FARMERS Mill, the first independent grower-owned and operated flour producer in the country, has been granted funding from the Agricultural and Marketing Research and Development Trust (AGMARDT) for the specific development of nutrition focused flour and baking products.
In partnership with Lincoln University and Food Innovation Network, the grant will allow Farmers Mill to explore market opportunities and innovative ideas within the agribusiness sector. The funding will also assist with the in-market development of a nutritional product range using grain and flour based products, with the project expected to deliver low GI flours and pre-mixes.
The programme represents an investment by Farmers Mill of over $200,000 in the coming year with total development costs expected to exceed $300,000.
Farmers Mill CEO Grant Bunting says the investment is consistent with the company’s philosophy and commitment to New Zealandgrown grain and uniquely customised, flour based products.
“We are excited to be working in partnership with Lincoln University to analyse what refinements and improvements can be made to our milled grain to produce a healthy, great tasting product range. We are not prepared to compromise on quality and we are keen to ensure these innovative developments keep Farmers Mill products at the forefront of the industry for many years to come,” he says.
The grant follows the launch of a range of flour based products and premixes from Farmers Mill earlier this year and a strategic relationship with French multinational yeast supplier, Lesaffre.