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GoodMills Innovation has unveiled its latest product, High-MAC brans, a solution that enables bakeries and industrial manufacturers to enrich their baked goods with fibre without compromising on taste, texture or volume.
This innovative ingredient, made from micronised, stabilised wheat, rye and spelt brans, is set to transform the baked goods sector by addressing the growing consumer demand for high-fibre, nutritionally sound products.
With health trends driving consumer preferences, the High-MAC brans can be seamlessly integrated into a diverse array of baked goods, including breads, rolls, pizza bases, crispbreads and cookies.
The product has been developed to meet the industry’s need for light, consistent quality baked items that are free from coarse textures and other undesirable sensory components.
A key feature of High-MAC is its special micronisation process, which ensures that over 90% of the bran particles are smaller than 200 µm. This fine milling allows for even distribution throughout the crumb, significantly enhancing nutrient density while maintaining the appealing taste and appearance that consumers expect.
The incorporation of High-MAC with higher-extraction flours boosts the mineral and fibre content without altering standard processing behaviours.

“High-MAC brans can be easily incorporated into existing formulations,” said Max Weber, category manager at GoodMills Innovation. “Depending on the desired nutritional claim – such as ‘source of fibre’ or ‘high in fibre’ – the dosage can be flexibly adjusted. It allows our customers to develop products that meet today’s nutritional expectations without overwhelming the consumer.”
The High-MAC brans also offer practical advantages for manufacturers. They are simple to use, requiring minimal adjustments during the dough mixing process.
GoodMills Innovation provides support through its product development team, assisting clients with formulation and application either at its in-house test bakery or on-site at customer facilities.
In addition to their functional benefits, High-MAC brans cater to the clean label trend, consisting solely of cereal ingredients and fulfilling consumer demands for transparency.
The thermal stabilisation process also extends the shelf life of these brans compared to native products, making them a reliable choice for manufacturers.
Sebastian Stolze, manager of product development and application at GoodMills Innovation, highlighted the innovative aspect of High-MAC: “We are essentially replicating a component of the milling process that is otherwise inaccessible – creating a basis for rustic baked goods with distinctive colour and a high fibre content.”