The Tides of Tastes Are Always Turning.
If you look at human diets throughout history, you’ll find one constant: change. Especially when it comes to meat consumption.
The world produces over 400% more meat than it did 50 years ago, but the kind of meat has changed as people’s demands have almost flipped. In 1961, poultry accounted for only 12% of global meat production. Today, it makes up nearly 35% and is the fastest growing meat segment in the world.
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.
The Positives of Plant-based Diets, Proven by Kiwis.
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.
The Next Great Nugget Won’t be Chicken.
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