Gut-friendly, ancient wheat developed for bakery products

GoodMills Innovation is set to introduce its new product 2ab Wheat, an ancient grain that is well tolerated by the gut even for those sensitive to wheat.

With food allergies and sensitivities becoming more prominent, modern bread wheat is becoming less desirable for consumers. As a result, personalised nutrition is rising in popularity as it allows those with food intolerances to adapt their diet for their individual requirements. GoodMills Innovation recognised this trend and collaborated with scientists, grain breeders and nutritionists to choose the ancient 2ab wheat variety that does not cause any digestive problems.

Gluten and wheat-free products often sacrifice taste and texture, which discourages consumers from buying them. According to the company, 2ab Wheat is not only easy to process, but it also mimics the texture and taste of ordinary wheat products with a full-bodied taste and a soft, lush golden crumb.

The new innovation provides bakers with an alternative to modern bread wheat and ancient grains such as einkorn or emmer, which score neither with their sensory properties nor technologically when processed on their own.

“For me, 2ab Wheat is the wheat of the future. Bakers now have a tasty solution for customers who react sensitive to wheat or who prefer original grain varieties. We are in the process of introducing 2ab Wheat into the market, and initial feedback from bakers has been consistently positive. Having discovered an easy-to-digest, delectable bread for themselves, customers are staying loyal to ‘their’ bakers,” said GoodMills Innovation Managing Director Michael Gusko.