Corn Germ

What is corn ?

Originally from Mexico, corn was the staple food there and was even elevated to the rank of divinity.

Christopher Columbus discovered it for the first time in Cuba in 1492, followed by Magellan in 1520 in Rio de Janeiro and Jacques Cartier in Canada in 1543. Its cultivation was introduced to Europe in the 16^th century, first in Spain, then, as explorations progressed, it spread to all the territories that were warm and humid enough to allow the development of the new cereal.

Maize is widely used for food, animal nutrition and biofuel production.

The main ingredient derived corn is starch, which is used in the food industry for its functional properties (binder, thickener, gelling agent). At INVEJA, we have chosen to work only with corn germ for its taste and nutritional qualities.

The benefits of maize

Unlike other cereals, corn is a summer plant, which is cultivated during the hottest periods of the year.

It requires few treatments, which are essentially useful for weed control, but needs good soil preparation to allow its superficial root system to develop.

Depending on the pedoclimatic conditions, it may need to be irrigated, which is its weak point.

Its dense vegetation provides food and shelter during the hot summer months for wildlife.

The maize sector

For the production of our ingredients, we use guaranteed GMO-free raw materials of European origin that meet the strictest specifications.

Nutritional quality

The corn germ in the endosperm of the maize kernel and is extracted from the kernel during the milling process.

It has a nice yellow colour and a slight nutty taste.

It is a concentrate of the most nutritious elements of the maize kernel: it is rich in protein and fibre, especially essential fatty acids and a high content of minerals (magnesium, potassium, phosphorus and zinc), as well as vitamins B and E.

Our solutions

Our thermisation process allows us to stabilize the corn germ in a totally natural way. After toasting and crushing, the maize germ is available in two grain size, allowing it to be used in the widest range of applications.

Heat treatment gives it its brown colour and notes of hazelnuts, popcorn and toasted cereals while preserving its nutritional capital and natural properties.

GMO-free, allergen-free, 100% natural, toasted corn germ is a tailor-made solution to meet consumer demand: healthy and tasty products.

Applications:

The list of applications for FLAV R grain is long, it helps to improve the taste, smell and appearance of many foods:

• Corn patties
• Tortillas and tacos
• Snacks and extruded cereals
• Cereal and protein bars
• Biscuits and crackers
• Breads
• Batters
• Mueslis and breakfast cereals
• Toppings of yoghurts, ice cream and desserts
• Spreads

And we’re probably not finished exploring all the benefits of this ingredient!

The functionalities

• Nut and peanut substitutes
• Allergen free
• Fat reduction
• Natural taste enhancer
• Improves the visual with a “grindstone” effect
• Economic gain compared to nuts
• Excellent taste profile