Defatted Wheat Germ For Pasta Applications
Improve pasta and grain-based formulations with defatted wheat germ
Defatted wheat germ for pasta and grain-based formulations where nutrition, functionality, and finished product performance need to stay aligned.
Pasta and grain-based formula evaluation
Viobin aligns defatted wheat germ to formulation goals so pasta and grain-based product teams can balance nutrition, functionality, and finished product performance.
- Increase protein and fiber without compromising processing
- Improve dough structure, texture, and consistency
- Support clean-label and nutritional positioning
- Maintain finished product quality through application review
Increase protein contribution- Increase fiber contribution
- Enhance texture and color consistency
- Support processing performance and finished product quality
- Support consistent ingredient performance across production review
- Support QA review with microbiological testing and BRC/GFSI food safety documentation
Nutrition, texture, and processing support
Defatted wheat germ can help pasta developers improve protein, increase fiber, and enhance texture and color consistency while maintaining processing performance.
- Increase protein contribution
- Increase fiber contribution
- Enhance texture and color consistency
- Support processing performance and finished product quality
Quality and food safety standards
Every batch of Viobin defatted wheat germ undergoes microbiological testing, including APC, yeast and mold, and Salmonella. Viobin operates under BRC-certified, GFSI-benchmarked food safety standards, giving procurement and QA teams a stronger documentation path for ingredient review.
- Microbiological testing includes APC, yeast and mold, and Salmonella
- BRC-certified, GFSI-benchmarked food safety standards
- Specifications, COAs, traceability, and quality documentation available for review
- Quality and safety information can move with the sample and supplier qualification process