2ab Wheat for gut-friendly bakery products4 Oct 2017
FiE 2017, booth number 11.0 F30: GoodMills Innovation presents an ancient wheat alternative to common bread wheat
Hamburg, September 2017 – At FiE 2017, GoodMills Innovation will introduce its new product 2ab Wheat, an ancient grain that is very well tolerated. This grain innovation is easy to process and allows both artisan and industrial bakers to produce wholesome bakery products with a convincing texture and taste. Thus, 2ab Wheat is a real alternative to modern bread wheat as well as to well-known ancient grains such as einkorn or emmer, which score neither with their sensory properties nor technologically when processed on their own. At its FiE booth, GoodMills Innovation will explain all about the properties and nutritional background of 2ab Weat. In addition, trade fair visitors will be able to taste a broad variety of 2ab baked goods made from 2ab Wheat.
Thanks to its excellent baking properties, 2ab Wheat flour is ideal for artisan bakers as well as for industrial production. Baked goods are well tolerated, even by food-sensitive eaters, and convince with a full-bodied taste and a soft, lush golden crumb. Michael Gusko, Managing Director at GoodMills Innovation, says: “For me, 2ab Wheat is the wheat of the future. Bakers now have a tasty solution for customers who react sensitive to wheat or who prefer original grain varieties. We are in the process of introducing 2ab Wheat into the market, and initial feedback from bakers has been consistently positive. Having discovered an easy to digest, delectable bread for themselves, customers are staying loyal to ‘their’ bakers.”
With increasing numbers of consumers turning away from modern bread wheat either for health reasons or because they prefer traditional products of well-known origin, GoodMills Innovation collaborated with scientists, grain breeders and nutritionists and selected the ancient 2ab wheat variety from hundreds of alternatives. Wheat-sensitive consumers and modern wheat critics had previously avoided wheat-containing baked goods or chose gluten-free options – often with significant drawbacks in terms of taste and texture.
More information about 2ab Wheat, with simple explanations and a shop finder for consumers as well as studies and background information for health professionals, can be found at www.2ad-wheat.com .
About GoodMills Innovation GmbH
GoodMills Innovation GmbH has its headquarters in Hamburg, Germany, and is a joint venture between Europe’s leading milling enterprise, the GoodMills Group, and the global ingredients manufacturer Palsgaard A/S, which is based in Denmark. Together with its Polish subsidiary GoodMills Innovation Polska Sp z o.o, the company employs a staff of 120 in Europe.
Sound grain expertise and state-of-the-art refining technologies are the foundations of the company, which operates worldwide. Innovative and natural products that combine functionality and taste with health benefits have been developed in close cooperation with experts from science and industry. Customers from the food industry and the bakery trade benefit from tailor-made products as well as competent advice on application, food legislation and marketing issues.
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