Milling is a man’s world. Flour makes you fat, it never goes bad and it always has to be sieved. Can’t be true, can it? We look at five of the most enduring myths about flour and flour production. 1. “Flour never goes bad” Yes and no. Even though it’s a dry ingredient with a … Flour myths: We set the record straight
Our new CSR Officer Karoline Angerer explains how geography lessons sparked her interest in sustainability, why she doesn’t make private trips by plane any more, and how she plans to make use of her extensive knowledge of environmentally friendly business practices at GoodMills. Karoline, how well placed is GoodMills when it comes to sustainability? Our comprehensive … On a mission – sustainability : No half measures
Scott Wellcome, Director Grain Risk Management & Sourcing at GoodMills, shares his views on the consequences of a potential end to the war in Ukraine, as well as the long-term effects of the green transformation in agriculture. We have some grounds for optimism: at present, there are signs that the war in Ukraine could soon … “A return to normality will take years”
Every year on March 20, we celebrate World Flour Day – a day dedicated to one of the most essential ingredients in daily nutrition around the world. Flour is at the heart of countless traditional dishes, breads, and baked goods. But more than that, it’s a symbol of nourishment, culture, and craftsmanship. At GoodMills Group, … World Flour Day: Celebrating a True Staple
A comment from Scott Wellcome, Director Grain Risk Management & Sourcing, GoodMills Group.
GoodMills Innovation’s latest plant project is now operational following completion of a new production tower.
GoodMills participated in the BIO_REACTION Forum in Poland in June – a next important step on the way to the sustainable production of high-quality and healthy food.
In June, the GoodMills Group held this year’s management meeting in Vienna – an inspiring event that took place in the creative ambience of the Filmquartier.
GoodMills is not only Europe’s largest milling company and manufacturer of popular flour brands for the home, but also a key player in the market for plant-based products. A recent EU-funded survey, conducted by ProVeg International in collaboration with University of Copenhagen (Københavns Universitet) and Universiteit Gent, unveiled that the meat consumption in Europe is … January is VEGANUARY!
As a long-time partner and founding member of CONCORDIA’s “Impact Angels”, GoodMills has prolongued the cooperation and became “Proud Partner” of the NGO. The partnership between CONCORDIA and GoodMills has recently been elevated to a higher level: as a “Proud Partner”, GoodMills joins a group of corporate partners who have been supporting and accompanying CONCORDIA … GoodMills is “Proud Partner” of CONCORDIA