- GoodMills Innovation is introducing RutinX, an ingredient made from Tartary buckwheat, and two whole-grain flours called Snow Wheat and Snow Spelt with a light color and mild taste, according to Food Ingredients First.
- More consumers are looking at snacks as replacements for meals, Food Ingredients First noted, so these functional add-on ingredients are designed to provide metabolic power and appeal to consumers looking for more natural and sustainable products.
- GoodMills also said these new products lend themselves to protein-enriched snacks in the low-carb and sports nutrition segments.
Tartary Buckwheat is called a "pseudocereal" because it has some functional assets of cereal, although it's actually a seed. It's different from regular buckwheat because it has 100 times more rutin, a phytochemical also found in apples, most citrus fruits and figs. It is often used in traditional Chinese medicine to make tea and other products.
GoodMills said rutin can have a beneficial effect on blood sugar and insulin levels, and the company has conducted studies into the ingredient's ability to regulate blood sugar. Rutin is also known to contain large amounts of zinc and to work as an antioxidant and anti-inflammatory.
However, rutin does contain bitter compounds, so the company developed a patented process to reduce them and come up with RutinX, Food Ingredients First reported. GoodMills said including 5% of RutinX as flour or crisps in product formulations can turn bread, rolls, savory snacks, dips and spreads into superfoods.
If this takes place, the product could appeal to manufacturers and consumers looking to ramp up their functional food production and consumption, especially for busy shoppers who want a convenient but healthy meal replacement.
GoodMills is also launching two whole-grain flours — Snow Wheat and Snow Spelt — late next month at the Snackex international trade show in Barcelona. These flours are said have a lighter color and milder taste for those looking for gluten-free and soy-free products, the food publication noted.
These ingredients might not only attract consumers looking for alternatives to standard wheat flour and whole grains, but also those individuals who also want increased fiber and minerals. U.S. consumers are increasingly scanning labels to hunt for free-from products, so these new ingredients could appeal to manufacturers.
This line of flours follows along the trend of other products GoodMills has developed in recent years. The company debuted its 2ab Wheat in 2017, which is a new variety made from ancient wheat but developed for consumers who have gluten sensitivity. GoodMills also introduced an online Whole Grain Index for manufacturers to calculate how much their products contain and download a seal to display on products.
GoodMills seems to be developing new ingredients based on the hottest trends in the industry. This could be a lucrative strategy since wheat continues to be the staple grain in the U.S. The global whole-grain foods market is expected to grow at a compound annual growth rate of 6.7% from 2017 to 2021, according to Technavio. As long as these new ingredients follow the same trajectory as its previous launches, more big food companies could be turning to GoodMills for functional products.