Tests carried out on Hyst products have confirmed that the technology can significantly contribute toward solving the problems of hunger and malnutrition.
In fact, flours obtained by treating bran – a by-product of traditional mills – with the Hyst system contain about twice as much protein compared to other flours, an abundance of vitamins A and E (practically absent in regular flours), vitamins of the B Group and minerals (iron, zinc and magnesium).

These micronutrients are so important in a diet that “fortifying” flour – namely artificially adding iron, zinc and vitamins A, B1, B2, B3 and B9 according to a practice also promoted by WHO and UNICEF – is mandatory in many countries.

100 g. of Hyst flour contain the recommended daily dose of vitamin B3 and more than 60% of the recommended dose of vitamin B1, recognized by the European Food Safety Authority as an enhancer of brain development in children.

In essence, via completely natural means we can obtain a product that is even better than that achieved by adding chemicals to the flour in many food aid programs.

Hyst Flours as Functional Foods and Natural Food Supplements

Precisely for their high concentration of protein, vitamins and minerals, on March 29, 2013, the Italian Ministry of Health issued a positive opinion on the use of Hyst flours also as natural dietary supplements.

From a commercial point of view, Hyst products are suitable for the functional market, namely those foods that show particularly positive effects on one or more specific functions of the organism, and on the health of an individual.