Higher Protein, Lower Carb Pastas Are on the Arise
For centuries, pasta has been a fixture on tables around the world. But annual sales of the popular staple have become stagnant. As consumers become more health and weight conscious, they’re cutting back on carbohydrates, pushing pasta makers to find new ways to make their dough.
Tried and True Textured Wheat Protein
The plant-based protein trend is certainly on the rise. One reason: sustainability. Some people view plant-based meat blends and substitutes as earth-friendly. After all, they require less land and water to produce. MGP is proud to be an innovator in bringing plant-based alternatives to food formulators. And we’ve been doing it for more than 20 years. Our textured wheat proteins have stood the test of time. Now they can be part of a more sustainable future.
Check out all the possibilities our textured wheat proteins can unlock for your creations.
Sounds of Food Science
A dash of rock, a pinch of blues, a pop of…pop. Check out our food science playlist on Spotify, a perfect platter of tunes to turn up while you’re jamming on new creations.
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One Word with Ody: Ultimate Accomplishment for a Food Scientist
Ody Maningat, Ph.D., is the Vice President of Ingredients R&D and Chief Science Officer at MGP. That means he is an encyclopedia of grain and food science knowledge. But here, he imparts his wisdom in just one word.
In one word, what would you like to ultimately accomplish as a food scientist? Why? Commercialize
"As a food scientist, I do research, but specifically practical research. True success is attained if laboratory research translates to a finished packaged food product sold in grocery stores and supermarkets."
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