date:Sep 12, 2012
The Germany-headquartered grain specialist has developed its Vein of gold ingredient for use in refined flour and wholegrain baked goods, pizzas and pasta.
The fibre-rich wheat aleurone is the result of four years of research and development (RD) and has been developed using an innovative milling process.
Bettina Zeuch, product manager, Health Nutrition at Kampffmeyer Food Innovation, said wheat was chosen as it is readily available in Europe and can be easily incorporated into baked goods.