Sales, marketing and application technology activities for Müller’s Mühle Business Solution will become part of the GoodMills Innovation portfolio. The range of legume flours complements the cereal-based offerings of GoodMills Innovation.
The legume flours will help to increase the growth and development potential of the plant-based alternatives, snacks and baked goods. Although both companies are under the same corporate umbrella, the merger and implementation of the B2B sales division means the expertise in European sales, application technology and product development can be pooled.
The aim of the merger is to further develop the plant-based proteins business and establish the product range in the European market as functional ingredients for plant-based alternatives, snacks and baked goods.
“We will further expand the segment for innovative legume flours in close cooperation with Müller’s Mühle. Both product lines also complement each other perfectly. Together with our application technology know-how, on-site refining techniques and understanding of the market, there is a lot of new potential going forward,” said Dr Gregor Peter, Chairman and Managing Director of GoodMills Innovation.
The merger will take place on 1 October, 2022. GoodMills Innovation is the new contact for all matters related to the company’s B2B ingredient activities. Müller’s Mühle will focus on sourcing, raw material supply, manufacturing and quality management.
“By joining forces, we will be able to better respond to the future needs of both our customers and consumers. Through close interlinking along the entire value chain, we offer our customers a real advantage and added value in the competitive food market,” added Dr Peter.
Legume flours produced by Müller’s Mühle complement the range. Smart Pulses, Smart Pulses Pro and Purafarin Pulses are made from the raw materials fava bean, red lentil, yellow pea and chickpea and are free of gluten and soy. They are an extension of GoodMill Innovation’s Vitatex and Wheatmeat texture range based on wheat, pea and soy.
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Editor, International Bakery
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