At FiE Europe 2024, taking place from 19 – 21 November in Frankfurt, Germany, GoodMills Innovation is set to present a diverse portfolio of plant-based texturants and solutions that cater to bakery goods, meat and fish alternatives, protein and fiber enhancement, and processing innovations.
Supported by funding from the German Federal Ministry of Education and Research (BMBF), GoodMills has advanced its extrusion technology to develop the VITATEX® range of texturants. Attendees at FiE will have the chance to experience innovative wheat, soy, and pea-based texturants firsthand, with tastings of various meat and fish substitute products.
The Hamburg based company this summer unveiled its “Tower III” production facility, funded by a multi-million euro investment, after three years of construction and spanning 2,500 square meters over seven levels. The new site positions GoodMills Innovation as a leader in the texturization of plant-based proteins.

Unprecedented fibrous texture
A particular focus at FiE will be on VITATEX® Pea Flakes M SVP and VITATEX® Pea Flakes M SVP Pro, two newly launched pea texturants, as well as an advanced texturant from fava bean and wheat proteins. The Pro variant introduces an unprecedented fibrous texture in a pea-based format, providing ideal structure for plant-based nuggets, chunks, and tuna alternatives with an anticipated bite and mouthfeel. Its water absorption and release capabilities deliver exceptional juiciness to finished products.
Additionally, the new texturants exhibit high shear force resistance, enabling greater flexibility during processing and cutting. VITATEX® Pea Flakes M SVP Pro, in particular, stands out for its adaptability, offering manufacturers the option to use it solo or blend it with other texturants for tailored textures.
Also on display will be the VITATEX® Wheat Fava Flakes SVP Pro, now in final development. This texturant offers a firm, meaty bite and bright appearance, with water-absorption features that ensure ideal porosity for products like nuggets, schnitzels, and plant-based tuna.

Solutions to meet increased demand for pulses
GoodMills Innovation will also showcase protein-rich pulse flours derived from fava beans, peas, and lentils, in line with the growing demand for pulses and pulse protein. These flours, produced using air separation technology, are ideal for high-protein applications such as pulse-based pasta, says the company.
The company’s latest protein fortification innovation, GoWell Tasty, is a neutral-flavored, vegan protein blend designed for baked goods, from bread and cakes to bars and cookies. A clean-label solution, GoWell Tasty enables bakeries to meet rising demand for high-protein products. This blend combines proteins from field beans, peas, sunflower, and wheat.
Lastly, GoodMills will highlight Snow® Prebiotic Fibres, a multi-fiber complex that delivers functional benefits for baked goods without sacrificing taste or texture.

Snow® Prebiotic Fibres enhance freshness, bite, and nutritional quality, with easy integration across a wide range of applications such as breads, rolls, waffles, and bars.
In a recent interview with vegconomist, Antje Dittrich of GoodMills Innovation explained that the company is “investigating the potential that exists in our own value chain; we have access to some interesting raw materials through our sister company Müllers Mühle, particularly in the pulses sector.
“Our Hamburg facility is state of the art, and we have recently invested in additional production capacity, including the latest extrusion technology. This will enable us to keep pace with growing market demand, and ensure we are in a strong position to take embrace future opportunities that arise in plant-based texturates.”
Find out more at https://www.goodmillsinnovation.com/en/