Good gut feeling: GoodMills Innovation launches ultra-finely ground and stabilized wheat bran

18 Sep 2019 --- GoodMills Innovation is launching High-MAC wheat bran, an ultra-finely ground and stabilized novel wheat ingredient. This allows it to be metabolized optimally by intestinal bacteria, says the company. The launch follows the company’s investment of almost €10 million in expanding its plant for future growth in the area of intestinal health. Additionally, the product enables natural sugar reduction, tapping into this trend as well as the craze for gut health.

“Consumer knowledge about nutrition and its effects on health and wellbeing has been growing steadily. Many people are questioning the foods they eat and how they react to them, especially with the increase of intolerances – whether diagnosed or not. In most cases, the focus is on the intestine; people want to keep themselves and their digestive systems healthy by selecting gut health products, probiotics and prebiotics. Natural dietary fibers, such as those found in bran, are an ideal solution,” Micheal Gusko, Managing Director at GoodMills Innovation tells NutritionInsight.

While refined flour does not support bacterial diversity in the gut, whole grains make an important contribution to microbial diversity. However, High-MAC wheat brand is more bioavailable than fibers found in whole grain flour and other bran products, says the company. Indeed, MAC stands for ‘microbiota accessible carbohydrates.’ In addition to supporting intestinal health, the ingredient also contains iron, zinc, magnesium, vitamins and polyphenols.

The size of the High-MAC wheat bran particles is reduced to less than 150 µm through the “Multi Micro Process” micronization technique and simultaneous thermal and physical enhancement. This means that the surface area is increased by a factor of 1,000 to 100,000 in comparison to conventional bran. This aids intestinal bacteria in accessing up to 100 various components of wheat fiber that are currently known to be found in bran.

“The real challenge was in the Multi Micro Process. It wasn’t easy to refine the particle size so that we could really ensure optimum bioavailability for the intestinal microflora. It took far longer in terms of research and a great deal more investment to achieve this goal,” highlights Gusko

Numerous studies have shown how fiber supports the microbiome, with a recent experiment showing that people who followed a vegan diet for 16-weeks had higher strains of certain gut bacteria, likely due to increased fiber intake. 

There is renewed interest in fiber as consumer interest remains strong. Several recent US Food and Drug Administration (FDA) success stories indicate that greater marketing efforts will go into an area that never seems to tire. Consumers are still mainly consuming fiber for digestive health, but newly discovered health benefits are driving applications as well. According to a consumer survey (2018) conducted by Innova Market Insights, 44 percent of US consumers are increasing their consumption of fiber, with 33 percent of UK consumers also doing so. At the same time, 21 percent average annual growth has been reported in new product launches carrying a fiber claim.

Varied applications
High-MAC wheat bran's surface area is increased by a factor of 1,000 to 100,000 in comparison to conventional bran.The Multi Micro Process also reduces the amount of bacteria carried by the grain. “This is beneficial for the baker or food manufacturer storing a using the ingredient,” a spokesperson tells NutritionInsight. The company adds that micronized bran differs significantly from the chemically isolated and individually administered fiber fractions found in food supplements and common food additives.

The product has a versatile application potential for a variety of baked goods, pasta, shakes and spreads, with biscuits being highlighted as a particularly strong point due to the short bite (crunch) that High-MAC wheat bran can enable. In the near future, spreads and other dairy products, shakes and smoothies will also be suitable applications, notes Gusko. 

The slight natural sweetness of the ingredient also enables sugar reductions in products such as cookie dough and chocolate creams without compromising texture and mouthfeel. High-MAC wheat bran is also available on request in various qualities and particle sizes and as whole bran, which includes the wheat germ. “Most consumers associate high fiber products with health benefits, but not always with indulgence,” says Gusko.

He also highlights how many manufacturers are looking to reduce sugar, using France as an example. “The NutriScore there evaluates products with a point system. But foods that are considered to be unhealthy, such as biscuits, can improve their rating with fiber enrichment. Not only is this an advantage for the product supplier, but it is also beneficial for consumers, who can do something good for their gut health, even while consuming sweet treats.”

Reducing sugar intake remains a top priority for consumers. In an Innova Consumer Lifestyle and Attitudes Survey (2018), nearly 7 out of 10 consumers across the countries surveyed (US, UK, France, Germany, China and Brazil) reduced their sugar intake. This is particularly so among the over 55 age group, with consumers in France and Brazil the most likely to be reducing sugar in their diet.

By Katherine Durrell