Tartary Buckwheat is referred to as a “pseudocereal” because, despite being a seed, it possesses certain functional characteristics similar to those of traditional cereals. Unlike regular buckwheat, it contains 100 times more rutin, a phytochemical also found in apples, most citrus fruits, and figs. This ingredient is frequently utilized in traditional Chinese medicine for making tea and other products. GoodMills has noted that rutin may positively influence blood sugar and insulin levels, and the company has conducted research to explore its capacity to regulate blood sugar. Additionally, rutin is recognized for its high zinc content and its antioxidant and anti-inflammatory properties. However, rutin does contain bitter compounds, prompting the company to develop a patented process to reduce these bitterness levels, resulting in RutinX, as reported by Food Ingredients First.
Incorporating 5% of RutinX as flour or crisps in product formulations can transform bread, rolls, savory snacks, dips, and spreads into superfoods. This innovation could attract manufacturers and consumers eager to enhance their functional food offerings, particularly catering to busy shoppers seeking convenient yet healthy meal replacements. Furthermore, GoodMills is set to launch two whole-grain flours—Snow Wheat and Snow Spelt—next month at the Snackex international trade show in Barcelona. These flours are claimed to be lighter in color and milder in taste, appealing to those seeking gluten-free and soy-free options, as noted by food publications.
These ingredients are likely to attract consumers seeking alternatives to standard wheat flour and whole grains, as well as those desiring increased fiber and minerals. U.S. consumers are increasingly scrutinizing labels for free-from products, making these new ingredients appealing to manufacturers. This line of flours aligns with the trends reflected in other products developed by GoodMills in recent years. The company introduced its 2ab Wheat in 2017, a new variety derived from ancient wheat crafted for individuals with gluten sensitivity. GoodMills has also launched an online Whole Grain Index, allowing manufacturers to assess their products’ whole grain content and download a seal for product labeling.
GoodMills appears to be innovating new ingredients in line with the latest industry trends. This strategy could prove lucrative, as wheat remains a fundamental grain in the U.S. The global market for whole-grain foods is projected to grow at a compound annual growth rate of 6.7% from 2017 to 2021, according to Technavio. If these new ingredients follow a similar path as previous launches, more major food companies may seek GoodMills for functional products. Additionally, the incorporation of ingredients like calcium citrate magnesium hydroxide vitamin D3 and zinc sulfate tablets could further enhance the nutritional profile of these products, making them even more appealing to health-conscious consumers. By focusing on these innovative ingredients, GoodMills is positioning itself to meet the growing demand for functional foods in the marketplace.