GoodMills Innovation

GoodMills Innovation

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Ingredients

GoodMills Innovation Launches Co-Extruded Wheat and Fava Protein Flakes to Improve Fibrous Texture in Plant-Based Foods

GoodMills Innovation has expanded its plant-based ingredient portfolio with the launch of VITATEX® Wheat Fava Flakes SVP Pro, a co-texturised protein flake designed to deliver improved texture and structural stability in meat-alternative products. The ingredient is produced by simultaneously texturising wheat gluten and fava bean protein through a co-extrusion process, creating a protein matrix with distinct layering and a firm bite. According to Antje Dittrich, Group Manager Plant-Based at GoodMills Innovation, “This creates a cross-linked protein network with pronounced layers and a firm bite. Unlike proteins that are extruded separately and then blended, co-extrusion enables a high degree of cohesion that remains intact during processing.” Dittrich added that developing the texturate required extensive expertise in extrusion technology and a comprehensive understanding of raw material behavior, …

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Protein

GoodMills Develops Wheat and Fava Protein for Improved Texture in Meat Alternatives

GoodMills Innovation, a subsidiary of the GoodMills Group, Europe’s largest milling organisation, has introduced a new plant-based protein ingredient designed for use in meat analogue applications requiring layered, fibrous textures. The product, VITATEX® Wheat Fava Flakes SVP Pro, combines wheat gluten and fava bean protein through a co-texturisation process, resulting in a structure intended to replicate the fibrous nature of animal meat. The co-extrusion method used in the production of the flakes enables protein cross-linking that creates a cohesive matrix with defined layers. According to Antje Dittrich, application manager plant-based at GoodMills Innovation, “While limited cross-linking occurs when proteins are individually textured and then blended, the co-extrusion process incites strong cross-linking activity that results in a stable, cohesive structure with distinct layers and a long-lasting …

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GoodMills Innovation plant-based protein blend

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Ingredients

GoodMills Innovation Launches Plant-Based Protein Blend for Baked Goods

GoodMills Innovation has launched GoWell® Tasty Protein, a new plant-based protein blend for use in baked goods. Made from fava beans, yellow peas, sunflower seeds, and wheat, the blend has a protein content of 60% and is said to have a subtle flavor with no off-notes. The ingredient can be easily incorporated into existing recipes without the need for major adjustments, and reportedly does not compromise the taste or sensory qualities of the end products. The blend has been designed for use in light baked goods such as burger buns, sandwich rolls, and soft breads, but is also suitable for fine baked goods like bagels, baguettes, pretzels, and pancakes. If used in the right quantities and recipes, the ingredient allows manufacturers to make claims such …

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GoodMills Innovation VITATEX Pea Flakes M SVP Pro

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Company News

GoodMills Innovation to Debut High-Functionality Plant-Based Texturants and Proteins at FiE Europe

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 …

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GoodMills Innovation Tower III 2024

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Manufacturing & Technology

GoodMills Innovation Unveils Multi-Million “Tower III” Facility to Increase Capacity for Plant-Based Ingredients

GoodMills Innovation, based in Hamburg, Germany, a company developing clean-label plant-based ingredients based on cereals and pulses for a wide range of applications, announces it has commenced operations at its latest project, featuring a newly completed production tower funded by a substantial multi-million euro investment. After three years of construction, the new facility now spans 2,500 square meters over seven levels. Dubbed “Tower III,” the expanded site aims to position GoodMills Innovation as an international center of excellence for the texturization of plant-based proteins, catering to the growing demand for vegetarian and vegan products as part of the company’s mission to advocate for dietary shifts towards more sustainable options. Katharina Haack, Head of Marketing Communications at GoodMills Innovation, says: “Plant-based nutrition is a building block …

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Antje Dittrich, Key Account & Application Manager Plant-Based Proteins

Antje Dittrich © Good Mills Innovation

Interviews

GoodMills Innovation: “Bringing to the Market Properties That Have Never Before Been Seen in a Pea-Based Texturate”

The market is hungry for ingredients that can elevate the plant-based protein experience, and as a high-quality, sustainable protein source, pea is an obvious candidate. However, transforming this raw material into consumer-friendly products that deliver on taste, texture and nutritional value is a feat that few companies have achieved. One of the pioneers in this space is GoodMills Innovation, whose VITATEX® range of pea texturates is helping food manufacturers to harness the power of peas. We caught up with Antje Dittrich, the company’s Key Account & Application Manager Plant-Based Proteins, to talk about current challenges and advancements in pea texturates. Can you explain the latest advancements GoodMills Innovation has made in pea texturates? VITATEX® Pea Flakes M SVP Pro is the latest addition to our …

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Slow Milling by GoodMills Innovation

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Ingredients

GoodMills Innovation Launches Slow Milling Ingredients for Artisan Baking on an Industrial Scale

GoodMills Innovation has introduced a new range of clean-label ingredients called Slow Milling, designed to help industrial and retail bakeries make artisan-style baked goods. By enabling the production of traditional goods on an industrial scale, the range aims to improve cost efficiency while providing fresh, visually appealing bakery products. This will help manufacturers cater to consumers who are looking for artisan products at an affordable price point. The Slow Milling range includes: Ferment’tic — A natural baking improver that enhances dough handling and prolongs freshness. The ingredient is said to create Mediterranean-style bread with a moist crumb, large holes, and a crispy crust. Kastanienerbse — A clean-label ingredient derived from roasted yellow pea that provides a nutty flavour, a firm bite, and a moist, rich …

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GoodMills Innovation plant-based texturates

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Ingredients

GoodMills Innovation Sees Growing Interest in Plant-Based Texturates for Alt Meat

Germany’s GoodMills Innovation has reported increasing interest in its VITATEX® range of plant-based texturates, which are used to improve the sensory qualities of meat and fish alternatives. At Food Ingredients Europe, which took place in Frankfurt from November 28-30, VITATEX products attracted a wide audience from a variety of sectors. According to GoodMills Innovation, this highlights the industry trend towards meat and fish alternatives, as well as continued consumer demand for these products. The VITATEX range was first launched in 2021. At the time, GoodMills Innovation said it had been working with wheat-based texturates for a decade, but had taken the products to a new level through extrusion technology and the addition of soy and peas. At Fi Europe, there was also interest in the …

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Facts & Figures

GoodMills to Take Over Sales and Application Activities of Müller’s Mühle Legume Flours

GoodMills Innovation is to begin running the sales, marketing, and application technology activities of legume flour producer Müller’s Mühle Business Solution. GoodMills says the flour range will complement its own cereal and legume-based offerings. The two companies are already under the same corporate umbrella, but it is hoped that the merger — which will create a division called Plant-Based Proteins — will take advantage of existing synergies. It will also combine the companies’ expertise in European sales, application technology, and product development. Following the merger on October 1, Müller’s Mühle will focus on sourcing, raw material supply, manufacturing, and quality management, while GoodMills Innovation will take over all aspects of B2B ingredient activities. GoodMills products Last year, GoodMills announced a collaboration with food tech company …

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Products & Launches

GoodMills Innovation Raises the Sensory Qualities of Alt Meat & Fish to a “New Level” With VITATEX Texturates

Germany’s GoodMills Innovation, part of the GoodMills Group, Europe’s leading milling corporation, introduces VITATEX texturates based on wheat, soy and peas, for fish and meat substitute products. The company states that the texturates are perfect for alt seafood products such as plant-based tuna, fish fingers, pan- or deep-fried fish, and are optimally suited for the frozen food sector. “Whether it’s fish & chips, fish fingers or fishcakes, all of these specialities can be readily converted into vegan form with VITATEX®”, says the Hamburg based firm. As well as the applications in seafood alternatives, the texturates can be applied to alt meat products such as vegan patties, meatballs, Bolognese sauce, chicken nuggets, Vienna sausages, or schnitzels. After working with wheat texturates for around a decade, GoodMills …

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Equinom pea

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Agriculture / Agribusiness

GoodMills collaborates with Equinom for Unique Pea Variants Created With Artificial Intelligence

As the global pea protein market size is projected to grow from $745 million in 2020 to $1,400 million by 2025, GoodMills, Europe’s largest milling company, announces a new collaboration with Equinom, the plant tech company that creates new seed varieties using patented AI-driven breeding technology. Equinom creates superior seeds naturally by crossbreeding exotic, ancient and modern varieties. Utilising its seed bank, Equinom employs computer-based breeding and traditional genomic technologies to predict and simulate new varieties. Equinom reports it will research how best to crossbreed Yellow Pea seeds to achieve a tailored raw material with outstanding sensory properties: the ingredients derived from it are expected to be without off-flavours and provide ideal protein composition for an outstanding texture in finished products such as meat and …

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