GoodMills Innovation Launches High Quality, Nut-Free Marzipan Substitute

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28 Jul 2016 --- GoodMills Innovation have launched PHÖNIX Imitation Marzipan, a cost-effective ingredient that can be processed in versatile ways, and is an alternative to marzipan for nut allergy sufferers.

PHÖNIX Imitation Marzipan is a cereal-based powdered marzipan replacement for use in the production of fine baked goods. Depending on the area of application, a ground mass is produced either exclusively with water or additionally with whole egg.
 
As it is free from nut components, PHÖNIX Imitation Marzipan is not subject to the variable market price for almonds and quality is standardised throughout the year, making costings easier for producers. Its nut-free proposition also enables products to be positioned as suitable for nut allergy sufferers.
 
The innovative baking ingredient is versatile in use: Depending on the volume of liquid added, the consistency can be adjusted as required, from spreadable to pipeable fillings. The mass is easy to process on machines, and maintains its stability during baking, freezing and thawing. PHÖNIX Imitation Marzipan can be used for all sorts of products in the field of fine bakery produce, for example as a filling in yeast doughs and Danish doughs as well as in puff pastries. From a sensory viewpoint, the ingredient scores with its authentic mouthfeel and taste profile. As it contains only natural flavours, it is especially suitable for Clean-Label concepts.
 
In addition, products made with PHÖNIX Imitation Marzipan are also perfect for people with nut allergies. In a survey commissioned by GoodMills Innovation, at least ten per cent of participants indicated that they or another member of their household avoided products made with nuts because of allergies.
 
“The market price for almonds has been high for several years now, but it has also been subject to strong fluctuations, which complicates price calculations for our clients,” says Kai Wörzler, Product Manager Bakery at GoodMills Innovation. “Our new ingredient isn’t just more cost-effective, it is also on a par with the original in terms of processing and sensory properties. Another advantage is the fact that PHÖNIX Imitation Marzipan can also be used to develop alternative fine bakery product concepts for nut allergy sufferers. With appropriate promotion, additional buying incentives can be created and new customer bases developed.”

GoodMills Innovation GmbH

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Combining functionality and naturalness
GoodMills Innovation GmbH is the new name of the former Kampffmeyer Food Innovation GmbH, headquartered in Hamburg, Germany. The company took on its new business name and corporate branding in December 2014. All business units remain unchanged under the umbrella of GoodMills Deutschland GmbH. Using genuine grain varieties as raw materials and the latest physical refinement processes, flours with added value for health, pre-mixes and extrusion products come to life. All of these ingredients link health and naturalness, and are provided to artisan bakeries, industrial bakers and the food industry.

In line with its company motto “We unlock the power of grain”, GoodMills Innovation has a comprehensive knowledge base spanning grain, processing and applications, as well as the latest technologies for the refinement of grain products. With its offer of functional specialty flours, pre-mixes and innovative tailored grain products, the company has positioned itself as a leading supplier of grain-based ingredients for the food industry and the bakery sector.

Besides its headquarters in Germany, GoodMills Innovation has subsidiaries in Poland (Warsaw) and Canada (Toronto). Additionally, the company is internationally represented by globally acting trading partners and agents. In total, GoodMills Innovation employs 120 people and generates an annual turnover of 45 million Euros.

Naturally healthy
GoodMills Innovation attaches great importance to ensuring that all of its products contribute to clean labelling, so that consumers are able to recognize the ingredients of the foods they buy from their own kitchen cupboards. For example, the company provides thermally treated flours that can be used as natural thickening systems in soups and sauces instead of chemically modified starches and which are labelled as “flour” on product packaging. GoodMills Innovation proactively promotes the Clean Label philosophy and, as such, in 2012, it conducted the biggest ever European market research study into the subject. The research findings were then published in a comprehensive report which also included manufacturer guidelines for successful Clean Label product development.

With a strong focus on ingredients that provide added value for health, the company is also highly committed to health research. It regularly participates in projects which focus on the health effects of grain-based food ingredients – most recently, GoodMills Innovation was an industry partner in the EU-funded HealthGrain and HealthBread projects. These two initiatives were aimed at boosting dietary fibre consumption across Europe and they resulted in the development of two innovative ingredients that combine whole grain benefits with consumer indulgence.

All-round service
GoodMills Innovation provides support for its customers throughout the whole added-value chain – from the first product idea and prototype to packaging and product claims. The GoodMills Innovation Center plays a key role in ensuring efficiency and successful product development. Spanning an overall area of 2,200 m2 at the company’s headquarters in Hamburg, the Center accommodates state-of-the-art pilot plants, equipment for the refinement of milled grain products, a professional kitchen and up-to-date baking technology for application-related trials, as well as a laboratory where products can be analyzed. Ideal for conferences and workshops, brainstorming for new product concepts and discussions about the latest technologies, the Center’s modern conference rooms offer a creative environment for knowledge exchange. This guarantees the steady development of innovative, natural ingredients which meet manufacturers’ and consumers’ demands alike.

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