Science Inside

How will automation impact food science?

A new report by the McKinsey Global Institute predicts that by 2030, between 39 and 73 million jobs will be automated, just in the U.S. Long story short, automation is coming and it’s coming fast. But is it coming for the food science industry?
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Automation Impact on Food Science
Keeping it crispy
Science Inside

Masterpieces by Liming: Keepin’ it Crispy

Liming Cai, Ph.D. is a principal scientist at MGP. That means he has seen all the great ways our ingredients enhance products. In one experiment, he actually fried nearly 100 chicken drumsticks to test Fibersym®, and his conclusions were a crispy surprise.
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FiveWs of Fibersym
Products Squared

The Five W’s of Fibersym

Fibersym® RW is a resistant wheat starch that acts like a dietary fiber and is FDA-approved as a dietary fiber source. Resistant starches like Fibersym have many health benefits beyond just digestive health. Long story short, Fibersym gives food a boost in fiber content with lower carbs and calories. It can also be produced to meet FDA guidelines on gluten-free foods of less than 20 parts per million gluten, making it a highly flexible ingredient. 
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One Word with Ody - Commercialize
Science Inside

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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Salty-&-Sweet-with-Sarah
Food Matters

Salty & Sweet with Sarah: The nitty-gritty on clean label

One of the hottest topics in food science right now is the clean label movement. Most of us know the consumer’s perspective of wanting foods with fewer unpronounceable ingredients, but what about the perspective of a food scientist? You’re in luck. We asked our food technology manager Sarah Gutkowski all about clean label.
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