GoodMills Innovation Launches YePea; Clean Label, Vegan and Even More Fiber-Rich Than Soy

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25 May 2016 --- GoodMills Innovation presents YePea (an abbreviation of Yellow Pea), a functional ingredient which is versatile in use. In the field of bakery produce, it offers complex carbohydrates and proteins that can replace soy meal and serve as a texturizer in breads and small baked items.

When it comes to the confectionery segment, YePea works as a non-allergenic nut ingredient for example in chocolate pralines, cereal and chocolate bars. From a sensory viewpoint, the ingredient scores with its crispy bite and appealing mildly nutty flavor. In contrast to soy, it is guaranteed non-GMO. With its comparatively high content of complex carbohydrates and proteins, YePea is a perfect fit for products positioned within the health and wellness sectors.

The toasted pea ingredient YePea is derived from the yellow pea, an almost forgotten legume which was rediscovered by GoodMills Innovation during a research project. To create its novel product, the company passes the peas through a complex processing chain, which includes a toasting procedure at the end to achieve the desired golden yellow color. The ingredient is then ready to be used in various applications.
 
Baked goodsClick to Enlarge
In the baking sector, YePea is an excellent alternative to soy meal, which is often used in recipes for breads and small baked goods. The toasted cracked peas enhance water binding capacity and provide a tender texture, and the combination of complex carbohydrates, dietary fibers and proteins contributes to a valuable nutritional profile. Depending on the specific dosage used, products baked with YePea can even be claimed as a “source of protein”.
 
The toasted cracked peas can be either mixed with other recipe ingredients or added  after soaking. In contrast to soy meal, YePea’s raw materials are only grown in Europe and are not genetically modified in any way. Allergen labeling on end products is not required under FIC Regulation (EU) No 1169/2011.
 
From a nutritional point of view, one of YePea’s biggest benefits is its low fat content, which is 90 per cent less than that of soy meal. As well as being beneficial to health, this lower fat means a longer shelf life. Additionally, YePea contains higher levels of complex carbohydrates and dietary fibers. And while European consumers in particular tend to perceive the typical flavor of soy to be unappealing, YePea convinces with its pleasant nutty taste profile.
 
Confectionery and cereal bars
GoodMills Innovation’s cracked peas are also perfect for creating new allergen-free product concepts. They can be used to replace chopped nuts as ingredient in toppings and they ensure a crunchy texture and a nutty flavor in cereal bars. Another benefit is that, unlike nuts, peas are readily available year-round and they are a more cost-efficient ingredient.
 
“The fact that we are launching YePea during ‘The International Year of Pulses’ shows that we have our fingers on the market’s pulse,” says Michael Gusko, Managing Director of GoodMills Innovation. “Legumes as a source of vegetable proteins are enjoying a tremendous renaissance at the moment. With our innovative ingredient, we are demonstrating that it is possible to deliver outstanding taste, easy processing, Clean Label status and a valuable nutritional profile all at the same time from one economical source.”

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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