Solutions for the food industry
Innovative raw materials for better products
Efficient processes and consistent product characteristics are crucial to food production. But above all, market success hinges on taste. Using state-of-the-art technology, we optimise the functionality of cereal substrates whilst safeguarding their sensory attributes.
Thoughtful solutions that meet the brief
Drawing on our domain expertise and cereals know-how, we develop solutions that are perfectly targeted – in terms of taste, texture and aesthetics – to the needs of the target market. Whether you are a multinational, a medium-sized company, a foodservice producer or a private-label supplier, we can support you in turning your concepts into commercial reality. Into products that add value, for you and your customers.
Bread and baked goods
Process optimisation
Ready-to-eat products
Meat and fish alternatives
Salty snacks
Dietary
supplements
Shaping innovation together
Our product developers will support you throughout the development of new products and formulations. From prototype to production, we ensure a smooth scale-up process so that you can implement your innovations efficiently and successfully.
We focus on the end product. We listen. We work with our customers as partners. How can we help you?
Products
Discover our full range here.
Consultancy
We are happy to help with any questions you may have about our products and services.
Frequently asked questions about ingredients and solutions in the food industry
Developing foods with improved nutritional values and functional benefits
How can manufacturers of food supplements use spermidine in a stable and process-reliable manner?
How can manufacturers of food supplements use spermidine in a stable and process-reliable manner?
Spermidine can be incorporated into dietary supplements ranging from hard capsules and tablets to instant powders, VMS gummies and chewing gum. GoodMills Innovation’s high-quality SpermidineEvo® products have a high, specified content of natural spermidine and provide valuable vitamins and minerals.
Which natural ingredient is suitable for food manufacturers who wish to use antioxidants in food supplements?
Which natural ingredient is suitable for food manufacturers who wish to use antioxidants in food supplements?
Tatar buckwheat has a high content of rutin, an antioxidant flavonoid. GoodMills Innovation extracts natural, fine RUTIN X® Powder from the grains of Tatar buckwheat. In addition to rutin, it provides over 90 other flavonoids, as well as vitamins, minerals, proteins and dietary fibre.
How can food manufacturers develop baked goods with nutritional benefits without unnecessarily complicating the processing and sensory evaluation stages?
How can food manufacturers develop baked goods with nutritional benefits without unnecessarily complicating the processing and sensory evaluation stages?
Functional ingredients derived from various plant-based fibre sources can specifically enhance nutritional values whilst also supporting safe processing. SNOW® Prebiotic Fibres enables the production of high-fibre, light-coloured baked goods using a flavour-neutral, clean label blend.
Targeted improvements to texture, flavour and the product experience
Which ingredients improve the texture of vegan or vegetarian meat and fish alternatives in the food industry?
Which ingredients improve the texture of vegan or vegetarian meat and fish alternatives in the food industry?
Functional texturates improve the structure, bite and mouthfeel of plant-based products. The VITATEX® range offered by GoodMills Innovation delivers authentic, fibrous and meat-like textures, ideal for realistic plant-based alternatives or hybrid applications.
Are there any texturants available for food manufacturers looking to develop hybrid meat and fish alternatives with improved texture?
Are there any texturants available for food manufacturers looking to develop hybrid meat and fish alternatives with improved texture?
Yes, texturates are suitable not only for vegan and vegetarian alternatives, but also for hybrid applications. The VITATEX® range offers texturates made from wheat, pea and soya protein, which enhance structure, fibre content and a juicy mouthfeel. This allows hybrid products to be improved using plant-based technology.
Which ingredients ensure the right crunchy texture in savoury snacks during industrial snack production?
Which ingredients ensure the right crunchy texture in savoury snacks during industrial snack production?
Special maize flours specifically control crunch, bite and structure. The SNACKMAXX® MASA flours offered by GoodMills Innovation ensure a crisp and stable texture with optimal processing properties, ideal for tortilla crisps and taco shells.
Stabilising industrial food processes
How can food manufacturers stabilise ready-made products without additives and ensure consistent quality in industrial processes?
How can food manufacturers stabilise ready-made products without additives and ensure consistent quality in industrial processes?
Clean Label solutions stabilise finished products without the use of chemical additives. PURAFARIN® H3 W-WHITE, offered by GoodMills Innovation, acts as a natural binding agent to ensure consistent quality, constant viscosity and reliable processes in sauces, breadcrumb coatings and bake-stable creams.
How can fluctuations in flour quality during crop rotation be compensated for so that dough quality remains consistent?
How can fluctuations in flour quality during crop rotation be compensated for so that dough quality remains consistent?
Speciality flours with a high protein content can act as a stabilising buffer and compensate for fluctuations in raw material quality. This ensures consistent dough and greater reliability in production. With SMART® Wheat, GoodMills Innovation offers a high-protein wheat flour that provides greater stability when raw material quality fluctuates.
Making industrial production processes more efficient
How can fermentation vessels and equipment used in the production of industrial baked goods be kept hygienically clean, and how can microbial contamination from flour dust be reduced?
How can fermentation vessels and equipment used in the production of industrial baked goods be kept hygienically clean, and how can microbial contamination from flour dust be reduced?
Flour deposits on fermentation trays and equipment can promote mould growth and increase the intensity and frequency of cleaning. TIP-TOP release flours significantly reduce dust deposits, thereby helping to maintain better basic hygiene standards in production, which also reduces the consumption of cleaning agents. At the same time, mould formation and growth are inhibited, ensuring that processes run more cleanly and safely.
How can equipment availability be increased in industrial bakery production?
How can equipment availability be increased in industrial bakery production?
Low-dust release flours not only reduce dust levels but also minimise cleaning, maintenance and downtime. TIP-TOP release flours can reduce release flour usage by up to 60 per cent, extend cleaning and maintenance intervals, and minimise wear and tear on plant components. This improves process cleanliness and overall equipment effectiveness.
How can the frying fat be used for longer, with cleaning intervals reduced, when producing doughnuts?
How can the frying fat be used for longer, with cleaning intervals reduced, when producing doughnuts?
When rolling out and preparing dough for doughnuts, conventional dusting flour often ends up in the deep-fat fryer. Over time, this flour reduces the quality of the frying fat. TIP-TOP release flours from GoodMills Innovation reduce flour carry-over in the process. As a result, the frying fat can be used for longer, and oil changes and cleaning intervals can be extended by up to three times.