Sweet and Salty with Sarah – Pre/Probiotics in EVERYTHING.
Yogurt, breads, cereals, juice drinks, kombucha, breakfast bars. These are just a few of the long and growing list of foods and beverages with prebiotic and probiotic ingredients.
Prebiotics and probiotics are booming, but are they always healthy? Are some healthier than others? What is the big deal with them? We have just the person to give us the expert answers, MGP Food Technology Manager Sarah Gutkowski.
What dinner table?
According to Gartner Insights, nearly 75% of consumers ate dinner at the kitchen table as kids. A little less than half do today. Dinner tables have become desks and dust collectors as people dine out more (at least before COVID-19 restrictions), are more likely to live alone, and have busier work schedules. Taking its place is eating on the couch, on the bed, or even standing up. So whatever you cook up next, might be worth knowing that you have no idea where it will be enjoyed.
Where science meets meat.
We call it the “meat lab.” Even though there’s no meat there. Just product development centered on our ProTerra® line of textured wheat and new textured pea proteins. Housed in our Atchison Technical Center, we view this lab space as a small meat product pilot plant.
Besides allowing MGP to create and showcase applications with its textured proteins, the lab is available for customers to visit and work beside the MGP technical team to create products according to their own specifications.
Want to know more about ProTerra and the “meat lab”? Contact us.
Labels that speak consumers’ language
In a study by OnePoll in partnership with Crispy Greens, 77% of consumers said they read food ingredient labels. 78% are looking for products with simple ingredients, 73% are looking to find out if the product is healthy, and 43% are looking for natural ingredients.
So, no need to read between the lines, simple ingredients and clean labels are important and MGP excels at helping create them.
Curious why people try plant-based proteins?
As much as we all know the health and environmental benefits of plant-based meat alternatives, that’s not what piques people’s palates. According to a recent survey by the International Food Information Council Foundation, the top reason people try plant-based foods is because they simply like to try new foods. So, they’re not vegans or vegetarians. They’re curious.
Read more about the report here.
The 5 W’s of Arise
One Word with Ody: Multipurpose
As Chief Science Officer and Vice President of R&D, Ody Maningat Ph.D. is a living, breathing food science encyclopedia. But here, we ask him a question he can only answer with one word.
If you could break the laws of physics and create any kind of food product you wanted, what would you make?
Multipurpose. The best possible thing I think I could ever create is a food or ingredient that not only provides nutrition, but also doubles as a medicine or cure for chronic diseases like hypertension, diabetes, etc.
The Big 4 of Food Consumers
Sounds of Food Science
A Playlist That Pairs Perfectly with Home Cooking.
We’ve taken a stroll through Spotify and put together a playlist that’s made for staying in and cooking up amazing creations. So, turn it on, turn it up and grab your wooden spoon microphone.
Check out the playlist.
More Than a Gut Feeling About Digestive Health
Facts of a Food Science Career.
Plant-based is Sprouting Fast.
A July 2019 report published by the Good Food Institute and the Plant Based Foods Association revealed what we already knew, that plant-based foods were the hottest trend in the food industry. But the report highlighted just how white-hot it was.
In 2019, the U.S. plant-based foods retail market totaled $4.5 billion and demonstrated a growth rate five times faster than total U.S. retail food sales over the same period. The plant-based dairy category alone expanded by 52%. And the plant-based meat category grew by 10% and is now worth more than $800 million.
Read more from the report here.
Learning Outside the Lab.
The Tides of Tastes Are Always Turning.
Arise at Home
Our primary job is to help our partners deliver unique solutions by adding value to their products. It’s not often we get to talk about using MGP products for ourselves. So, we asked one of our food scientists about that.
What is your favorite way to use Arise® in your own kitchen?
Ody Maningat, chief science officer and VP of R&D: “I eat a lot of noodles and spaghetti and with Arise. I can replace egg whites, reduce cooking loss and improve their overall texture. I could also use it in making bread, to improve its quality, but I don’t do that too often.”
Read more about all the possibilities with Arise.