FDBusiness.com

GoodMills Innovation Offers Solutions For Veggie and Gluten-free Snack Concepts

 Breaking News
  • Lactalis Expands in Infant Nutrition With €740 Million Acquisition Lactalis Group, the international dairy group based in Laval, France, is acquiring the Nutritional business of Aspen Pharmacare for €739.8 million (R12.9 billion). The business being acquired supplies a wide range of infant nutritional and growing-up milk products across both the premium and value segments. It manufactures and markets well established quality brands, including S-26, [...]...
  • Thatchers Cider to Invest £14 Million in New Cider Mill Thatchers Cider, the family owned English cider producer, is to invest £14 million in a new cider mill at its Myrtle Farm site in Somerset to meet growing demand for its products. The company has applied for planning permission and, if granted, the new mill would come on stream in 2019. “This investment is about our [...]...
  • Coca-Cola Great Britain Teams Up With Premier League Premier League and Coca-Cola Great Britain have announced a new three-and-a-half-year partnership, starting in January 2019. It is the first sponsorship Coca-Cola Great Britain will activate across multiple brands within its portfolio, showcasing a range of drinks including sparkling soft drinks, water and fruit-based drinks, with low and no-sugar options. The partnership will see Coca-Cola work [...]...
  • Barry Callebaut Completes $30 Million Capacity Expansion in North America Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, has announced the completion of several expansion investments in three of its North American facilities located in St Hyacinthe, Quebec; Chatham, Ontario; and St Albans, Vermont. The investments amount to close to US$30 million and are in line with previously announced plans. Recent investments [...]...
  • Strong First Half From Hilton Food Group Hilton Food Group, the UK-based leading specialist international food packing business, has reported a 25.0% increase in turnover to £863.6 million and by 24.5% on a constant currency basis for the 28 weeks to 15 July 2018. Volumes increased by 12.7% reflecting growth in the UK, Ireland and Australia. Operating profit for the first half [...]...

GoodMills Innovation Offers Solutions For Veggie and Gluten-free Snack Concepts

September 28
09:25 2016
Texturates in the form of flakes provide a stable structure and a meat-like texture.

Texturates in the form of flakes provide a stable structure and a meat-like texture.

Snacks have evolved from being a simple between-meal treat to an everyday part of modern life, particularly for ‘Millennials’. An extensive snacking habit is an expression of their modern day lifestyle.[1]

Take the first meal of the day, for example. Breakfast has already migrated from the kitchen table to the commute in the form of nutritious breakfast drinks or cookies. And as the distinction between snacks and meals gets narrower, consumer requirements are changing as well. Issues such as nutrition, clean label and ‘free from’ are playing an increasingly important role.

Going Meat-free

The veggie segment is no longer niche and meat-free alternatives are a key industry driver. Vegetarians, vegans and flexitarians – those who intend to reduce their meat consumption – have merged into one recognizable target group. As Innova Market Insights put it: “Flexitarians reimagine meat.” As a result, meat-free options have become incredibly diverse in a short period of time. Thanks to enhanced R&D activities regarding raw materials and processing technologies, new products have come to life that finally meet consumer demand in terms of both texture and taste — aspects that have long been an Achilles’ heel.

The addition of wheat texturates to vegetable fillings results in a pleasant, firm consistency.

The addition of wheat texturates to vegetable fillings results in a pleasant, firm consistency.

Snack Fillings and Burger Patties

With its portfolio of wheat texturates, GoodMills Innovation offers ingredients for fillings for baked snacks, such as pies or quiches, and burger patties. Their high water-binding capacity and ability to reduce weight loss during heating offer a number of technical advantages. As a result, because the dough doesn’t soften, vegetable fillings benefit from a pleasant, firm consistency. Furthermore, fillings that don’t shrink adhere to the dough, which prevents the production of undesirable ‘cavities’. For veggie/vegan hamburger patties, coarser texturates in the form of flakes are the best choice. They provide a stable structure and a meat-like texture. Plus, they remain crispy, succulent and appetising even if kept in a warming tray for extended periods. As a valuable source of protein, they perfectly complement vegetarian and vegan diets and, compared with their meat-containing counterparts, products comprising wheat texturates have a better nutritional profile as well as lower levels of cholesterol.

Gluten-free

Regarding ‘free from’ positionings, gluten-free claims are booming. Initially targeting people suffering from celiac disease or gluten sensitivity, these products are now being used by a far greater population: in fact, more and more consumers correlate gluten-free consumption with a healthy lifestyle and well-being.

Based on corn, Masa flours are perfectly suited for the production of gluten-free snacks. As a leading company in grain refinement, GoodMills Innovation has developed a purely physical process — based on dry grinding — to produce Masa. The technique, compared with traditional methods, offers considerable savings in terms of process water. Supplemental additives such as lime are no longer required, which enhances the final flavour. Masa flours ensure a homogenous particle distribution and, because they’re non-sticky, the doughs demonstrate excellent machineability.

Masa flours are perfectly suited for the production of gluten-free snacks.

Masa flours are perfectly suited for the production of gluten-free snacks.

Typical applications include tortilla chips and taco shells. But, wishing to examine further uses for Masa-based snacks, gluten-free waffle concepts have also been developed and have performed well in trial runs.

Depending on specific requirements, the company collaborates with its customers to develop tailored solutions. Irrespective of whether you prefer a soft or crunchy texture, a hearty filling for lunch or a sweet treat with your afternoon coffee, there’s no limit to GoodMills Innovations’ creativity.

For snack applications — like every product range — the innovation process focuses on promoting clean label solutions. Benefiting from state-of-the-art technology, the company’s experts specialise in grain processing using only physical methods, which allows contemporary concepts and clean label products to be developed.

For further information visit www.goodmillsinnovation.com.

[1] http://www.millennialmarketing.com/2012/05/snack-on-on-the-go-millennials-are-frequent-snackers, viewed on 11 August 2016

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • September 25, 2018PPMA Show 2018
  • September 27, 2018Int'l Fruit Show (eurofruit)
  • September 30, 2018Trade Fair for Butchers, Caterers and Meat Industry (Meat Expo)
  • October 1, 2018Poznan International Fair
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements