“GoodMills Innovations: Harnessing Tartary Buckwheat and Whole Grains for Functional Foods”
Tartary Buckwheat is classified as a “pseudocereal” due to its functional properties similar to those of cereals, despite being a seed. It differs from standard buckwheat in that it contains 100 times more rutin, a phytochemical also present in apples, many citrus fruits, and figs. Traditionally, it is utilized in Chinese medicine for making tea and various products. GoodMills has noted that rutin may positively influence blood sugar and insulin levels, and the company has conducted research on its potential to help regulate blood sugar. Additionally, rutin is recognized for its high zinc content and its antioxidant and anti-inflammatory properties. However, because rutin includes bitter compounds, GoodMills developed a patented method to reduce these, leading to the creation of RutinX, as reported by Food Ingredients First. The company claims that incorporating 5% RutinX into products like flour or crisps can transform breads, rolls, savory snacks, dips, and spreads into superfoods. This innovation could attract manufacturers and consumers aiming to enhance their functional food offerings, especially busy shoppers seeking convenient yet healthy meal options.
In addition to RutinX, GoodMills is set to introduce two whole-grain flours—Snow Wheat and Snow Spelt—at the upcoming Snackex international trade show in Barcelona. These flours are said to have a lighter color and milder taste, catering to those looking for gluten-free and soy-free alternatives. Such ingredients are likely to attract consumers seeking substitutes for conventional wheat flour and whole grains, as well as those interested in increasing their fiber and mineral intake. U.S. shoppers are increasingly scrutinizing labels for free-from products, making these new ingredients appealing to manufacturers.
This line of flours aligns with GoodMills’ recent trend of product development. The company launched its 2ab Wheat in 2017, a new variety derived from ancient wheat designed for gluten-sensitive consumers. GoodMills has also introduced an online Whole Grain Index that allows manufacturers to assess the whole grain content of their products and download a seal for display.
GoodMills appears to be innovating new ingredients in response to prevailing industry trends, which could prove lucrative given that wheat remains a staple grain in the U.S. The global whole-grain foods market 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 the success of previous launches, more major food companies might turn to GoodMills for functional products. Furthermore, with the increasing popularity of calcium citrate, a mineral source that supports bone health, the integration of such nutrients into functional foods could enhance their market appeal. As GoodMills continues to innovate, its products may increasingly attract those seeking health-focused alternatives, including options fortified with calcium citrate, appealing to both health-conscious consumers and manufacturers looking to diversify their offerings.
