PI GMI FIE Review english draft3 -...
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PRESS INFORMATION Plant-based ingredients support contemporary food concepts FiE Paris: GoodMills Innovation presented ingredients derived from grain and legumes that meet current trends Hamburg, Germany – December 2015 – The topics “Clean Label”, “Wellbeing” and “Health” were at the core of GoodMills Innovation’s FiE presence this year. Visitors to the grain expert’s booth were able to learn about ingredients that enable innovative product concepts. Wheat texturates in the form of flakes are a high-protein meat alternative. They can act as minced meat substitutes for hamburger patties and for vegetarian/vegan dishes, as well as for bakery and snack fillings. The toasted pea meal which is marketed under the brand name YePea offers the baking industry a non-GMO alternative to soy grits – and according to the FIC Regulations it does not have to be labelled as a possible allergen. Meanwhile, the company’s versatile Purafarin ® functional flours act, for example, as natural alternatives to binding systems based on chemically modified starch. Some Purafarin ® products also allow manufacturers to produce Clean Label frozen pizzas. GoodMills Innovation chose FiE as the launch pad for WHEATMEAT ® flakes and YePea, and it also showcased its comprehensive Clean Label portfolio of functional and process flours as well as fibre-rich grain products. Thanks to their excellent water-binding capacity, the extruded WHEATMEAT ® flakes are especially suitable for adding texture and structure to bakery and snack fillings, as well as for the production of meat-free hamburger patties. Based on high protein wheat fractions, the flakes can be used to produce end products with up to 76 per cent protein. Thus, snacks and dishes containing the flakes can form a valuable part
Transcript of PI GMI FIE Review english draft3 -...
PRESS INFORMATION
Plant-based ingredients support contemporary food concepts FiE Paris: GoodMills Innovation presented ingredients derived from grain and legumes that meet current trends Hamburg, Germany – December 2015 – The topics “Clean Label”, “Wellbeing” and “Health” were at the core of GoodMills Innovation’s FiE presence this year. Visitors to the grain expert’s booth were able to learn about ingredients that enable innovative product concepts. Wheat texturates in the form of flakes are a high-protein meat alternative. They can act as minced meat substitutes for hamburger patties and for vegetarian/vegan dishes, as well as for bakery and snack fillings. The toasted pea meal which is marketed under the brand name YePea offers the baking industry a non-GMO alternative to soy grits – and according to the FIC Regulations it does not have to be labelled as a possible allergen. Meanwhile, the company’s versatile Purafarin® functional flours act, for example, as natural alternatives to binding systems based on chemically modified starch. Some Purafarin® products also allow manufacturers to produce Clean Label frozen pizzas.
GoodMills Innovation chose FiE as the launch pad for WHEATMEAT® flakes and
YePea, and it also showcased its comprehensive Clean Label portfolio of functional
and process flours as well as fibre-rich grain products.
Thanks to their excellent water-binding capacity, the extruded WHEATMEAT® flakes
are especially suitable for adding texture and structure to bakery and snack fillings,
as well as for the production of meat-free hamburger patties. Based on high protein
wheat fractions, the flakes can be used to produce end products with up to 76 per
cent protein. Thus, snacks and dishes containing the flakes can form a valuable part
PRESS INFORMATION
of a healthy diet, particularly for the growing number of vegetarian and vegan
consumers.
The raw material used in YePea (an abbreviation of yellow pea) is the yellow-podded
snow pea – a legume which was almost forgotten until it was rediscovered by
GoodMills Innovation during a research project. The resulting pea meal is a perfect
alternative to soy grits and can be used in baking mixes, bread recipes and small
baked goods where it enhances water-binding capacity and provides a soft texture.
End products gain an appealing nutty flavour, and allergen labelling is not required.
YePea’s raw materials, all of which are non-GMO, are grown in Europe.
About GoodMills Innovation GmbH GoodMills Innovation GmbH has its headquarters in Hamburg, Germany. It is a joint venture between Europe’s leading milling enterprise, the GoodMills Group, and the global ingredients manufacturer Palsgaard A/S, which is based in Denmark. Together with its Polish subsidiary, GoodMills Innovation Polska Sp z o.o, the company employs a staff of 120 in Europe. Sound grain expertise and state-of-the-art refining technologies are the foundations of the company, which operates around the world. Working in close cooperation with experts from research and industry, GoodMills Innovation develops innovative and natural products that combine functionality and taste and deliver additional health benefits. Customers from the food industry and the bakery trade benefit from tailor-made products as well as from expert advice on application, food legislation and marketing issues.
Company contact GoodMills Innovation GmbH Svenja Frank Trettaustrasse 32-34 21107 Hamburg, Germany T +49 40 75109-632 F +49 40 75109-680 [email protected] www.goodmillsinnovation.com
Press contact akp public relations Valeska Kirchner Tannenstrasse 1a 69469 Weinheim, Germany T +49 6201 18898-13 F +49 6201 18898-20 [email protected]
PRESS INFORMATION
Innovative meat and soy alternatives FiE Paris, booth 6T38: GoodMills Innovation will present two new ingredients
Hamburg, Germany – September 2015 – GoodMills Innovation GmbH will introduce two new products during FiE: Wheat texturates in the form of flakes will complement the WHEATMEAT® core range, allowing for the creation of vegetarian and vegan dishes, minced meat substitutes as well as bakery and snack fillings. The second innovation is YePea (toasted pea meal), which offers a non-GMO and allergen-free alternative to soy grits. The company will also present its comprehensive Clean Label portfolio of functional flours, process flours and high-fibre milled wheat products.
The extruded WHEATMEAT® flakes are characterised by their high water binding
capacity and are especially suitable for adding texture and structure to bakery and
snack fillings as well as for the production of meat-free hamburger patties. Based on
high-protein wheat fractions, the flakes can achieve end products with up to 76 per
cent protein, depending on the amount used. Thus, snacks and dishes containing
WHEATMEAT® flakes can form a valuable part of a healthy diet, particularly for the
growing number of vegetarian and vegan consumers.
GoodMills Innovation’s second new product, YePea (an abbreviation of yellow pea) is
derived from the yellow-podded snow pea. This almost forgotten legume was
rediscovered by the company during a research project. The new product is an
alternative to soy grits, which are often used in baking mixes, bread recipes and
small baked goods to improve texture. The toasted and coarsely ground peas
enhance water binding capacity and provide a soft texture. Additionally, baked goods
gain an appealing nutty flavour. Allergen labelling on the end products is not
required. YePea’s raw materials, all of which are non-GMO, are grown in Europe.
PRESS INFORMATION
“We are delighted to be able to use FiE as a platform for our two latest product
launches”, said Michael Gusko, Managing Director of GoodMills Innovation. “By
offering tasty meat alternatives and ingredients that are free from allergens and
genetic engineering, we are enabling manufacturers to respond to current trends in
different ways. Our wide-ranging portfolio is the ideal base from which to create
innovative concepts. Whether the aim is health, wellbeing, Clean Label or process
optimisation, our products are suitable for versatile demands and positionings.”
About GoodMills Innovation GmbH GoodMills Innovation GmbH has its headquarters in Hamburg, Germany. It is a joint venture between Europe’s leading milling enterprise, the GoodMills Group, and the global ingredients manufacturer Palsgaard A/S, which is based in Denmark. Together with its Polish subsidiary, GoodMills Innovation Polska Sp z o.o, the company employs a staff of 120 in Europe. Sound grain expertise and state-of-the-art refining technologies are the foundations of the company, which operates around the world. Working in close cooperation with experts from research and industry, GoodMills Innovation develops innovative and natural products that combine functionality and taste and deliver additional health benefits. Customers from the food industry and the bakery trade benefit from tailor-made products as well as from expert advice on application, food legislation and marketing issues.
Company contact GoodMills Innovation GmbH Svenja Frank Trettaustrasse 32-34 21107 Hamburg, Germany T +49 40 75109-632 F +49 40 75109-680 [email protected] www.goodmillsinnovation.com
Press contact akp public relations Valeska Kirchner Tannenstrasse 1a 69469 Weinheim, Germany T +49 6201 18898-13 F +49 6201 18898-20 [email protected]
COMPANY PROFILE
Combining functionality and naturalness
GoodMills Innovation GmbH - formerly Kampffmeyer Food Innovation GmbH – is
headquartered in Hamburg, Germany. Using genuine grain varieties as raw materials
and the latest physical refinement processes, flours with added value, pre-mixes and
extrusion products come to life. All of these ingredients link health and naturalness,
and are provided to artisan bakeries, industrial bakers and the food industry.
In line with its company motto “We unlock the power of grain”, GoodMills Innovation
has a comprehensive knowledge base spanning grain, processing and applications,
as well as the latest technologies for the refinement of grain products. With its offer of
functional specialty flours, pre-mixes and innovative tailored grain products, the
company has positioned itself as a leading supplier of grain-based ingredients for the
food industry and the bakery sector.
Besides its headquarters in Germany, GoodMills Innovation has subsidiaries in
Poland (Posnan) and Canada (Toronto). Additionally, the company is internationally
represented by globally acting trading partners and agents. In total, GoodMills
Innovation employs 120 people and generates an annual turnover of 45 million
Euros.
Naturally healthy
GoodMills Innovation attaches great importance to ensuring that all of its products
contribute to clean labelling, so that consumers are able to recognize the ingredients
of the foods they buy from their own kitchen cupboards. For example, the company
provides thermally treated flours that can be used as natural thickening systems in
soups and sauces instead of chemically modified starches and which are labelled as
“flour” on product packaging. GoodMills Innovation proactively promotes the Clean
COMPANY PROFILE
Label philosophy and, as such, in 2012, it conducted the biggest ever European
market research study into the subject. The research findings were then published in
a comprehensive report which also included manufacturer guidelines for successful
Clean Label product development.
With a strong focus on ingredients that provide added value for health, the company
is also highly committed to health research. It regularly participates in projects which
focus on the health effects of grain-based food ingredients – recently, GoodMills
Innovation was an industry partner in the EU-funded HealthGrain and HealthBread
projects. These two initiatives were aimed at boosting dietary fibre consumption
across Europe and they resulted in the development of two innovative ingredients
that combine whole grain benefits with consumer indulgence.
All-round service GoodMills Innovation provides support for its customers throughout the whole added-
value chain – from the first product idea and prototype to packaging and product
claims. The GoodMills Innovation Center plays a key role in ensuring efficiency and
successful product development. Spanning an overall area of 2,200 m2 at the
company’s headquarters in Hamburg, the Center accommodates state-of-the-art pilot
plants, equipment for the refinement of milled grain products, a professional kitchen
and up-to-date baking technology for application-related trials, as well as a laboratory
where products can be analyzed. Ideal for conferences and workshops,
brainstorming for new product concepts and discussions about the latest
technologies, the Center’s modern conference rooms offer a creative environment for
knowledge exchange. This guarantees the steady development of innovative, natural
ingredients which meet manufacturers’ and consumers’ demands alike.
COMPANY PROFILE
Company contact GoodMills Innovation GmbH Svenja Frank Trettaustrasse 32-34 21107 Hamburg, Germany T +49 40 75109-632 F +49 40 75109-680 [email protected] www.goodmillsinnovation.com
Press contact akp public relations Valeska Kirchner Tannenstrasse 1a 69469 Weinheim, Germany T +49 6201 18898-13 F +49 6201 18898-20 [email protected]
GoodMills Innovation GmbH, Trettaustrasse 32 - 34, 21107 Hamburg, Germany, T +49 40 751 09-666, F -680
www.goodmillsinnovation.com, [email protected]
Vein of Gold®
PURAFARIN HydroSoft®
GoodMills Innovation GmbH, Trettaustrasse 32 - 34, 21107 Hamburg, Germany, T +49 40 751 09-666, F -680
www.goodmillsinnovation.com, [email protected]
SNOW®WHEAT
YePea
