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.
