By nature, wheat germ is packed with over 70 different macronutrients and micronutrients. This part of the kernel is full of proteins, dietary fibres, minerals and various essential vitamins.
Wheat germ also contains high levels of unsaturated fatty acids, which would shorten the shelf life of flour after milling. For this reason, the wheat germ is separated from the grain during flour production. Thanks to recent developments, this valuable wheat germ can now be stabilised using a special method that is particularly gentle and enhances its preservability – retaining its unique nutritional value and allowing us to use wheat germ as part of a healthy diet.
We make a wide range of products from stabilised wheat germ, which enables us to naturally enrich and fortify many different types of food product. The nutty and slightly sweet aroma of stabilised wheat germ makes it perfect for all kinds of foods, and it also enhances the flavour of savoury dishes. Food texture can also benefit from the addition of stabilised wheat germ, for example making pasta or crackers quite unique.
For further information and questions about our wheat germ, contact us. We are happy to help.
