Science Inside
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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Science Inside
Last year, Bon Appetit magazine declared the United States “Taco Nation.” Its Feb. 13, 2020 issue asked: “Has there ever been a more important time in this country for tacos? Not only are they more dynamic and widespread than ever (jackfruit birria in East L.A! Duckfat tortillas in Kansas), they’re a cultural lightning rod …”
As Bon Appetit noted, chefs across the country are creating unique taco offerings, many choosing tortillas that kick flavor up a notch with ingredients such as chiles, cilantro or lime, or crafting tortillas with alternative grains such as heirloom corn.
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Science Inside
The high-protein, lower-net-carbohydrate diet trend shows no sign of slowing. Yet just 2% of bakery products carried high or added protein claims in the five years ending in August 2019, according to Mintel. This may be because food developers working with high-protein formulations often encounter functional challenges.
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Science Inside
Replicating the texture, mouthfeel and appearance of animal protein presents a unique challenge for food formulators developing plant-based meat alternatives. Achieving that “just-right” formulation for success requires endless testing, re-testing and experimentation.
For many companies seeking entry into plant-based products, there may be an additional challenge: Lacking the manufacturing facilities to test how their formulations would hold up during production, they must turn to contract manufacturers or university research departments to test and produce prototypes.
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Science Inside
Arise® is MGP’s line of wheat protein isolates used as a dough relaxer, or in the case of the clean label Arise 8000 series, a dough strengthener. Overall, Arise provides functional and nutritional benefits to a wide range of bakery and other flour-based foods. In many applications, it can be used as a partial or full replacement for egg whites.
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Science Inside
All food scientists and producers know that the healthy food trend is an unstoppable train of growth. More than any time in history, people are conscious about their health and are demanding foods and beverages that promote their well-being.
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Science Inside
Let’s face it, unless you’re watching an old Vacation movie with Clark Griswold, food science is an industry that rarely comes to mind. If ever. Well, we’re trying to change that and give people a better glimpse into what we do.
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Science Inside
When the COVID-19 crisis hit, many food scientists had the same thought, “what do we do without our lab?”
“We were all at home, so information is available, but not a lab, so trying to test or demonstrate something might be challenging,” said Chief Science Officer and Vice President of R&D Ody Maningat, Ph.D.
Food science students were also affected, as many companies cancelled internships and work programs. “This summer, I was supposed to be an R&D intern at a major food company. However, due to the coronavirus situation, the company decided to cancel the internship. I am of course very devastated,” expressed Reddit user kevzhang01.
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