The flour contains a minimum of 25 per cent fibre - three times that of existing allergen-free wholegrain alternatives.

Wholegrain products are believed to lower cholesterol, blood pressure and protect against cardiovascular disease, type-2 diabetes as well as improve bowel health.

Business manager for nutrition at the European arm of the firm, Pauline Taggart, said: "Wholegrains are a rich source of nutrients, including fibre, B vitamins, minerals and phytonutrients with antioxidant activities. Hi-maize wholegrain contains resistant starch - a naturally occurring dietary fibre that has been shown to aid intestinal/colonic health and produce metabolically important benefits in glycaemic management and energy.

"As demand for high-fibre, wholegrain foods soars, it offers the opportunity to add meaningful quantities to a wider range of applications, including gluten-free options."

The flour has a longer shelf-life than traditional wholegrain brands and is available in medium, best for muffins, waffles and pasta, or coarse, for bread, pizza and cereals.

Furthermore it's suitable for gluten-free products.