for gluten-free biscuit and wafer concepts, and are also technologically convincing: thanks to modern dry grinding, the Masa dough can be easily processed and does not stick to machinery. Homogeneous particle distribution and uniform viscosity also ensure consistent dough quality.