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Nutritional Bars & Instant Drinks

A product for every possibility.

From soft and chewy to crispy and flaky, or from protein-rich to clean label, MGP proudly offers a wide range of innovative products. Take a look —we’re sure you’ll find plenty of options suited to your taste.

A bowl of delicious and colorful pasta sits atop a wooden table

Arise® Wheat Protein Isolates

Low FODMAP certified options to enhance dough nutrition, strength, volume, elasticity and/or extensibility.
Flaky croissants on a plate surrounded by jams and butter

Fybersym® RW Resistant Wheat Starch

Boosts dietary fiber content, decreases calories and enhances flavor. Helps lower glucose, insulin and blood cholesterol.
Two delicious meatball subs are covered in mozzarella cheese

Proterra® Wheat and Pea Proteins

Replicates look and texture of beef, poultry and seafood. Unflavored so you can flavor to taste.

Arise

Arise® 5000

Arise® 5000 is a highly functional and extensible wheat protein isolate that provides functional benefits in a wide range of bakery and other flour-based food products.

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Arise® 5500

Arise® 5500 is a highly functional and extensible wheat protein isolate that provides functional benefits in a wide range of bakery and other flour-based food products.

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Arise® 6000

Arise® 6000 is a highly functional and extensible wheat protein isolate that provides functional benefits in a wide range of bakery and other flour-based food products.

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Arise® 8100

Arise® 8100 is a clean label, non-GMO Project Verified wheat protein isolate highly effective in applications where strength, elasticity, exceptional functionality and high protein content are required.

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Arise® 8200

Arise® 8200 is a clean label, non-GMO Project Verified wheat protein isolate highly effective in applications where strength, elasticity, exceptional functionality and high protein content are required.

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Fibersym

Fibersym® RW

Fibersym® RW, resistant wheat starch, provides a smooth texture, neutral flavor and white color and is nearly an invisible source of fiber.

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