Wine flour promises taste, health benefits to bakers

A new wine flour manufactured from grape skins claims to allow manufacturers of baked goods, pasta and snacks to naturally fortify their products with healthy fatty acids and fiber. Manufactured from a by-product of the wine industry, the flour is also marketed as containing high levels of iron and calcium, as well as the heart-healthy polyphenol resveratrol.

The product is obtained using a patent-pending drying process, applied to the grape pomace – or what is left of the fruit after it has been crushed for wine-making. Primarily made up of grape skins, together with a small amount of seeds, this by-product is dried, sifted and ground into a flour.

In bakery goods, such as breads, crackers, bagels or muffins, the wine flour is used at a concentration of 7-10 percent. In pasta it can be used at a concentration of up to 25 percent. And if the flour is ground finer, it can be incorporated into energy bars or even drinks, such as protein beverages or tea.

Other flour products on the horizon will include flours made from asparagus, peppers, egg plant, leak, carrot, parsley and green peas.

Steve - now this is the kind of innovation that we LOVE to see!