You are currently viewing GoodMills Innovation cements status as go-to plant-based protein provider for bakery, snacks

From 1 October, GoodMills Innovation will become the contact for all matters related to the B2B ingredient activities of Müller’s Mühle’s, including sales, marketing and tech applications. Müller’s Mühle, meanwhile, will continue to focus on sourcing, raw material supply, manufacturing and quality management.

A real advantage

The merger has created an overall Plant-Based Proteins B2B division, meaning existing synergies can be exploited, along with the pooling of expertise in European sales, application technology and product development.

“By joining forces, we will be able to better respond to the future needs of both our customers and consumers,”​ said Dr Gregor Peter, chairman and MD of GoodMills Innovation GmbH.

“Through close interlinking along the entire value chain, we offer our customers a real advantage and added value in the competitive food market.”

The move aims to establish GoodMill Innovation’s plant-based protein range as the go-to choice for the bakery, snacks and plant-based alternative sectors.

Happy baker flour sekulicn

Pic: GettyImages/sekulicn

“We will further expand the segment for innovative legume flours in close cooperation with Müller’s Mühle. Together with our application technology know-how, onsite refining techniques and understanding of the market, there is a lot of new potential going forward,”​ added Dr Peter.

Natural complement

Müller’s Mühle’s legume flours complement GoodMills Innovation’s extensive, predominantly cereal-based offerings, as well as its ingredients made from fava beans, red lentils, yellow peas, chickpeas, wheat and soy.