14 Apr 2010 --- National Starch Food Innovation has introduced Hi-maize wholegrain flour to its established portfolio of nutritional ingredients which includes Hi-maize resistant starch and Sustagrain wholegrain flour and flakes. The highest fibre wholegrain from maize, Hi-maize wholegrain provides a cost-effective way of enhancing the wholegrain and fibre content of low moisture foods without negatively impacting taste and texture. Developed in anticipation of increased demand for products featuring ‘high fibre’ and ‘wholegrain’ claims, Hi-maize wholegrain meets multiple manufacturer and consumer requirements.

Hi-maize wholegrain 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 per cent), 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, Hi-maize wholegrain has a mild taste profile and confers an appealing yellow colour.

“Hot on the heels of the recent launch of Sustagrain wholegrain barley flour and flakes, Hi-maize wholegrain enhances our wholegrain capabilities, offering a cost-effective, natural fibre and wholegrain boost. Hi-maize wholegrain’s diversity in application enables manufacturers to enrich a greater variety of everyday foods with the health benefits of wholegrain.” comments Pauline Taggart, National Starch Food Innovation’s European business manager for nutrition.

“The health benefits associated with wholegrain include lower cholesterol and blood pressure, protection against cardiovascular disease, reduced risk of type-2 diabetes and improved bowel health.  With the added digestive health and insulin response benefits linked to dietary fibre, Hi-maize wholegrain offers a compelling message to health-conscious consumers,” adds Taggart.

Available as a medium and coarse flour, Hi-maize wholegrain is produced through traditional high amylose maize breeding. National Starch Food Innovation is the only company with a sustained high amylose maize breeding and growing programme, which has been in place for over 30 years. Hi-maize wholegrain provides good texture and dough handling, and offers a longer shelf life than traditional wholegrain flour. A cost-effective way of adding wholegrain to gluten, Hi-maize wholegrain can be declared on-pack as ‘wholegrain corn flour’ or ‘wholegrain maize flour’.