Issue 4 2018

ingredients
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wheat and some added einkorn.
For a consumer who reacts
sensitive to wheat and therefore
seeks an alternative, this is not a
solution. Here’s another example:
Spelt produces appealing bakery
products, but it is a wheat hybrid
– and therefore shouldn’t be sold
as ancient grain.
foodeurope: So what is
the approach of GoodMills
Innovation?
MG: We have researched the
subject of ancient cereals for
20 years and have pursued two
goals: The first is tolerability. It
is important to know why more
and more people react to wheat
products even though they do
not suffer from celiac disease or
wheat allergy. The type of gluten
plays an important role in this. It
is assumed that D-gluten, which is
contained in modern bread wheat,
for example, is more difficult to
digest, especially for people with
a sensitive intestine. In addition,
according to current studies, socalled
FODMAP often trigger
digestive problems and even
irritable bowel syndrome. This is
referred to as non-celiac gluten
sensitivity. On the other hand,
and here I come back to the topic
of pure ancient grain bread, our
grain should be technologically
convincing with good baking
properties – and taste good, of
course!
foodeurope: What was the
result of your research?
MG: We rediscovered an ancient
wheat variety that is both low in
FODMAP and does not contain
D-gluten – contrary to other
ancient crops, this 2ab Wheat
is a real alternative. It can be
processed without adding modern
bread wheat, gluten or standard
baking agents, and results in 100
per cent ancient grain products
with a pleasant taste, a loose
and juicy crumb, and a crispy
crust. That is not just a novelty
for bakers – it’s a novelty for
sensitive consumers too. They
previously had to choose ‘freefrom’
alternatives – thus forsaking
the good mouthfeel and taste
of delicious breakfast rolls and
bread. But there’s so much more
to tell: Ancient grains have a
much wider potential, especially in
terms of metabolic power.
foodeurope: Most
consumers do not think of
carbohydrates, including grain,
Based on
continuous blood
sugar controls and
stool analyses,
the medical
nutritionists
discovered that
how we react to
food is dependent
on our intestinal
microbiome
and completely
individual,
making current
general nutrition
recommendations
obsolete
as being particularly good for the
metabolism though.
MG: That’s absolutely true! In a
lot of weight management diets
you have to avoid carbohydrates
as much as possible. But we have
to be honest: Doing without daily
bread is very difficult for some
people. Yet very often it is not
necessary to forgo baked goods.
Sure, there are people for whom
grain products are difficult to
metabolise, but this is not true in
all cases. GoodMills Innovation
has been engaged in research
studies around Personalised
Nutrition at the University of
Lübeck/Germany. Based on
continuous blood sugar controls
and stool analyses, the medical
nutritionists discovered that how
we react to food is dependent
on our intestinal microbiome
and completely individual,
making current general nutrition
recommendations obsolete.
So focusing on carbohydrates
to reduce weight or the risk of
nutrition-related diseases just
doesn’t make sense.
foodeurope: How did
you become interested in
Personalised Nutrition?
MG: We’ve seen developments
over the last few years among
health-conscious consumers,
issue four 2018 www.foodmagazine.eu.com