Plant-based products to form GoodMills’ offerings

At this year’s Food ingredients Europe, GoodMills Innovation will present a diverse portfolio of plant-based products. The company places a strong focus on solutions for this segment as it will showcase VITATEX texturates and functional SMART legume flours.

It has also introduced the Slow Milling range for natural, clean label baked goods which includes the baking agent Ferment’tic for aromatic bread and rolls, and will present SpermidineEvo, a natural wheat germ concentrate rich in spermidine, for use in nutraceuticals.

The key to appealing plant-based products is nailing authentic taste and mouthfeel. GoodMills offers VITATEX texturates made from wheat, soy and pea proteins. for protein enrichment, nutritional profile optimisation and texture improvement, the plant-based SMART high and low protein legume flours tick these boxes. They are made from yellow peas, chickpeas, red lentils or fava beans, suitable for both food and pet food applications.

The recently revamped Slow Milling range’s raw materials are also purely plant-based. These ingredients allow for the high creation of high-quality artisanal baked goods that combine creativity with tradition and baking reliability, even on an industrial scale. Depending on the recipe, the company offers components and solutions that can be used as building blocks.

One focus at FiE will be on the natural baking agent Ferment’tic which is suitable for aromatic, wheat-based baked goods with a moist crumb and open crumb structure to impart a handmade feel and distinctive flavour profile.

With SpermidineEvo, GoodMills Innovation presents a premium wheat germ concentrate with a very high spermidine content. This ingredient, available as raw germ for extraction or in powder form, has a slightly nutty flavour and can be used in capsules, tablets, sachets or nutraceutical applications such as functional fruit gummies, VMS gummies or gum.

Furthermore, GoodMills will be showcasing a range of other plant-based ingredients at the show alongside information on their application, including gluten-free SNACKMAXX masa flours made from selected and non-genetically modified maize varieties.

The company has also recently made significant investments in expanding its production capabilities. This autumn will see the opening of a new production tower at its Hamburg site, which will expand the company’s capacity for plant-based products and create a competence centre for their applications.

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920

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