Trending Up

Plant-based Grows Beyond Burgers

Plant-based “meat” alternatives have gone mainstream. Just look in the supermarket or check the menu at your favorite fast-food restaurant. Research from nutrition company Kerry (November 2021) found that 61% of consumers consider plants a preferred source of protein, over animal-based, according to The Beet, an online source devoted to plant-based information.
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Chimichurri Combo
Choc Croissants
Science Inside

A Common Question

MGP food scientists answer your questions about applications issues. Here, Food Technology Manager Sarah Fischer discusses working with sheeted dough. Question: Help! My sheeted dough continues to spring back. Do you have a solution?
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Tanya Jeradechachai
Inside the Industry

Interview with Tanya Jeradechachai, Vice President of Ingredient Solutions R&D

She may stay away from the kitchen at home, but her passion for cereal chemistry and food science is part of a serious recipe for R&D at MGP. Meet Tanya Jeradechachai.
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Snack Crackers
Products Squared

Formulating Keto-friendly Snacks Calls for Wheat Protein Isolates

The pandemic found many Americans working from home, with easy access to the kitchen and baked goods and snacks. Snack sales increased by double-digits in some categories during 2020 as people treated themselves and ate to relieve stress. While sales since have slowed, food companies predict ample opportunity for snacks in the ‘better-for-you’ category.
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Flat Tacos
Food Matters

Alternative Proteins Tied to a ‘Healthier’ Planet in Consumer Surveys

It’s not surprising that the pandemic caused people to take stock of their health. But COVID-19 also heightened awareness about the Earth’s health. A survey released in spring 2021 by MasterCard found that 58% of adults across 24 countries were more mindful of their impact on the environment, and 85% said they were willing to take personal action to combat environmental and sustainability challenges in 2021.
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Cinnamon rolls and croissants
Products Squared

Arise Improves Extensibility, Elasticity in Popular Sheeted Bakery Products

“Perfect circumstances” for baking are a notion best left to literary fiction. In commercial bakeries, it’s likely a baker will encounter functional challenges with dough-based systems. A common issue is lack of extensibility in sheeted doughs, which are used to create popular items like croissants, tortillas and pizza crust.
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Bread Array for Keto
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Get your slice of the keto bread trend

The so-called “keto” diet trend has become widely popular as a weight-loss approach. High in fat, with adequate levels of protein and low levels of carbohydrates, the keto diet forces the body to burn fats rather than carbohydrates, a state called “ketosis.” Doctors initially created this diet to prevent seizures in children with epilepsy, and it may be used by people with metabolic disorders including diabetes.
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Gut Health Yogurt
Trending Up

More than a feeling, gut health is key to overall health and wellbeing

A gut feeling. Gut response. It takes guts. Idioms referring to the gut have been commonplace for years, acknowledging a connection between the gut and the brain. Current understanding of the gut’s role in achieving overall health and wellbeing is evolving, with the term “gut microbiome” used and recognized routinely around the world.
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Mushrooms in Bowl
Trending Up

Demand for animal protein alternatives drives mushroom consumption

Foodie or not, you’re probably hearing a lot about mushrooms. People are looking to mushrooms to support a healthy diet, calm down, even improve their skin, as claims about the benefits of mushrooms explode across consumer and social media.
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Cereals Overhead
Trending Up

FODMAP diet benefits from resistant wheat starches

FODMAP. An acronym that may seem strange to many people. Unfortunately, it is all-too familiar for people with digestive disorders.
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Softshell Tacos Chicken
Science Inside

Roll Up Tortilla Market Opportunity

Last year, Bon Appetit magazine declared the United States “Taco Nation.” Its Feb. 13, 2020 issue asked: “Has there ever been a more important time in this country for tacos? Not only are they more dynamic and widespread than ever (jackfruit birria in East L.A! Duckfat tortillas in Kansas), they’re a cultural lightning rod …” As Bon Appetit noted, chefs across the country are creating unique taco offerings, many choosing tortillas that kick flavor up a notch with ingredients such as chiles, cilantro or lime, or crafting tortillas with alternative grains such as heirloom corn.
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Alternative Proteins Photo
Trending Up

Plant-Based Protein Market Has Everywhere to Grow

Beef. It’s still what’s for dinner in many U.S. households, but increasingly supplemented with alternative protein sources. Environmental concerns – about greenhouse gas emissions and the resources required to sustain animal agriculture -- are fueling consumer and scientific interest in harnessing new sources of protein.
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Breads Array
Science Inside

Overcoming functional challenges to create high-protein, lower-net-carb breads

The high-protein, lower-net-carbohydrate diet trend shows no sign of slowing. Yet just 2% of bakery products carried high or added protein claims in the five years ending in August 2019, according to Mintel. This may be because food developers working with high-protein formulations often encounter functional challenges.
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Meat Lab Tacos
Science Inside

Plant-Based “Meat” Lab Supports, Speeds New-Product Development

Replicating the texture, mouthfeel and appearance of animal protein presents a unique challenge for food formulators developing plant-based meat alternatives. Achieving that “just-right” formulation for success requires endless testing, re-testing and experimentation. For many companies seeking entry into plant-based products, there may be an additional challenge: Lacking the manufacturing facilities to test how their formulations would hold up during production, they must turn to contract manufacturers or university research departments to test and produce prototypes.
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Lower-carb Pasta
Products Squared

Creating Lower-Carbohydrate Pastas That Appeal to Health-Conscious Consumers

Pasta has been a fixture on tables around the world for centuries, but annual sales of the venerable staple have stagnated as consumers cut back on carbohydrates to support weight loss. In fact, a Mintel 2020 overview projects “negative value growth” in the Americas pasta market over the next five years. Still, Mintel notes in a 2019 global report that food developers in some markets can “counter the growing avoidance of refined carbs” with the use of legume and pulse flours such as chickpea and red lentil in their pastas.
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