Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

News > Research

Read more breaking news



Flours promise hidden whole grain benefits

By Lynda Searby , 29-Sep-2011

new flours said to produce mild-tasting whole grain bakery
new flours said to produce mild-tasting whole grain bakery

NatureFibre Oat 100 is the latest addition to a new suite of flours from Kampffmeyer Food Innovation GmbH for formulating high fibre and whole grain bakery and snack products that taste as though they are made with conventional, refined flours.

An unbleached flour with a fibre content of 90 per cent, NatureFibre Oat 100 will be introduced to the industry at this year’s Food ingredients Europe exhibition at the end of November.

Originating from the outer layer of ‘white oat’ grains, the product is characterised by a light colour and mild flavour. Kampffmeyer says it can be used to enrich all types of pastries with fibre, from fine to rustic bakery products.

The launch of NatureFibre Oat 100 follows the introduction last autumn of Optigrain, a range of whole grain flours made from wheat, rye and durum which are said to ‘link the health benefits of the whole grain with the taste and appearance of refined flour’.

“In contrast to conventional whole grain products, the sensorially optimised Optigrain flours have a very mild taste. However, the content of valuable ingredients like dietary fibres, vitamins, minerals and bioactive substances is as high as it is in conventional whole grain flours,” explained Bettina Zeuch, product manager health & nutrition with Kampffmeyer.

“There is demand for better tasting and pleasant whole grain products as customers are looking for naturally healthy foods but are not willing to compromise on taste,” she said.

According to Kampffmeyer, the mild taste of Optigrain flours is due to the absence of bitter-tasting phenols – only low phenol grain varieties are used in their production.

Potential applications for Optigrain flours include breads, bread rolls, morning goods, cakes, cookies, pizza dough, wafers, salty sticks and pretzels.

Manufacturers can buy Optigrain products as whole grain flours or as concentrated micro-granular compounds. The micro-granules can be combined with refined flour at a ratio of 18 per cent micro-granules and 82 per cent refined flour, to make whole grain flour.

One product in the Optigrain range - Snow Wheat - is already being used commercially by the food industry in toast bread and cookies, and by German craft bakeries in breads, Zeuch told

Snow Wheat is a whole grain flour based on ‘white wheat’ rather than ‘red wheat’.

Headquartered in Hamburg, Germany, Kampffmeyer Food Innovation GmbH is a joint venture between Kampffmeyer Milling Group and Danish ingredient supplier Palsgaard A/S.

Related products

Related suppliers

Live Supplier Webinars

Polyphenols tipped to become the way to innovate in Sports Nutrition
Orally bioavailable standardized botanical derivatives in sport nutrition: special focus on recovery in post-intense physical activities
Collagen in motion: move freely and keep your injuries in check
Leading manufacturer of gelatine and collagen peptides
Life’s too short for slow proteins. Whey proteins hydrolysates: Fast delivery for enhanced performance
Arla Foods Ingredients
What it Takes to Compete and Win in Today’s Sports Nutrition Market
Sports Nutrition Snapshot: Key regional drivers and delivery format innovations
William Reed Business Media
Gutsy performance: How can microbiome modulation help athletes and weekend warriors
William Reed Business Media
Pushing the boundaries: Where’s the line between ‘cutting edge nutrition’ and doping
William Reed Business Media
Alpha & Omega in Sports Nutrition – Using Omega 3’s and A-GPC to improve performance and recovery.
KD Pharma

On demand Supplier Webinars

High-amylose maize starch may reduce the risk of type 2 diabetes: what does this qualified health claim mean?
Balancing Innovation and Risk in Sports Nutrition Ingredients
Explaining bio-hacking: is there a marketing opportunity for food companies?
William Reed Business Media
Personalized Nutrition – how an industry can take part in shaping the future of Nutrition
BASF Nutrition & Health
Find out Nutritional and ingredient lifecycle solutions and strategies!
Is the time rIpe for I-nutrition?
William Reed Business Media
The Advantage of Outsourcing Fermentation-based Manufacturing Processes
Evonik Health Care
All supplier webinars