GoodMills Innovation targets health and functionality with new concept range


01 Dec 2017 --- Milling company GoodMills Innovation has introduced various products and concepts with a firm focus on health. The company’s healthy range includes ancient grain 2ab Wheat, light-colored whole grain flours and functional flours.

2ab Wheat combines digestibility and indulgence
With the ancient grain variety 2ab, GoodMills Innovation has introduced a new product that the company says offers bakers a real alternative to conventional bread wheat. Bakery products made from 2ab flour are said to be particularly well tolerated, along with being convincing in taste and texture.

The products are ideal for wheat-sensitive consumers whose options have thus far been limited to gluten- or wheat-free products with a distinct lack of indulgence, GoodMills Innovation adds. It notes that 2ab Wheat offers easy handling and excellent baking properties, too.

With an eye on delivering consumer health benefits as well as optimum taste and texture, GoodMills Innovation has also developed wholegrain flours with a light appearance.

Snow Wheat, White Gold and Snow Spelt have the valuable nutritional properties of whole grain, but the company notes that they are finely ground, of a light color and enable the production of mild-tasting baked goods without the typical bitterness of conventional wholegrain products.

To communicate the fact that light-colored products can be as healthy as darker-colored ones, the company has created the Whole Grain Index. This allows manufacturers to calculate the precise whole grain content of their products online and then download the information in a graphic file for use on packaging. This then “acts as seal of transparency that clears up the myth that browner bakery products are automatically more wholesome than whiter ones.”

Creative answers to current industry trends
With more and more consumers critically questioning the ingredients in their food, GoodMills Innovation notes that Purafarin HydroSoft is an innovative functional flour that meets clean and lean label standards and aims to ensure high-quality results in a broad variety of bakery items, from muffins to pizzas.

The ingredient improves the volume, texture and freshness of bakery products and thus makes emulsifiers and thickeners redundant, according to the company. Purafarin HydroSoft contains only wheat flour that has undergone special hydrothermal physical processing, and is free from synthetic additives.

For the décor segment, GoodMills Innovation’s product developers have been working on solutions for salt reduction. The company’s new Slow Milling Pretzel Salt Light SG allows bakers to create optically convincing decoration for their pretzels while reducing the salt content 50 percent in total and 75 percent in the décor.

The pretzel salt is a blend of salt and rice flour, and thus looks delicious without having the usual intense and overly salty taste, the company notes. Thanks to its natural coating, the product is stable during thawing and baking, so it is suitable for frozen items. At the same time, it meets clean label standards.

Better health for bakers too
To help reduce the risk of occupational asthma among bakers, GoodMills Innovation has also invested its expertise in the development of low-dust release flours such as Tip-Top. A special refining process not only reduces the fine dust content of the flour, but also cuts the potentially allergenic effects of wheat proteins.

To contact our editorial team please email us at

Related Articles

Nutrition & Health News

“Why overcomplicate nutrition?” Huel co-founder and CEO on market potential of complete meal replacements

22 Jun 2018 --- “People overcomplicate nutrition; it’s not rocket science. For the lay consumer, getting your nutrition right needn’t be that hard.” This is according to nutritionist James Collier, co-founder of Huel, a meal replacement brand currently seeing huge growth in Europe and the US. Launched three years ago, the company is reportedly one the fastest growing companies in the UK, with revenues of over £14 million (US$18.6 million) in 2017. 

Nutrition & Health News

Weekly Digest: Probiotics reduce bone loss in older women, Optibiotix expands reach in Italy

22 Jun 2018 --- This week in nutrition, Australian Whole Grain Week launched a new diet database in the hope to enhance healthy diets across the country. In research news, UK scientists warn that the normalization of plus-size body shapes may undermine obesity reduction efforts, while probiotics were found to have a significant protective effect for the bones of older women, and further research found that four cups of coffee seemed to protect the heart. Optimum Nutrition and Faber embarked on a campaign to improve American travel snacking habits and Optibiotix and Alfasigma partnered to commercialize Optibiotix's probiotic supplement in Italy. Lastly, this year’s Institute of Food Technologist (IFT18) in Chicago, US, will see NZMP launching a new milk protein ingredient and Lycored delivering some excitement on the floor with “culinary art.”

Nutrition & Health News

“Shockingly” salty salads on UK high street, lobby group calls for action

19 Jun 2018 --- A nationwide product survey by UK lobby group Action on Salt highlights the high salt and saturated fat levels of restaurant, retail and fast food salads. The group, based at the Wolfson Institute, Barts & The London, Queen Mary University of London, found that the salt content of salads bought from restaurants, sandwich/coffee shops and fast food outlets has increased by 13 percent since they were last surveyed in 2014 (from 1.65g to 1.86g per serving on average), flagging “a distinct lack of commitment” from the food industry to reduce salt, according to the group.

Nutrition & Health News

Gluten-free mainstreams: Is the trend leading to unhealthy weight control?

18 Jun 2018 --- Individuals who value gluten-free foods are more likely to eat a higher quality diet but are also more likely to have unhealthy weight control behaviors. This is according to a new study exploring the sociodemographic and behavioral characteristics of young adults who value gluten-free as an important food claim.

Nutrition & Health News

Herza Schokolade seeks to combine protein with enjoyment with new chocolate range

18 Jun 2018 --- Herza Schokolade, a supplier of functional chocolate for further industrial processing, has launched a new range of high-protein chocolate and compound pieces for products such as cereals and bars.

More Articles