Bakers Journal

Renewal Mill launches 100% upcycled total flour replacement

July 20, 2023
By Bakers Journal

Chicago – Renewal Mill recently launched its 100 per cent upcycled, total flour replacement blend at the annual Institute for Food Technologists FIRST conference in Chicago.

The company produces a line of high-fibre, gluten-free flours upcycled from food manufacturing byproducts like okara (soy bean pulp), oat milk pulp, and corn fines. With its newest product, RenewALL 100% Upcycled Blend, it has combined its individual upcycled ingredients into a proprietary flour blend that can be used as the sole flour in recipes and formulations. Functionally, the flour can substitute for all of the all-purpose flour in a formulation or all of a conventional alternative gluten-free flour blend, Renewal Mill said in a news release.

Unlike Renewal Mill’s popular 1-to-1 Gluten-Free Blend, which is made from a blend of upcycled okara flour plus rice flours and starches, RenewALL 100% Blend is 100% upcycled. R&D professionals’ formulations now only have to incorporate 10 per cent of the new blend to achieve Upcycled Certified status from the Upcycled Food Association. This lowers the barrier to entry and makes upcycled product development significantly easier, the company said.

According to the company, the flour contains more fibre and protein per serving than whole wheat flour and is a neutral-tasting, pale tan flour that produces a golden tan crumb in applications like cakes, cookies, muffins, and crackers.


RenewALL 100% Upcycled Blend will be sold in 25-pound bulk bags.



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