Augsburg, Germany. It all began in the “Pfladermühle,” a 1,000-year old gristmill that Dr. Felix Grandel inherited from his mother in 1936.
Dr. F. Grandel was a chemist and nutritionist and had little interest in the production of flour. Instead, he was drawn to the mill’s by-products, wheat germ and bran, and the search for ways to preserve and make them useful for human nutrition.
In 1947, Dr. Grandel founded Keimdiät GmbH at the original mill site. Keimdiät translates into English literally as “diet of wheat germ,” and, as the name suggests, the young company’s first range of health products was based on wheat germ. These products remain extremely popular today as a natural source of vitamins, minerals and dietary fiber.