Food Blog
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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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Science Inside
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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Inside the Industry
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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Products Squared
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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Food Matters
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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Products Squared
“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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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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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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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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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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