LAS VEGAS — ConAgra Mills launched NuFiber, a nutrient-dense, stabilized bran and germ flour milled from white wheat, during the International Baking Industry Exposition Oct. 6-9 in Las Vegas. NuFiber offers such health traits as 17.8 grams of protein and 39.7 grams of fiber per 100 grams. Potential applications include refrigerated and frozen dough, fresh and refrigerated noodles and pastas, cakes, dry mixes, and extruded snacks.
NuFiber also has B vitamins, phosphorus, magnesium, manganese and phytonutrients from the wheat kernel. It may be used at higher levels compared to coarse wheat bran and germ or un-stabilized bran and germ flour, according to ConAgra Mills, a business of ConAgra Foods, Inc. and based in Omaha.