GoodMills Innovation Demonstrates Product Creation with Pseudo Cereal Ingredient

GoodMills Innovation demonstrated how inventive products can be created from ancient pseudo grains.

At Hi Europe & Ni 2018, GoodMills Innovation showcased a functional ingredient rich in heritage, but one that had long been forgotten: Tartary Buckwheat. The company claims the pseudo cereals contain the phytochemical rutin, an effective ingredient from Traditional Chinese Medicine.

This prehistoric pseudo grain scores highly as an ingredient thanks to its added nutritional value and, as a result of refinement technology, offers the best taste properties for various applications. The grain specialist also used the trade show to present a prebiotic wholegrain fiber concentrate before its official market launch next year. Thanks to specially processed dietary fibers, this is regarded as optimum “feed” for intestinal flora.

The RutinX product range includes both flour and crispies made from fermented Tartary Buckwheat. The high content of rutin, which is a known antioxidant and anti-inflammatory compound, is of particular nutritional interest. Also rich in the trace element zinc, baked goods with RutinX support carbohydrate metabolism. In early 2019, additional scientific studies will be launched to investigate the blood sugar-regulating properties of this superfood.

Michael Gusko, managing director of GoodMills Innovation, says: “Despite all the health benefits of Tartary Buckwheat, it also offered us a great challenge: the taste. That’s because the rutin contained in the pseudo grain causes a very strong bitter note. However, we found the solution in a patented, special fermentation process. This allows us to achieve an optimal sensory profile and, at the same time, maintain the full nutritional benefit and even expand it.”

RutinX is ideally suited for bread and roll recipes, as well as for pastries. Visitors to the stand were able to sample biscuits based on wheat flour in combination with RutinX crispies and RutinX flour to get an idea of how well and simple taste and health benefits can be combined. Moreover, the good sensory and technological characteristics of RutinX also allow for other applications such as pasta, muesli and functional drinks.

Prof. Dr. h.c. Ivan Kreft, Emeritus of the Biotechnical Faculty of Ljubljana, was also available to answer questions about Tartary Buckwheat. He commented: “This buckwheat combines the taste of the good old days with today’s high demands for healthy food. For me it is – despite its long history – an ingredient of the future, a true European superfood: it is very resistant to pests, tolerates strong sunlight as well as cold or inhospitable altitudes, hardly requires any fertilization and contains many valuable plant constituents. The tastings at the exhibition illustrated the range of tasty baked goods and confectionery products that are possible with Tartary Buckwheat. After strong interest from visitors to the stand, I am sure that we will soon find more and more innovative products with this buckwheat variety on the market.”

Even before its official market launch in early 2019, the Hamburg grain specialist used its presence at the fair to exclusively present its new wholegrain concentrate White Gold made of High MAC-fiber to trade visitors.

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