Ingredion releases quinoa flour targeting superfood applications
11 Dec 2020 --- Ingredion has built up its range of plant-based proteins with Homecraft Quinoa 112 flour. The new flour is being introduced in the US and Canada, with other regions to follow. Homecraft Quinoa 112 flour is milled from a proprietary waxy variety of the golden quinoa seed and is backed by sustainable production.
Categorized as an ancient grain, quinoa seed is low-glycemic and recognized for its nutrients like fiber and protein. Quinoa flour can be used in a variety of traditional and gluten-free formulations, including baked goods, snacks and pasta.
“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,” says Paul Petersen, Ingredion’s vice president 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, fiber and nutrition found in ancient grains.”
Fiber-packed flour
Ingredion’s Homecraft Quinoa 112 flour is grown, harvested and milled in a completely vertically integrated operation in Canada.
Categorized as an ancient grain, quinoa seed is gluten-free, low-glycemic, and is recognized for its fiber and protein.More consumers this year are introducing superfoods to their diet. Within this category, quinoa is backed by a fiber content five times higher than rice and protein that provides all nine essential amino acids.
“Ingredion’s new quinoa flour offers food manufacturers an excellent way to differentiate their products with the nutritional benefits of ancient grains,” says Maria Tolchinsky, Ingredion’s business development manager, global plant-based proteins.
The launch follows the company’s May 2020 commercial agreement with Northern Quinoa Production to distribute and market NorQuin’s quinoa flours. It further positions Ingredion with an expanded, broad line of plant-based proteins to support global demand and assure a local, steady supply.
Functional flours
Novel flour recipes are in the spotlight this year for their functional attributes. In related developments, Flourish Flour recently unveiled a farinaceous option that is higher in fiber and lower in carbs than standard flour.
Last October, American Key Food Products introduced an organic version of its King Lion premium cassava flour, which allows gluten-free and grain-free bakers to offer high-quality organic products to consumers while tapping into paleo trends.
And capitalizing on the upcycled food movement, Renewal Mill, specializes in “oat okara” – nutritious flour made from the oat pulp left over when oat milk is made.
Edited by Benjamin Ferrer
