Naturally nutty flavour with toasted maize germ
French farmers’ co-operative Limagrain was displaying its toasted maize germ Nutricorn, a cost-effective substitute for nuts, which are often subject to price fluctuations due to harvests.
Maize germ also has a better nutritional profile than maize kernels, with 910 mg of magnesium per 100 g product, and adds a nutty flavour to allergen- and nut-free recipes, communication and event manager Walter Lopez at Limagrain said.
The granulated germ can be added to bread, cookies, cereal bars and biscuits to add complexity to the base flavour and texture, or added as a topping to create an “authentic and rustic” feel.
Maize germ also contains 19% protein and 20% dietary fibre.