Viogerm®: The real treasure of wheat
At FiE 2013, the Swiss company Hochdorf Nutrifood AG presents natural wheat germ products that improve the nutritional and taste profiles of a wide variety of foods
Hochdorf (Switzerland), September 2013 – Hochdorf Nutrifood is focusing on the valuable components of wheat germ at this year’s Food Ingredients Europe exhibition in Frankfurt. At booth 9B17, the company will showcase high-quality Viogerm® wheat germ oils, granulates and crisps. Its new pasta application Viogerm® al Dente increases the protein content of noodles and provides a fuller flavoured taste. Hochdorf has also recently expanded its portfolio with Viogerm® Gold Chips – small, natural wheat germ granulates which feature an extended shelf life of twelve months. Moreover, as of now, the Viogerm® brand has a distinctive new logo.
Alongside vitamins E, B1, B6 and folate, wheat germ also offers dietary fibres, proteins and many minerals. In order to maintain these valuable ingredients over a longer period of time, the germ must be stabilised. Hochdorf Nutrifood uses a proprietary, gentle technology to manufacture its Viogerm® wheat germ products. Thus, the natural ingredients and flavours remain active even under long-term storage, without any loss of sensory quality. Viogerm® wheat germ granulates, for instance, improve the flavour of bread as well as baked goods and can bind fluids in desserts and fruit cakes. The crunchy Viogerm® Crisps, which are predominantly applied in cereals, bars and chocolate, have a sealed surface, are free from dust and can be processed extremely well. Cold pressed Viogerm® wheat germ oil is ideally suited for use in dietary supplements or for refining salads, sauces, meats and fish.
Michel Burla, Managing Director of Hochdorf Nutrifood, explains: “The demands placed on all types of food are constantly rising and becoming more and more specific. For the consumer, health, naturalness, functionality and indulgence are priorities. With our natural Viogerm® wheat germ products, we can comprehensively respond to this trend and offer food manufacturers high-quality ingredients with added value.”
