Goodmill’s Innovation junior product manager Malte Schottmayer spoke with FoodBev about the company’s range of ‘gut-friendly ancient grains at Health Ingredients Europe 2018.
As well as discussing the digestive benefits of 2ab Wheat, which the company originally unveiled at last year’s show, Schottmayer unveiled the company’s latest ancient grain ingredients, RutinX and the White Gold wholegrain concentrate.
Rutin X is derived from tartary buckwheat and is available as a flour or in a crispy format, and the ingredient contains high levels of rutin to help support the metabolisation of carbohydrates.
The ingredient can be used in applications ranging from baked goods to smoothies, and Goodmills Innovation claims that the ingredient can also help to regulate blood glucose levels and lower blood pressure in consumers, as well as supporting overall digestive health.
Meanwhile, White Gold is a finely ground wholegrain concentrate of high MAC wheat fibre, which helps support the reproduction of ‘good’ gut bacteria, making it a suitable ingredient for prebiotic products.
“Rutin is a secondary plant ingredient that has a blood sugar regulating function in your body, so when you’re eating carbohydrates your insulin levels spike, but with rutin it is more flat, which is better for digestion.
“[The ingredient] also has crispy texture, so you can combine this texture with good health benefits, making it pleasant to eat and to use in many different food applications.”
“Consumers are looking for alternatives to wheat. When you look at sales of gluten-free products, it is clear that it is not necessarily just gluten-intolerant or coeliac-suffering consumers who are buying these products, and that means that consumers are looking for alternatives to wheat.”
“Our mission is to provide products fit for specialised nutritional needs for issues that aren’t necessarily gut-related, but can be resolved by eating certain ingredients.
“By personalising nutrition, consumers can get more healthy by eating the right foods, and we aim to provide these foods to these people.”
Presented and edited by: Martin White
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