Branded as RutinX, GoodMills Innovation presented a grain-based ingredient derived from Tartary Buckwheat at Hi Europe & Ni. Available as flour or crispies, it supports carbohydrate metabolism with high concentrations of the secondary plant substance rutin and the trace element zinc. Plus, with a mild taste profile, the RutinX range also meets growing consumer demand for ancient grain products. As a functional ingredient, RutinX can be used in various applications such as baked goods, muesli or spreads. To create novel formulations with Tartary Buckwheat, which has a 100-fold higher rutin level than common buckwheat, GoodMills Innovation’s product development team recommends adding approximately 5 % of the ingredient to the recipe and adjusting the amount of liquid at the same time. Owing to the mild taste profile and depending on the dosage and other ingredients, it is possible to eliminate or – if required – retain a slight buckwheat taste. At the booth, trade visitors were able to sample cookies, amongst other offerings, with RutinX.