Wine and dine

A wine flour set to enter the US market can deliver a healthy profile to baked goods, through the addition of antioxidants, fibre and fatty acids, while also extending shelf-life, according to its manufacturer Northern Light Food Processing.

It claims the ingredients has a distinct advantage over competitor products as it does not contain grape seed oil, and so therefore lasts longer.

The ingredient is obtained by drying the seeds and skin of Merlot and Cabernet Sauvignon grapes. The grapes are cold-pressed and the seed oil is extracted from the seed. The seeds and skin are then blended back in using a proprietary process in order to make a flour.

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