The pseudo cereal has been developed into a functional ingredient to provide health benefits of zinc and rutin
GoodMills Innovation has announced its new RutinX product portfolio of pseudo-cereals made from tartary buckwheat. The product range currently consists of two grain-based functional ingredients that support metabolism efficiency. The company will be presenting the range at Biofach 2019, from 13-16 February.
During research work on ancient cereal varieties, the Hamburg-based grain specialist rediscovered tartary buckwheat and its functional potential for the food industry and artisan bakeries.
Tartary buckwheat has a very strong bitter taste in its natural state, an issue to solve before its use in food products. However, a patented process by GoodMills Innovation has been able to significantly reduce the bitterness and at the same time improve the bioavailability of the functional ingredients. Depending on the manufacturer's preference, products can be created with varying levels of nutty buckwheat flavour, from none to a very modest taste.
GoodMills offers tartary buckwheat as whole grain flour, hydrothermally refined crispies and a functional ingredient.
As a functional ingredient, called RutinX, the product can be used to add health benefits to baked goods, mueslis, sweets and biscuits, shakes, smoothies, dairy products, pasta and spreads. The cereal is not only rich in zinc but also the bioflavonoid rutin, in a quantity that is 100 times higher than in its common buckwheat counterpart.
Zinc has been proven to contribute to an efficient carbohydrate, fat and protein metabolism, while protecting cells from oxidative stress and being an important component of the human immune system. Rutin is also an effective antioxidant and in Asian medicine, in particular, the phytochemical is considered to lower blood pressure and blood glucose levels.
RutinX crispies are currently being examined in a two-week German study on personalised nutrition, with a particular focus on their ability to regulate blood sugar levels. Initial results are expected in summer 2019.