The highest fibre wholegrain from maize, Hi-maize wholegrain will enhance the wholegrain and fibre content of low-moisture foods without impacting taste and texture. Developed in anticipation of increased demand for products featuring 'high fibre' and 'wholegrain' claims, it contains the protein, fibre, vitamins and minerals that contribute to making wholegrain a healthy and beneficial ingredient in the eyes of consumers.
The highest fibre (at least 25%), gluten-free wholegrain flour on the market, Hi-maize wholegrain contains at least three times the fibre of existing allergen-free wholegrain alternatives. Suitable for low-moisture applications including muffins, waffles, pizza, pasta, biscuits, cakes, cereals, artisanal bread and gluten-free products.
"Its diversity enables firms to enrich a greater variety of everyday foods with the health benefits of wholegrain," says Pauline Taggart, National Starch Food Innovation's European business manager for nutrition.
Key contact
Contact: National Starch Tel: 0161 435 3200