GoodMills presents a versatile raw material with metabolic strength

Tartary Buckwheat crispies

As part of its new RutinX product portfolio, GoodMills Innovation has introduced two grain-based functional ingredients that are extremely flexible in their application.

Made from Tartary Buckwheat, a pseudo-cereal, it can be used as flour or crispies in classic bakery products, but is also well-suited to confectionery and other applications such as pasta, dairy and fitness beverages as an ingredient that helps support metabolism.

During research work on ancient cereal varieties, the Hamburg-based grain specialist rediscovered Tartary Buckwheat and its functional potential for the food industry and artisan bakeries. That is because it is not only rich in the trace element zinc, but also contains the bioflavonoid rutin in a quantity that is 100 times higher than in its common buckwheat counterpart.

Zinc has been proven to contribute to an efficient carbohydrate, fat and protein metabolism, while protecting cells from oxidative stress. It is also an important component of the human immune system. Depending on the level of RutinX in the finished food, various health claims on zinc can be labelled.

Rutin is also an effective antioxidant. In Asian medicine, in particular, the phytochemical is considered to lower blood pressure and blood glucose levels. RutinX crispies are currently being examined in a two-week German study on personalised nutrition, with a particular focus on their ability to regulate blood sugar levels. Initial results are expected in summer 2019.

GoodMills Innovation offers Tartary Buckwheat as whole grain flour and as hydrothermally refined crispies. As a functional ingredient, RutinX can be used to add health benefits to baked goods, mueslis, sweets and biscuits, shakes, smoothies, dairy products, pasta and spreads. At the same time, the prehistoric superfood satisfies consumer demand for authentic products with native ingredients.

Due to its high rutin content, Tartary Buckwheat has a very strong bitter taste in its natural state. However, thanks to a patented process, GoodMills Innovation has been able to significantly reduce the bitterness and at the same time improve the bioavailability of the valuable ingredients.

RutinX can be easily integrated into existing recipes with a minimum recommended dosage of five per cent. Depending on the manufacturer’s preference, products can be created with varying levels of nutty buckwheat flavour, from none to a very modest taste.

GoodMills Innovation is currently presenting its new product at the BIOFACH trade fair in Nuremberg, Southern Germany (Booth 1-465) and offers wholemeal cookies containing Tartary Buckwheat crispies for tasting.

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