GERMANY – GoodMills Innovation has inaugurated a new production tower at its Hamburg site, significantly bolstering its plant-based ingredient production capabilities.
Known as ‘Tower III,’ this state-of-the-art facility is the product of a multi-million euro investment and three years of meticulous construction.
Tower III, 42 meters tall and 2,500 square meters across seven levels, embodies a fully automated production process.
This includes advanced technologies such as extrusion, texturization, wet defibering, and hydrothermal product refinement.
The new facility underscores GoodMills Innovation’s commitment to pioneering the plant-based food and beverage market and solidifying its reputation as a centre of excellence for the texturization of plant-based proteins, which are essential for the production of vegetarian and vegan products.
The strategic placement of Tower III allows GoodMills Innovation direct access to grinding and specialty mill products from its sister company, Aurora Mühle Hamburg, as well as seaport facilities.
“Plant-based nutrition is a building block towards a more sustainable future. And this is where we want to make a major contribution,” Katharina Haack, head of marketing communications at GoodMills Innovation, highlighted the company’s vision.
Haack further emphasized that the raw materials produced will enable manufacturers to create high-quality meat and fish alternatives on an industrial scale, meeting market demands for taste, sensory properties, and nutritional benefits.
New prebiotics for baking
In conjunction with this expansion, GoodMills Innovation recently introduced Snow Prebiotic Fibres, a multi-fiber complex designed to enhance the sensory and nutritional profiles of various baked goods.
These dietary fibers promise to improve taste, appearance, and texture while offering microbial health benefits.
Suitable for bread, rolls, sandwiches, and more, Snow Prebiotic Fibres aims to deliver light-colored, high-fiber baked products with a mild taste, addressing the everyday challenges of incorporating fiber without compromising quality.
Research from Innova highlights that 43% of consumers globally associate prebiotic foods with good gut health.
The fiber sources in Snow Prebiotic Fibres support a diverse bacterial population in the gut, which is crucial for maintaining immune function and overall gut health.
The fibres are easy to integrate into existing recipes, requiring no significant adjustments, and can be used in a 1:1 ratio with wheat flour, ensuring the dough’s properties remain consistent.
Max Weber, category manager for baking and snacks at GoodMills Innovation, commented on the innovation, saying, “By finely balancing acacia fiber, fermented wheat bran, oat fiber, pea fiber, chicory root fiber, citrus fiber, and rye bran, we were not only able to eliminate undesirable off-flavors such as bitter or astringent notes but also achieve a pleasantly short bite in baked goods.”
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