GoodMills Blog
We are excited to inform you about latest events and stories that matter.
Read insightful industry information, statements and articles about milling trends and gain insight into our company and brands.
On a mission – sustainability : No half measures
Apr 2025
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
read more“A return to normality will take years”
Apr 2025
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”
read moreFlour myths: We set the record straight
Apr 2025
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
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World Flour Day: Celebrating a True Staple
Mar 2025
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
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