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TIMARU-BASED Farmers Mill will receive funding from the Agricultural and Marketing Research and Development Trust (AGMARDT), for the specific development of nutrition focussed flour and baking products.
The project will look at developing low GI (glycaemic index) flours and mixes.
Farmers Mill is owned by 12 South Island farmers and a manufacturer and marketer of flour and speciality grains grown in the South Island. It is the only independent grower-owned and operated flour producer in the country.
Farmers Mill has partnered with Lincoln University and the Food Innovation Network. Agmardt grants are aimed at exploring market opportunities and encouraging innovative ideas within the agribusiness sector.
The grant will assist with in-market development of a nutritional product range using specific grain and flour based products. The project is expected to deliver flours and pre-mixes which have a low score on the glycaemic index (GI). It is well established that low GI foods can keep blood sugar levels steady and even help metabolise fat more efficiently.
The programme represents an investment by Farmers Mill of over $200,000 in the coming 12 months with total development costs expected to exceed $300,000.
Charles Brennan, Professor of Food Science at Lincoln University, says the research to be conducted at Lincoln uses the University's knowledge in food innovation and human nutrition.
"This pioneering project will demonstrate how we can utilise science to help trim the waistlines of New Zealanders," he says.
Farmers Mill chief executive, Grant Bunting, says the investment is consistent with the Mill's philosophy and commitment to New Zealand grown grain and uniquely customised, flour based products.
"We are excited to be working in partnership with Lincoln University to analyse what refinements and improvements can be made to our milled grain to produce a healthy, great tasting product range. We are not prepared to comprise on quality and we are keen to ensure these innovative developments keep Farmers Mill products at the forefront of the industry for many years to come," he says.
The New Zealand Nutrition Foundation's dietician, Sarah Hanrahan, says the Farmers Mill project is a commendable development in light of current trends and consumer needs.
"Grains and grain based foods are important in the diet of most New Zealanders so we definitely welcome any advances to improve the healthfulness of this valued food group in our everyday diet," she says.
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