Newspaper
 
Mar 16, 2017
FOR IMMEDIATE RELEASE

MGP’s Specialty Starches Provide Multiple Benefits Across Food Spectrum

ATCHISON, Kan., March 16, 2017— Developed and produced for a wide range of food applications, MGP’s specialty wheat starches provide multiple options and benefits to customers based on desired end product results.

With a focus on delivering a combination of nutritional, functional and sensory qualities, these ingredients have continued to expand and evolve in alignment with major trends in the marketplace. MGP’s patented Fibersym® RW and FiberRite® RW resistant wheat starches, for example, excel as fiber fortifying ingredients, providing a number of health-related and functional benefits, along with formulation and taste advantages compared to other fiber sources.

MGP’s premium cook-up and instant starches, marketed under the names Midsol™ and Pregel™, possess a whole host of functional capabilities and deliver a clean, brilliant look to product formulations. They include starches that serve as excellent thickeners, produce tender, clear gels with good sheen, and provide exceptional freeze-thaw stability for frozen and refrigerated foods.

Many of MGP’s starches in the Midsol and Pregel lines have remarkable water-binding characteristics that improve the moistness of bakery products such as cakes and muffins, while others provide outstanding adhesion for fried batters and breadings to maintain a uniform and crispy coating. The company also offers starches that can be used to offset the need for added sodium and other flavor-masking agents in certain types of food, including soups and sauces.

As previously announced, all of MGP’s wheat starches are Non-GMO Project Verified and also include clean label offerings. Additionally, the company’s starches are noted for their bright white color, which can noticeably improve the appearance of several foods.

For additional information about the company’s specialty starches and their applications visit mgpingredients.com.

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