With the nutritional market going non-GMO and consumers turning their attention to protein-enhanced foods, Viobin USA reports a surge of interest in defatted wheat germ (DWG). High in protein, it’s also high in fiber. DWG carries more than 26% protein and 17% fiber, all non-GMO. DWG provides other nutritional benefits, including the essential amino acids leucine and lysine, plus vitamins B1 and B6 as well as magnesium, iron, zinc and phosphorus. Functionally, it can improve the stability, texture, nutritional value and flavor of many foods. Granule size and toasting levels can be varied during preparation to meet bakery and snack formulating needs. New applications include bagels, breads, cookies, cakes, donuts, muffins, snacks, bakery mixes and more. To help select from among nearly a dozen different styles, the company’s website offers an applications guide of suggested uses.
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