- Are your wheat starch products gluten-free?
- Are your ingredients natural?
- What are the sulfite levels of your ingredients?
- What are the protein levels of your ingredients?
- What are the usage levels of your ingredients?
- Are your ingredients soluble or insoluble?
- What are lead times and minimum order quantities?
- Are your products GMO free?
- What Studies do you have to support your claims? What studies do you have?
- Are your ingredients approved for school lunch programs?
- What is the nutritional profile of your products?
- Is there any discomfort from ingesting your fiber?
- Do you have ingredients made from grains other than wheat?
- Do you have hydrolyzed proteins?
- Do you have distribution partners?
- Do you have allergen statements for your ingredients?
- What are your AIB scores?
- What are your Quality Audit Scores?
- What kind of packaging do you use?
- Are your ingredients available in bulk or tote bag sizes?
- What TDF test method do you support/use for dietary fiber?
- What does the term “resistant starch” mean?
- How is resistant starch different from sources of conventional fibers?
- Do you have formulations for finished foods?
- What do you mean by ambient temperatures for storage?
- What is the shelf life of your ingredients?
- Are you ISO certified?
Are your wheat starch products gluten-free?
Most of our native and modified wheat starches have been tested for gluten content by the FARRP Laboratory (University of Nebraska, Lincoln) using an ELISA Method (R-Biopharm Ridascreen Gliadin). The results showed that the majority of these wheat starch products contain less than 20 ppm gluten, which complies with the gluten-free definition of Codex Alimentarius (CODEX STAN 118-1979, Revised 2008) and the proposed FDA regulations for gluten-free labeling issued in 2007 (Federal Register Proposed Rule – 72 FR 2795, January 23, 2007). While these are encouraging results, the level of residual gluten in wheat starch is oftentimes affected by process efficiency and other factors. For this reason, we need to work closely with our customers on their gluten-free projects so that we can define their needs, choose the right starch product, and develop the gluten-testing frequency and protocol.
Are your ingredients natural?
The USDA, but not FDA, has a regulatory definition for the word “natural”. The policy guide of the Food Standards and Labeling Division of the Food Safety and Inspection Service states that the term “natural” may be used on labeling for meat and poultry products provided the manufacturer of the products bearing the claim demonstrates that the product does not contain artificial flavor or flavoring, coloring ingredient or chemical preservative or any other artificial or synthetic ingredient, and the product and its ingredients are not more than minimally processed. Most FDA-regulated companies may be using the above definition or a modified version of it. Our specialty wheat starches and proteins are not considered natural based on the minimally processed requirement of the definition. However, we recommend our customers to contact our Customer Service Department to determine whether Arise® 8000 and native wheat starches and proteins would qualify for “natural” labeling.
What are the sulfite levels of your ingredients?
All of our native and specialty wheat starches are sulfite-free. Several of our specialty wheat protein ingredients (Arise® 5000, Arise® 6000, and FP™ 600) are treated with sodium metabisulfite as a processing aid. The average residual levels of sulfite (expressed as SO2) in the finished product are as follows: Arise® 5000: 36 ppm; Arise® 6000: 51 ppm; FP™ 600: 30 ppm
What are the protein levels of your ingredients?
Our wheat protein concentrates (vital wheat gluten, FP™ 300, and FP™ 600) and a partially hydrolyzed wheat gluten product, HWG 2009™, have a minimum protein content of 75% (N x 5.7, dry basis) as determined by Dumas method. The wheat protein isolates (Arise® 5000 and FPTM 1000 Isolate) possess a minimum of 90% protein while Arise® 8000 has a minimum of 94% protein and Arise® 6000 has a minimum of 85% protein (all expressed as N x 6.25, dry basis). The different TruTex® products vary in protein content and range from 50-75% (N x 6.25, dry basis). Majority of our native and specialty wheat starches are low in protein (no more than 0.5%) when determined by Dumas Method and contain <20 ppm residual gluten when analyzed by ELISA Method (R-Biopharm Ridascreen Gliadin).
What are the usage levels of your ingredients?
The usage level depends on the ingredient and the finished product formulation. For example, the usage level for our resistant wheat starch, Fibersym®RW, depends on the particular recipe and the fiber claim desired by the customer. In cases like these, we work closely with our customer to input the recipe in Genesis software for nutritional calculation. Then, the desired additional fiber (contributed by Fibersym®RW taking into account its 85% minimum fiber content) is calculated per defined serving size depending on whether it is for “good source” or “excellent source” of fiber claim.
In bakery products, wheat protein isolates (Arise® 5000 and Arise® 6000) are used at low levels ranging from 0.5-1.5% based on wheat flour. For all of our native and specialty starch and protein ingredients, we recommend that customers contact our Applications Technology Department to assist them with their formulation needs.
Are your ingredients soluble or insoluble?
All our cook-up native and specialty wheat starches are water insoluble, but the PregelTMversions are considered water soluble as they form a paste when hydrated. HWGTM2009 and FPTM 1000 Isolate are water soluble. All the other wheat protein products (concentrates, isolates, and textured) are water insoluble.
What are lead times and minimum order quantities?
We request a 3-week lead time and pallet minimum order quantities. We also strive to maintain adequate inventory levels to meet our customer needs, and will try to reduce lead times when possible.
Are your products GMO free?
Yes. Our native and specialty wheat starches and proteins are manufactured from commercially-grown wheat varieties in the U.S. Because wheat varieties grown in the U.S. are GMO-free, our products are considered GMO-free.
What Studies do you have to support your claims? What studies do you have?
The efficacy of our native and specialty wheat starches and proteins are measured in-house and through collaboration with university, government, and/or industrial laboratories. Several studies have been conducted concerning the functional and health benefits of our specialty wheat starches and proteins. For example, the rheological and baking performance of Arise® 5000 and Arise® 6000 are documented and can be shared with our customers. In vitro and in vivo studies regarding digestibility, fermentation, short chain fatty acid production, glycemic response, insulin response and impact on gut microbiota composition and metabolism were conducted on Fibersym® RW with several universities. Published papers from these studies in PDF format are available on this website and upon request by our customers.
Are your ingredients approved for school lunch programs?
With respect to TruTex® products, the School Lunch Program has a very strict nutritional requirement as measured in terms of PDCAAS or Protein Digestibility Corrected Amino Acid Score. Despite its high protein digestibility, TruTex® products have low amino acid scores due to their low lysine contents. Because of the low PDCAAS, TruTex® products do not meet the requirements of the School Lunch Program.
What is the nutritional profile of your products?
We can provide nutritional data for each ingredient on request. Please contact a member of our sales team.
Is there any discomfort from ingesting your fiber?
No. A university project involving a 3-week human feeding study using snack crackers formulated with Fibersym® RW showed no significant symptoms of bloating, discomfort, and abdominal pain and no differences in flatulence, stool consistency, and frequency of bowel movement when compared with the control snack crackers.
Do you have ingredients made from grains other than wheat?
No. Not at this time. MGP is a leader in wheat-based ingredients, which is the focus of our product lines.
Do you have hydrolyzed proteins?
We have an enzyme-hydrolyzed wheat protein product called HWGTM 2009.
Do you have distribution partners?
Distribution partners help enhance MGPI’s accessibility and customer relationships in select domestic and international markets. Specific details are available through our Sales Department.
Do you have allergen statements for your ingredients?
We comply with the Food Allergen Labeling and Consumer Protection Act (FALCPA) that took effect in 2006. Because we process wheat-based ingredients and wheat is one of the eight major food allergens, we recommend labeling declaration that identifies wheat as the botanical source of the ingredient. Allergen statements that cover our range of products can be provided to customers upon request.
What are your AIB scores?
The American Institute of Baking (AIB) International conducts a yearly safety and sanitation inspection of our manufacturing facilities. AIB scores can be provided to interested parties upon request to our Quality Department.
What are your Quality Audit Scores?
Our company is audited on a yearly basis by a third party. We are currently audited by the American Institute of Baking International. Quality Audit Scores are available from our Quality Department upon request.
MGP is certified to the British Retail Consortium (BRC) Global Standard for Food Safety at the company’s food and beverage ingredient manufacturing facilities, located in Atchison, Kansas. MGP has achieved the highest grade of BRC certification with a Grade AA.
What kind of packaging do you use?
Native and specialty wheat starches and proteins are conventionally packaged in white or brown Kraft paper bags (not polylined) that are sonic-sealed during packaging. The net weight of products varies from 30 to 50 pounds. Alternative packaging is available using bulk sacks or tote bags with net weights of 1100 to 2000 pounds of product. Products in Kraft bags or tote bags are shipped in containers or box trailers. Bulk shipments are accomplished via trucks or rail cars. Inquiries regarding packaging can be channeled to our Customer Service Department.
Are your ingredients available in bulk or tote bag sizes?
Our products are either packed in Kraft bags or tote bags, but are also available for bulk shipment in trucks or rail cars. For questions related to packaging or shipping, we recommend contacting our Customer Service Department.
What TDF test method do you support/use for dietary fiber?
Accuracy and repeatability are important criteria in our choice of total dietary fiber method. We found through numerous analysis by our in-house laboratory and by an outside laboratory that AOAC Method 991.43 meets the above criteria. Thus, we use and support AOAC Method 991.43 for analysis of total dietary fiber of Fibersym® RW and other fiber sources, and food products formulated with them.
What does the term “resistant starch” mean?
The term “resistant starch” was coined in 1982 when British research scientists discovered the existence of enzyme-resistant starch in bread and cooked and cooled potatoes. The official definition for resistant starch was developed in 1992, which states that it is “the sum of starch and products of starch degradation not absorbed in the small intestines of healthy individuals”.
How is resistant starch different from sources of conventional fibers?
It has been long recognized that there are two kinds of conventional fiber --- insoluble fiber and soluble fiber. Insoluble fiber is represented by cellulose, lignin and some insoluble hemicelluloses. Soluble fiber is represented by pectins, gums, mucilages, inulin, fructooligosaccharides and some soluble hemicelluloses.
Resistant starch originates from starch in foods that escapes digestion in the small intestine. It differs compositionally from the conventional fibers by being from a starch source.
Do you have formulations for finished foods?
Our Applications Technology group is actively involved in formulating our native and specialty wheat starches and proteins in various food products. For specific ingredient and food product applications, we recommend that our customers contact the Applications Team so that their needs can be satisfied.
What do you mean by ambient temperatures for storage?
Ambient storage signifies that our products do not require controlled storage temperature or controlled humidity. Our products do not have to be refrigerated or kept warm. An ideal storage condition is low relative humidity and around 22ºC(72ºF). It is important that storage areas are kept dry and sanitary.
What is the shelf life of your ingredients?
Our Fibersym®RW and FiberRite®RW resistant wheat starch products and the TruTex® line of textured protein products have a two-year shelf life. All other products have a one-year shelf life.