GoodMills Innovation Targets Nutrition and Process Efficiency at südback 2026
GoodMills Innovation will use südback 2026 to showcase a portfolio of functional bakery ingredients addressing protein and fibre enrichment, natural product development and production efficiency.
From October 24-27, the company will organise its presentation around three themed areas: Healthy Indulgence, focusing on protein and fibre enrichment; Pure Indulgence, covering natural recipes, artisan-style baking and taste; and Strong Performance, centred on process reliability and efficiency.
For protein enrichment, GoodMills will present GoWell® Tasty Protein, a blend of fava bean, yellow pea, sunflower seeds and wheat developed for light-coloured baked goods. The company will demonstrate the ingredient in a spelt-skyr protein bread.
Its fibre-focused portfolio will include SNOW® Prebiotic Fibres, a neutral-tasting blend combining seven fibre sources, including acacia fibre, fermented wheat bran, pea fibre, oat fibre, rye bran, citrus fibre and chicory root fibre. Cookies made using the blend will be available for visitors to sample.
GoodMills will also feature SCHNEE DINKEL, a finely milled spelt wholegrain concentrate designed to be recombined with refined spelt flour. Used at around 16%, the concentrate enables the production of lighter and milder wholegrain baked goods while retaining the nutritional properties associated with wholegrain.
The Pure Indulgence section will centre on the company’s Slow Milling® portfolio, a modular system of natural mono-components intended to allow bakers to adjust properties including freshness retention and dough stability. Products being presented include Slow Milling® NATURFRISCH Goldgranulat, alongside Slow Milling® Vitalweizen 1-10% and Slow Milling® Dinkel-Backferment.
GoodMills will also demonstrate Ferment’tic® in a baguette with an open, glassy crumb structure that can either be part-baked or freshly baked as required.
Process efficiency forms the third part of the company’s südback presentation. GOOD NatureRelax, launched this year, is designed to reduce excessive elasticity in wheat doughs and help prevent dough pieces from contracting after shaping. GoodMills says its use can reduce kneading time by up to 15%.
The company will also present TIP-TOP Ultra Clean®, a range of low-dust release flours based on wheat and rye. According to GoodMills, the products can reduce respirable dust generation by up to 80% compared with conventional wheat flour while extending cleaning intervals.
SMART® Spelt will complete the process-focused portfolio. The high-protein spelt flour is designed to compensate for fluctuations in spelt flour quality and improve dough extensibility and handling while allowing declaration as spelt flour.
GoodMills Innovation will exhibit in Hall 7, Stand 7D31.
