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.
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.
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
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.
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.
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.
