GoodMills Innovation

GoodMills Innovation Tower III 2024

© GoodMills Innovation

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 …

more

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 …

more

Topics:

Slow Milling by GoodMills Innovation

© GoodMills Innovation
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 …

more

GoodMills Innovation plant-based texturates

© GoodMills Innovation
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 …

more

Topics:

© Müller’s Mühle
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 …

more

©Good Mills Innovation

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 …

more

Equinom pea

©Equinom

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 …

more