In the News
Health Canada Approves Listing Ingredients as Fiber
Food Business News, March 2013
Health Canada issued a letter of approval to MGP, regarding the classification of Fibersym RW and FiberRite resistant wheat starches as dietary fiber sources in unstandardized foods.
Protein Plays Vital Supporting Roles
Baking & Snack, December 2012
A nutritional star in many food categories, protein in baked foods performs as a dough conditioner, structuring agent and moisture controller.
Baking & Snack, November 2012
No two starches are created equal, and that’s good for bakery and snack product developers seeking to differentiate their products and solve formulating problems.
A Watched Pot: Soups Go Low-Sodium
Food Product Design, July 2012
In early 2010, The Campbell Soup Company announced to great fanfare that it would lower the sodium content across more than half of its condensed canned soup line by as much as 45%—in some cases dropping totals from an eye-popping 800 mg of sodium per serving to a relatively modest 480 mg. The initiative earned widespread praise from constituencies ranging from public health advocates and government officials to members of the medical community.
Image Gallery: A Taste of RCA 2012
Food Product Design, March 2012
Nearly every food show features product and prototype tastings to demonstrate company capabilities—but few events can hold a candle to the innovative edibles on display on at the Research Chefs Association (RCA) Culinology® Expo.
Baking Management, November 2011
Starch suppliers are no strangers to contradictory requests. Clean-label gluten free desserts. Fresh-tasting, shelf-stable breads. "Low-cal" cookies and donuts. Still, they continue to evolve to meet changing demand.
Baking & Snack, October 2011
Digestive health benefits greatly from dietary fiber ... and so do formulating and processing activities.
MGP Ingredients Leads Kansas Collaboration to Create Plastic that Pollutes Less
Kansas City Business Journal, May 2011
MGP is the lead industrial partner in manufacturing agricultural-based plastics that members of the collaborative said will compete with petroleum-based plastics’ manufacturing costs and application. The collaborative is in the early stages of research and development.
Baking & Snack, March 2011
What ingredients help formulators develop baked foods and snacks that enhance satiety to foster weight management?
Innovate with Starches to Save
Food Business News, February 15, 2011
Starches may save on costs while keeping in quality in whole grain or reduced-fat products.
Laboratory Equipment, December 9, 2010
Fibers in foods are forms of carbohydrates and lignin that are not digested in the small intestine. They play a role in human health by providing a feeling of fullness while minimizing calories, reducing constipation, and supplying an energy source for friendly bacterial colonies in the digestive tract. Diets high in fiber have also been linked to reduced risk of diseases such as diabetes and colon cancer.
Biorefining Magazine, October 7, 2010
Corn’s versatility and man’s innovation have led to production of feed, food, chemicals and fuel such as ethanol. Now, the collection of corn is drawing interest from several companies more interested in the cobs than the corn itself.
Fiber and Starch: A New Perspective
Baking Management, October 1, 2010
As suppliers come up with more and better solutions, bakers are facing fewer obstacles in formulating products with healthful fibers and starches.
Biocomposites Developer Signs Deal with Toll Compounder
Plasticsnews, September 15, 2010
MGP will produce biocomposites using corn cobs as a primary biomass filler for MCG at a compounding plant in Onaga, Kan. It will be the first commercial production of the material, which MCG developed in partnership with North Dakota State University.