The Next Great Nugget Won’t be Chicken.
We might be in the middle of the chicken sandwich wars, but there’s one war that’s been going on for decades – the Chicken Nugget War.
A quick food science history of the nugget.
Eye-opening Uses of Arise
MGP’s Arise® is a versatile wheat protein isolate that can be used in a huge range of bakery and flour-based products. Here, our food experts explain the most interesting and impressive uses of Arise they’ve ever seen.
Chief Science Officer and VP of R&D, Ody Maningat, Ph.D. recalled a time when a large food production company (to remain unnamed) came to MGP with an idea for refrigerated dough. “It never occurred to me that Arise could even be used in that application. It was pretty inventive.”
MGP Principal Food Scientist, Liming Cai, Ph.D., pointed out how Arise helped the Atkins craze. “At the time the Atkins diet was popular, people wanted high protein breads, but they didn’t taste great. Arise helped changed that by helping soften the dough and making it more stretchable. That created low carb, high protein bread that had better texture and flavor.”
Learn more about our entire line of MGP Arise products.
One Word with Ody: Innovating
Chief Science Officer and Vice President of R&D Ody Maningat Ph.D., has written more than 30 food science journals, authored many industry articles and lectured hundreds of food science classes. But here, he imparts his expertise in just one word.
In one word, what is your biggest struggle or challenge as a food scientist? Why?
Innovating. Creating a new product that’s totally new to the world is the biggest challenge. And not just creating it, but developing and scaling it quickly to meet a market opportunity, that makes it even more difficult. But once you create something new, then see it in the market, that’s when we know we succeeded.
Salty & Sweet with Sarah: Fact & Fiction of Bright & Bold Food Colors
Sounds of Food Science
The Playlist You Never Knew You Kneaded.
We’ve scoured Spotify and created a one-of-a-kind playlist to turn up while you’re turning out culinary masterpieces. This time around the playlist is all about bread. And we’re sure you’ll find a slice of it you love.
Check out the playlist.
“Don’t label my diet.”
Healthier is Tasting Better.
One Word with Ody: Working at the Speed of Science
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’s the hardest thing about being a food scientist? Why?
Specifically, speed to market. There are many challenges to conceptualize a novel product. You have to put together the resources to research it, test and refine it, scale-up the process and then launch the new product into the market. Quickly.
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Inside the Industry
The Best Bachelor’s Degrees for the Biz.
The Five W’s of ProTerra Textured Pea Protein.
Two Plant-based Proteins, Infinite Possibilities.
Higher Protein, Lower Carb Pastas Are on the Arise
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.
Appeal to Flexitarians with Meat- and Plant-based Blends