Issue 4 2018
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ingredients<br />
31<br />
of rutin. But product developers<br />
at GoodMills Innovation have<br />
succeeded in removing that<br />
bitterness thanks to a patented<br />
fermentation process that does<br />
not diminish the ingredient’s<br />
nutritional benefits.<br />
foodeurope: What are the<br />
possible applications?<br />
MG: Under the name Rutin X, we<br />
offer this buckwheat variety as<br />
flour or as crisps, both of which<br />
are perfectly suited to bread and<br />
roll recipes. The first recipe we<br />
offer is the previously mentioned<br />
combination from 2ab Wheat and<br />
Tartary Buckwheat for a bread<br />
that supports carbohydrate, fat<br />
and protein metabolism, and<br />
is also suitable for ‘sensitive<br />
eaters’. It is this bread that’s also<br />
now part of the Lübeck study on<br />
Personalised Nutrition – and the<br />
results so far look very promising.<br />
Other possible applications, such<br />
as long-life bakery products,<br />
are currently being tested in our<br />
innovation centre.<br />
foodeurope: When it comes<br />
to gut health, is whole grain<br />
healthy or not?<br />
MG: There are two sides of the<br />
medal: One is the aspect of<br />
moderate glucose response that<br />
is important for good fat oxidation<br />
and weight<br />
Fibre supports<br />
digestion in several<br />
ways: it provides<br />
satiety, prevents<br />
constipation and<br />
can serve as food<br />
for the intestinal<br />
flora<br />
management. Here, in fact, the<br />
reactions can be quite individual,<br />
so a general message on whole<br />
grain having a lower GI is not<br />
really feasible.<br />
The other aspect is fibre intake.<br />
Fibre supports digestion in<br />
several ways: it provides satiety,<br />
prevents constipation and can<br />
serve as food for the intestinal<br />
flora. And it’s the latter that<br />
needs a closer look: When it<br />
comes to whole grain, most<br />
products are not ideal for<br />
gut bacteria as their coarse<br />
particle structure means<br />
the microbiome is not able<br />
to digest it. The solution is<br />
so-called MAC, microbiota<br />
accessible carbohydrates<br />
– and GoodMills Innovation<br />
will be launching a High-<br />
MAC bran in early 2019.<br />
To achieve the best bioavailability,<br />
we micronise the bran, which<br />
1 FODMAP is the abbreviation for “fermentable oligo-, di- and monosaccharides and polyols”, a group of<br />
carbohydrates that can cause gastrointestinal problems in sensitive digestive systems.<br />
means it undergoes ultra-fine<br />
pulverisation. The result of<br />
this process is a whole grain<br />
concentrate which we call our<br />
White Gold ® . In bakery products,<br />
this concentrate adds a light<br />
colour and slightly sweet taste,<br />
and also helps to reduce the<br />
amount of added sugar. White<br />
Gold ® is perfect for use in<br />
prebiotic baked goods, as well<br />
as biscuits, cakes and high MAC<br />
shakes.<br />
foodeurope: What can<br />
we expect at your booth at Hi<br />
Europe?<br />
MG: At the show we will present<br />
our innovative ingredients<br />
and highlight their nutritional<br />
background. Prof. Ivan Kreft, an<br />
expert on Tartary Buckwheat, will<br />
explain this traditional knotweed<br />
plant and its benefits. Better<br />
still, visitors will be able to taste<br />
baked goods made from 2ab<br />
Wheat, Tartary Buckwheat or<br />
White Gold ® . No matter how<br />
health-conscious consumers are,<br />
for most of them taste is still king<br />
– and products will only succeed<br />
in the long-term if they combine<br />
nutritional advantages with a<br />
pleasing taste profile. n<br />
Michael Gusko<br />
Managing Director<br />
Goodmills Innovation<br />
www.goodmills innovation.com<br />
issue four <strong>2018</strong> www.foodmagazine.eu.com
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