GoodMills Innovation releases wheat germ concentrate for decelerated aging
20 Jul 2020 --- With up to six times more spermidine content than conventional wheat germs, GoodMills Innovation’s new wheat germ concentrate, called SpermidinEVO, can increase consumers’ intake of spermidine, a naturally occurring polyamine compound. In turn, the polyamine stimulates autophagy – the self-cleaning process that takes place in the body’s cells and is linked to a healthy immune system and decelerated aging. From bakery to beverages, GoodMills Innovation deems there are “almost no limits to the uses of SpermidinEVO.”
The grain experts were already aware of the connection between spermidine and autophagy, but in terms of informing end-consumers, there is “definitely still a need for awareness-raising work here,” Johanna Imbeck, Project Manager at GoodMills Innovation, tells NutritionInsight.
“The coronavirus pandemic has led many consumers to reflect on how to boost their immune system. For example, if you do online research on this topic, you also come across spermidine. Therefore, I think that spermidine and its effect on autophagy is in any case better known than six months ago,” she details.
The grain experts were long aware of the connection between spermidine and autophagy in wheat germs. “In any case, the coronavirus crisis is fueling the trend toward a healthy and immune-boosting diet. Food manufacturers and producers of food supplements can of course position themselves well right now by offering appropriate products. As a partner for the industry, it is therefore important for us to provide up-to-date solutions and we can also observe an increased demand.”
Maximum purity at just 3 percent of total grain
Besides spermidine, SpermidinEVO also contains folic acid to support immune defence and vitamin E, with its cell-protecting function. It is considered a “classic anti-aging ingredient,” according to the company. Moreover, high-quality vegetable proteins and fats round off the nutritional profile.
The wheat germ itself makes up only two to three percent of the total grain, Imbeck outlines, and the milling process used to obtain it is correspondingly complex. A gentle, downstream thermal process stabilizes the product and thus ensures a long shelf life.
“The right nutrient source for intestinal bacteria is an important basis for the body’s spermidine production. Dietary fibers contribute to healthy intestinal flora and thus support spermidine production from within,” explains Michael Gusko, Managing Director of GoodMills Innovation. “The combination of high-fiber ingredients and our spermidine-rich wheat germ concentrate makes it possible to boost cell recycling in two ways – from the inside out and from the outside in.”
Food applications abound
GoodMills Innovation sees applications of its new ingredient ranging from baked goods, snack bars, cookies and pasta to liquid offerings, such as dairy drinks and shakes. Just 2 g of the wheat germ concentrate provides the recommended daily intake of 1 mg of spermidine.
GoodMills Innovation sees applications of its new ingredient ranging from bakery to beverages, such as dairy drinks and shakes.“Regular fasting intervals and intensive sport stimulate autophagy, but foods and drinks with SpermidinEVO can [target] less active health-conscious consumers who find it hard to fit regular activity into their everyday life,” the company states.
Last year the grain specialist also tapped into the “snackification” trend with its launch of RutinX – Tartary Buckwheat. This ingredient is ideal for snack concepts with additional metabolic power, notes the company, and comes as more consumers see snacks as meal replacements.
GoodMills Innovation’s new ingredient launch builds upon its activities in the gut health space. NutritionInsight spoke with Gusko at NewtritionX Summit hosted in Cologne, Germany, last year on personalized nutrition and gut health-targeting ingredients. Last September, the company also introduced High-MAC wheat bran, an ultra-finely ground and stabilized novel wheat ingredient that can be metabolized by intestinal bacteria, which further taps into the gut health trend.
Edited by Anni Schleicher
