Feed Your Vision
You have a vision for brand new creations. And we have the fuel to make that vision a reality. With our innovative ingredients, those creations will meet your very high expectations. And with expert collaboration, you’ll gain the knowledge to dream up even more possibilities.
MGP Food Science Podcast Straight Talk About Smart Food
Our chefs and food scientists are in the business of solving culinary challenges. But it’s not just their job, it’s their passion. Now they’re sharing their knowledge, expertise, and hunger for innovative solutions in a new podcast: Straight Talk About Smart Food.
Featured Episode
Sustainability: A Deeper Dive
We're diving into sustainability and its complexities with our first guest in the pod!
Episodes
Episode 1
Is Keto a Fad?
Our team takes a deep dive into Keto: a diet with what seemed like overnight popularity, that without context can seem pretty extreme.
Episode 2
Where Trends Meet Science
Enjoy the second episode of "Straight Talk About Smart Food" and hear our Food Scientists dish on current trends.
Episode 3
Plant-Based: What's Next?
Today we're going veg with new protein sources, new attitudes towards plants, and fish-free tuna!
Episode 4
Is Gluten Bad?
A deep dive into gluten. What it is, who shouldn't have it, and why that's a sticky subject.
Episode 5
Protein Chemistry and Extrusion
Lessons in chemistry. Protein chemistry to be exact. Choosing the right protein for different extrusion applications, processing conditions, and how it all comes together. Plus, our new capabilities and what it's doing for MGP customers.
Episode 6
Sustainability: A Deeper Dive
We're diving into sustainability and its complexities with our first guest in the pod!
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Episodes
Episode 4
Keto Bread
Chef Jill and Food Scientist Sarah bake bread with no flour, no sugar and only 2 grams of net carbs. It really is possible with Fibersym® RW and Arise®.
Episode 5
Tuna Salad
The crunch, the sweet, the savory, the tuna taste – it’s all there when Chef Yvette and Chef Jill use ProTerra to whip up a tuna salad…without any tuna.
Nourish your thinking
Feels like meat, tastes like meat, isn’t meat. ProTerra is our series of dry, textured proteins made from either wheat or pea. When hydrated, ProTerra can be used to replace meat in the formulation of vegetarian products. Beef, chicken, pork, fish, we have a ProTerra to replace them all. It can also be used to enhance and extend a wide range of meat, poultry and seafood products.
ProTerra at a glance:
- Improves taste, texture and appearance
- Produces no aftertaste
- Increases yield
- Provides outstanding source of protein
- Reduces formulation costs
- Possesses unique, meat-like fibrous structure when hydrated
Reduced mix time, increased water absorption, higher processing tolerance – Arise brings multiple functional benefits to a wide range of bakery and flour-based products. And, it has achieved low FODMAP certification from Monash University, making it ideal for products supporting a low FODMAP diet.
Arise at a glance:
- Reduces fat absorption
- Increases moisture retention
- Increases dough extensibility
- Reduces mix time
- Adds texture
- Maintains dough quality
- Increases yield
Boost fiber content while lowering calories. Fibersym® RW is a granular RS4-type resistant wheat starch ideal for a wide range of products made for health-conscious consumers. It can be produced as a gluten-free ingredient, providing additional flexibility in product development. Recognized by the U.S. Food and Drug Administration as a dietary fiber, Fibersym also has achieved low FODMAP certification from Monash University and supports the low FODMAP diet.
Fibersym RW at a glance:
- Simplifies formulation and processing steps
- Enhances nutritional value
- Enhances taste, texture and appearance
- Increases fiber and bifidogenic properties
Ideas made delicious
With the right ingredients and the right partner, you can take your ideas from prospect to plate. Let’s start a collaborative creation. Together, we’ll feed your vision and witness its success.
