Food Matters

“Don’t label my diet.”

There was a time not too long ago, when if you wanted to eat more plant-based foods, you had two choices: become a vegan or become a vegetarian. Eating less meat just for the sake of eating less meat just wasn’t mainstream. But that is not even close to the story today.
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Science Inside

Healthier is Tasting Better.

An interesting question was recently raised in a Reddit food science conversation: "I remember as a kid (1990’s early 2000’s) whole wheat tasted awful,” said Reddit user roughroe. “When I got to middle school I really started to like most of these products….Have there been significant changes in how whole wheat products are made?…Or is it taste buds changing?" Well, the answer is all of the above. Whole wheat and other healthier products have come a long way in the taste category, for a few reasons.
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Science Inside

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?

Speed

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.

Inside the Industry

The Best Bachelor’s Degrees for the Biz.

What’s the best bachelor’s degree to get into food science? Well, if you ask MGP experts they’ll have different answers. Sarah Gutkowski's bachelor’s degree is in food science while Ody Maningat's bachelor’s degree is in chemistry. Obviously a food science degree is a good route, but it’s not the only one.
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Products Squared

The Five W’s of ProTerra Textured Pea Protein.

WHAT is ProTerra™ textured pea protein? It's a brand new addition to MGP’s line of textured, plant-based proteins. It mimics the appearance and texture of meat for replacements or extensions and it’s gluten-free and allergen-free. It has enhanced texture and mouthfeel compared to powdered pea proteins, which further helps to improve the meat alternative eating experience. It comes in a range of textures and sizes, giving it the flexibility to be used in almost any application.
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Products Squared

Two Plant-based Proteins, Infinite Possibilities.

Let’s take a look at the last ten years of food trends: Keto, Paleo, low-carb, Whole30®, gluten-free, vegan, vegetarian, pumpkin spice, avocado everything, Doritos® Locos Tacos, etc. Long story short, food fads change faster than you can say “Sriracha.” Today, the market is hungry for healthier and more sustainable plant-based meat alternatives. And this trend is taking hold among a broad range of consumers, not just vegans or vegetarians. And with Millennials and Gen Z more in-tune with their health and the health of the planet, this is a trend that will be here for a while. Which is great news for our customers, who seek to innovate with plant-based proteins.
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Trending Up

Higher Protein, Lower Carb Pastas Are on the Arise

For centuries, pasta has been a fixture on tables around the world. But annual sales of the popular staple have become stagnant. As consumers become more health and weight conscious, they’re cutting back on carbohydrates, pushing pasta makers to find new ways to make their dough.
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Trending Up

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

Tasty Tunes

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.

Trending Up

Appeal to Flexitarians with Meat- and Plant-based Blends

Hormel, Tyson, White Castle, Burger King – that’s just the beginning of the list of companies introducing plant-based protein products. And their customers are eating it up, literally. Impossible Foods had to raise additional funds because they can’t keep up with retailers’ demand. Competitor Beyond Meat blew away many investors’ expectations in its Initial Public Offering and its plant-based burger recently was tested in McDonald’s Ontario, Canada, restaurants as the P.LT. (plant-lettuce and tomato).
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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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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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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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Science Inside

One Word with Ody: Ultimate Accomplishment for a Food Scientist

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."

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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