Canada Products of the Milling Industry; Malt, Starches, Inulin and Wheat Gluten Importers

Comprehensive directory of Canadian importers for products of the milling industry, malt, starches, inulin, and wheat gluten under HS Chapter 11. This hub page provides access to detailed importer listings organized by HS6 product code, covering all major categories of milled grain products, starches, malt products, and wheat gluten imported into Canada. Data sourced from the official Canadian Importers Database (ISED-ISDE), based on 2022 customs records.

Wheat and meslin flour represents the largest single category in Canada's milling industry imports. Wheat flour is a fundamental ingredient for bread, pasta, pastries, and countless food products. Canadian importers source wheat flour from global suppliers to supplement domestic production and meet the diverse needs of the food processing industry.

Cereal flours other than wheat include maize (corn) flour and flours made from other grains such as rye, barley, oats, and rice. These specialty flours are essential for gluten-free products, ethnic cuisines, animal feed, and industrial applications. Maize flour is particularly important for tortilla production, corn-based snacks, and as a thickening agent.

Cereal groats, meal, and pellets are intermediate milling products used in breakfast cereals, animal feed, and further processing. Groats are whole grains with the hull removed, while meal is a coarser grind than flour. These products serve as important raw materials for both human food and animal nutrition industries.

Worked cereal grains include rolled, flaked, pearled, and otherwise processed grains. Products in this category include rolled oats for porridge, pearled barley for soups, and processed maize for breakfast cereals. These value-added grain products are in high demand from food manufacturers and the health food sector.

Malt is produced by germinating cereal grains, primarily barley, and then drying them in a process known as malting. Malt is a critical ingredient in brewing beer and distilling whisky, as well as in food products such as malted milk, malt vinegar, and malt-based confectionery. Canada has a significant malting industry, and malt products are traded globally.

Tapioca flour, potato flour, and other root and tuber-based flours are gluten-free alternatives to wheat flour. These products are increasingly important in the food industry due to growing demand for gluten-free products. Tapioca (cassava) flour is widely used in Asian and South American cuisines, while potato flour is valued for its thickening properties.

Malt extract is a concentrated syrup or powder derived from malted barley. It is used as a sweetener, flavoring agent, and nutritional supplement in the food and beverage industry. Malt extract is a key ingredient in brewing, baking, and the production of malt-based health foods and beverages.

Starches are extracted from various plant sources including maize, wheat, potato, and tapioca. They are used as thickening agents, stabilizers, and raw materials in the food, paper, textile, and pharmaceutical industries. Inulin is a natural prebiotic fiber extracted from chicory roots, increasingly used in functional foods and dietary supplements.

Wheat gluten is a protein derived from wheat flour that provides elasticity and structure to dough. It is used in baking, meat alternatives (seitan), and as a nutritional supplement. Modified starches are chemically or physically altered starches with enhanced properties for specific industrial applications.