From bakery products, meat and fish substitutes, to protein and fibre enrichment, and processing benefits, GoodMills Innovation will be showcasing an array of exciting, plant-based solutions at FiE. They are all based on the Hamburg-based company’s extensive raw material and process expertise, with components of cereals and pulses refined to offer impressive new functionalities.
GoodMills Innovation recently received funding from the German Federal Ministry of Education and Research (BMBF) for its extrusion work, which played a key role in the development of the VITATEX® range of texturants. As part of FiE, visitors will be able to explore innovative wheat, soya and pea-based texturants, and taste various meat and fish substitutes.
Texture optimisation featuring peas, fava beans and wheat
The focus will be on two newly introduced pea texturants, VITATEX® Pea Flakes M SVP and VITATEX® Pea Flakes M SVP Pro, as well as a texturant made from two protein sources, fava bean and wheat. Among the pea texturants, the Pro variant in particular has a unique fibrous structure that has not previously been achieved in a pea-based product on the market. It is ideal for vegetable nuggets, chunks or tuna alternatives, as it creates a long fibre structure with anticipated bite and mouthfeel. The texture easily absorbs and releases water, giving end products a particularly succulent bite.
The new texturates are also highly resistant to shear forces, especially during the cutting process. Compared to conventional wheat texturates, they can be cut flexibly and adapted to the desired texture of the end product. This flexibility makes VITATEX® Pea Flakes M SVP Pro an all-rounder that can be used on its own or in combination with other texturants to create specific textures.
VITATEX® Wheat Fava Flakes SVP Pro, meanwhile, is in the final stage of development and has a highly fibrous structure, meaty, firm bite and bright appearance. Thanks to its excellent water absorption capacity, it forms a good structure with ideal porosity and is suitable for applications such as nuggets and schnitzels, but also plant-based tuna.
Protein-rich pulses for a nutritional boost
GoodMills Innovation will also be demonstrating applications for various protein-rich pulse flours at FiE. Extracted from fava beans, peas, red and yellow lentils using an air separation process, the flours are perfect for use in pulse pasta, among other products.
The company will be showcasing a new protein fortification product, too. Called GoWell Tasty, it is a flavourless, high-quality, vegan, clean-label protein blend for baked goods such as bread, cakes, bars or cookies. This versatile product can be easily integrated into existing recipes, enabling bakeries and the bakery industry to meet growing demand for protein-rich foods. GoWell Tasty contains proteins from field beans and peas, sunflower protein and wheat protein.
Multi-fibre complex for fibre enrichment
With Snow® Prebiotic Fibres, GoodMills Innovation is highlighting a recently launched product – a multi-fibre complex that delivers outstanding results for baked goods in terms of baking technology, sensory properties and nutritional physiology. It enables bread, rolls, biscuits, waffles, pancakes and bars to be made with an impressive and effective fibre content without compromising on taste or mouthfeel. Snow® Prebiotic Fibres offer clear advantages in terms of freshness and bite, too. In addition, the fibre blend is easy to handle and can be incorporated into a wide range of recipes.
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Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
